This stout pie is delicious made covered with pastry, but you can just as easily skip the pastry and serve the sausages over mashed potatoes instead.
1 tablespoon olive oil
6 bratwurst sausages
1 medium onion, sliced into 1/4-inch half moons
3 medium carrots, cut into 1/4-inch rounds
3 cloves garlic, minced
1 tablespoon butter
1 heaping tablespoon flour
1 cup beef stock
1 cup Guinness Stout beer (about 3/4 bottle)
1 cup grated sharp cheddar cheese
Salt and fresh ground black pepper
1 large egg
1 tablespoon water or milk
1/4 cup grated sharp cheddar cheese
1 (9-inch) pie crust, see our homemade pie crust recipe
Heat oven to 375 degrees F.
Heat oil in a large deep pot over medium heat. Add the sausages and brown on all sides. Transfer sausages to a plate, and then add the onions and carrots to the pot. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Stir in the garlic.
Add the butter and flour then cook, stirring constantly for one minute until the flour has been absorbed and darkens in color. Stir in the stock and beer. Bring to a simmer then add sausages back into the pot. Simmer, uncovered, until the sausages are cooked through, about 8 minutes.
Remove the sausages and slice into 1/2-inch rounds then add back to the pot. Stir 1 cup of cheese into the gravy. Taste for seasoning then adjust with salt and/or pepper.
Make an egg wash by whisking the egg and water until blended.
Spoon the filling into a 2-quart baking dish and brush the top and sides of baking dish with egg wash.
Shape the pie crust so that it will cover the top of the baking dish. Top baking dish with crust. Brush the top of the crust with additional egg wash and top with the remaining 1/4 cup of cheese. Bake in the oven until the crust is golden brown on top, about 30 minutes.