Moose & Stout Pie

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.


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


• 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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