Servings
Font
Back
0 from 3 votes

Guinness Ground Beef Pot Pie

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 465 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Add the carrots, celery, and potatoes, and cook for 10 minutes, stirring often.
  5. Sprinkle the flour on and cook for another 1 minute.
  6. 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.
  7. Stir in 1 teaspoon salt, ½ teaspoon pepper, and the peas. Stir in the ground beef. Stir until fully combined. Simmer another 5 minutes.
  8. 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.
  9. 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.
  10. 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. 
  • subscribe to our YouTube channel
  • 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

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

% 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.