I am Polish on my mother’s side of the family, and Irish on my father's side of my family tree. So when St. Patrick’s day rolls around I know I should make corned beef and cabbage, but I’m just not a huge fan of the saltiness of it. Its flavors are too strong for me. I do still want to honor my Irish roots with a traditional meal on this day, so I had to find a good recipe. I started to read and investigate Irish foods. There is a lot of lambs used in traditional dishes, and I’m not a lamb girl either, too “gamey” for me. Just by luck, as I was reading and looking up recipes, I came across a Jamie Oliver video for Guinness beef pot pie. No recipe was provided, so I wrote down what was in it, and made it on my own with measurements I thought would work. Then as I frequently do, I tried it out on my Mom and Pop. I know I will always get an honest answer from my mom, or some advice that will be helpful when I’m cooking. She is an amazing cook herself, and I’m fortunate to get to bounce things off of her. It was a pretty proud day for me when for the first time, my mom wanted my opinion on cooking something! We giggle together and say how amazed grandma Pearl would be if she could see me now! Anyway.... this recipe is what I make on St. Patrick’s Day now. It may not be corned beef and cabbage, but it’s so dang good, who cares!
It is being served in two beautiful pieces of Pottery. First, this gorgeous Joann pie plate regularly $79.99 and on sale for 20% off for $63.99. The second is an oval baking dish in Butterfly Merrymaking regularly $89.99 and on sale for 20% off for $71.99. Use coupon code Twila or PAF on the Pottery Avenue website for your discount. This recipe makes a lot, it’s a great dish for a company meal, and warms up beautifully if there are any leftovers!


From my heart to yours, smacznego!

Guinness Beef Pot Pie

  • 3 onions peeled, sliced and cooked down with olive oil
  • 1 heaping teaspoon rosemary
  • 4 ribs of celery chopped
  • 4 carrots chopped
  • 3 cloves of garlic
  • 2 tablespoons of butter
  • 2 tablespoons olive oil
  • 1 pound of mushrooms sliced
  • 2 1/2 to 3 pounds of brisket of beef cut into 1-inch Cubes
  • Big pinches of salt and pepper to taste
  • 1 pint of Guinness
  • 3 tablespoons flour
  • Beef broth
  • Two sheets puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 cup of peas
  • 1 egg

In a large Dutch oven sauté onions, celery, carrots, garlic, and mushrooms and rosemary with olive oil and butter until soft. Season with salt, pepper. Add flour and cook for 2 minutes. Add beef brisket, a pint of Guinness and just enough beef broth to cover ingredients. You don’t want this to be liquidy when it is finished cooking. Place a cover on the Dutch oven and place it in the oven at 350° for two hours. Stir occasionally. Reduce heat to 300° take cover off Dutch oven and cook for one more hour. This allows the mixture to thicken.
Remove from oven and mix in 1 cup shredded cheese and the peas.
Scoop mixture into pie plates. Make an egg wash out of the egg and brush around the rim of the pie plate. Cover with puff pastry that has been rolled and scored on top of the pie plate. I just tuck the ends of the pastry rustically in around the edges. Brush with egg wash, and cut several vent slits into the pastry. Place in a 400° oven and bake for 40 minutes. It’s so pretty when it comes out of the oven! I like to serve this with sautéed cabbage, spinach, or kale.