Guinness Beef Pot Pie

Pot pie with the crust taken off of a portion so you can see the beef and vegetable filling.

A savory Guinness, beef, and mushroom filling is blanketed with flaky puff pastry for the ultimate Beef Pot Pie.

4.5 from 6 votes

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Prep Time: 20

Cook Time: 1 45

Total Time: 2 5

Servings: 6

Calories: 756kcal

Ingredients

2 Tablespoons olive oil
1 ½ lbs. stew beef
Kosher salt and black pepper
1 yellow onion (chopped)
3 carrots (peeled and chopped into rounds)
2 stalks celery (chopped)
2 small russet or yukon potatoes (chopped)
8 ounces crimini mushrooms (sliced in halves or quarters)
4 large cloves garlic (minced)
3 stalks thyme (stems removed)
1 stalk rosemary (stems removed)
½ cup Guinness
1 ½ cups low sodium beef broth
1 ½ Tablespoons cornstarch mixed with 1 ½ Tablespoons water
Salt and pepper (to taste)
2 sheets thawed puff pastry (kept cold)
1 egg (+ ½ Tablespoon water)

Instructions

Heat the oil in a large pot or dutch oven over medium high heat. Season the beef generously with Kosher salt and pepper on all sides, then add it to the skillet. Brown for a few minutes on each side.
Add the onion, carrots, and celery, and cook until starting to soften, stirring occasionally, 3-4 minutes.
If there's no or very little oil left in the pan, add a bit more. Stir in the potatoes and mushrooms and cook an additional 3-4 minutes. Stir in the garlic and saute until fragrant, about 1 minute.
Add the rosemary and thyme to the pot. Pour in the Guinness, scraping up any browned bits from the bottom of the pan. Add the stock and give everything a good stir.
Turn the heat to low, cover, and allow the mixture to gently simmer for 1-1.5 hours, or until the beef is fork tender. Taste and season with additional salt and pepper if needed.
Stir the cornstarch mixture into the pot, and bring to a gentle boil, allowing the mixture to thicken for several minutes. Remove from heat.
Preheat the oven to 400 degrees. Remove the puff pastry from the packaging and cut it slightly larger than the size of your baking dish or skillet. You will likely need 1 1/2 sheets. Layer the pastry over the beef mixture, overlapping slightly and rolling up the edges. Whisk together the egg and water, then brush it over the pastry. Put a few slashes across the top for steam to escape. If desired, cut a few festive shapes from the leftover pastry and scatter on top. Transfer to the oven and bake for 30-35 minutes or until pastry is very golden and puffed. Serve immediately.

Notes

If you don't have or can't find stew beef, buy a chuck roast and cut it into bite size chunks.
The Guinness can be substituted with additional beef broth, another stout beer, or red wine, if you prefer.
You can use any large, shallow pan to bake the pie. If needed, transfer the filling to a 9 x 13 inch pan, deep dish pie pan, or even individual ramekins.
Make sure the mixture is thickened enough. It should be a little thicker than gravy. You can always add additional cornstarch slurry, a ½ tablespoon at a time, if needed.
Keep the pastry cold. The puff pastry should be thawed, but kept chilled. I do not recommend microwaving the puff pastry to thaw it, unless you have time to stick it back in the fridge for awhile after. You can prep the pastry by cutting it and adding the egg wash at any point while the filling is cooking, just make sure to cover it and place it back in the fridge until you’re ready to top the pie.
Measure the puff pastry with the pan you'll be using. To make it easier to measure the pastry, place whatever pan you're using on top of it and cut it to size before starting the recipe.
Use your puff pastry scraps! Bake any leftover puff pastry scraps on a separate pan. You can even sprinkle them with everything bagel seasoning or cinnamon sugar, similar to a pie crust cookie!

Equipment

CUISINART Chicken Fryer, 12"

Course Main Dish

Cuisine Irish

Keyword beef pot pie with puff pastry, guinness beef pot pie, puff pastry beef pot pie

Nutrition