Steak and Stout Pie (from The Churchill Arms)

  • serves 4

A British favourite! A hearty beef and vegetable stew served with a side of pottao bread.

Courtesy of France Thorpe of The Churchill Arms

68 Ratings
Directions for: Steak and Stout Pie (from The Churchill Arms)


Pie Filling

2 Tbsp oil

2 lb(s) stewing beef

3 Tbsp flour

1 cup carrots, chopped

1 cup mushrooms, chopped

1 onion, finely chopped

2 cup beef stock

2 cup stout

3 bay leaves

2 Tbsp Worcestershire sauce

1 Tbsp basil

cornstarch to thicken

Potato Bread

4 cup mashed potatoes

1 cup flour

2 Tbsp butter (for frying)


Pie Filling

1. Heat the oil in a pot on medium heat.

2. Toss stewing beef in flour.

3. Add beef to oil in pot, brown for approximately 2 minutes.

4. Add carrots, mushrooms, onions and mix.

5. Add beef stock, stout and mix.

6. Add bay leaves, Worcestershire sauce, basil and mix.

7. Simmer for approximately 2-3 hours until beef is tender.

8. Thicken stew as required with corn starch.

Potato Bread

1. Mix potatoes and flour together, form into a ball.

2. Melt butter in a pan over medium heat.

3. Divide potato and flour mixture into 4 balls.

4. Flatten and fry each ball until golden brown, turning once.

5. Assembly: Pour the steak and stout filling into four separate bowls and place the hot potato bread over each one.

See more: Easy, Beef, Cocktails/Alcohol, Vegetables, North American, European

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