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Irish Beef & Stout Pot Pie

This St. Paddy's Day inspired pot pie features tender chunks of beef and hearty vegetables in a rich, luscious gravy surrounded by puff pastry.
Servings 6 people

Ingredients

  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds chuck roast trimmed of fat and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 1/4 cups beef broth
  • 1 large shallot roughly chopped
  • 1 medium parsnip peeled and diced
  • 2 medium carrots diced
  • 12 ounces fingerling potatoes diced
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 1/4 cups stout beer
  • 1 cup frozen peas
  • 2 large puff pastry sheets thawed per box instructions
  • 1 large egg yolk lightly beaten with 1 tablespoon cold water
  • salt and black pepper to taste

Instructions

  • Combine the flour, salt, and pepper in a large ziplock bag. Toss the beef in the flour mixture. Set aside.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the coated pieces of beef, in small batches, and cook until lightly browned on all sides. (Add 1 more tablespoon oil and heat until hot if needed between batches). Remove beef with a slotted spoon to a bowl. Set aside.
  • Add the remaining 1 or 2 tablespoons olive oil to the pot and heat. Add the shallot and saute for approximately 5 minutes. Add the minced garlic. Saute for another 2 minutes.
  • Deglaze pot by adding 1/4 cup broth and stir, scraping up any remaining beef bits and flour.
  • Add the carrots, parsnip, and potatoes. Season with salt and black pepper.
  • Place the browned beef pieces back into the pot. Stir in the tomato paste, thyme, stout and remaining beef broth. Heat over medium-high heat until the mixture beings to boil.
  • Reduce heat to low and simmer the stew with the lid slightly askew, stirring occasionally, until the beef is fork tender, about 90 minutes.
  • While the stew simmers, preheat oven to 400 degrees Fahrenheit.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Press the pastry into a 2 1/2-quart round casserole dish. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
  • Bake for 25 minutes. Remove the foil. Set aside.
  • Once the beef is cooked, stir in the frozen peas. Then, using a slotted spoon, scoop the stew mixture into the pre-baked crust in the casserole dish. Add enough of the remaining gravy to not quite cover the filling.
  • On a lightly covered floured surface roll out the remaining puff pastry sheet to about one inch larger than the diameter of the casserole dish.
  • Using your finger, dampen the rim of the filled crust with a little of the egg yolk/water mixture. Drape the pastry sheet over the top of the baking dish, leaving at least 1/2 inch overhang. Crimp, press and seal the pastry top crust to the bottom crust. Using a sharp knife, cut a few slashes in the top to vent. Brush the top with the egg yolk mixture.
  • Bake for 30 minutes until the top is golden brown.
  • Serve and enjoy!
Author: alicia@localfoodrocks.com
Calories: 950kcal
Course: Main Course
Cuisine: American, Irish

Nutrition

Calories: 950kcal | Carbohydrates: 64g | Protein: 40g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 944mg | Potassium: 1100mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3696IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 7mg