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Any problem this month can be solved with Guinness Pot Pie.
Can something taste so good? "Really?"
Although we are super Irish in this family, we do not cook many traditional or non-traditional Irish dishes and we do not have a celebration on St. Patrick's Day!
Well. Except in college with the huge downtown parade and ample amounts of green beer and green vodka that still make my stomach spin. Just the thought … oh no.
However! Since it's the first of March and we all need an apology to cook with dark beer and Irish Cream and all the greens, I'll bring you a Guinness Pot Pie. They will love it.
If you want to start the month right, I have a few other Irish inspired recipes. Lucky Charm Confetti Cupcakes, Milk chocolate soda bread, Soda bread fresh toast, Guinness ribs with cheesy cauliflower porridge, homemade beer cheese, Irish ale potato soup or Whiskey iced coffee someone?
Everything tattered, thank you.
I take one each.
But let's talk about Guinness Pot Pie. We have a lot to talk about! I have to convince you that this must come from your kitchen. Maybe even twice before St. Patrick's Day ?!
I love a good beer bread. I'm pretty sure that was my first time in elementary school when my mother went to a spoiled cooking party or something. Does that sound right? It was so crunchy up, but fluffy inside. Immediately addicted
Once I learned that you were pouring a whole piece of butter over the bread to make the noise, it was easy to find out why it was so good.
I have made many beer loaves here in the blog (white cheddar is my favorite and most used!) and even made a delicious Guinness a few weeks ago. But then came Bierbrot with top pie in my brain and it was all I could think of. Beer bread with beef pate ?! YES, PLEASE.
All I could think of is this delicious minestrone, which is delicious.
Chicken Pot Pie is one of Eddie's favorite foods, so I do a lot. It's not a weekly meal or anything in our house, but I've done it for years and turned it upside down. But I have not made any beef pate before!
Knowing that this would be a heavier meal, I left out the potato and mushrooms instead.
They were such a great addition – super juicy, but also a bit meaty.
And p. You could skip it completely if you are not a mushroom fan. I get it!
The beef becomes ridiculously tender when the pie comes out of the oven. Just make sure you cut it into small pieces. The Guinness and broth turn into a gravy-like sauce and the vegetables are soft and spicy.
I mean, there is so much taste.
It's definitely a time consuming meal and one that requires a little love. Your kitchen may be a mess after cooking, but with a bite, you think it's absolutely worth it. Promise!
The first day we tested it, I could not wait for Eddie to come home and try it. I knew he would be so excited. And he came home, ate it and really enjoyed it. It was not until the next day that he said that POT PIE was so good! He also could not stop thinking about it.
It may not be the most beautiful, but it tastes of comfort heaven. It's a hug in a bowl, a warm meal, something to serve you with rainy and cool weather.
Leftovers are just as delicious. I swear, once heated, the taste gets even better!
Now I hope very much that you are convinced.
Guinness pot pie with beer biscuits
Guinness Pot Pie with beer bread biscuits
Guiness Pot Pie is a perfect cold weather food with tender, crumbled beef, lots of vegetables and buttered biscuits.
- 2 pounds of boneless roast beef (cut into 1-inch pieces)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons of flour
- 1 tablespoon of olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion (diced)
- 1/3 cup sliced carrots
- 1/3 cup of diced celery
- 2 garlic cloves (chopped)
- ½ teaspoon dried thyme
- 8 ounces of Cremini mushrooms (sliced)
- 2 tablespoons tomato paste
- 2/3 cup frozen peas
- 8 ounces of Guinness beer
- 12 to 16 ounces of beef broth or stock
Beer bread biscuits
- 2 cups of all-purpose flour
- 1 cup of whole wheat flour
- 3 teaspoons of baking powder
- 1 teaspoon salt
- 12 ounces of your favorite beer
- 3 to 4 tablespoons unsalted butter (melted)
- As an indication, I would like that all my beer bread ingredients are measured before the start. As the vegetables soften, I mix the cookie dough. Instructions for mixing the dough can be found at the end of the recipe.
- Preheat the oven to 350 degrees F. Make sure the beef is cut into small pieces – about 1 inch in size to allow the beef to cook through in the oven. Season the beef with salt and pepper. Sprinkle with flour and stir well so the beef is evenly covered.
- Heat a 5-liter enamel frying pan (or large cast iron) over medium heat. Add the oil and as soon as it shimmers, add the beef in a single layer. You may need to run 1 to 2 stacks. Fry the beef on both sides until golden brown, about 2 to 3 minutes per side. Remove the beef with a slotted spoon and place on a plate.
Keep the heat until the pan is at medium level. Add the butter. After melting, stir in the onions, carrots, celery and garlic with a pinch of salt and pepper. Stir in the thyme. Cook for 5 to 6 minutes until soft. Use a wooden spoon to stir the vegetables and help scrape brown flavors off the bottom of the pot.
Stir in mushrooms. Let cook for about 5 minutes until they soften. Stir in the tomato paste and cook for another 5 minutes.
- Stir in the Guinness over medium heat and scrape the bottom of the pan again. Add the beef along with the beef broth to the pan. Bring the mixture to a boil, then turn off the heat. Stir in the peas.
- Spoon the beer bread dough (instructions below) for ½ cup biscuit-like drops. Put the melted butter over the dough.
- Bake the pot for 65 to 75 minutes or until the bread is golden brown and lies on the ground. Carefully check under the biscuits and check if the dough is cooked through.
- Remove from the oven and allow the pudding to cool slightly before serving.
Beer bread biscuits dough
- Place the all-purpose and wholegrain flours in a large bowl. Stir in baking powder and salt.
- Pour in beer and stir until a dough forms. It will be thick and bubbly. Allow to soak for about 5 minutes before pouring the spoon over the pie cake.
slightly adjusted by Gourmet 2004
My work here is done.
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