Beef Pie with Liver and Stout

30 min prep

60 min cooking

Serves 8

Difficulty 3/5

This recipe is from Toni Veithuis of Courtenay, British Columbia, a winner of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Toni writes, “I am a ‘Liver Lover’ because of the amazing health benefits of B vitamins provided by beef liver. My favourite is B3 for energy and cell function. I was taught to make this pie by my grandmother. She made it often for my dad when he was growing up. This tradition continued into my upbringing and now into my own house. I will continue to make this delicious Beef Pie with Liver and Stout because it is an excellent delivery system for micronutrients which benefit our health.” While any leftover oven roast will work, Toni suggests to use a Sirloin Tip roast for this recipe.

1. Pat liver dry with paper towel. Heat oil over medium-high heat in a large nonstick skillet. Add liver and cook, turning once, for 3 to 5 minutes, until lightly browned. Transfer to a plate; set aside. 2. Add bacon to skillet; cook, stirring often, for 2 to 3 minutes until crisp. Transfer bacon with a slotted spoon to a paper towel-lined plate; set aside. 3. Add mushrooms, shallots, carrots and garlic to skillet; cook, stirring often, for 5 to 7 minutes or until softened. Stir in rosemary and thyme; cook, stirring, for 1 minute. 4. Pour in broth and stout; bring to a boil. Reduce heat and simmer for 5 minutes. Add reserved liver, bacon and roast beef. Combine butter and flour in a small bowl to make a paste. Add to pan and cook, stirring, for about 2 to 3 minutes or until sauce thickens. Remove from heat and set aside. 5. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch (25 cm) deep-dish ceramic or glass pie plate, leaving a 1-inch (2.5 cm) overhang. Roll out remaining pastry to a circle to fit over pie. 6. Spoon filling into bottom crust. Fit top pastry over filling, trimming and folding over edges to seal and crimp edges. Cut a decorative hole in centre and steam vents in top crust. Brush pastry with beaten egg. 7. Place pie on a rimmed baking sheet and bake in preheated 400⁰F for 40 to 45 minutes or until pastry is golden and the filling is bubbly. Let stand for 10 minutes before serving.

Beef Pie with Liver and Stout

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver