Guinness Beef Pot Pie

Instructions

In a cold dutch oven or brassier, add bacon and cook on medium heat until crispy. Use a slotted spoon to drain the bacon and transfer to a paper towel lined plate.

Meanwhile, toss the cubed beef with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Once the bacon is cooked, increase the heat to medium-high. Working in batches of 3, cook the beef for 4 to 5 minutes until browned on all sides. Transfer browned beef to a large bowl. If needed, add a little extra light olive oil to the pan in-between batches.

When the beef has been browned, reduce the heat to medium and pour in 1 cup of broth. Using a wooden spatula scrape up the brown bits on the bottom of the pot. Then pour this liquid gold over the beef in the bowl.

Next add in 1 tablespoon of olive oil. Add in the diced onion, carrots and sliced garlic with a pinch of kosher salt. Stir and cook 3 to 4 minutes or until starting to soften. Stir in mushrooms and cook for 3 to 4 minutes.

Sprinkle in the flour, dried dill and add in the Dijon. Stir and cook for 1 to 2 minutes.

Return the beef and the pain liquids to the pot and stir in the Guinness and remaining broth. Next add in the thyme, rosemary and bay leaves. Cover, bring to a boil and then reduce, crack the lid a tad and simmer for 1 hour and 30 minutes.

Add potatoes and pearl onion halves. Cover and simmer for 20 to 25 minutes or until the potatoes are just cooked through.

Remove and discard herbs. If the gravy isn't thick enough, while it's bubbling, stir in a cornstarch slurry (1 to 2 tablespoons cornstarch mixed with equal parts cold water).

Then turn off the heat and stir in the horseradish and balsamic vinegar. Then add the cooked bacon and peas to the pot and stir to combine. Taste and season with more kosher salt and black pepper, if desired.

Pour the filling into a 13x9 (3 to 4 quart) casserole dish and allow to cool for a bit before rolling out the cheddar pie crust.*

Preheat your oven to 400 (or 200).

On a floured surface, roll out the pie crust to fit your baking dish with 2 inches of overhang. Brush the underneath edge (about 2-inches worth) with the egg wash. Invert the crust onto the baking dish and press the side with the egg wash onto the edge of the baking dish. Trim off excess dough, leaving an approximate 1-inch boarder.

Brush the top and sides of the pie dough with remaining egg wash and cut air vents with a paring knife. Bake on the bottom rack of your preheated oven for 35 to 45 minutes or until the filling is bubbling and the crust is deeply golden.

Serve dished onto plates or bowls with minced fresh parsley

Mains & Entrees