Beef and Guinness Pot Pies (2024)

Beef and Guinness Pot Pies! A celebration in a bowl with puff pastry shamrocks for St. Patrick’s Day!

I made Beef and Guinness Pot Pies a couple of weeks ago and put a couple in the freezer in anticipation of St. Patrick’s Day to pull out and bake today!

You could use any Irish Stew recipe, frozen puff pastry and shamrock cookie cutter for some St. Paddy’s Day crust decorations, or if you’re feeling especially ambitious you can makeCheddar-Stout Crust!

I adapted a recipe for Beef Pot Pies from Food Network,making a few changes and adding frozen sweet peas for an extra touch of green!

Beef and Guinness Pot Pie,

Serves 6 very hungry people or 8! ☘️

Ingredients

2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces (I used 2 lbs.)

1/4 cup all-purpose flour

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

1 cup Guinness or stout beer, drink rest of bottle ☘️

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)

Frozen Puff Pastry (I used 1 & 1/2 boxes)

1 egg for egg wash

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.

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 6 – 8 oven-proof ramekins (there may be some filling left over).

Put ramekins on a parchment-lined baking sheet. Use your ramekin as a template to cuta circle of pastry 1/2-inch larger than the top.Brush the outside edges of each ramekin 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 until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. I baked two, and froze the rest of my pot pies (with the pastry on them), covering well.

You can pull out your frozen pies on a week night when you’re too tired to cook and pop in the oven without thawing, they’ll take about an hour to bake.Watch your pastry tops and cover with foil to prevent overbrowning if necessary.

Print Recipe

A celebration in a bowl with puff pastry shamrocks for St. Patrick’s Day!

Prep Time30 minutes mins

Cook Time2 hours hrs

Course: Main Course

Cuisine: American, Irish

Keyword: Guinness, pot pies, puff pastry, shamrocks, 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.