Guinness Beef Pot Pie
with arugula salad

Name: Guinness Beef Pot Pie
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 8 oz Puff pastry, defrosted; 1 Onions, medium, diced; 8 oz Carrots, diced; 2 cloves Garlic, chopped; 2 tsp Thyme, fresh leaves (sub dried); 1 cup Peas, frozen; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 2 Tbsp Flour, all-purpose; 1 tsp Salt; 1 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 tsp Black pepper; 1 cup Beer, Guinness (sub any type of stock); 1/2 cup Stock, any type; 1 Egg yolk; 2 tsp Water; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 6 oz Arugula (sub any salad greens); to taste Black pepper

Active: 45 Total: 65

Original GF Paleo Vegetarian

In honor of St. Patrick's Day, we're serving up this cozy beef pot pie with a puff pastry crust. Guinness beer gives the filling of the pot pie great flavor, but feel free to use stock if you prefer.

Ingredients

Metric

Servings:

Guinness Beef Pot Pie:

Puff pastry - 8 oz , defrosted
Onions, medium - 1 , diced
Carrots - 8 oz , diced
Garlic - 2 cloves , chopped
Thyme, fresh leaves - 2 tsp (sub dried)
Peas, frozen - 1 cup
Oil, cooking - 1 Tbsp
Beef, ground and lean - 1 lb
Flour, all-purpose - 2 Tbsp
Salt - 1 tsp
Paprika - 1 tsp
Coriander, ground - 1/2 tsp
Black pepper - 1/2 tsp
Beer, Guinness - 1 cup (sub any type of stock)
Stock, any type - 1/2 cup
Egg yolk - 1
Water - 2 tsp

Lemony Arugula Salad:

Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1/2 tsp
Oil, olive - 2 Tbsp
Arugula - 6 oz (sub any salad greens)
Black pepper - to taste

Prep

Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
Onions / Carrots / Garlic / Thyme - Prep as directed and combine. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Peas - Defrost peas.

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Make

Heat oven to 400F / 204C degrees.
Heat an oven-safe skillet over medium-high heat. Add cooking oil and then onions, carrots, garlic, and thyme. Saute until the onions and carrots are soft, 3 to 4 minutes.
Add beef and cook, breaking it apart until the beef is fully cooked and starting to brown in spots, 6 to 8 minutes.
Stir in the flour, salt, paprika, ground coriander, and black pepper (portion for pot pie) until no dry spots remain.
Pour the beer and stock over top and bring to a simmer. Simmer until the filling thickens, 3 to 4 minutes. Stir in the peas.
Remove the pot pie filling from the heat.
Stretch the puff pastry over the filling. Use a fork to tuck the edges of the pastry down around the sides of the pot pie filling.
Whisk the egg yolk and water and brush it over the puff pastry. Make a few slits with a knife in the pastry to let heat release.
Bake until the puff pastry is deep golden brown, 25 to 30 minutes.
Just before serving, toss the arugula with vinaigrette until dressed to your liking. Top with black pepper.
Serve the pot pie with salad on the side. Enjoy!

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