How To Make Connor’s Stout Steak Pie
Singapore’s been feeling a bit colder lately — chalk it up to the start of the rainy season perhaps, but we like to see it as a sign that Christmas is finally approaching!
With the festivities right around our door step, what better way to celebrate the season than by gathering around a table full of delicious, home-cooked food?
Make your Christmas feast extra special with our mouthwatering Stout Steak Pie recipe, made with Connor's Stout! This dish is the perfect way to add a twist to your festive spread and make this Christmas unforgettable. The combination of tender beef, flaky puff pastry, and the deep, malty flavor of Connor’s Stout creates a dish that’s as memorable as it is delicious.
Plus, it's a great alternative to the usual holiday dishes — easier to prepare, guaranteed to impress. Cuts of beef that are better suited for low and slow cooking work best, such as chuck, brisket or short ribs, however any cut will work when cooked carefully — for this recipe, we’ve chosen striploin for a cut that’s leaner and yet boasts a tender bite.
And what's a festive meal without a drink to match? There’s a saying in the business that you should only cook with what’s good to drink; the easiest pairing for this savory pie is a glass of Connor’s Stout - the perfect complement to this equally rich recipe.
Plus, it's not too late to take advantage of FREE Connor’s Stout pack of 4 when you purchase our Festive Party Platter—offer valid until December 1st! Or top up $5 for a pack of Connor’s Stout (4 x 320ml) with a purchase of your Festive Party Platter (starting December 2nd, whilst stocks last).
Ready to make your Christmas feast even more special? Check out our recipe for Connor’s Stout Steak Pie and get cooking!
Ingredients:
For The Pie Base and Lid:
- 350g ready-rolled shortcrust pastry
- Plain flour (for dusting)
- 1 free-range egg, beaten (to glaze)
For the Pie Filling:
- 3–4 tbsp vegetable oil, plus more for drizzling if needed
- 500g striploin steak, cut into bite-sized chunks
- 2 regular red onions, finely chopped
- 2 large celery sticks, finely chopped
- 4 large garlic cloves, finely chopped
- 2 tbsp plain flour
- 333ml stout - we used our favorite Connor’s
- 2 large carrots, cut into chunks
- Salt
- 67g tomato paste (for the vegetable mixture) *Not ketchup please*
How to make Connor's Stout Steak Pie
We recommend starting with the steak filling as it takes around 2 hours to simmer and tenderise the beef cuts.
Step 1: To prepare the pie filling, cut the striploin steak into cubes. Add a sprinkle of salt and mix. Set aside once done.
- Remove excess fats if you want
Step 2: Peel the carrots, and cut the carrots pave style.
- Cut a piece on the bias before turning the carrot a quarter round, continuing to cut and rotate the carrot. (Quarter Cut)
Step 3: Slice your celery sticks vertically, then finely chop it.
Step 4: Dice the red onions and set aside all the vegetables in a bowl.
Step 5: Pour vegetable oil onto a pot/casserole and sear the beef cubes.
- Pasar Hack! To know if the sear has fully developed, lightly try to lift up each piece. If it sticks, it means it’s not done. When the sear is done, it will release from the bottom of the pan by itself.
Step 6: Remove the seared beef from the pan, then add in the vegetables into the same pot. Saute the vegetables and stir vigorously to remove the brown bits on the bottom of the pan. (around 8-10 minutes)
Step 7: Add in the tomato paste and stir constantly. Caramelize the tomato paste till it turns a rich shade of dark brown.
- Cook till the tomato paste shouldn’t be bright red!
Step 8: Add in the beef cubes, along with 2 tbsp of flour - this provides the base to thicken the stew. Stir well.
Step 9: Add in the can of stout, and let it simmer for 2 hours on low heat.
- Stir once in awhile to avoid charring at the bottom, add a bit of water if needed
Step 10: In the meantime while waiting for the filling to simmer, you can prepare the pastry base. Firstly, we check the shortcrust pastry sheet is large enough to line the base of your pie dish.
- If necessary, roll it out a little more on a lightly floured surface.
Step 11: Carefully transfer the pastry into the pie dish, gently pressing it to line the base and sides. Roll out the excess dough and cut a piece slightly larger than the top of the pie dish (Used for the lid). Place in the fridge until ready to use.
Step 12: Preheat the oven to 160C for 5 mins
Step 13: Take out the pastry from the fridge and pour the steak fillings
Step 14: For the pastry lid, beat an egg with a teaspoon of water to make your egg wash. Cut a small cross in the centre of the pastry lid to allow steam to escape - and if you’re feeling creative, use any pastry trimmings to make decorations and use a egg wash to secure them to the pie.
Step 15: Place the puff pastry on top and brush egg wash around the shortcrust pastry. Press together to seal.
Step 16: Place the pie into the oven at 160C and bake for 25 minutes or until the pastry is crisp and golden.
And there you have it, Steak and Connor’s Stout Pie that’s guaranteed to impress. If you try this recipe, let us know how it turned out—we’d love to hear your baking or your pie-making or your Christmas feast dinners! Want to watch a step-by-step tutorial video instead? Click here to watch the video!
