Beef and Guinness Pot Pie, filled with tender pieces of beef, mushrooms, and carrots. This is a rich, delicious pot pie that is easy to make. Nothing is better than a beef and Guinness pot pie on a cold winter’s night. This is one of my favorite recipes when I want something warm and comforting. Filled with tons of tender beef, mushrooms, and carrots, this potpie is hearty and satisfying. The filling braises in the oven for a few hours in a can of Guinness, resulting in a rich, very hearty sauce enrobing the meat and vegetables. Add some English farmhouse cheddar, and you have one fantastic potpie that will fill your belly. I have made this recipe many times over the years, and it is always one of the best meals I know how to make. It is based on Jamie Oliver’s recipe from Jamie at Home, though I’ve tweaked it over the years.
This recipe does take some time for the filling to bubble away in the oven. A good Dutch oven is a great tool here. However, the filling is a dump, and quick fry type of filling that takes little effort. Then add water and Guinness. Let it all braise in the oven, and voila! You’ve got a fantastic beef filling. This recipe uses store-bought puff pastry, making the assembly a breeze. Don’t be intimidated by using puff pastry. With store-bought readily available, all you have to do is thaw it in the fridge overnight or in a pinch on a counter for 45 minutes or so and then roll it out. I have made the filling the day before, making it easy to assemble and bake just before you want dinner. Just make sure and heat the filling back up to warm before putting it into the pastry crust. Using stew meat makes this recipe a bit more economical. People will think you slaved away to make this beef and Guinness pot pie, but it will be our secret how easy it is and incredible it tastes.
Ok, that is all for this week. I hope you are all staying safe and warm out there. Please think of others in your choices, it takes more than yourself to live in these times. Until next time!
Beef and Guinness Pot Pie, filled with tender pieces of beef, mushrooms, and carrots, is a rich, delicious pot pie that is easy to make.
- 3 tablespoons olive oil
- 3 medium red onions peeled and coarsely chopped
- 4 tablespoons butter plus extra for greasing the pie plate
- 5 carrots peeled and sliced ½ inch thick
- 2 celery stocks trimmed and chopped
- 10 oz mushrooms quartered
- 2.2 lbs. of beef brisket or stew meat cut into ¾ inch cubes
- 3 cloves of garlic peeled and chopped
- A couple of sprigs of fresh thyme leaves removed from the stems and chopped
- 1-15 oz can or bottle of Guinness
- ¼ cup flour
- 7 oz. of good cheddar cheese preferably English farmhouse, grated and divided in two.
- 1 lb. of store-bought puff pastry thawed overnight in the fridge, or take it out 45 minutes before use.
- 1 large egg
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Preheat the oven to 375°
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In a large ovenproof lidded pot or Dutch oven over medium, heat the olive oil until it shimmers.
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Add the red onions.
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Sauté for ten minutes, frequently stirring until they have softened and cooked down. But not browned.
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Add in the butter, carrots, celery, and the mushrooms.
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Turn up the heat to high and cook for a couple of minutes.
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Add in the beef and the thyme and cook for 3-4 minutes more to get the beef browned here and there. You don’t have to be perfect.
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Add the Guinness and enough water to cover the beef and veggies. It is usually around 4 cups of water.
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Place the lid on the pot and place it in the oven.
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Cook for 90 minutes. Check to see if you need any more liquid, and give the filling a good stir.
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Cook for one more hour, the beef should be tender and the mixture slightly thickened. If the filling seems runny, put it back on the stove for a few minutes to cook away some of the moisture.
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Stir in one-half of the grated cheddar cheese.
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Set the filling aside to cool for 30 minutes or more before using. You can also put it into the fridge and use it the next day.
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When you are ready to bake the pot pie.
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Preheat the oven to 375°
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Butter a large 10-inch-deep dish pie pan or another casserole dish large enough to fit the filling.
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The puff pastry should come in two sheets. Roll out one of the sheets several inches larger than the baking pan. The pastry should be about 1/8 inch thick.
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Line the baking dish with the pastry letting the excess hang over the sides. Trim any excess to about 1 ½ inches or so. This is rustic, so there is no need to be perfect.
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Gently fill the pan with the beef filling.
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Sprinkle the second half of the cheese over the filling.
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Roll out the second pastry sheet and trim to a circle just a little bigger than the size of the baking dish.
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Score the circle with a knife being careful not to cut too deep in a crosshatch pattern.
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Place the circle on top of the beef filling.
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Gently take the overhanging bottom pastry and fold it inward to make a rustic edge.
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Brush the entire surface with a beaten egg.
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Bake for 45 minutes or until the crust is golden brown.
