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Irish Beef & Stout Pie

Name: Irish Beef & Stout Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Onionmedium, diced; 1 TBSP Butter; 2 Carrotsthinly sliced; 2 Celerythinly sliced; 8 Yellow fingerling potatoesthinly sliced; 3 TBSPS All-purpose flour; 1 1/2 Cups Guinness Stout beerdivided; 1 TSP Red pepper flakes; 1 1/2 Cups Beef broth; 1/2 Cup Tomato puree; 1 TBSP Worcestershire sauce; 1 TSP Fresh lemon juice; 1 TSP Sea salt; 1/4 TSP Black pepper; 1 Puff pastry dough1 sheet, allow to thaw 15 minutes before using; 1 Egg white; 1 TBSP Water

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Ingredients

1 lb Laura's Lean Ground Beef
1 Onion (medium, diced)
1 tbsp Butter
2 Carrots (thinly sliced)
2 Celery (thinly sliced)
8 Yellow fingerling potatoes (thinly sliced)
3 tbsps All-purpose flour
1 1/2 cups Guinness Stout beer (divided)
1 tsp Red pepper flakes
1 1/2 cups Beef broth
1/2 cup Tomato puree
1 tbsp Worcestershire sauce
1 tsp Fresh lemon juice
1 tsp Sea salt
1/4 tsp Black pepper
1 Puff pastry dough (1 sheet, allow to thaw 15 minutes before using)
1 Egg white
1 tbsp Water

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat oven to 375 degrees F.

2. In a large cast iron skillet or oven safe pan over medium high heat, melt butter and add onions; sauté 2-3 minutes until caramelized.

3. Add Laura's Lean 92% Ground Beef and cook fully.

4. Add 1/4 cup stout beer; stir to de-glaze pan (scraping to bring up flavor bits from the bottom of the pan).

5. Add carrots and celery; cook 2 minutes.

6. Add 1/4 cup stout beer to deglaze pan once more; add potatoes and cook 2 minutes.
Add flour; stirring and cooking 1 minute.

7. Slowly add beef broth to vegetables stirring constantly, bring to boil; add remaining stout beer, red pepper flakes, sea salt, pepper, tomato sauce, worcestershire sauce, and lemon juice.

8. Unfold puff pastry dough over skillet and gently cut 3 slits into the top of the dough piercing through to allow venting.

9. Whisk together water and egg white, egg wash top of dough, and place skillet on baking sheet in oven to catch any over spills during baking.

10. Bake 30-35 minutes or until crust is deeply golden brown.

Recipe credit: "Cooking with Ruthie" online blog