Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends by Debbie Macomber

Author:Debbie Macomber [Debbie Macomber]
Language: eng
Format: epub
ISBN: 9780399181320
Publisher: Ballantine Books
Published: 2018-04-03T04:00:00+00:00

GUINNESS POT PIE

Serves 8 to 10

Pot pie with beer. Do I need say anything more? Every hero in every book I’ve ever written would want to sample this dish.

2 pounds beef chuck roast, cut into 1-inch cubes

½ teaspoon salt, plus more to taste

¾ teaspoon pepper, plus more to taste

2 tablespoons vegetable oil

1 large onion, diced (about 2½ cups)

3 stalks celery, diced (about 1½ cups)

8 ounces mushrooms, cleaned, stems trimmed, and quartered (about 2¾ cups)

1 tablespoon minced garlic

2 tablespoons tomato paste

¼ cup flour

1 teaspoon dried thyme

½ teaspoon dried rosemary

2 cups Guinness

1 cup beef broth

1 (17.3-ounce) box frozen puff pastry

3 cups diced russet potatoes

1 (12-ounce) package frozen peas and carrots (2½ cups)

1 egg

1 tablespoon water

Season the beef with the salt and pepper. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Working in two batches, brown the beef on all sides, 2 to 3 minutes per side, for a total of 8 to 10 minutes. Remove the beef with a slotted spoon to a bowl. Leave the juices and browned bits in the pot.

Heat the remaining 1 tablespoon oil in the same pan. Add the onion, celery, and mushrooms and cook until the onion is translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste, flour, thyme, and rosemary and cook, stirring constantly, for 2 minutes. Stir in the Guinness and beef broth, scraping up any browned bits from the bottom of the pot. Add the beef and any juices from the bowl, then bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

Remove the puff pastry from the freezer. Preheat the oven to 425°F.

Add the potatoes to the pot and bring back to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until fork tender, about 30 minutes. Stir in the peas and carrots. Season with salt and pepper.

Ladle the pot pie filling into eight 10-ounce oven-safe ramekins or two 1½- to 2-quart oven-safe shallow baking dishes. They will not be completely full. If you’re using ramekins, place them on a rimmed baking sheet for easy transport to and from the oven.

Cut the puff pastry into circles a little bigger than each dish. Drape the pastry on top of each dish and press lightly so it adheres to the edges. In a small bowl, whisk the egg with the water and brush the egg wash over the tops of the pastry.

Bake for 18 to 20 minutes, until the puff pastry is golden brown and puffed. Remove from the oven and serve immediately.

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