Guinness Pot Pie!!! It is every bit as rich and delicious as it sounds. I’m just bummed that I won’t be able to make it for St Patrick’s Day (LAX > CDG tmw for a wk), but if you are looking for last-minute ideas, this recipe ROCKS. It’s from the October 2004 issue of Gourmet. But first, skip the puff pastry. I had no luck with it (was tough and flavorless) and it adds 3 1/2 hours to the prep time. Who needs it? Store bought will work just fine if not better. I mean, for starters, what a pain in the neck having to GRATE butter:
Here is the beef stew, braising in Guinness with green peppercorns and fresh thyme.
Once the stew has braised for about an hour and a half, the puff pastry top goes on and then into the freezer for 15 minutes so that the dough doesn’t melt into the pot pie while they’re baking. Note the hole in one of the pies. Am a disaster with puff pastry.
While the pies were in the freezer, I boiled some yukon gold potatoes and sautéed some thinly sliced leeks in butter, with minced garlic and fresh thyme. With a little cream and milk, these became the most divine mashed potatoes. In future I might think about doing a mashed potato topping, like a shepherd’s pie, with this beef/guinness filling.
And here is the pie coming out of the oven. Serve with Guinness, and Happy St Patrick’s Day!