Changing up the old corned beef routine this St. Patty’s Day! This rich and hearty beef pot pie is super simple to make and is soooo delicious! These can easily be made ahead of time, which is also a plus.
The hubby has been craving pot pies for quite some time, and he was quite pleased with this little pot of goodness.
OOOOOOOOOO. Wish I had little baby green pots. That would have been cute. But these blue ones match my others, so I ain’t complainin’
I started with….you guessed it…BUTTER. Just a little, I promise. I melted the butter with a little olive oil to get the veggies going.
Then I chopped up some carrots…
And the mushroooommsss..
and the onions and garlic…
Then toss them all into the pot of melted butter and spread them into and even layer. Crank up the heat and don’t move them around so they get nice and browned. Like this! You can see the browning on the pan and then you know you’re ready to stir!
Let it brown up on the other side too!
Then add the beef.
Let it brown. There’s lots of browning steps in this one!
Toss the flour all over the beef and mix together. Combining it with the cooked beef keeps it from clumping up!
Then add in the beer, I added it in before the flour, whoopsie!
Then add in the beef broth, tomato paste, worcestershire sauce, bay leaf and thyme…and you will get a beautiful gravified filling. ooo baby.
Fill your baking dish with the filling. I used a bunch of little ones, but you could use one big one too! Then cut your puff pastry to fit the top of the pan (or you could use pie crust too!) I poked a few holes in the pastry as well, so it will puff evenly.
Cover with a little egg wash and bake for about 20 minutes at 375!
I added peas into this one and really regretted it. You can of course add peas. But I think that peas make the whole dish taste like peas. And I wanted it to taste like beer…and beef.
Here’s the lovely printable!
- 1 medium onion, finely chopped
- 3 Tablespoons of butter
- 1 Tablespoon of olive oil
- 3 cloves of garlic, finely chopped
- 3 carrots, peeled and chopped
- 6 baby bella mushrooms, chopped
- 2 Tablespoons tomato paste
- 2 lbs. of ground beef
- 2 cups of beef broth
- 1/4 cup of flour
- 1/4 cup dark beer
- 1 Tablespoon worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 9-inch pie crust
- 1 egg, lightly beaten
- 1. Heat the olive oil and butter in a large pot.
- 2. Add all of the chopped vegetables and cook until browned.
- 3. Add the ground beef and cook until browned.
- 4. Add the flour and stir until combined.
- 5. Add the beer, broth, tomato paste, worcestershire thyme and bay leaf.
- 6. Cook for another 10 minutes to marry the flavors.
- 7. Spoon into baking dishes and top with pie crusts (to the size of the dish)
- 8. Brush with egg wash and bake at 375 for 20 minutes!