Beef and Guinness Pot Pies
A celebration in a bowl with puff pastry shamrocks for St. Patrick’s Day!
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
- 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.