The beef in these individual pot pies is slowly cooked in a rich gravy flavored with Guinness, and the puff pastry on top is flaky. They're great for a cozy dinner on a cold night.
Ingredients: 1 lb beef chuck, cubed. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 cup Guinness stout. 1 cup beef broth. 2 tbsp tomato paste. 2 tbsp all-purpose flour. 1 tsp thyme. Salt and pepper to taste. 1 sheet puff pastry, thawed. 1 egg, beaten.
Instructions: Preheat oven to 375F 190C. In a large skillet, brown the beef cubes over medium-high heat. Add onions, carrots, celery, and garlic, cook until softened. Stir in tomato paste and flour, cook for 2 minutes. Pour in Guinness and beef broth, stir well. Add thyme, salt, and pepper, bring to a simmer. Simmer until the sauce thickens, about 10 minutes. Divide the beef mixture into individual oven-safe dishes. Cut puff pastry into squares large enough to cover the dishes. Place pastry over each dish, pressing edges to seal. Brush the pastry with beaten egg. Bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ithaca Catholic Worker
