Saint Patrick's Day Recipe
We love corned beef and soda bread on Saint Patrick’s Day, it is a traditional dish in America on this holiday. But this year we wanted something new and different. So, we searched for a suitable alternative that would spice up your table. This holiday we’re making pot pie. Now, pot pie may not seem all that special, especially for St. Patrick’s Day. But this pot pie is bringing out all the flavor stops for a mouthwatering experience. The savory pie crust has stout and Irish cheddar cheese incorporated directly into the dough and the filling is a hearty beef and stout stew. Serve with a side of mashed potatoes and your favorite beer to enjoy a fabulous dinner!
Serves (2) 9” pies
3 ½ cups all-purpose flour, plus more for dusting
1 ½ tsp fine salt
½ tsp garlic powder
2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 ½ cups grated Irish cheddar cheese
¾ cup stout beer
1 egg, lightly beaten
2 ¼ pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
¼ cup all-purpose flour
Kosher salt and freshly ground pepper
3 tbsp unsalted butter
2 cups water
1/2 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 lb carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
Make the dough: Pulse the flour, garlic powder and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in the beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Divide the dough into two disks, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising for 15-20 minutes.
Meanwhile, spray two 9” pie pans with cooking spray. Take the first dough disk and divide into two. Roll out the first piece between 2 lightly floured sheets of parchment so it fits the pie pan. Repeat with the second piece. Use a fork to tap the pie bottoms and bake the pie bottoms in the 325F oven for 8-10 minutes.
While the pie bottoms are baking, take the second disk and divide it into two. Roll out each piece so that it will fit the top of the pie.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide evenly between the two pie pans. Top each pie with the dough, pressing the edges into the pie edges. Slice two vents into the top of the pie. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 30 to 35 minutes. Let rest about 10 minutes before serving.
A slice of pie topped with mashed potatoes.
(Adapted from Food Network)
- Jackie Miller