beef and guinness pot pie

we love hearty dishes, and this one will certainly leave your belly full and satisfied. making pot pies is a great way to salvage any leftover or uncooked meat in the fridge. as well as that one single potato or onion in the pantry. that being said, you can basically use any meat or veggie in this pot pie, so long as the cooking time of the ingredients are relatively the same. root vegetables are always a safe bet.

we made our own puff pastry, which isn’t as hard as it sounds. but we can totally understand if you rather buy the premade ones in the store.

chuck beef 1 lb
onion 1 large
carrot 1 large
potato 1 large
button mushroom 1 pack
guinness beer 1 pint (470 ml)
beef broth 1 cup
tomato paste 2 tbsp
rosemary 1 sprig or 1 tbsp dried
bay leaf 3
oil 3 tbsp
egg 1
flour 2 tbsp
water 1/2 cup
puff pastry (frozen or make your own)

cut beef into 1 inch cubes, season with salt
cut all veggies roughly the same size, about 1 inch pieces
in a pot, add the oil and cook the beef on medium-high heat to brown evenly for a few min
add the onions, carrots, and potatoes. save the mushrooms for later
add the beer, beef broth, tomato paste, rosemary, and bay leaf to the pot, bring to a boil
turn heat to low and cook for about 1.5 hrs covered, or until beef is tender
in a bowl, combine the flour and water to create a slurry, make sure the flour is fully dissolved
add the mushrooms and flour slurry to the pot, cook for a few min to thicken the liquid
pour the contents of the pot into an oven-safe deep dish, let it cool to room temp, about 30 min
preheat oven to 375 C (190 C)
cover the dish with puff pastry (prepare according to instructions), leave at least an inch of pastry overhanging the dish
gently pierce the surface of the puff pastry with a fork for ventilation
crack and beat an egg in a bowl, brush the entire surface of the puff pastry with the egg wash
bake for 25-30 min, until pastry is golden brown
let it cool for a few min before serving