Smoked Guinness Pie
If you are a fan of pot pies you will love this dish. Rich, dark, meaty gravy steeped in dark Guinness and encased in a homemade butter crust. The assembled pie is then smoked on a Traeger for the most decadent pie ever. I first slowly cook the filling in a conventional oven, then smoke the assembled pie in a Traeger. No need to cook the filling in the Traeger for step one as it will take about 2 1/2 hours and the filling is tightly sealed in a Dutch oven. Save your pellets for the final smoking step when the smoky taste will come through.
This dish will take about four hours plus two hours of refrigeration. This is perfect to make on a lazy weekend. Your house will be filled with savory, rich aromas and your family will be rewarded with the most amazing smoked Guinness pie.
Recipe modified and inspired from the New York Times Guinness Pie.
Traeger-Smoked Guinness Pie
4 tablespoons unsalted butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups Guinness (I used a 22 ounce bottle of Guinness Extra Stout)
Preheat a conventional oven to 375 degrees.
In a large Dutch oven heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
Add enough Guinness to just cover the beef. If necessary, add water to ensure beef is covered.
Cover the pan and place in the oven for 2 1/2 hours. Remove from the oven and stir. If gravy looks very thin, set the pan on a stovetop over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper.
While the stew is cooking, prepare the pastry (Butter Pie Crust recipe below). Refrigerate dough for two hours.
Prepare Traeger. When ready to smoke assembled pie, start the Traeger grill on Smoke with lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees.
Roll one disc of dough into a 12-inch circle on lightly floured surface and transfer into a pie pan. Pour hot stew into pie dough lined pan.
Working quickly, roll other disc of dough into a 12-inch circle and drape over the top. Trim, fold and crimp edges. Brush with the egg yolk and make three slashes across the top. Place on a baking sheet and smoke on the Traeger for 45 minutes, or until the pastry is puffy and golden.
Butter Pie Crust
1/3 cup ice water
2 1/2 cups (12 1/2 oz) all-purpose flour
1 tbsp. sugar
pinch of salt
Two sticks unsalted butter, cut into small dice and froze for about 15 minutes
Egg yolk (beaten for brushing crust)
Process flour, sugar and salt together in a food processor until combined. Scatter frozen butter pieces over the top and pulse about 10 times or until the butter is the size of small peas.
Pour half of the ice water over the mixture and pulse about 5 times. Pour the remaining half over and pulse until dough forms large clumps and no dry flour remains. Do not over process. Divide dough into two equal pieces and flatten into 5-inch discs. Wrap tightly and refrigerate for two hours.