Beef and Guinness Pot Pies! A celebration in a bowl with puff pastry shamrocks for St. Patrick’s Day!
I made Beef and Guinness Pot Pies a couple of weeks ago and put a couple in the freezer in anticipation of St. Patrick’s Day to pull out and bake today!
You could use any Irish Stew recipe, frozen puff pastry and shamrock cookie cutter for some St. Paddy’s Day crust decorations, or if you’re feeling especially ambitious you can make Cheddar-Stout Crust!
I adapted a recipe for Beef Pot Pies from Food Network, making a few changes and adding frozen sweet peas for an extra touch of green!
Beef and Guinness Pot Pie,
Serves 6 very hungry people or 8! ☘️
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces (I used 2 lbs.)
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 cup Guinness or stout beer, drink rest of bottle ☘️
1 1/2 cups beef broth, reduced sodium
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
half of a 16 oz. bag of frozen sweet peas (no need to thaw)
Frozen Puff Pastry (I used 1 & 1/2 boxes)
1 egg for egg wash
Preheat the oven to 325 degrees F.
Season the beef with 1 1/4 teaspoons kosher salt, and pepper to taste, toss in flour in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes.
Add the beer and beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes.
Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Thaw puff pastry according to package directions.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper to taste, stir in frozen peas, and divide among 6 – 8 oven-proof ramekins (there may be some filling left over).
Put ramekins on a parchment-lined baking sheet. Use your ramekin as a template to cut a circle of pastry 1/2-inch larger than the top. Brush the outside edges of each ramekin with the egg wash (egg beaten with a tablespoon of water) then place the dough on top. Place the dough, folding over the side, pressing it to make it stick. Add shamrock pastry cutouts to top of pies if desired, using egg wash to attach to top of pot pies. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. I baked two, and froze the rest of my pot pies (with the pastry on them), covering well.
You can pull out your frozen pies on a week night when you’re too tired to cook and pop in the oven without thawing, they’ll take about an hour to bake. Watch your pastry tops and cover with foil to prevent overbrowning if necessary.
Beef and Guinness Pot Pies
- 2 pounds beef chuck roast trimmed of excess fat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 cup Guinness or stout beer
- 1 1/2 cups beef broth reduced sodium
- 3 medium leeks white and light green parts only, halved lengthwise and cut into 1-inch pieces
- 1 pound carrots cut into 1-inch pieces
- 3 stalks celery cut into 1-inch pieces
- Half of a 16 oz. bag of frozen sweet peas no need to thaw
- 2 boxes frozen Puff Pastry I used 1 & 1/2 boxes
- 1 egg for egg wash
- Preheat the oven to 325 degrees F.
- Season the beef with 1 1/4 teaspoons kosher salt, and pepper to taste, toss in flour in a large bowl.
- Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat.
- Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes.
- Add the beer and beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes.
- Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
- Thaw puff pastry according to package directions. Use your bowls as a template to cut a circle of pastry 1/2-inch larger than the top. Place cut tops on parchment paper and return to refrigerator to keep cold until ready to bake.
- Remove the filling from the oven and increase the temperature to 375 degrees F.
- Season the filling with salt and pepper to taste, stir in frozen peas, and divide among 8 ramekins or oven safe bowls (there may be some filling left over depending on size of bowls).
- Place oven safe bowls on a parchment-lined baking sheet.
- Brush the outside edges of each bowl with the egg wash (egg beaten with a tablespoon of water) then place the dough on top. Place the dough, folding over the side, pressing it to make it stick.
- Add shamrock pastry cutouts to top of pies if desired, using egg wash to attach to top of pot pies. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
- Bake 30- 40 minutes or until the crust is crisp and golden brown. Let rest about 10 minutes before serving.
- Freeze prepared pot pies, covering well, to pull out on a busy week night. Bake pot pies frozen without thawing, adding an additional 15-20 minutes baking time. Watch your pastry tops and cover with foil to prevent overbrowning if necessary.
- You could use any Irish Stew recipe for a short cut for pot pie, frozen puff pastry and shamrock cookie cutter for some St. Paddy’s Day crust decorations. If you’re feeling especially ambitious you can make a Cheddar-Stout Crust.
Find more St. Patrick’s Day recipes to Eat, Drink and Be Irish, HERE.
Happy St. Patrick’s Day!
Thank you for your visit, sharing with:
Those look wonderfully yummy. Now, I’m hungry. So golden…
Happy St. Patrick’s Day! :) Cheerzs, Uncle Tree
Looks like a great dinner Mary, very festive too! I’m looking forward to corned beef and cabbage today! Happy St. Patrick’s Day-have fun:@)
Top o’ the mornin’ to ya, Woman…this looks SOOOO inviting! Just the thing for a chilly, grey & raining day here in Ohio. I just swoon over your creative settings & spectacular photos, Mary. Last year, it was the spinach shamrocks & now flakey pastry ones! I ran out & bought the shamrock paper punch & then completely forgot to use it. *sigh* “A mind is a terrible thing to lose”
Happy St. Patrick’s Day!!
This looks delicious! Love following your blog! So inspirational!
Looks delicious, Mary. I love pot pie. Now if I could just get my husband to eat it! *sigh*
I love pot pie and thanks for reminding me that they can be made and frozen in advance! Your food is so visually appealing that I want to make all of it! Hope you have a great St. Patrick’s Day, and may the luck of the Irish always be yours!
You know … sometimes you are just mean!!! :D :D I’ll be dreaming of this all day. But, I do have my corned beef. Happy St. Patrick’s Day!
These look so darn good……happy St. Paddy’s Day, Mary. Are Chloe and Gracie wearing green today? ;-) xo
Bookmarking this recipe!!!…there is nothing like a great pot pie!…i love how the puff pastry just spills over the top…one of those dishes that you feel bad about “sticking a fork in it”..as it is so pretty!!…thanks Mary and Happy St. Patrick’s Day…I am making Corned Beef and Cabbage for my Birthday Girl today!!…
Hi Mary, I’m going to bookmark this, looks very delicious and pretty also..Happy St. Patrick’s Day..Judy
Mary, I don’t know how you accomplish all that you do. You must never rest! These pot pies look delicious. My chef makes a chicken pot pie, but I’m forwarding this recipe to him. These would be perfect for a dinner party with a nice big green salad.
Happy St. Pat’s Day. ~ Sarah
happy st paddys to you! seeing this has me rethinking my boiled cornbeef and cabbage, i think i should jazz it up just like this, such a cute idea! too bad i don’t have a clover cutter by the sea :-(
ah the luck of the irish you have lassie, enjoy your day!
This looks just perfect and the recipe sounds delicious too! Happy St Patrick’s Day to you.
Susan and Bentley
We are having a very NON Irish dinner tonight:) Went to the grcery store this morning, after we went to breakfast, and they had filets on sale. Who could resist??? Along with sweet potatoes, madeira wine sauce and asparagus…..my moth is watering in anticipation!!! However, your pot pies look FABULOUS!!!!!!!!!!!!!! I will save this recipe for sometime soon. Love the shamrocks. XO, Pinky
Happy St. Patrick’s Day Mary!!! What a lovely spread you have over here!! Your pictures are just beautiful…I sure do like the looks of those brownie parfaits over there on the sidebar! :) Hugs to the girls!!
I love make ahead dinners that go in the freezer. Looks fun and yummy too!
Happy St.Patrick’s Day O’MarY!!
The pies look yummy ! I made the Irish stew and soda bread, my hubby seemed to enjoy it !
ps I bet the little pups wantedsome of that beef !!
ps I bet the
OH MY GOODNESS! These are the most delicious looking individual stews! Isn’t puff pastry the best? Thanks for sharing the Erin Go Bragh at ON THE MENU MONDAY!
Oh my goodness….wish I was having dinner at your house. These look heavenly….what a beautiful flaky golden crusts!
I should have come to your house. My brain is still so fried that I forgot about St. Patrick’s Day and the closest thing to green we had was cilantro!
It looks yummy and reminds me so much of Irish pubs!
Yummy! Just like an authentic shepherd’s pie with Guinness Stout goodness!
Now I’m starving after seeing your beautiful meat pies! I’d much rather eat something with Guinness in it than drink it :)
I made this and although it was good… the underside of the pastry came out quite soggy… do you thicken the ‘gravy’ at all? is there a way to avoid the sogginess? thanks!
These look lovely! South Park has ruined pot pies for me, in that I cannot have one without going into the “No Kitty, That’s MY Pot Pie” mode….anyway. Stopping by from Marvelous Mondays :)
Yummy! It looks delicious! I have just started a new linky party called Tasty Tuesday and would love it if you participated!
I am not going to lie, you had me at Guinness and sealed the deal with pie ;)
My family and I are lake people too. This will be our second season with our sailboat, and we can’t wait for the marinas to open at the end of Spring. I would love for you to share at the Bacon Time linky, if you haven’t already. Looks so good!
I made this and it is amazing! My husband is still talking about it! I love your site! It is so inspiring! I look forward to your posts!
Im grateful for the blog article.Much thanks again. Cool. fedgbdfbdkda
Early summer rain this morning and now it’s thundering again this afternoon at nearly 3:00. Going through all my favorite blog spots and catching up. This is the perfect day to make these pot pies. Gonna run to the store and pick up a few ingredients before the rain gets here again. We’re sitting here with the doors open, the air is lovely, perfect weather for pot pies and Guinness. Love, love, love your website, your creativity and lovely pictures. Give the girls a big hug from me. Thanks for the wonderful website.
Would it be alright to use the puff pastry to make this into one large pot pie? Will I need to adjust the filling amount?
Great recipe and perfect for St. Patrick’s Day! My house smells amazing as I type this, can’t wait to try it.
Top,of the mornin to ya!
This looks amazing, you had me at Guinness! We’d love for you to share it at our party the Creative Muster. Robin | Fluster Buster
tHE RECIPE IS NO LONGER FOUND AT THE SITE. CAN You redo and make it printable here for us? Thanks
Printable recipe is here ☘