Guinness Beef Pot Pie
with arugula salad
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.
- 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
- 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
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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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!