When Danielle and I went to London, we ate the most delicious savoury pot pies on our first pub night there and I’ve been waning to make my own at home ever since. I finally did it last week, due to the combined forces of Pi Day (3.14….get it???) and St. Patrick’s Day.
My go-to pot pie situation is usually Chicken Pot Pie, and I’ve made so many variations over the years. None of them got blogged for some reason, so here’s a quick break to list some of my favourites:
- Chicken Pot Pie Hand Pies from Shutterbean
- Chicken Pot Pie with Biscuit Crumble Topping from Annie’s Eats (this has become a family favourite at my Mom’s house)
- Chicken Pot Tot Hotdish from Molly Yeh (new obsession)
Instead of another chicken variation, I made cute little Mini Beef and Guinness Pies. I used this recipe from Elly that I’ve had bookmarked for about two years: a rich beef stew with mushrooms, carrots and celery, plus a can of Guinness*, braised low and slow for a couple hours. The only change I made was to use 1 lb of beef instead of two, but I kept all the vegetable and liquid measurements the same. I made a double pie crust recipe, and used little disposable 6″ pie plates. When all was said and done I had four mini pies, but probably could have squeaked out five if I re-rolled my pastry scraps and rationed the stew better.
In London our pies were served with mashed potatoes, gravy and a pea/carrot/leek mixture, but I just went with a fresh green salad and it was perfect. I’m assuming these pies freeze well unbaked, so I have a couple tucked away to eat later.
*I find Guinness revolting otherwise, but it’s great in here!
Mini Beef & Guinness Pies
Source: Elly Says Opa
2 tbsp olive oil
1 lb (or 2lbs if you want it extra beefy) stewing beef
2 medium or 1 large onion, sliced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 oz cremini mushrooms cleaned and sliced
4 garlic cloves, grated with a microplane
2 tbsp flour
1/2 tsp dried rosemary (or 1 tbsp fresh if you have it)
12 oz Guinness
1 1/2 cups beef broth
+ salt & pepper
+ a double crust recipe of your favourite pie dough OR store bought OR puff pastry
+ 1 egg whisked with 1 tbsp water (egg wash)
- Preheat the oven to 350°. In a dutch oven or other ovenproof pot with a lid, heat the olive oil over medium heat, and add about half the beef, seasoning with salt and pepper, and browning on all sides. Remove to a bowl and repeat with the other half, adding a bit more olive oil to the pan if needed.
- In the now empty pot, add the onions, carrots, celery and mushrooms, and cook for about 5-8 minutes, until veggies are softened. Stir in the garlic and rosemary, then stir in the flour until everything is evenly coated, and let cook for 1 minute.
- Add the Guinness and beef broth, plus salt and pepper, and stir. Bring to a boil, then cover with a lid and place in the oven, and let braise for about 2 hours. I’m assuming you could also do this in a slowcooker instead of the oven, probably for 6-8 hours or overnight (on low).
- Once cooked, let cool FULLY before making the mini pies.
- Roll out your dough and cut it into about 7″ circles to line the bottom of your mini pie plates (or just make one big pie in a regular pie dish). Portion out the stew into the pies. Cut smaller circles of dough out for the tops of the pies and crimp the edges over to seal. Use a knife to cut a few vents into the dough so steam can escape. At this point you can wrap the pies with a layer of plastic wrap, and then tin foil, and freeze.
- To bake, brush the egg wash over the top of the mini pies, which will help them brown.
- Bake in a 350° oven for 30-35 minutes until golden brown.