Colorado Pub Pie
There are few places I find cozier than an old fashioned pub, warm light spilling from hanging lamps, the low murmur of conversations mixed with the clink of pint glasses. Snuggled into a well-worn booth as a wood crackles in the fireplace, laughter and music fill the air. No matter the weather outside there is a sense of ease and abundance of time. The food is simple, hot and nourishing. Although I do not drink beer, much to my husband’s dismay, I do love to cook with it. The rich, dark flavors feel perfect to welcome the start of winter and this Colorado pub pie combines all the flavors and scents of a cozy evening in the Rockies. Feel free to make it your own by using local stout beer!
Ingredients:
2 tbsp olive oil
1 lb ground beef, we sourced our beef from a local Colorado farm
1 yellow onion, diced
3 cloves of garlic, minced
1 carrot, diced
1 celery stock, diced
2 tbsp flour
2 tbsp tomato paste
12 fl oz (1 bottle) stout beer, we used Left Hand Brewing’s Milk Stout Nitro for a bit of sweetness
1 cup beef stock
1 tsbp Worcestershire sauce
1 tsp fresh thyme
1 tsp fresh italian parsley
S&P to taste
1 sheet puff pastry, thawed
1 egg
Preheat your oven to 400F.
Heat the oil in a large skillet. Once hot, cook the ground beef until browned. Set to the side.
Cook the onions in the same pot, scraping up any browned bits as they cook. Once softened, about 5-7 minutes, add the garlic and cook for 1 minute before stirring in the carrot and celery.
Cook, stirring often, for 10 minutes. Mix in the tomato paste, then sprinkle with flour and cook for 1 minute to toast.
Pour in your beer of choice and let simmer for a few minutes until it begins to thicken. Add the cooked beef back to the pan along with the stock, Worcestershire and herbs. Cook for 30-40 minutes stirring occasionally, until you have a thick stew. Season with salt and pepper.
Transfer the stew to a pie dish and roll out the thawed puff pastry to cover the dish, crimping the edges. Poke a hole in the center to allow steam to escape while cooking.
Whisk the egg until frothy and brush the crust before baking.
Place the pie on a baking sheet and bake in the center of your oven for 30 minutes or until the crust is golden and crispy!
Serve with roasted potatoes or mash and enjoy.
Xx,
Arenia
