Because today is Pi day (3/14) and the weekend to celebrate St. Patrick’s Day (which falls on Monday this year) today’s post is doing double duty to take into account both events.

Having gone to a math & science academy for high school, both Kelly & Andrew have been big proponents of ‘Pi Day’ for a long time. March 14th commemorates the mathematical constant π (3.14159) which represents the ratio of a circle’s circumference to its diameter. π is an essential tool in the fields of engineering, physics, and statistics. While Andrew uses the constant as part of his work as a civil engineer, Kelly’s interest in Pi Day leans more towards eating pie, her preferred dessert.

Being of Irish descent, I’m always up for wonderful Celtic fare, especially around St. Patrick’s Day. While traditional pot pies are hearty fillings sandwiched between two crusts, this one is slightly different. A substantial mixture of meat, vegetables, and mushrooms is topped with a sheet of puff pastry and baked. It is satisfying and comforting and perfect for both events being celebrated this weekend!

Beef, Mushroom, & Guinness Pot Pie

Beef, Mushroom, & Guinness Pot Pie (adapted from allrecipes.com) Total Time Required: 3 hours, Prep Time: 25 minutes, Cook Time: 2 hours 35 minutes, Makes: 6 servings, Yield: 1 pot pie

Ingredients:

• 3 tablespoons olive oil, divided
• 1-1/2 pounds cubed beef stew meat
• 1 white onion, chopped
• 2 carrots, sliced
• 12 ounces mushrooms, sliced
• 2 clove garlic, crushed
• 1-1/2 teaspoons white sugar
• 2 tablespoons all-purpose flour
• 1-1/2 cups Irish stout beer
• 1-1/4 cups beef stock
• 3/4 teaspoon ground thyme
• 3 bay leaves
• 3/4 teaspoon cornstarch
• 1-1/2 teaspoons water
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

Directions:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the beef and brown on all sides, about 10 minutes. Set the meat aside.

Brown the meat then set it aside.

Heat the remaining tablespoon of olive oil. Add in the onion, carrot, mushrooms, garlic, and sugar. Cook and stir until the vegetables are soft and browned, about 10 to 15.

Sauté the onion, carrot, mushrooms, and garlic.

Stir in the flour until smoothly incorporated.

Add the flour to the pot.

Gradually mix in the stout and beef stock.

Mix in the beer & stock.

Mix in the thyme, bay leaves, and reserved cooked beef. Cover, and bring the mixture to a boil, then reduce the heat and simmer until the beef is tender, about 1 hour and 15 minutes. Stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until it is slightly thickened, about 15 more minutes.

Add the seasonings and beef to the pot.

Mix the cornstarch with the water and stir the slurry into the stew. Let the stew simmer for 30 more minutes to blend the flavors. Remove the stew from the heat and discard the bay leaves.

Mix in the cornstarch slurry and simmer the stew.

Preheat the oven to 350º F. Spread the stew filling into a 9-inch pie dish.

Add the stew to a baking dish.

Roll out the pastry sheet and trim it into a 10-inch circle. Place the pastry on top of the filling.

Top the stew with the pastry.

Pinch and crimp the edges of the pastry with a fork, sealing it to the dish. Cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with the beaten egg.

Brush the pastry with an egg wash.

Bake the pot pie in the preheated oven until the crust is golden brown, 30 to 40 minutes.

Bake until the crust is golden.

Remove the pie from the oven, allow it to set for 5 minutes, then serve.

This hits the spot!

This pot pie honors Pi Day and celebrates St. Patrick’s Day!  ~Linda

Beef, Mushroom, & Guinness Pot Pie (adapted from allrecipes.com) Total Time Required: 3 hours, Prep Time: 25 minutes, Cook Time: 2 hours 35 minutes, Makes: 6 servings, Yield: 1 pot pie

Ingredients:

• 3 tablespoons olive oil, divided
• 1-1/2 pounds cubed beef stew meat
• 1 white onion, chopped
• 2 carrots, sliced
• 12 ounces mushrooms, sliced
• 2 clove garlic, crushed
• 1-1/2 teaspoons white sugar
• 2 tablespoons all-purpose flour
• 1-1/2 cups Irish stout beer
• 1-1/4 cups beef stock
• 3/4 teaspoon ground thyme
• 3 bay leaves
• 3/4 teaspoon cornstarch
• 1-1/2 teaspoons water
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

Directions:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the beef and brown on all sides, about 10 minutes. Set the meat aside. Heat the remaining tablespoon of olive oil. Add in the onion, carrot, mushrooms, garlic, and sugar. Cook and stir until the vegetables are soft and browned, about 10 to 15.

Stir in the flour until smoothly incorporated. Gradually mix in the stout and beef stock. Mix in the thyme, bay leaves, and reserved cooked beef. Cover, and bring the mixture to a boil, then reduce the heat and simmer until the beef is tender, about 1 hour and 15 minutes. Stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until it is slightly thickened, about 15 more minutes. Mix the cornstarch with the water and stir the slurry into the stew. Let the stew simmer for 30 more minutes to blend the flavors. Remove the stew from the heat and discard the bay leaves.

Preheat the oven to 350º F. Spread the stew filling into a 9-inch pie dish. Roll out the pastry sheet and trim it into a 10-inch circle. Place the pastry on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish. Cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with the beaten egg.

Bake the pot pie in the preheated oven until the crust is golden brown, 30 to 40 minutes. Remove the pie from the oven, allow it to set for 5 minutes, then serve.