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An overhead view of a Guinness ground beef pot pie in a cast iron skillet with half of the crust gone and a spoon inserted in the meat and vegetable filling.

Guinness Ground Beef Pot Pie

Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 465kcal
Author: Kris Longwell
Guinness Ground Beef Pot Pie is the ultimate comfort food. If using frozen veggies, don't add them until the very end of the cooking process along with the pies.
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US Customary - Metric

Equipment

  • 1 9.5" cast-iron skillet or pie dish

Ingredients

  • 1 lb ground beef lean
  • 1½ teaspoon Kosher salt divided
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon thyme fresh, chopped
  • 3 medium carrots peeled and chopped
  • 3 celery stalks chopped
  • 1 cup gold potatoes peeled and cubed, usually 1 large potato
  • 2 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 11.2 fl. oz. Guinness beer stout
  • 1 cup beef broth
  • 1 cup sweet peas frozen
  • 1 pie dough
  • 1 large egg plus 1 tablespoon water

Instructions

  • Preheat oven to 375°F.
  • In a 9.5-inch cast-iron skillet, cook the beef until no longer pink. If excess grease has accumulated, then drain off with a spoon. Season the beef with ½ teaspoon salt and pepper, each. Transfer to a separate bowl and set aside.
  • In the same skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for another 30 seconds, stirring often.
  • Add the carrots, celery, and potatoes, and cook for 10 minutes, stirring often.
  • Sprinkle the flour on and cook for another 1 minute.
  • Add the tomato paste, Worcestershire sauce, beef broth, and beer. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
  • Stir in 1 teaspoon salt, ½ teaspoon pepper, and the peas. Stir in the ground beef. Stir until fully combined. Simmer another 5 minutes.
  • Meanwhile, roll out the dough on a lightly floured surface, to a 10-inch diameter. Remove the skillet from the heat. Carefully place the dough over the top of the skillet. Crimp the edges along the side of the pan.
  • In a small bowl, combine 1 egg with 1 tablespoon water. Stir with a fork to fully combine. Brush the egg wash over the top of the dough. Use a sharp knife to make 3 slits in the center portion of the dough.
  • Bake for 40 to 50 minutes, until the crust is golden and the inside is bubbly. Remove from the oven and let rest for 5 to 10 minutes.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Store-bough pie dough and frozen veggies can be substituted for this recipe. If using frozen, don't add them in until the end of the cooking process, along with the peas. 
If you don't have a cast-iron skillet, cook the filling in a separate pan, and then use a pie dish or 8"x8" baking dish to put together the pot pie.
If you don't want to cook with beer, increase the beef broth by 1 cup. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat leftovers in the microwave or in a 300°F. oven.  You can also freeze the pot pie before baking for up to 2 months.  

Nutrition

Calories: 465kcal | Carbohydrates: 31g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 993mg | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5251IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 3mg