Whether you’re having family over, or just want to warm your soul on a cloudy Minnesota day, this recipe is just the thing: A classic Minnesotan dish, with a twist that comes from one of St. Paul’s finest dark beers.
Summit Porter Pot Pie yield: 8 servings
Swiss cheese crust:
1 1/2c unbleached all-purpose flour
3/4t kosher salt
1 stick cold unsalted butter, cut into small cubes
1c shredded Swiss cheese
1/4 to 1/2c ice water
6 strips bacon, cut into 1-inch pieces
2T unsalted butter
3lbs beef stew meat, approx. 1in chunks
3c chicken broth, low-sodium
1ea yellow onion, medium dice
4ea garlic cloves, minced
1/4c all-purpose flour, unbleached
1T Dijon mustard
4ea Summit Great Northern Porter, bottles
7ea thyme, fresh sprigs
2ea bay leaf
1lb new potatoes, medium dice
8oz pearl onions, I use frozen for less fuss
2T parsley, rough chopped
2 tablespoons finely grated fresh horseradish (from a 2-inch piece)
1T red wine vinegar
1 egg, lightly beaten
TT salt and black Pepper
1T porcini mushroom powder, (may have to buy dried mushrooms and pulverize in a coffee grinder)
Preheat oven to 350f. Crack one of the Summit Porters and start drinking it.
Season beef with salt, black pepper, mushroom powder and mix with the flour. Then set aside.
Swiss cheese crust: (You can make this crust up to a week before hand and store in the cooler)
In a food processor or a large non-reactive mixing bowl, combine flour and salt. Add butter and cheese and pulse or mix with fingers until the mixture is like a coarse meal.
While mixing, drizzle ice water in a slow, steady stream until incorporated and a dough forms. Do not over-mix dough or it will become tough. Wrap dough in plastic and let rest in the refrigerator or freeze for another time.
Filling: In a large pot over medium heat, place butter, bacon and onions cook until bacon is rendered and onions are browned, but not burnt. Pull out bacon and onions with a slotted spoon and set aside, leaving most of the fat in pan.
Turn up to medium-high heat and once it begins to slightly smoke add seasoned beef and sear so that it caramelizes and creates flavor. You want to only stir once or twice, so sear on one side and then flip pieces over to sear another side.
Once beef is caramelized, strain off fat and add the chicken broth, vinegar, Dijon, horseradish, garlic, thyme, bay leaf, 2 Porters, bacon and cooked onions to the pot. Use a spoon or spatula here to mix everything together and also scrap the fond from bottom of the pot. Bring to a boil and reduce to a simmer.
Return beef to pot and add potatoes. Cover and remain at a simmer for about an hour. Once beef is tender pull off the heat and stir in pearl onions. Transfer to a 3-quart Pyrex and place on a rimmed baking sheet lined with parchment paper.
On a floured work surface, roll out cheese crust dough to a large rectangle about 2 inches larger than baking dish and 1/4in thick. Using a pastry brush, brush edges of Pyrex with egg wash to ensure crust will stick to the dish then place dough over filling. Press down gently around the edge of dish and trim excess dough. Leaving it overhang about 1 inch. Brush egg wash all over the top of the crust, sprinkle with the chopped parsley and make 2in slits for vent holes. If you don’t make a vent in the top of dough, the steam won’t escape and the dough will burst. Crack another Summit Porter and drink.
Bake until crust is golden brown and the filling is bubbling, 35 to 45 minutes. Let cool before serving.