beef and guinness pot pie

we love hearty dishes, and this one will certainly leave your belly full and satisfied. making pot pies is a great way to salvage any leftover or uncooked meat in the fridge. as well as that one single potato or onion in the pantry. that being said, you can basically use any meat or veggie in this pot pie, so long as the cooking time of the ingredients are relatively the same. root vegetables are always a safe bet.

we made our own puff pastry, which isn’t as hard as it sounds. but we can totally understand if you rather buy the premade ones in the store.

chuck beef 1 lb
onion 1 large
carrot 1 large
potato 1 large
button mushroom 1 pack
guinness beer 1 pint (470 ml)
beef broth 1 cup
tomato paste 2 tbsp
rosemary 1 sprig or 1 tbsp dried
bay leaf 3
oil 3 tbsp
egg 1
flour 2 tbsp
water 1/2 cup
puff pastry (frozen or make your own)

  • cut beef into 1 inch cubes, season with salt
  • cut all veggies roughly the same size, about 1 inch pieces
  • in a pot, add the oil and cook the beef on medium-high heat to brown evenly for a few min
  • add the onions, carrots, and potatoes. save the mushrooms for later
  • add the beer, beef broth, tomato paste, rosemary, and bay leaf to the pot, bring to a boil
  • turn heat to low and cook for about 1.5 hrs covered, or until beef is tender
  • in a bowl, combine the flour and water to create a slurry, make sure the flour is fully dissolved
  • add the mushrooms and flour slurry to the pot, cook for a few min to thicken the liquid
  • pour the contents of the pot into an oven-safe deep dish, let it cool to room temp, about 30 min
  • preheat oven to 375 C (190 C)
  • cover the dish with puff pastry (prepare according to instructions), leave at least an inch of pastry overhanging the dish
  • gently pierce the surface of the puff pastry with a fork for ventilation
  • crack and beat an egg in a bowl, brush the entire surface of the puff pastry with the egg wash
  • bake for 25-30 min, until pastry is golden brown
  • let it cool for a few min before serving
brown the beef and toss in the veggies, beer, and stock

brown the beef and toss in the veggies, beer, and stock

cook until beef is tender, then add the mushrooms and flour slurry

cook until beef is tender, then add the mushrooms and flour slurry

pour the contents into an oven-safe deep dish, let it cool

pour the contents into an oven-safe deep dish, let it cool

completely cover the dish with the puff pastry

completely cover the dish with the puff pastry

gently pierce the pastry with a fork and brush with an egg wash

gently pierce the pastry with a fork and brush with an egg wash

tender beef and flaky pastry

tender beef and flaky pastry

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6 responses to “beef and guinness pot pie

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