Individual Beef and Guinness Pot Pies
Featuring a flaky pie crust filled with chunks of beef simmered in stout beer, these Individual Beef and Guinness Pot Pies are a tasty winter comfort food!
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We make chicken pot pie several times every year. It might be these individual chicken pot pies. It might be this sheet pan chicken pot pie. But no matter the form, the flavors are the same. It’s really hard to beat a good chicken pot pie on a cold winter day!
Earlier this year, I got to thinking about pot pies. What would a pot pie of all veggies look like? I ran with that idea and ended up with these roasted veggie pot pies. They were delicious!
We often make a Beef and Guinness Stew each winter. Usually we make this one around St. Patrick’s Day – food is always a fun way to get into the celebratory spirits of different holidays! Well this year, I got to thinking. Beef pot pie isn’t a common recipe at all. What if I took that beef + Guinness stew and turned it into pot pie?
Individual Beef and Guinness Pot Pies
These Individual Beef and Guinness Pot Pies are the result – and they’re delicious! I used a bit less liquid in this version as compared to the stew version, and then I wrapped it all up in a flaky, buttery pie crust. Sounds pretty awesome, right?
As with many recipes involving Guinness, the flavor of the stout beer doesn’t overwhelm the actual recipe. Instead, it provides a noticeable depth of additional flavor. I’m not kidding when I say these Individual Beef and Guinness Pot Pies are amazing! The super flavorful filling soaks into the pie crust as it bakes…and, oh man, that makes for some good eats!
For these individual pot pies, I used these 4″ springform pans. If you’ve been reading this blog for a while, then these springform pans will look familiar. I’ve used them for everything from savory pot pies to dessert pies. Can you bake this Beef and Guinness Pot Pie in a traditional 9″ pie pan? Absolutely! I just think it’s really fun to serve pot pies in individual-sized pans!
I know spring is coming, but if you’re in the mood for some seriously good cold weather comfort food, then put these pot pies on the menu soon. We paired these beef pot pies with roasted veggies for meals last week, and we couldn’t stop commenting on how good they were. I hope you enjoy this recipe as much as we do!
Did you make these Individual Beef and Guinness Pot Pies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Individual Beef and Guinness Pot Pies
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¾ cup unsalted butter cut into cubes
- ¾ tsp salt
- 1 large egg yolk
- 2 Tbsp water
For the Filling
- ⅓ cup all-purpose flour
- 3 tsp kosher salt divided
- 1½ tsp black pepper divided
- ½ tsp cumin
- 2 pound boneless beef chuck roast cut into 1” pieces
- 2 Tbsp vegetable oil
- 1 large yellow onion diced
- 2 tsp minced garlic
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 3 Tbsp tomato paste
- 1 cup beef broth
- 1 cup Guinness or another Irish stout
- 1 Tbsp Worcestershire sauce
- 1 cup frozen peas
- ½ tsp paprika
- 1 tsp dried thyme
For the Pot Pies
- 1 large egg lightly beaten
Instructions
For the Dough
- Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: These mini springform pans work perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
- Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.
- Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.
- Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)
For the Filling
- Using a large bowl, whisk together the flour, 2 tsp salt, 1 tsp pepper and cumin until well combined.
- Add cubed beef to the bowl and toss until well coated.
- Using a large heavy-bottomed pot with a lid, add the oil and place over medium-high heat. Add half of the flour-coated beef and cook until browned on all sides (~7-8 minutes total). Transfer beef into a large bowl and repeat with the remaining beef.
- Transfer 2nd batch of beef into bowl.
- Using the same pot, reduce heat to medium and add the onions, garlic, celery, carrots remaining 1 tsp salt andremaining ½ tsp pepper.
- Sauté, stirring occasionally, for 4-5 minutes, or until onions and celery have softened.
- Add the tomato paste and stir until well combined; continuecooking for 1-2 more minutes.
- Add the beef(and any juices in bowl), beef broth, Guinness, peas, Worcestershire sauce, paprika and thyme; stir until well combined and bring to a boil over high heat.
- Once boiling, cover and reduce heat to low; simmer for 1-1½ hours, or until beef is tender.
- Remove from heat and let cool for ~30 minutes.
For the Pot Pies
- Preheat oven to 350°F.
- Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.
- Divide beef filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg.
- Bake for 30-35 minutes, or until tops of pies are golden brown.
- Let pies cool for 10-15 minutes before serving.
Notes
Looking for more individual pie recipes? Check out these other favorites, too:
Cant wait to make this soon for me for the dough can i use vegan butter and filling can i use mushrooms / coconut aminos and skip guinness as i dont use alcohol at home i never had individual beef and guinness pot pies before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes! I think vegan butter would be fine in this recipe, and mushrooms would be great, too. Feel free to skip the Guinness, but you’ll want to replace that liquid with something else. Let me know how it turns out!
I just love individual pies like this. So cute. I actually had a Guinness pie at the Guinness place in Dublin. Not a big fan of Guinness, though. I’ve lived too long in Texas and Oklahoma! Too much 3.2 beer!
Hahaha – I’ve heard about that 3.2 beer! Guinness is a unique taste for sure. I didn’t like it at first, but it’s grown on me. And it’s fun to cook with it!
Late to the game but I made these just a few nights ago! It is a great recipe. The crust worked great and was very tasty and tender. I made the whole dish Gluten free and it went undetected by the non GF eater in the house. Warmed up nice in oven for lunch next day. Thanks for another great recipe!
Yes! These pot pies do warm up well as leftovers – it’s hard to beat a lunch like that! So glad you enjoyed this recipe, Christine. Cheers! 🙂
I don’t know how I missed all this springform business, but I like it! Beef pot pie sounds fantastic, but so do those sweet pies you show at the end of the post!
Hmmm…there’s an idea, Jeff! Beef pot pie for dinner. Cherry pot pies for dessert!
These beef pot pies are the quintessence of comfort food in my opinion – perfectly filling and hearty, cozy, and somewhat nostalgic. Needless to say, they look terrific and so inviting. I don’t cook with Guinness often (well, let’s say it this way: I’ve cooked with it just a few times!), so it’s something I should catch up on!
You’re right, Ben – these pot pies are indeed cozy and hearty. It’s the perfect kind of meal for days when it’s cold outside and you just want something warming for dinner. And you should definitely try cooking with Guinness – it works for both savory foods like this one as well as desserts. (I have a chocolate stout cake coming up next week!)
Whoa! What a fantastic recipe and perfect individual servings. There is nothing like pot pies for cozy comfort food. Such an interesting idea to add the Guinness. A definite “must-try” recipe. Thanks so much David for sharing!
Pot pies really are one of the best comfort foods out there. The house smells amazing while they bake, and the taste is perfect for chilly winter or early spring evenings. The Guinness in this version is fun – the taste isn’t overpowering at all, but the stout adds a nice depth of flavor. Thanks, Kristy!
Looks fantastic, David! Beef and Guinness stew is a favorite at our house and encasing with some tasty pastry? Yes please. Something about a pot pie that’s so very comforting. All in all, a winning combination.
You could totally take your beef and Guinness stew and turn it into pot pies, too, Frank! Just reduce the liquid a bit and fold it into a nice buttery crust. Sounds pretty tasty, right??
Love the individual pot pie! Guinness must add such a robust flavour to the beef. Such a hearty and delicious, comforting meal, perfect for our cold and snowy winter.
The Guinness really does add a nice depth of flavor to the beef. I highly recommend it! Even if normally wouldn’t reach for a Guinness, try it here – the flavor is quite nice for a cold evening!
Oh I love these individual beef and Guinness pot pies David. I’ve never experimented with individual pot pies before, always doing a large beef and ale pie. So much goodness and richness in these. And a perfect winters warmer. It’s still cold here. I’m tired of scraping the ice off my car every morning! Having something like this pie to look forward to in the evening would be wonderful. Thank you!
You should totally take your recipe for beef and ale pie and make smaller versions! They’re a fun way to mix up a favorite recipe. Hopefully that ice will be melting away soon over there, Neil – but in the meantime, we can still enjoy some tasty cold weather comfort food! 🙂
I have 8 ounce ramekins-would you double the cook time?
Hey Ellie! Good question – a bit of math should give us the answer. The 4″ springform pans have a volume of ~25. What are the measurements (width + height) of your ramekins?
The cutest little pot pies! I do love chicken pot pie, and I know that these beef pot pies would be just as yummy. Such much flavour packed into one little dish and the presentation is lovely. Perfect for this cold weather we’ve been having, too. 🙂
I’m thinking you could do something similar with moose, Dawn! What do you think??
love those springform tins david. so cute. and i love the sound of these pies. i am craving one right now even tho it’s 30C and is going to be 33C today! What a shame you don’t have my super-sonic homemade worcester with you 🙂
Umph – you aren’t messing around with those temperatures, Sherry! That’s downright warm. Maybe save this recipe for a couple of more months when it cools off there? And, yes, I’d love to use your homemade Worcestershire in this recipe – yum!!
These Individual Beef and Guinness Pot Pies are the perfect winter comfort food! The combination of flaky pie crust and beef simmered in stout beer creates an irresistible dish. I have made chicken pot pie before, but this is something new and unique.
It’s hard to beat a flaky pie crust…both in desserts and in pot pies! This version with beef simmered in stout beer turned out really well. Give it a try sometime, Raymund!