Guinness beef pot pie with a thick rustic crust to celebrate St.Patrick’s day this year? A pie filled with tender meat, carrots, onions and green peas. A perfect pairing to a cold Guinness!
If you cannot resist a good Guinness on St.Patrick’s day, this Guinness Beef Pot Pie is the perfect meal to accompany it. This black beer isn’t just great; it’s also one of the highest-quality broths. It gives any stew or meat pie a deep, rich colour and caramelized flavour. Also, Guinness pairs perfectly with one of my favourite sauce thickeners; chocolate. A single piece of dark chocolate at the end of cooking will thicken the broth just enough and give the meat filling this richer hue.
A Half Pie
This recipe could easily be a stew! If you add 200 ml of broth to the whole recipe and skip the crust part, you’ll have a fantastic stew. Although since I’ve done a pie, I’ve added a simple pie dough but extra thick to make it more rustic. Of course, you can also use two pre-done pie doughs from the market and make a closed-up pie. It’s up to you!
Homemade Rustic Pie Dough
The secret here is to use cold ingredients, from butter to water. I’ve used 400g of flour and 200g of unsalted butter, and a good pinch of salt. Cut the cold butter into small cubes and mix it into the flour with your hands until it becomes a sandy texture (5 minutes). Then, add some water until it makes an un-sticky dough (about 100ml). Cover with plastic wrap and leave the fridge for at least an hour. That’s it! When ready for use, flour the working space and make the dough a good 2mm thick to give the pie an extra thick feel. Finish it up with an egg wash to make a nice golden finish.
Usually, a small green salad would pair great with such a meat pie, but it’s unnecessary. It’s a complete meal on its own. Here are a few ideas of sides for this pie:
You can keep this meat pie in the fridge for up to three days. Otherwise, well covered in the freezer for two months.
Let’s make this drunken pie!
Guinness Beef Pot Pie
- 500 g beef cubes
- 300 ml Guinness Beer
- 200 ml Beef broth
- 2 onions (diced)
- 3 carrots (diced)
- 50 g sweet peas (frozen)
- 10 g dark chocolate
- 1 garlic clove (chopped)
- 2 tbsp butter (olive oil)
- 1 bay leaf
- salt and pepper
- 1 pie dough pre-made (Get another one if you want a bottom part to the pie.)
- 1 egg
- Start by adding salt and pepper to the diced beef.
- In a dutch oven or large skillet, add the butter/oil and sear the pieces of meat at medium-high heat until brown.
- Add the carrots, onions, garlic and spices to the meat.
- Add the Guinness beer and the broth, and scratch the bottom bits off with the help of a wooden spatula.
- Bring to a light simmer and let cook gently for 1h30, uncovered.
- Two minutes before the end of cooking, add the frozen peas and the piece of chocolate to thicken the broth.
- Add the meat mix to a deep pie plate, and cover it with the dough.
- Add a few holes on top of the pie and brush it with an egg wash and a sprinkle of salt.
- Cook in the oven at 180°C (350F°) for about 30-35 minutes or until the crust is golden.