I often wonder about the origin of this delicious pie. I mean, how many pints of stout do you need to consume before you 1) spill your drink into your buddy’s pot pie, and 2) convince yourself that he won’t notice on his next bite? Or, more precisely, how many pints does it take to reach the Goldilocks zone, where you’re tipsy enough to spill the beer, but lucid enough to remember it the next morning, when you decide to write up this recipe? Well, there’s only one way to tell. Somebody, pass me a Guinness.
Ingredients
- 1 sheet frozen pie dough
- 2 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1½ lb beef chuck, cut into 1-inch pieces
- 2 Tbsp vegetable oil
- 1 onion, diced
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 cup Irish stout or other dark beer
- 1 cup + 1 Tbsp water, divided
- 1 Tbsp Worcestershire sauce
- ¼ tsp dried thyme
- 1 large egg
How to Make It
- Thaw the frozen pie dough, as directed by the package.
- In a small mixing bowl, combine the flour, salt, and pepper. Dip beef pieces into the seasoned flour, turning to coat. Shake off excess and reserve beef on a plate.
- Place a skillet over medium-high heat. Add vegetable oil. When the oil begins to shimmer, add half of the meat, and sauté until browned, about 7-8 minutes. Using a slotted spoon, remove the beef to a plate and repeat with the rest of the meat.
- Into the empty skillet, add the onion and sauté until almost translucent, about 4-6 minutes. Add the mushrooms and continue to sauté for another 4-6 minutes. Add the garlic and tomato paste and sauté until fragrant, about 1 minute. Add the beer and 1 cup of water, then use a spatula to free any browned bits from the bottom of the skillet. Add Worcestershire sauce, thyme, and the reserved beef, and stir to combine. Bring the liquid to a boil, reduce the heat to low, and simmer for 60-70 minutes. Turn off the heat and allow the stew to cool for at least 30 minutes. Preheat oven to 350°F.
- Transfer the contents of the skillet to a single baking dish, or to 4-6 ramekins. Cover the baking dish(es) with thawed pie crust, pinching to seal the edges of the baking dish, and cutting a few slits along the top. Beat the egg and 1 tablespoon of water together. Using a pastry brush, paint the top of the dough with egg wash.
- Transfer the baking dish(es) to the oven and bake for 45-50 minutes, or until the crust has browned. Remove the pot pies from the oven and allow them to rest for 10 minutes before serving.
