Recipe for: Steak and Guinness Pot Pies

Steak and Guinness Pot Pies
1¾ cups all-purpose flour
2 tsp granulated sugar
1/2 tsp salt
10 Tbsp unsalted butter, cold and cubed
3 strips crispy bacon, finely chopped
1 cup Wisconsin cheddar, shredded
4 to 6 Tbsp ice cold water
2 Tbs canola oil
2 lbs boneless short ribs, cut into 1-inch pieces
2 tsp kosher salt
2 tsp coarsely ground black pepper
3 Tbsp all-purpose flour
1 medium red onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
3 celery stalks, diced
1 tsp tomato paste
1 lb. small baby Yukon potatoes, halved
1 lb. cremini mushrooms, stemmed and sliced
1 cup Guinness beer
1 cup beef stock
1 Tbsp cornstarch
2 tsp fresh rosemary, chopped
1 large egg, whisked with a bit of water


Preperation Time: 30 Minutes

Cooking Time: 50 Minutes

Total Time: 80 Minutes

Servings: 8


Steak, Jonathan Melendez, The Candid Appetite, Pot Pie, Guiness

Best paired with


1. For the cheddar-bacon crust: in large bowl, combine flour, sugar, and salt. Cut butter into flour with pastry blender (you can also use a potato masher or your fingers) until it resembles coarse, pea-sized crumbs. Stir in bacon and cheese until evenly distributed.

2. Add two tablespoons cold water; stir with rubber spatula until dough comes together and away from sides of bowl. Add more water as needed, one tablespoon at a time. Shape into disc; wrap in plastic. Refrigerate for at least one hour (but preferably overnight).

3. For the filling: set large pot or deep-sided skillet over medium-high heat. Add canola oil. In medium-sized bowl, combine short rib pieces with one teaspoon salt, one teaspoon black pepper, and cornstarch. When oil is hot, cook meat in three batches in single layers. Cook until caramelized on all sides (five to six minutes total). Transfer to plate or platter; repeat with remaining meat.

4. Once all meat is browned, lower heat to medium. Add onions and garlic. Cook for one to two minutes until softened. Add carrots, celery, potatoes, and mushrooms; cook for five to eight minutes. Stir in tomato paste and Guinness; cook, stirring, until beer has evaporated.

5. In small bowl, whisk together beef stock and cornstarch; stir into stew. Season with remaining salt, pepper, and rosemary. Cook until thickened, stirring often. Once thickened, cover; lower heat, and simmer for about 15 minutes. Remove from heat; divide among eight small ramekins. Heat oven to 350°F.

6. On lightly floured work surface, roll out chilled dough into large rectangle about a quarter-inch-thick. Cut into circles big enough to cover ramekins completely. Place circle over each ramekin, and crimp edges to seal.

7. Transfer pot pies to baking sheet. Brush tops with egg wash. Bake until golden-brown on top (15 to 20 minutes). Remove from oven; serve immediately.

About The Chef
Jonathan Melendez 
is a passionate food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared on such sites as Bon Appetit, People, Cosmopolitan, The Kitchn, and Today. He lives in Los Angeles, CA.