What better title to be covered by Sunday Supper than Simply Delicious Sunday Dinners by Dina Foglio Crowell? Dina was the writer behind the popular blog Buttercream Bakehouse and her first cookbook focused on breakfast – Delicious Mornings.
Simply Delicious Sunday Dinners shares full color photographs for each of the 52 home-style recipes. Chapters are organized as follows: Chicken, Pork Chops and Lamb; Simple Pastas and Seafood; Home-style Favorite Beef Dinners; Warm You Up Soups and Stews; Fresh Homemade Sides and Family Favorite Desserts. While the recipes are simple and straightforward, they are special enough to serve for Sunday Supper. Dina’s Ultimate Cinnamon Chili with Beans, Chicken and Basil Stuffed Shells with Sauce, Sweet Peach Balsamic Pork Chops, and Creamy White Wine Chicken with Biscuits and Pimento will satisfy your whole hungry crowd any night of the week.
My family loves pot pies so I chose the Individual Guinness Beef Pot Pies to make. These were a big hit with my both my husband and son. I did do one thing differently – I used the puff pastry to make a bottom and side crust as well – because we are all about the crust here at the Hartin household. I blind baked the pastry with parchment and pie weights before spooning in the beef filling and topping with pastry. I did sprinkle coarse black pepper on top of the egg wash – my own twist. Due to multi-tasking, I allowed my pastry to become a little darker (I forgot to set the timer) but they were still delicious.
Individual Guinness Beef Pot Pies
- 2 lbs. beef chuck cut into 1⁄2-inch cubes or cubed beef stew meat
- salt and fresh cracked black pepper to taste
- 2 tbsp extra virgin olive oil
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 3 bay leaves
- 3 tablespoons brown sugar
- 1 1/2 cups Guinness stout
- 2 cups plus 3 tbsp beef stock
- 2 tablespoons flour
- 2 cups potatoes diced
- 1 cup carrots sliced
- 1 cup peas frozen
- 1 lb puff pastry
- 1 egg beaten with 1 tablespoon water
- Generously season beef pieces with salt and fresh cracked black pepper. Add olive oil to a hot Dutch oven or large pot. Brown the beef pieces on all sides in small batches. When browned, remove with a slotted spoon and set aside on plate.
- Add diced onions to the same pot and sauté for 2–3 minutes until they are translucent. Add garlic and cook for 1 minute. Next, add the tomato paste, Worcestershire sauce, thyme, Italian seasoning, bay leaves, and brown sugar. Stir until incorporated. Add the beef back into the pot along with the juices.
- Pour in the Guinness stout and beef stock. Turn heat up to medium-high heat, and bring the stew to a boil, about 5 minutes.
- In a small bowl, combine flour and 3 tablespoons beef stock and mix until smooth. Add to boiling stew and stir well. Add potatoes and carrots. Turn the heat down, cover and simmer on low for an hour, stirring often. Add peas the last 15 minutes of cooking. Add salt and fresh cracked black pepper to taste.
- Preheat oven to 400°F. Roll out puff pastry on a clean counter top to remove creases. Using standard ramekins (or any individual baking dishes you have on hand), place face down onto puff pastry and gently cut around dish using a sharp knife.
- Ladle each ramekin with prepared stew and top with cut puff pastry. Stretch and press the pastry gently around the edges of the ramekin to prevent shrinkage while cooking.
- In a small bowl lightly beat egg white and water. Brush puff pastry with egg mixture using a pastry brush. Using a knife, cut a slit in the middle of each pot pie.
- Place prepared ramekins on a cookie sheet and bake in 400°F oven for 20-25 minutes or until puff pastry is lightly golden brown and beef mixture is bubbly. Let sit for 10 minutes before serving.
- We recommend using Certified Angus Beef® brand for best results
Love savory pies? Check out these Sunday Supper Recipes:
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