Happy St Patrick’s Day! Hope everyone is enjoying the day!
I’m winding down after a long day by eating the last of the Guiness Ice Cream. There’s not quite enough left to put back in the freezer so I guess I’m polishing it off. at 9:17 pm. Probably not the smartest idea I’ve ever had…
I saved the best recipe for last – Beef Pot Pie with Stout Cheddar Crust. Yes, it’s as good as it sounds.
Brown the beef in a little bit of flour and butter.
Once browned, pour in about a half of a bottle of Guiness and cook down a bit. Make sure and scrape up all of the bits from the bottom of the pan.
Pour the vegetables in with the beef and stock or water.
This is where it gets good.
Kerrygold Dubliner Stout Cheese
One of the tricks to get a good flaky crust is to use ice cold water. – Try to touch the dough as little as possible.
Divide among dishes. I used about a cup in each.
Roll your crust out and cut into rectangles.
Lay on top and tuck into the ramekins or containers. Brush with the beaten egg and sprinkle with a flaky salt.
Could these look any better?
The original recipe came from here,
- 1¾ cups organic flour
- 1 tsp salt
- 8 T cold unsalted Kerrygold butter, cut into pieces
- ¾ cup grated Kerrygold Stout Cheese (about 4 ounces)
- 6-8 T ice cold water
- 1 large egg, lightly beaten
- Flaky salt such as Maldon for sprinkling on the top
- 2¼ pounds grass fed beef chuck roast, cut into 1-inch pieces
- ¼ cup organic flour
- 1 tsp salt
- 3 T unsalted Kerrygold butter
- ½ cup to ¾ cup Guiness or stout beer
- ½ onion, chopped
- 1 pound carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 2 cups water or beef bone broth
- For the dough, pulse the flour and fine salt in a food processor to combine.
- Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.
- Drizzle in the water a tablespoon at a time and pulse to combine.
- Add enough water so it comes together slightly.
- Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, salt, in a large bowl.
- Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat.
- Add the beef and cook, stirring occasionally, until browned all over.
- Add the beer and 2 cups water or beef broth, scraping up any browned bits from the bottom of the pot.
- Add the vegetables.
- Bake for an hour and a half.
- Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet.
- Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares.
- Make a few slits in the middle of each square to let steam escape.
- Remove the filling from the oven and increase the temperature to 375 degrees F.
- Season the filling with salt and pepper and divide among the ramekins
- Top each with a square of dough, pressing the edges into the ramekin.
- Brush with the beaten egg.
- Bake until the crust is crisp and golden brown, 35 to 40 minutes.
- Let rest about 10 minutes before serving.