St. Patrick's day is this Saturday and well just because you are not Irish doesn't mean we can't celebrate. I love that celebrating St. Patrick's Day has become a holiday that everyone wants to celebrate and overly enjoy with drinks and food. This is so great! If only we did this for any cultural holiday!
This year I wanted to make something really really really delicious comforting and scrumptious. So I went with a Beef Beer Pot Pie with a Cheddar Beer Crust. Its basically a bowl of amazingness if I can say so myself. :) Pot pies are a great meal to make. Basically it is beef stew topped with a pie crust, pretty simple when you look at it. The buttery and crispy pie topping paired with the rich and hearty beef stew makes for a seriously comforting meal.
Don't fret if you have never made a puff pastry the recipe I created is a very simple one. All you need is your food processor. Seriously you don't have to be a pastry expert to make this one. Plus a homemade puff pastry is like 10 times better in my opinion than a store bought, but then again I typically think anything homemade is better than store bought. But I will let you be the judge of that.
Whether you are making this for St. Patrick's Day or for any other weeknight meal be sure to enjoy it!
Yields 4 servings
Time 45- 50 minutes
For the Beer Beef Pot Pie
1 lb cubed beef
2 carrots - peeled and diced
2 celery stalks - peeled and diced
1 small yellow onion - small dice
1 garlic clove - minced
2 strips of Applewood bacon
1/2 cup stout (I used Guiness)
1 beef bouillon
1/4-1/2 cup water
1 cup mushrooms - diced
1 cup yukon gold petite potatoes - halved
2 Tablespoons raisins
2 fresh thyme sprigs - leaves removed
2-4 Tablespoons flour
Salt and Pepper
2 Tablespoons olive oil
For the Cheddar Beer Crust
1 3/4 cup all purpose flour
3/4 teaspoon sea salt
1/2 cup unsalted butter - cut into small cubes
5 oz aged cheddar cheese - shredded
6-7 Tablespoons cold stout beer
1 egg beaten for an egg wash
1. To make the cheddar beer crust add the flour and sea salt in the food processor. Process slightly to mix it all together. Then add the butter and cheese. Process again until the butter is in small pieces. With the food processor running slowly stream in the cold beer. At about 6 tablespoons the pie dough should come together into a ball. Once it does turn the food processor off and wrap the dough in plastic and let is rest for 20-30 minutes in the fridge.
2. To prepare the beer beef stew heat the olive oil or butter in a dutch oven over medium heat. Add the bacon, onions, celery, and carrots. Season with a pinch or 2 of salt. Let this cook for 3-4 minutes. Then add the beer to deglaze the pan.
3. Season the beef with the salt and pepper. Add the beef to the pan and let it cook for 2 minutes, stirring occasionally. Add the mushrooms, garlic and potatoes. Stir again.
4. In a separate pot or in the microwave warm the 1/2 cup of water and whisk in the flour and bouillon. Whisk until there are no clumps of flour then add this to the dutch oven with the beef. Season with salt, pepper, and thyme. Bring this to a simmer, cover the pan and let this cook on low for 10 minutes.
5. Preheat the oven to 375 degrees. While the beef stew is cooking and the pie crust has rested you can roll it out to have it ready to assemble the pot pie. Lightly flour a clean work surface. Roll out the pie dough to larger than the circumference of the baking dish you are using or individual ramekins.
6. Once the stew has thickened and cooked , turn the heat off and carefully spoon the beer beef stew into the baking dish or ramekins. Top with the cheddar beer crust and pinch the sides along the ramekin and to decorate the edges. With the tip of a knife cut 3 slices in the center to let the steam out when in the oven and finish the pie crust with an egg wash. Place the one baking dish or individual ramekins on a baking tray and place it in the oven to cook for 15 minutes.
Then raise the temperature of the oven to 400 degrees and cook for another 5-7 minutes until the pot pie crust is golden.