Tuesday, March 17, 2015

Steak Irish Pie

Happy St. Patrick's Day!


DSC_6148-2My part Irish husband and I celebrate this day by wearing green outfits, maybe listen to his favorite Irish music from Enya, Gaelic Storm, Corrs, Great Big Sea…while having dinner consisting of corned beef, cabbage and potato. Perhaps do River Dance afterward…just kidding!

But this year, out of normalcy, I bought a bottle of beer to made the Irish pie! It seems there is no good substitute for beer…Oh heck!  Standing in front of a specialty beer refrigerator for several minutes at a super market, I was totally lost.

Luckily, a gentleman beside me pointed me in the right direction…you need stout beer? Stout means dark beer…let me see… yep, that’ll work.

Whew…that was awkward. Next year, we’re having corn beef, cabbage and potatoes.DSC_6122

Ingredients and Instruction for 1 deep dish pie (Print Recipe Here)

Recommend equipment: Electric pressure cooker

  • 2 pounds steak, cut into chunks
  • 1 Tablespoon flour
  • 2 Tablespoons vegetable oil or olive oil
  • 8 slices bacon  chopped
  • 2 large onions mincedDSC_6100
  • 10-12 fresh mushrooms sliced
  • 12 ounce Irish stout beer
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon brown sugar
  • 1 package double-crust frozen pie pastry, thawed – I made from scratch using Barefoot Contessa/ Ina Garten’s pie crust recipe.
    First step - chilling all the ingredients in refrigerator – Perfect!


  • Egg wash (1 egg and 1 Tablespoon water, beat well)
  1. Place meat on a large plate and sprinkle with flour or put meat and flour in a zip-lock bag bag, close tight and shake to coat. Set aside.DSC_6105
  2. Set pressure cooker on brown mode then pour in oil, add bacon and sauté until bacon starts to sizzle. Add steak and continue to sauté till browned.DSC_6106
  3. Transfer bacon and steak with slotted ladle to a same plate (#1), leaving juice and fat in the pan.
  4. Put onion and mushroom in the pressure cooker, cook and stir occasionally until onions are lightly browned and mushrooms are tender.DSC_6112
  5. Put meat and bacon back in the pressure cooker. Pour in the beer, add parsley. Set the pressure cooker on low pressure mode and cook for 30 minutes then switch to simmer and cook for 2 hours until gravy has thickened.DSC_6113
  6. Heat oven to 400F.Line a deep-dish 9 inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes. ( I poked several holes then lined with aluminum foil and put pie weights in then bake for 10 minutes first. Remove pie weights and bake for additional 3-5 minutes). Remove it from oven. Keep the oven on.
  7. Spoon cooked steak filling into the baked pie crust. Cover with another crust. Press the top crust and *bottom crust to seal tightly.* bottom crust is hot so handle with care.
  8. Brush top with egg wash. Place pie pan on the rimmed cookie sheet to prevent spillage and bake for 10 to 15 minutes until golden brown. Serve with sour cream if you like. Variation: Add 1-2 Tablespoons of raisins for little sweetness.DSC_6133

My husband made beer bread using the rest. It resembles brioche. DSC_6142

As you know March 14th 2015 (3-14-15) was Pie Day. IMG_3025

Today’s TAPAS (#todaystapas) also I posted pies made with left over pie dough.  Happy Birthday Einstein!IMG_3017

3 more days to official Spring!IMG_3014


  1. Hi Nippon Nin,

    Happy belated St Patrick's day to you. You are so quirky to decorate your Irish pie with a mathematics pi :D


  2. That's a glorious steak pie! Love what you did with the topping crust. Perfect!

  3. WOW! Yummy authentic Irish pie:) You're so clever to hit two celebrations in this one dish!
    BTW, just want to let you know how much joy you've gave and is giving to my little girl...we all appreciate your big kindness:) May you always be blessed!

    1. Thank you Annie. I'm excited about planting lavender seeds!

      I think she is awesome!

  4. What a fun top crust! Your pie looks filling and utterly delicious!

    1. Thank you so much Katerina. I'm going to surprise my husband with your chocolate pie this evening! Fun!

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  6. I wish I could have had some of those pies and bread. I really love beer... bread. :)

    1. Thanks Mariko. I hope you had a nice Spring Break. I know, I know...too short wasn't it? Take care.

  7. Replies
    1. Thank you Jalna. I hope you could still see cherry blossom in Japan.

  8. Nice pie...especially with big pieces of meat...and homemade pie crust from scratch...
    Hope you are having a great week :)

    1. Thank you Juliana. Are you a professional baker?...looks like you are. Egg custard bread sounds very appealing!

  9. こんにちは。 パイに円周率のパイがデコレートされているとは、知的なおいしさが感じられます。大きさも3インチ位かしらと思います。

    1. コメントありがとうございます。 セントパトリックス の日は緑色の服を着ていない人をつねっても許される日なんですよ。 

      あはははは。そうですね、楽しい主人と結婚出来てラッキーだと思います。 世界一 とまでは行かないんじゃないですか? 完璧な人はこの世の中にはいないので、、、斎藤さん、おもしろい!

  10. Damn delicious n comforting irish pie
    Dedy@Dentist Chef

    1. Thank you Master Chef! Your blog is always like WOW! Pure adoration!

  11. The pie looks fabulous. I only had beef pie once in London, but it was really good. Stout does bring a lot of flavours to any dish, savoury or sweet. I use Guinness in chocolate gingerbread and am always amazed by the results the beer brings... The tartlets and bread seem delicious too (the tartlets are so cute!) You are both such skilled cooks!

    1. Thank you Sissi. You're so kind and I'm looking forward to your new post each week. I have to get some kohlrabi!

  12. 3月14日はパイの日ですか・・、しりませんでした。しかも今年は3.1415・・のスペシャルだったなんて。これから誕生日欄にはπと書こうかな?ミートパイおいしそう、ワインにあいそうですね。私はたいてい市販のパイシート利用です。



    1. あはははは。 イヤー自慢できますよ、国家試験にパスなんて、かっこいいです! これから私もネットで写真の勉強していきます。 コメント本当にありがとうございます。

  13. This sounds really delicious and something new to try. Thank you for sharing this.