With Pi(e) Day (3-14) just behind us and St. Patrick’s Day just ahead of us, of course, I have to post a pie recipe! Kelly was always in favor of having homemade pot pies for dinner when her and Andrew were growing up. Followed by apple pie for dessert. I sometimes resisted her “requests,” as pie was not something I enjoyed putting together at the end of a long work day. It was too much time and effort for an evening meal. (Making it for a dessert was a totally different story, though. That was a pleasurable, early morning Saturday activity.) So, we rarely had homemade pot pies for dinner when our kids were living at home.

Last Fall, I found this incredibly delicious pot pie recipe. I saved posting it until now because it is perfect for this time of year. Just in time for St. Patrick’s Day recipes, winter veggies are still readily abundant, and while there have been some great Spring days recently, we are still getting some wintery weather and are still in comfort food mode. And it uses stout beer. Our favorite is Guinness, a dark, dry stout beer that originated in Dublin, Ireland in 1759 and is now one of the most successful alcohol brands in the world. Guinness also makes an excellent pot pie!

Looking for more Irish recipes? Start your St. Patrick’s Day celebration with one of these cocktails: Irish Wolfhound, Irish Gold, Irish Maid, Irish Zinger, or a Shamrock Sour, followed by Cheddar & Dill Irish Soda Bread or Leek & Potato Soup as starters. And don’t forget dessert! I suggest Irish Oatmeal Cake, Irish Cream Cookies, or Irish Whiskey Cheesecake.

Beef & Beer Potpie (adapted from realsimple.com) Total Time Required: 1 hour,  20 minutes, Prep Time: 1 hour + 5 minutes, Bake Time: 15 minutes, Serves: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound beef stew meat
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 tablespoons all-purpose flour, divided
• 2 medium leeks (about 1½ cups) leeks, chopped
• 2 large carrots (about 1 cup) carrots, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme, divided
• 1/2 cup Guinness stout beer
• 2-1/2 cups beef stock
• 1 cup chopped butternut squash
• 1 puff pastry sheet (1/2 of 17.3-ounce package), thawed
• 1 large egg, lightly beaten

Directions:

Preheat the oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl.

Add the beef to the skillet and cook, stirring often, until the meat pieces are browned on all sides, about 8 minutes.

Add the leeks, carrots, garlic, and 1-1/2 tablespoons of the thyme to the skillet. Cook until the vegetables begin to soften, about 4 minutes.

Add the beer and cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet.

Whisk together the stock and the remaining flour. Add it to the skillet and bring the mixture to a simmer, stirring frequently. Reduce the heat to medium and cook, stirring occasionally, for 15 minutes.

Add the squash to the pan and continue to cook for another 15-20 minutes, until the beef is tender and the sauce thickens.

Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Cut several slits in the center of the pastry. Whisk together the egg and 1 tablespoon of water and brush it over the pastry.

Bake the pot pie in the oven until the pastry is golden brown, about 15 minutes.

Sprinkle the top with the remaining thyme and serve.

May the Luck of the Irish always be with you!  ~Linda

Beef & Beer Potpie (adapted from realsimple.com) Total Time Required: 1 hour,  20 minutes, Prep Time: 1 hour + 5 minutes, Bake Time: 15 minutes, Serves: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound beef stew meat
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 tablespoons all-purpose flour, divided
• 2 medium leeks (about 1½ cups) leeks, chopped
• 2 large carrots (about 1 cup) carrots, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme, divided
• 1/2 cup Guinness stout beer
• 2-1/2 cups beef stock
• 1 cup chopped butternut squash
• 1 puff pastry sheet (1/2 of 17.3-ounce package), thawed
• 1 large egg, lightly beaten

Directions:

Preheat the oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add the beef to the skillet and cook, stirring often, until the meat pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, garlic, and 1-1/2 tablespoons of the thyme to the skillet. Cook until the vegetables begin to soften, about 4 minutes. Add the beer and cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour. Add it to the skillet and bring the mixture to a simmer, stirring frequently. Reduce the heat to medium and cook, stirring occasionally, for 15 minutes. Add the squash to the pan and continue to cook for another 15-20 minutes, until the beef is tender and the sauce thickens.

Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Cut several slits in the center of the pastry. Whisk together the egg and 1 tablespoon of water and brush it over the pastry. Bake the pot pie in the oven until the pastry is golden brown, about 15 minutes. Sprinkle the top with the remaining thyme and serve.