How to make Beef Pot Pie - The Wolfe Pit

Heat olive oil in a hot cast iron pan.

Add cubed chuck roast, salt, and pepper, and brown the meat.

Add chopped onion and garlic, cooking until the onion begins to sweat.

Pour in a bottle of Guinness Extra Stout and add a small pinch of thyme.

Cover and bring to a simmer, cooking for about an hour or until the meat is tender.

Once the meat is tender, add cubed carrots and potatoes along with a little more beef broth.

Bring back to a simmer, cover, and cook on low until the potatoes and carrots are tender.

Add a cornstarch slurry to thicken the gravy once the vegetables are fork tender.

Turn off the heat and add a half cup of frozen peas, allowing them to cook while the pot pie bakes.

Line a 9-inch pie dish with pie dough and spoon in the meat and vegetable mixture.

If Worcestershire sauce was forgotten, add it now and mix it in.

Cover with a second piece of pie dough, trim, and crimp the edges.

Roll out excess dough to make a shamrock for decoration.

Apply an egg wash on top and cut a few vent holes.

Bake in a 425°F oven for 25 to 30 minutes or until golden brown.

Let cool for 10 to 15 minutes before cutting into it.

Equipment Needed

Spice Level: