Description
This hearty and comforting pot pie is filled with tender braised beef, rich Guinness gravy, and vegetables, all baked under a golden, flaky crust. A perfect dish for St. Patrick’s Day or a cozy dinner!
Ingredients
Scale
For the Guinness Braised Beef:
- 1 1/2 lbs beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1 cup Guinness stout
- 1 cup beef broth
- 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
- 1 teaspoon rosemary (fresh or 1/2 teaspoon dried)
- 1 cup frozen peas
For the Pot Pie Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
Braise the Beef:
- Season beef with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 2–3 minutes per side, then remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes, until softened.
- Stir in tomato paste, Worcestershire sauce, and flour, cooking for 1 minute.
- Pour in Guinness and beef broth, scraping up any browned bits. Add thyme and rosemary.
- Return beef to the pot. Cover and simmer on low heat for 1.5–2 hours, until beef is tender. Stir in peas at the end.
Assemble the Pot Pie:
- Preheat oven to 400°F (200°C).
- Spoon the beef filling into a 9-inch pie dish or individual ramekins.
- Place puff pastry over the top, pressing the edges to seal. Trim any excess.
- Brush with egg wash and cut small slits in the pastry to allow steam to escape.
Bake & Serve:
- Bake for 20–25 minutes, until the crust is golden brown.
- Let cool for 5 minutes, then serve hot!
Notes
For extra depth, add ½ teaspoon balsamic vinegar to the filling.
Swap puff pastry for pie crust for a more traditional version.
Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.