Beef Potpies With Cheddar-Stout Crust

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Typically not a pot-pie fan, but this was an outstanding recipe. Came out delicious and the flavors were great.

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Excellent, I marinated the beef first in Guinness & Worcestershire sauce, used beef stock instead of water, added mushrooms to the veg, thickened the sauce at the end with Bisto gravy granules - looking forward to trying some other variations next time too.

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This was great! I added some italian seasoning, garlic, and a bay leaf to the mixture, and used beef stock instead of water to braise the meat with the beer.

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This is excellent and a new St. Patrick's Day tradition in our house with some tweaks as mentioned by some previous reviews. I followed the recommendations below to soak the beef in Worcestershire sauce, added 4 sprigs of fresh thyme to the beef braise, and 1/2 tsp. of ground mustard towards the end. I also made twice as much dough and added it to the bottom of our ramekins, blind baking them for 20 minutes. I used two large ramekins instead of 6 small, so the additional dough worked our nicely. I also had no leftover filling this way. They were excellent. In the future, I will substitute beef broth for the water to give the dish even more flavor and would consider adding potatoes with the vegetables. I think that would make it a more complete Irish meal.

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Made these to take to a friends house for dinner -- loved these pot pies -- had left over filling so I used english muffins for dinner 2 days later and was just as good.

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This recipe with adjustments is truly a five star recipe. But it's important to taste & put your own spin on things. My husband works night shift, when I woke up this morning two of them were gone! :
I made sure to allow the entire slab of beef to sit out for about an hour soaking it in Worcestershire sauce on a plate, turning it halfway through. Allowing the meat to get a little closer to room temperature makes it easier to work with and assists in the cooking process.
When it calls for mixing the beef cuts in flour, salt, and pepper, it's important to first mix the salt and pepper onto the cuts and THEN the flour. You want to make sure the seasoning gets on the beef!
After you sear the beef and add your water and beer, add some fresh herbs like thyme.
After the filling was done,I added a tiny bit of cornstarch to thicken, a condensed can of cream of mushroom soup, a spoonful full of dijon mustard, a more pepper to taste.

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First off all, the crust is fabulous! Totally yummy! I followed the recipe exactly, and my husband loved it, but I felt that the filling was a bit bland and needed more flavor. Maybe some thyme or tomato paste--not sure, but it's definitely a recipe I want to experiment with. The leeks I had were very mild, so maybe that was part of it. I also found the liquid after braising to be way too runny, so I pulled the meat and veggies out and thickened it on the stove with a couple of tablespoons of flour and more salt and pepper. That did the trick. Since I don't have ramekins, I baked it in a 13x9 casserole dish and it came out fine!

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This pot pie is fabulous! I used Irish cheddar cheese and Guiness Stout. This was a perfect comfort food dish. We made it on Saturday and are still talking about it.

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This recipe was in the Feb/March Food Network Mag...the all cheese issue! It was absolutely fantastic! I did not use the individual ramekins....slow cooked the filling in the oven for 2 hours and then shredded the beef. Placed in a large casserole dish and rolled the crust to cover. I used real Irish Cheddar Cheese (pricey, but worth it and Founder's Breakfast Stout. My family loved it...will definitely be a repeat for St. Patrick's Day!!