• prep: 1 hr 35 min
• cook: 0 hr
• total: 1 hr 35 min

servings:

We consider this pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then assemble and bake before serving.

• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon kosher salt
• 1 stick cold unsalted butter (8 tablespoons), cut into small pieces
• 1 cup shredded aged Irish cheddar cheese (3 ounces)
• 1/4 to 1/2 cup ice water
• 6 strips thick-cut bacon (about 6 ounces), cut crosswise into 1-inch pieces
• 2 tablespoons safflower oil, plus more if needed
• 3 pounds beef chuck, cut into bite-size pieces (about 3/4-inch)
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken broth
• 1 medium yellow onion (8 ounces), coarsely chopped (2 cups)
• 4 large garlic cloves, thinly sliced (2 tablespoons)
• 1 pound cremini mushrooms (stems trimmed and caps wiped clean with a damp paper towel), cut in half or quartered if large (about 4 cups)
• 1/4 cup unbleached all-purpose flour, plus more for dusting
• 1 tablespoon Dijon mustard
• 2 cups dark stout, such as Guinness (from two 11.2-ounce bottles)
• 7 stems thyme
• 1 dried bay leaf
• 1 pound fingerling or new potatoes, cut into 3/4-inch pieces (3 cups)
• 8 ounces frozen pearl onions, thawed (1 2/3 cups)
• 2 tablespoons chopped fresh dill
• 2 tablespoons finely grated fresh horseradish (from a 2-inch piece)
• 1 tablespoon distilled white vinegar
• 1 large egg, lightly beaten

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