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Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

Kevin Smith

A steak and Guinness pie is the star of the pub menu: a rich and hearty beef stew wrapped in a crisp and deeply browned pastry shell. It’s classic British cooking, and when done right, there’s nothing better.  The details are supremely important because it’s a relatively simple preparation. You don’t want to hammer the braise; you want to cook it just long enough to get the beef and vegetables tender without turning them into mush. And the consistency of the filling is important—too much liquid, and the filling will sog out the crust and spill out onto the plate when you cut into the pie; too little, and it’ll scan dry. The same goes for mixing and handling the hot water dough; you want it to be substantial, but not so thick that it bakes up chewy and tough. A two-phase bake frontloads the heat so the crust puffs and browns a little on top, followed by a lower-temperature finish that cooks the pastry through and browns the sides. Get all of that right, however, and you’re in for a treat so good that it’ll make you scream, “<a href="https://www.youtube.com/watch?v=Xi2hQPNm1kI">God, that’s good!”</a>

Ultimate Steak and Guinness Pie 

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