Steak and Guinness pi/pie
Cuisine: Irish
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
The digits in the ingredients list of this steak and Guinness pi/pie recipe (not counting the stuff in parentheses) are pi digits. Math for the win!
  • 3 carrots (cut into ¾-inch chunks)
  • 1 egg + 4 teaspoons of water (for an eggwash)
  • 159 grams of trumpet mushrooms (see photos for an idea of approximately how many, cut into ⅓-inch by 1 inch chucks)
  • 2 small red potatoes (cut into 1-inch chunks)
  • 653 grams beef chuck or other stewing/tough cut of beef (about 1.4-1.5 pounds)
  • 58 ml light olive or canola oil (this is about 4 tablespoons)
  • 9 teaspoons (aka "a clump") of savory, woody stems discarded, leaves roughly chopped
  • 7 cloves of garlic, roughly minced
  • 9 teaspoons (aka 3 tablespoons) of all-purpose flour
  • 3 shallots, quartered
  • 238 grams Pepperidge Farm puff pastry (basically one of the two sheets you get in a box), thawed, but still cold
  • 462 ml of Guinness (a little bit shy of a pint — save yourself a sip as you're cooking)
  • Kosher/sea salt and fresh-cracked black pepper to taste
  1. Heat up oil in a large skillet over medium-high heat and brown the steak. Throw on a dash of salt.
  2. Sprinkle flour over the top and roll the meat around in it, coating its surfaces. Cook for three minutes or so, browning the flour to get rid of its "rawness."
  3. Deglaze the pan with the Guinness. It will froth. (Okay, duh. Sorry.) Haha, it's totally normal.
  4. Add in savory, mushrooms, carrots, shallots, and potatoes. Stir to get everything incorporated. Turn heat down to low.
  5. You now have three choices: A) You can put a lid over the skillet and let the filling stew on low heat for three hours or more. B) You can put a lid over your skillet and pop it in the oven at 250 degrees F (120 C) for three hours or more. C) You can transfer the mixture to a crock pot or slow cooker and set it for three hours or more (this is what I did, and I actually left it going overnight). During the stewing process, the mixture should darken, thicken, and also lose a lot of its bitterness.
  6. Season the filling with salt and a few cracks of black pepper. Toss a little salt in. Taste it. Repeat. Repeat. Repeat. Until you get it to your liking. You want it to be robust and just ever-so-slightly too salty to be soup.
  7. (You can let the filling cool and store it in the fridge for a day or two at this point, if you'd like.)
  8. Preheat oven to 375 degrees F (190 C).
  9. You can serve this pie family-style by putting the filling in a 12-inch shallow pie pan, a 10-inch deep pie pan, or whatever will hold about 40 ounces of filling. Alternatively, you can fill up 8 small ramekins. (Each holds 5.5 ounces and are 3.5 inches in diameter.) Don't fill the filling to the top. Try to leave at least ¼-inch of space.
  10. Take the sheet of puff pastry and cut it to fit over your vessel (or vessels) as a lid (or lids). Brush the top with your lightly beaten egg wash. You may have scraps left over. I'm sure you can figure out something creative to do with those scraps!
  11. Bake at 375 F (190 C) for half an hour for small ramekins and probably for 45 minutes for one large pie.
Recipe by heo yeah yum at