Savory Beef and Stout Irish Pot Pie
This Beef and Stout Irish Pot Pie is simple to make and is comfort food at its finest. A rich and savory beef filling topped with a flaky crust. Perfect for cold winter months or as the centerpiece for St. Patrick's Day.
Equipment
- 1 cast iron skillet or pan & pie dish
Ingredients
- 1 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1 large carrot shredded (about 1 cup)
- 1 lb. ground sirloin or ground beef
- 1 12 oz. bottle of Guinness Stout or similar
- 1 large russet potato (or 2 small) chopped
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp fresh thyme
- salt & pepper
- red pepper flakes
- 2 tbsp flour (+ 4 tbsp water)
- 1 pie crust
- 1 egg (plus cool water)
- garlic powder
Instructions
- Heat olive oil over medium heat in your cast iron skillet (or pan). Sauté the garlic, carrots, and onions until soft and fragrant. Add in the ground beef. Cook until browned and drain.
- Season the meat with salt, pepper, thyme, (red pepper flakes if using). Give everything a stir. Then add in the cubed potatoes, tomato paste, stout beer, and beef broth. Give everything a stir again.
- In a small dish combine the flour and cold water and whisk until smooth. Slowly add into the meat mixture and stir until incorporated.
- Let simmer for a few minutes until slightly thickened.
- Top the meat mixture with the pie crust. Slighly press down and into the pan. Pinch the edges with your fingertips.
- Make an egg wash by whisking together an egg and some cool water. Then brush the egg wash over the pie crust. Sprinkle with some garlic powder. Use a sharp knife to make a few slits in the pie crust to let vent while it's baking.
- Bake for about 30 minutes at 350 degrees F until the pie crust is golden brown. Then let set for a few minutes before slicing and serving.