It’s the day before St. Patrick’s Day and I finally got this Beef and Guinness Pie recipe up on the blog for you. I’m a bit behind this week because I was in Chicago for a few days, I’ve been feeling sinus-y and nasal-y, and I’ve got a lot going on at work. By the end of the day, I just want to sit on the couch with a bitter beer and a movie instead of editing pictures and detailing my recipes for you. I made this dish last week and have been itching to share it with you, just in time for the holiday.
Me + pot pies = love. I used to eat the frozen ones a lot, which really isn’t THAT bad and WAY less time intensive than a homemade one, but I had to take on this project because I’ve never made a pot pie before. Beef and Guinness were practically made for each other, and this pie is as comforting as it gets.
Beef and Guinness Pies with Homemade Puff Pastry
Makes one large casserole dish or a medium casserole dish and two ramekins. Ramekins are cute.
- 1 pound stew beef
- 2 tbsp flour
- Splash of olive oil
- Half a yellow onion, diced
- 1/2 c celery, diced
- 1 russet potato, diced
- 3 cloves of garlic, minced
- 2 cups of mixed frozen peas and carrots
- 1 tbsp tomato paste
- 2/3 cup beef broth
- 2/3 cup Guinness
- 1 tbsp Worcestershire
- Salt and Pepper
- Puff Pastry (recipe to follow)
- 1 egg
- Make the puff pastry and place it in the fridge prior to making the stew. Preheat oven to 425 degrees.
- In a large resealable plastic bag, add the stew beef and flour. Close the bag and toss until all of the beef is coated in flour.
- In a large dutch over or skillet, add a splash of olive oil and turn heat to medium high. Add the beef and brown for 5-8 minutes or until all pieces are browned equally. Remove the meat from the pan and set aside. Do not drain.
- Add the onion, celery, and potato and saute until soft. Add the garlic and cook a minute more (garlic burns easily so always add it later).
- Meanwhile, in a glass measuring cup, add the tomato paste, beef broth, Guinness and Worcestershire. Whisk so that the tomato paste dissolves.
- Add the liquid to the onions/celery/garlic and stir. Put the meat back in and add the frozen peas and carrots. Taste and season with salt and pepper if needed.
- Grease your casserole dish or ramekins and add the stew mixture. Leave an inch of space at the top – the stew can easily bubble over in the oven. (I filled mine a bit too full in the picture so it boiled oven in the oven!)
- Top with the puff pastry. I used kitchen shears to cut the excess off. Cut small holes with a knife into the pastry. Beat the egg in a small bowl and brush the egg over the pastry. Bake for 20 to 30 minutes or until pastry is browned. and the pies are bubbly hot.
There will be extra pastry dough with this recipe. Rahul used it with my leftover blackberry jam to make turnovers, and they were delicious.
Adapted from Baking by James Peterson, with reassuring messages from me
- 3 sticks of butter
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup cold water
Cut the sticks of butter into half inch cubes. Place in a bowl and put in the fridge.
Combine the flour and salt on a work surface. Create a well and pour the cold water in, just a few tablespoons at a time. Mix the flour together with the water until it comes together. The water will seep out and it will seem really messy, but it works. You don’t want it to be thoroughly mixed – it’s OK for it to be chunky.
Toss the cold, cut butter into the dough just until combined. It will seem odd, as the butter is chunky and won’t hold to the dough well, but that’s OK.
Flour your rolling pin. Start pounding the butter/dough mixture with the rolling pin so that it starts to come together and flatten out. It will feel like you’re trying to roll out gravel, but it will come together.
Start flattening out the dough into a long rectangle, roughly a foot long.
Fold over the ends until they meet in the middle. Then, fold the dough into itself one more time, until you end up with a rectangle that is about 1/4 the size of the one you started with but much thicker.
Flatten this rectangle out with your rolling pin and repeat the process one more time. This is what makes the layers of the puff pastry so flaky.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before you want to use it.