Today is Pi Day. Each March 14th, math nerds everywhere honor π, that never-ending number (3.14159265359…) corresponding to the ratio of the circumference of a circle to its diameter. Our family of math geeks (although Kelly claims to dislike the subject) celebrates by eating pie. This year’s Pi Day offering is a savory dinner pot pie instead of the usual dessert one. Since we are closing in on St. Patrick’s Day, today’s recipe also incorporates some Guinness beer into the filling of the pie. We embellished on the original recipe with sausage, garlic, carrots & onions. We’re pretty pleased with the results. For a quicker version, use purchased pie crusts. Happy Pi Day!
Beef & Sausage Guinness Pot Pie
Beef & Sausage Guinness Pot Pies (inspired by a recipe from frugalmomeh.com) Makes 6 5-inch pot pies
Ingredients:
Crust:
- 4 cups flour
- 1 teaspoon salt
- 2/3 cup cold butter
- 2/3 – 1 cup cold water
Filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 (about 4 ounces) Italian sausage links, casings removed
- 1 medium (about 3/4 cup) onion, finely chopped
- 12 ounces potatoes, diced
- 1 teaspoon dried thyme
- 1 cup frozen peas & carrots mixture, thawed
- 2 cloves garlic, minced
- 12 ounces Guinness Stout
- 2 tablespoons Worcestershire sauce
- Salt & Pepper, to taste
Directions:
Crust: Combine the flour and salt in the large bowl of an electric mixer. Add in chunks of the cold butter, and mix just until it is incorporated. With the mixer running, add in the water by the tablespoon full, just until the dough comes together. Divide the dough into 12 equal sized balls. Roll out 6 of the balls and fit them into 6 5″ pot pie tins. Roll out the other six balls for the top crusts. Set the tins and top crusts aside. (Feel free us use 4 prepared pie crusts, cut to fit into the tins, if desired.)
Roll out the pie crusts.
Filling: Place the diced potatoes in a small microwave safe bowl and cook them on high for 3 minutes. Set them aside when they are done.
In a skillet over medium-high heat, heat the oil then add the beef and sausage meat to the pan.
Brown the beef & sausage meat.
When the meat starts to brown, add the onion to the pan and sauté it for 3-4 minutes. Add the garlic to the pan and cook for another minute.
Add the onions into the meat mixture.
Stir in the peas & carrots, thyme, Worcestershire sauce, and salt & pepper to taste.
Add the Worcestershire, veggies & potatoes.
Add in the Guinness. Bring the filling to a boil, then reduce the heat and simmer the mixture for 7-8 minutes or until the vegetables are tender.
Top off the filling with the Guinness.
Assembly: Preheat the oven to 375º F. Spoon the meat filling into the prepared pie tins.
Fill the pot pies.
Cover each pot pie with a top crust and seal the bottom and top crusts together on each one. Cut vents into the top crusts.
Top the filled pies with a crust.
Eric likes to make decorative vents in pies!
Bake the pot pies for 30 minutes, until the top crusts start to brown. Serve immediately.
When the top crust starts to brown, the pot pies are done.
This is a hearty, meat pie!
Pie is mandatory on March 14th! ~Linda
Beef & Sausage Guinness Pot Pies (inspired by a recipe from frugalmomeh.com) Makes 6 5-inch pot pies
Ingredients:
Crust:
- 4 cups flour
- 1 teaspoon salt
- 2/3 cup cold butter
- 2/3 – 1 cup cold water
Filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 (about 4 ounces) Italian sausage links, casings removed
- 1 medium (about 3/4 cup) onion, finely chopped
- 12 ounces potatoes, diced
- 1 teaspoon dried thyme
- 1 cup frozen peas & carrots mixture, thawed
- 2 cloves garlic, minced
- 12 ounces Guinness Stout
- 2 tablespoons Worcestershire sauce
- Salt & Pepper, to taste
Directions:
Crust: Combine the flour and salt in the large bowl of an electric mixer. Add in chunks of the cold butter, and mix just until it is incorporated. With the mixer running, add in the water by the tablespoon full, just until the dough comes together. Divide the dough into 12 equal sized balls. Roll out 6 of the balls and fit them into 6 5″ pot pie tins. Roll out the other six balls for the top crusts. Set the tins and top crusts aside. (Feel free us use 4 prepared pie crusts, cut to fit the pot pie tins, if desired,)
Filling: Place the diced potatoes in a small microwave safe bowl and cook them on high for 3 minutes. Set them aside when they are done.
In a skillet over medium-high heat, heat the oil then add the beef and sausage meat to the pan. When the meat starts to brown, add the onion to the pan and sauté it for 3-4 minutes. Add the garlic to the pan and cook for another minute. Stir in the peas & carrots, thyme, Guinness, Worcestershire sauce, and salt & pepper to taste. Bring the filling to a boil, then reduce the heat and simmer the mixture for 7-8 minutes or until the vegetables are tender.
Assembly: Preheat the oven to 375º F. Spoon the meat filling into the prepared pie tins. Top each pot pie with a top crust and seal the bottom and top crusts together on each one. Cut vents into the top crusts. Bake the pot pies for 30 minutes, until the top crusts start to brown. Serve immediately.