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Irish Pot Pie Beef and Guinness filling

Experience the ultimate in Irish comfort food with our authentic Guinness Irish Beef Pot Pie! This incredibly hearty and robust pot pie features fork-tender chunks of beef and a medley of root vegetables slow-simmered in a luxurious, dark gravy topped with. The secret lies in the addition of Ireland's iconic Guinness stout, which imparts an unmissable deep, malty flavor profile with delightful nuances of roasted barley, subtle sweetness, and a hint of coffee and dark chocolate. This culinary alchemy not only tenderizes the meat to perfection but also creates a richly-colored, intensely savory sauce that will warm you from the inside out. Perfect for chilly evenings, holiday celebrations, or a taste of true pub-style fare. Discover why this modern take on the classic Irish stew is a worldwide favorite! Ingredients 1 Roll of Pull Pastry chilled 2 tbsp vegetable oil 1kg stewing beef cut into large chunks 1 onion roughly chopped 10 carrots cut into large chunks 4 parsnips cut into large chunks (optional) 2 sticks of celery chopped (optional) 2 tbsp plain flour 500ml can stout 200ml beef stock (one cube) pinch of sugar 3 bay leaves big thyme sprig mash, to serve (see recipe below) Slower cooker place on Warm Casserole method - Heat oven to 160C/140C fan/gas 3. Pastry topped pot pie - Pre heated oven at 180C 30-35 mins Heat the oil in large lidded casserole dish, or a frying pan for the slow cooker method. Brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and beef stock. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer. Slow cooker method 6 hours on high heat or 8 hours on low heat. Casserole method, cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables. Pot pie - follow recipe instructions and cook puff pastry topped pie for 30-35mins in a preheated oven at 180C. Like and subscribe for more recipes like this. #Guinnesspie #IrishBeefpie #potpie #easypotpie #beefspie #StPatricksDay #StPatricksDayFood