Steak and Guinness Pot Pies

Steak and Guinness Pot Pies

prep time

minutes
cook time
15
minutes
servings
8

Ingredients



























Cooking Instructions

For cheddar bacon crust:


1

In large bowl, combine flour, sugar and salt. Cut butter into flour with pastry blender, potato masher or your fingers, until it resembles coarse crumbs the size of peas. Stir in bacon and cheese until evenly distributed.


2

Add 2 tablespoons cold water and stir with rubber spatula until dough comes together and away from sides of bowl. Add more water as needed, 1 tablespoon at a time. Shape into disc and wrap in plastic. Refrigerate at least 1 hour, or overnight.


For filling:


1

Set large pot or deep-sided skillet over medium-high heat and add canola oil. In medium bowl, combine short rib pieces with 1 teaspoon salt, 1 teaspoon black pepper and cornstarch. Once oil is hot, cook meat in 3 batches in single layers in skillet. Cook until caramelized on all sides, about 5 to 6 minutes in total. (You’re not looking to cook meat all the way through, just getting color on it.) Transfer meat to plate or platter and repeat with remaining meat.


2

Once all meat is browned, lower heat to medium and add onions and garlic. Cook 1 to 2 minutes, until softened. Add carrots, celery, potatoes and mushrooms and cook 5 to 8 minutes. Stir in tomato paste and Guinness and cook until beer has evaporated, stirring often.


3

In small bowl, whisk together beef stock and cornstarch and stir into stew. Season with remaining salt and pepper and rosemary. Cook until thickened, stirring often. Once thickened, cover, lower heat and simmer about 15 minutes. Remove from heat and divide among 8 small ramekins or large baking dish.


4

Heat oven to 350°F.


5

On lightly floured work surface, roll out chilled dough into large rectangle, about 1/4-inch thick. Cut into circles big enough to cover ramekins completely or into one large piece to cover large baking dish. Place circle over each ramekin and crimp the edges to seal.


6

Transfer pot pies to baking sheet (to catch any drippings) and brush tops with egg wash. Bake until golden brown on top, about 15 to 20 minutes. Remove from oven and serve immediately.


Ingredients



























Cooking Instructions

For cheddar bacon crust:


1

In large bowl, combine flour, sugar and salt. Cut butter into flour with pastry blender, potato masher or your fingers, until it resembles coarse crumbs the size of peas. Stir in bacon and cheese until evenly distributed.


2

Add 2 tablespoons cold water and stir with rubber spatula until dough comes together and away from sides of bowl. Add more water as needed, 1 tablespoon at a time. Shape into disc and wrap in plastic. Refrigerate at least 1 hour, or overnight.


For filling:


1

Set large pot or deep-sided skillet over medium-high heat and add canola oil. In medium bowl, combine short rib pieces with 1 teaspoon salt, 1 teaspoon black pepper and cornstarch. Once oil is hot, cook meat in 3 batches in single layers in skillet. Cook until caramelized on all sides, about 5 to 6 minutes in total. (You’re not looking to cook meat all the way through, just getting color on it.) Transfer meat to plate or platter and repeat with remaining meat.


2

Once all meat is browned, lower heat to medium and add onions and garlic. Cook 1 to 2 minutes, until softened. Add carrots, celery, potatoes and mushrooms and cook 5 to 8 minutes. Stir in tomato paste and Guinness and cook until beer has evaporated, stirring often.


3

In small bowl, whisk together beef stock and cornstarch and stir into stew. Season with remaining salt and pepper and rosemary. Cook until thickened, stirring often. Once thickened, cover, lower heat and simmer about 15 minutes. Remove from heat and divide among 8 small ramekins or large baking dish.


4

Heat oven to 350°F.


5

On lightly floured work surface, roll out chilled dough into large rectangle, about 1/4-inch thick. Cut into circles big enough to cover ramekins completely or into one large piece to cover large baking dish. Place circle over each ramekin and crimp the edges to seal.


6

Transfer pot pies to baking sheet (to catch any drippings) and brush tops with egg wash. Bake until golden brown on top, about 15 to 20 minutes. Remove from oven and serve immediately.


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