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.
Ingredients
- 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
Prep
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Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
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Onions / Carrots / Garlic / Thyme - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Peas - Defrost peas.
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Make
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Heat oven to 400F / 204C degrees.
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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.
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Add beef and cook, breaking it apart until the beef is fully cooked and starting to brown in spots, 6 to 8 minutes.
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Stir in the flour, salt, paprika, ground coriander, and black pepper (portion for pot pie) until no dry spots remain.
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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.
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Remove the pot pie filling from the heat.
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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.
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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.
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Bake until the puff pastry is deep golden brown, 25 to 30 minutes.
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Just before serving, toss the arugula with vinaigrette until dressed to your liking. Top with black pepper.
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Serve the pot pie with salad on the side. Enjoy!
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