Recipes
Episode 3 - MooseMoose & Stout Pie
danhayes
Dan’s Canadian interpretation of the classic Irish beef and stout pie. Moose meat and Guiness add exceptional flavour to a stew of hearty carrots, potatoes and onions. Simmered to perfection, the stew is then topped with puffed pastry to create a cozy, downhome meat pie. A side of mashed potatoes, sautéed cabbage or crusty bread is optional but an accompanying pint of stout is highly recommended.
Ingredients
Moose Stout Pie Ingredients:
• 1 lb (450 g.) of moose
• 1 T. (15 ml.) of olive oil
• Salt & pepper to taste
• 1 large potato
• 1 large carrot
• 1 medium onion
• 3 T. (45 g.) of flour
• 3 T. (45 g.) of butter
• 1 cup (250 ml.) of your preferred stout
• 1 ½ cups (375 ml.) of water
Instructions
• Slice your moose into smaller than usual cubes and add black pepper and salt.
• Oil and heat a frying pan to a high heat and add your cubed moose. Remember the pan is hot enough when you hear an immediate sizzle.
• Chop your onion, carrot and potato and add to the frying pan.
• After the moose and vegetables have had a chance to sweat down, stir in the flour and butter then add your stout and water.
• Add in some salt and allow to bubble away for a bit.
• Remove from heat and allow to cool. You may want to place the stew in the fridge.
• Remove from fridge and cover with your puff pastry and place in a 400 ° F (200° C) oven for 40 minutes.
• Plate and serve.
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