Every problem this month can be solved with guinness pot pie.
Is something allowed to taste this good? Really?
Even though we are super Irish in this family, we don’t cook many traditional or non-traditional Irish dishes and we really don’t do a Saint Patrick’s Day celebration either!
Well. Except for in college with the huge parade downtown and copious amounts of green beer and green vodka that to this day make my stomach turn. Just the thought… oh no.
However! Since it’s the first of March and we all need an excuse to cook with dark beer and Irish Cream and everything green, I bring you guinness pot pie. You will looooove it.
If you want to start the month out right, I a few other Irish-inspired recipes too. Lucky charms confetti cupcakes, milk chocolate soda bread, soda bread fresh toast, Guinness short ribs with cheesy cauliflower mash, homemade pub cheese, Irish ale potato soup or whiskey iced coffees anyone?
All trashed up, thank you very much.
I’ll take one of each.
But let’s talk Guinness pot pie. We have lots to discuss! I have to convince you that this needs to come out of your kitchen. Maybe even twice before Saint Patrick’s Day?!
I love a good beer bread. I’m pretty sure that the first time I ever had it was in elementary school when my mom went to a pampered chef party or something. Does that sound about right? It was so crunchy on top but fluffy inside. Instantly hooked.
Of course, once I learned that you pour an entire stick of butter over said bread to get the crunch, it was easy to figure out why it was SO good.
I’ve done many beer breads here on the blog (white cheddar being my fave and most used!) and I even made a delish Guinness one a few weeks ago. But then, beer bread topped pot pie came into my brain and it was all I could think about. Beer bread with beef pot pie?! YES PLEASE.
Also, all I could think about is this biscuit-topped minestrone that is super delish.
Chicken pot pie is one of Eddie’s favorite meals, so I make it a lot. It’s not a weekly meal or anything in our house, but I’ve made it for years and have it down pat. But I haven’t made a beef pot pie before!
Since I knew this would be a heavier meal, I left out potato and threw in mushrooms instead.
Holy cow.
They were such a great addition – super juicy but also provided some of the meaty texture.
And p.s. you could totally leave them out if you’re not a mushroom fan. I get it!
The beef will be ridiculously tender when the pie comes out of the oven. Just make sure that you cut it into small chunks. The Guinness and broth turn into a gravy-like sauce and the vegetables are soft and flavorful.
I mean, there is so SO much flavor in this.
It’s definitely a time consuming meal and one that requires a little love. Your kitchen may be a mess after prepping it, but with one bite, you’ll think it is totally worth it. Promise!
The first day we tested this, I couldn’t wait for Eddie to get home and try it. I knew he would be SO excited. And he came home, ate it and really enjoyed it. It wasn’t until the next day that he said THAT POT PIE WAS SO GOOD! He couldn’t stop thinking about it either.
It may not be the prettiest, but it tastes like comfort food heaven. It’s a hug in a bowl, a warm-you-to-your-soul meal, something you serve with it’s rainy and chilly outside.
Leftovers are just as delicious. I swear once it’s reheated, the flavor gets even better!
Now very much hoping you are convinced.
guinness pot pie with beer bread biscuits
My job here is done.
The post Guinness Pot Pie with Beer Bread Biscuits. appeared first on How Sweet Eats.
