
Guinness Ground Beef Pot Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
465 kcal
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Course
Main Course
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Cuisine
American

Guinness Ground Beef Pot Pie
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Guinness Ground Beef Pot Pie is the ultimate comfort food. If using frozen veggies, don't add them until the very end of the cooking process along with the pies.
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Ingredients
- 1 lb ground beef lean
- 1½ teaspoon kosher salt divided
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon thyme fresh, chopped
- 3 medium carrots peeled and chopped
- 3 celery stalks chopped
- 1 cup gold potatoes peeled and cubed, usually 1 large potato
- 2 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 11.2 fl. oz. Guinness beer stout
- 1 cup beef broth
- 1 cup sweet peas frozen
- 1 pie dough
- 1 large egg plus 1 tablespoon water
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Instructions
- Preheat oven to 375°F.
- In a 9.5-inch cast-iron skillet, cook the beef until no longer pink. If excess grease has accumulated, then drain off with a spoon. Season the beef with ½ teaspoon salt and pepper, each. Transfer to a separate bowl and set aside.
- In the same skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for another 30 seconds, stirring often.
- Add the carrots, celery, and potatoes, and cook for 10 minutes, stirring often.
- Sprinkle the flour on and cook for another 1 minute.
- Add the tomato paste, Worcestershire sauce, beef broth, and beer. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in 1 teaspoon salt, ½ teaspoon pepper, and the peas. Stir in the ground beef. Stir until fully combined. Simmer another 5 minutes.
- Meanwhile, roll out the dough on a lightly floured surface, to a 10-inch diameter. Remove the skillet from the heat. Carefully place the dough over the top of the skillet. Crimp the edges along the side of the pan.
- In a small bowl, combine 1 egg with 1 tablespoon water. Stir with a fork to fully combine. Brush the egg wash over the top of the dough. Use a sharp knife to make 3 slits in the center portion of the dough.
- Bake for 40 to 50 minutes, until the crust is golden and the inside is bubbly. Remove from the oven and let rest for 5 to 10 minutes.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Store-bough pie dough and frozen veggies can be substituted for this recipe. If using frozen, don't add them in until the end of the cooking process, along with the peas.
- If you don't have a cast-iron skillet, cook the filling in a separate pan, and then use a pie dish or 8"x8" baking dish to put together the pot pie.
- If you don't want to cook with beer, increase the beef broth by 1 cup.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat leftovers in the microwave or in a 300°F. oven. You can also freeze the pot pie before baking for up to 2 months.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
31g
(10%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
993mg
(41%)
Potassium
630mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
5251IU
(105%)
Vitamin C
14mg
(16%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
Calories | 465kcal | 23% |
Carbohydrates | 31g | 10% |
Protein | 18g | 36% |
Fat | 24g | 37% |
Saturated Fat | 7g | 35% |
Polyunsaturated Fat | 2g | 12% |
Monounsaturated Fat | 8g | 40% |
Trans Fat | 1g | 50% |
Cholesterol | 85mg | 28% |
Sodium | 993mg | 41% |
Potassium | 630mg | 13% |
Fiber | 3g | 12% |
Sugar | 3g | 6% |
Vitamin A | 5251IU | 105% |
Vitamin C | 14mg | 16% |
Calcium | 60mg | 6% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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