Guinness Pot Pie with Beer Bread Biscuits.
Every problem this month can be solved with guinness pot pie.
Is something allowed to taste this good? Really?
Even though we are super Irish in this family, we don’t cook many traditional or non-traditional Irish dishes and we really don’t do a Saint Patrick’s Day celebration either!
Well. Except for in college with the huge parade downtown and copious amounts of green beer and green vodka that to this day make my stomach turn. Just the thought… oh no.
However! Since it’s the first of March and we all need an excuse to cook with dark beer and Irish Cream and everything green, I bring you guinness pot pie. You will looooove it.
If you want to start the month out right, I a few other Irish-inspired recipes too. Lucky charms confetti cupcakes, milk chocolate soda bread, soda bread fresh toast, Guinness short ribs with cheesy cauliflower mash, homemade pub cheese, Irish ale potato soup or whiskey iced coffees anyone?
All trashed up, thank you very much.
I’ll take one of each.
But let’s talk Guinness pot pie. We have lots to discuss! I have to convince you that this needs to come out of your kitchen. Maybe even twice before Saint Patrick’s Day?!
I love a good beer bread. I’m pretty sure that the first time I ever had it was in elementary school when my mom went to a pampered chef party or something. Does that sound about right? It was so crunchy on top but fluffy inside. Instantly hooked.
Of course, once I learned that you pour an entire stick of butter over said bread to get the crunch, it was easy to figure out why it was SO good.
I’ve done many beer breads here on the blog (white cheddar being my fave and most used!) and I even made a delish Guinness one a few weeks ago. But then, beer bread topped pot pie came into my brain and it was all I could think about. Beer bread with beef pot pie?! YES PLEASE.
Also, all I could think about is this biscuit-topped minestrone that is super delish.
Chicken pot pie is one of Eddie’s favorite meals, so I make it a lot. It’s not a weekly meal or anything in our house, but I’ve made it for years and have it down pat. But I haven’t made a beef pot pie before!
Since I knew this would be a heavier meal, I left out potato and threw in mushrooms instead.
They were such a great addition – super juicy but also provided some of the meaty texture.
And p.s. you could totally leave them out if you’re not a mushroom fan. I get it!
The beef will be ridiculously tender when the pie comes out of the oven. Just make sure that you cut it into small chunks. The Guinness and broth turn into a gravy-like sauce and the vegetables are soft and flavorful.
I mean, there is so SO much flavor in this.
It’s definitely a time consuming meal and one that requires a little love. Your kitchen may be a mess after prepping it, but with one bite, you’ll think it is totally worth it. Promise!
The first day we tested this, I couldn’t wait for Eddie to get home and try it. I knew he would be SO excited. And he came home, ate it and really enjoyed it. It wasn’t until the next day that he said THAT POT PIE WAS SO GOOD! He couldn’t stop thinking about it either.
It may not be the prettiest, but it tastes like comfort food heaven. It’s a hug in a bowl, a warm-you-to-your-soul meal, something you serve with it’s rainy and chilly outside.
Leftovers are just as delicious. I swear once it’s reheated, the flavor gets even better!
Now very much hoping you are convinced.
guinness pot pie with beer bread biscuits
Guinness Pot Pie with Beer Bread Biscuits
- 2 pounds boneless beef chuck roast, cut into 1 inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 1/3 cup sliced carrots
- 1/3 cup diced celery
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2/3 cup frozen peas
- 8 ounces Guinness beer
- 12 to 16 ounces beef stock or broth
- As a note, I like to have all of my beer bread ingredients measured out before starting. While the vegetables are softening, I will mix together the biscuit batter. Instructions for mixing the batter are at the end of the recipe.
- Preheat the oven to 350 degrees F. Make sure the beef is cut into small chunks – around 1 inch in size, so the beef can cook through in the oven. Season the beef with salt and pepper. Sprinkle with the flour and toss well to evenly cover the beef.
- Heat a 5 quart enamel skillet/pot (or a large cast iron) over medium high heat. Add the oil and once it’s shimmering, add the beef in a single layer. You might have to do 1 to 2 batches. Sear the beef on both sides until it is golden brown, about 2 to 3 minutes per side. Remove the beef with a slotted spoon and set it aside on a plate.
- Keep the heat until the skillet on medium-low. Add in the butter. Once melted, stir in the onion, carrots, celery and garlic with a pinch of salt and pepper. Stir in the thyme. Cook until softened, about 5 to 6 minutes. Use a wooden spoon to stir the vegetables and help scrape any brown bits of flavor from the bottom of the pot.
- Stir in the mushrooms. Let them cook for about 5 minutes, until they soften. Stir in the tomato paste and cook for another 5 minutes.
- With the heat on medium, stir in the Guinness and scrape the bottom of the pan again. Add the beef back to the skillet along with the beef stock. Bring the mixture to a boil then turn off the heat. Stir in peas.
- Spoon the beer bread batter (directions below) on top of the pot pie in ½ cup biscuit-like drops. Drizzle the melted butter over top of the batter.
- Bake the pot pie for 65 to 75 minutes, or until the bread is golden brown and set on the bottom. Be sure to gently check under the biscuits and see if the dough is cooked through.
- Remove from the oven and let the pot pie cool slightly before serving.
beer bread biscuits batter
- Sift together the all-purpose and whole wheat flours into a large bowl. Stir in the baking powder and the salt.
- Pour in the beer and stir until a batter forms. It will be thick and bubbly. Let sit for about 5 minutes before spooning on top of the pot pie.
My job here is done.