• Ingredients:
  • ½ cup all purpose flour
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary, chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 2 pounds stew beef, cubed
  • 2 tablespoons olive oil
  • 2 cups Irish stout
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 pound new potatoes, cubed
  • 2 cups vegetable broth
  • 2 bay leaves
  • 1 rosemary sprig
  • 1 cup frozen peas
  • 2 sheets of pre-made pie crust
  • 1 egg yolk, beaten
  • salt
  • black pepper

Let the luck of the Irish be your guide this St. Patrick’s day with a new FunGuy recipe! 

This steak and mushroom pie starts out as a thick and hearty stew, but instead of just letting it simmer for hours until tender and thick, we’ve added a wee bit of Irish stout to help it along and give it a robust sweet and earthy flavor. If that’s not enough, it’s then poured it into a flaky pie crust and baked until golden brown! 

It’s a savory pie good enough for any FunGuy!

DIRECTIONS:

  1. Place the flour, herbs,  salt, and black pepper into a large dish and stir well to combine. Add the beef cubes, a few at a time, to the flour and coat all sides, and transfer to a dish while coating the rest of the beef. 
  2. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook 1 minute, then add the garlic and cook an additional minute. Toss the floured beef cubes into the pan and cook, turning the cubes, until all sides are browned. Transfer the browned cubes to a clean dish. 
  3. Pour ½ cup of the stout into the pan and gently scrape any stuck pieces from the bottom. Add the beef back into the pot and add the FunGuy mushrooms, carrots, and potatoes. Pour in the remaining stout, vegetable broth, and add in the bay leaves and rosemary. Bring it to a boil and reduce the heat to medium-low, letting it simmer 45 minutes to 1 hour, or until the beef and potatoes are tender and the liquid in the pot has reduced and thickened, adding a little more broth or water if it becomes too thick as it cooks. Turn off the heat and stir in the frozen peas. Taste the stew and season with salt and black pepper if necessary. 
  4. Preheat the oven to 375F. 
  5. Take one pie crust and line a pie dish with it, making sure the crust is large enough to hang over the edge by about ½ 1 inches. Fill it with the beef and mushroom stew, spreading it all the way to the edges of the dish. Place the other pie crust on top and press the edges together to seal the top. Trim off any excess crust and roll it out on a floured surface. Cut a mushroom out of the leftover pie crust. 
  6. Perforate the top 3-4 times with a knife point or fork, and cut a small quarter sized hole in the center to allow steam to escape while in the oven. Add the mushroom cut out to the center hole and brush the top with the beaten egg. Brush the rest of the pie crust with the remaining rush it all over the pie crust. 
  7. Bake the pie in the oven for 40-50 minutes or until the top is golden brown and the filling is hot. 
  8. Remove the pie from the oven and allow to cool 15-20 minutes before serving. 

Have a Fun and lucky meal!