A traditional British dish, this is a hearty meal to serve on St. Patrick’s Day or anytime there’s a chill in the air! This meaty pot pie is stuffed with savory, seasoned beef and lots of vegetables and herbs.
- 2 pounds boneless beef chuck or brisket, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, chopped
- 2 carrots peeled and chopped
- 2 stalks celery, chopped
- 8 ounces button mushrooms chopped
- 3 tablespoons water
- 1 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup Guinness or other stout beer
- 1 tablespoon Worcestershire sauce
- 2 fresh thyme sprigs
- Ready-made Puff Pastry Dough, thawed
- 1 large egg, lightly beaten
- 1 tablespoon water
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: Serves 4
Preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a large bowl. Toss the beef in the flour mixture and then shake off excess and transfer to a plate. Heat oil in a large ovenproof heavy pot or dutch oven over high heat until just smoking, then brown meat in batches (without crowding the pan), turning occasionally until nicely browned all over. Transfer meat to a bowl.
Leave heat on and add onion, garlic, carrots, celery, mushrooms and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, Guinness, Worcestershire sauce, and thyme and bring to a simmer, then cover and transfer to oven. Cook until beef is very tender and sauce is thickened, about 1 1/2 hours. Remove the thyme sprigs and let the stew cool to room temperature, uncovered, about 30 minutes.
Divide cooled stew among oven-proof bowls. Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl. Press the edges of the dough lightly onto the rim of the bowls. Brush pastry tops with some of remaining egg wash. If you have room in the freezer, chill the bowls for 15 minutes.
Put a cookie pan on the middle rack of oven and increase oven temperature to 425°F. Bake pies until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.