Savor the ultimate comfort food with this Beef Pot Pie, featuring tender Guinness-braised beef baked beneath a golden, flaky pie crust. Choose between creating four elegant single servings or one hearty whole pie for a truly satisfying dinner.
INGREDIENTS
For the Sour Cream Pie Crust:
- 1 ¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- ⅓ cup (80 grams) sour cream
For the Guinness and Beef Filling:
- 1 tablespoon high-heat oil
- 2 pounds beef brisket or boneless chuck roast, cut into 1-inch pieces
- 8 ounces button or baby bella mushrooms, cleaned and quartered
- 4 medium to large carrots, peeled and sliced diagonally
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme leaves
- 3 garlic cloves, minced
- 1 ½ teaspoons coarse kosher salt
- 1 teaspoon ground black pepper
- 2 cups beef broth
- 11 ounces stout beer (e.g., Guinness)
- 1 tablespoon turbinado or brown sugar
- Egg wash
INSTRUCTIONS
Make the Pie Crust:
- In a large bowl, combine the flour and diced butter, ensuring the butter is coated with flour. Use a pastry blender or your fingers to flatten the butter into the flour until the mixture resembles coarse crumbs, with some marble-sized pieces remaining.
- Create a well in the center of the flour mixture and add the sour cream. Mix with a spatula until combined, then use your hands to knead the dough gently until it forms a ball.
- Transfer the dough to a work surface, shape it into a rough disk, and wrap it tightly in plastic wrap. Use a rolling pin to flatten the dough to the edges of the wrap for a tight seal. Refrigerate for at least 2 hours or overnight.
Braise the Beef:
- Preheat the oven to 350°F with a rack set in the middle position.
- Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the browned beef and set aside.
- Reduce the heat to medium and sauté the mushrooms until softened and their liquid has evaporated, about 8 minutes.
- Add the carrots and onions, cooking until they begin to soften, about 8 minutes.
- Stir in the flour, tomato paste, thyme, garlic, salt, and pepper. Cook for 30 seconds, allowing the tomato paste to darken.
- Deglaze the pot with beef broth, stout beer, and sugar, scraping up any browned bits. Return the beef to the pot, ensuring it is submerged. Bring to a boil, cover with a tight-fitting lid, and transfer to the oven.
- Braise for 1 ½ to 2 hours, until the meat is tender and the sauce has thickened. Adjust seasoning as needed, adding water if the sauce is too salty.
- Let the filling cool to room temperature, then refrigerate for at least 2 hours or overnight.
Assemble and Bake:
- Preheat the oven to 400°F and position a rack on the lowest level. Place six 8-ounce ramekins on a sheet pan.
- Roll out the chilled pastry dough and cut circles large enough to cover the tops of the ramekins.
- Divide the chilled filling evenly among the ramekins, then place the pastry circles on top, sealing the edges. Brush the crusts with egg wash and cut small slits for steam to escape.
- Bake on the lowest rack for 30-35 minutes, or until the crusts are golden brown. Allow the pies to cool on a wire rack for 5-10 minutes before serving.
Enjoy these hearty and flavorful pot pies!
