These pot pies are filled with tender beef, carrots, onions, peas and, of course, beer. Watch Feast TV host Cat Neville make this recipe from start to finish in our Wine & Beer episode.
Beef + Beer Pot Pies
- 4 slices bacon, chopped
- ½ large red onion, diced
- 1 lb boneless chuck roast, 1/2-inch cubes
- Sea salt and freshly ground black pepper
- ¾ cup all-purpose flour, divided
- 2½ cups beef stock, divided
- 2 cups button or porcini mushrooms, quartered
- 1 cup carrots, chopped
- 1 Tbsp thyme, chopped
- ½ cup stout beer
- 2 tsp tomato paste
- 1 Tbsp Worchestershire sauce
- ½ cup frozen peas, thawed
- ½ package of frozen puff pastry sheets, thawed
- 1 large egg, lightly beaten
- 1 Tbsp water
| Preparation | Preheat oven to 375 degrees. Over medium heat in a deep skillet, render the bacon until just beginning to crisp and then add onion, sauteeing until the onion is beginning to soften. Toss the cubed beef with half of your flour, salt and pepper, shake off excess and then add to the pan, browning the meat on all sides.
Add 1 cup of stock to the pan and then add mushrooms and carrots, cooking until the mushrooms have released their moisture, then add the thyme, beer, tomato paste and Worchestershire sauce. Allow to simmer until the beef is beginning to be tender and then whisk the remaining flour and stock together and add to the pan, thickening the sauce. Once nice and thick, stir in your peas and remove from heat.
Spoon beef mixture into individual ramekins or into a baking dish. Depending on the size of what you’re baking the pot pies in, roll out and then cut the puff pastry to fit on top, scoring to allow steam to release. Make an egg wash with the egg and water and brush on top. Bake the pot pies until the pastry is golden and puffy, about 20 minutes.