Beef and Beer Potpie

It’s about time potpie got a makeover, and our stunning version will earn a spot in your regular weeknight dinner rotation. Browning the beef in a hot cast-iron skillet ensures great color and braising it in beer infuses flavor into every bite. Colorful butternut squash livens up the potpie, but feel free to use carrots, parsnips, or other root veggies instead. The best part, of course, is the flaky golden-brown puff pastry, which is placed directly atop the skillet before the dish is transferred to the oven. Garnish with fresh thyme, and serve warm.

Photo by Greg DuPree

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Rating

★ ★ ★ ★ ★

Makes 4
Hands-On Time 1 hr 5 min
Total Time 1 hr 20 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 806.43 calories
- Fat 48.88 g
- Cholesterol 154.00 mg
- Sodium 1188.75 mg
- Protein 39.87 g
- Carbohydrate 50.84 g
- Sugar 4.51 g
- Fiber 3.75 g
- Iron 5.97 mg
- Calcium 97.45 mg
October 2016

It’s about time potpie got a makeover, and our stunning version will earn a spot in your regular weeknight dinner rotation. Browning the beef in a hot cast-iron skillet ensures great color and braising it in beer infuses flavor into every bite. Colorful butternut squash livens up the potpie, but feel free to use carrots, parsnips, or other root veggies instead. The best part, of course, is the flaky golden-brown puff pastry, which is placed directly atop the skillet before the dish is transferred to the oven. Garnish with fresh thyme, and serve warm.

Ingredients

2 tablespoons extra-virgin olive oil
1 pound boneless chuck roast, fat trimmed, cut into ¾-in. pieces
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons all-purpose flour, divided
1½ cups chopped leeks   (from 2 medium leeks)
1 cup chopped carrots (from 2 large carrots)
2 tablespoons chopped fresh thyme, divided
½ cup stout beer (such as Guinness)
2½ cups beef stock
1 cup chopped butternut squash
½ (17.3-oz.) package of frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 tablespoon water

Directions

Preheat oven to 425°F. Heat the oil in  a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a  simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
Roll out the puff pastry gently into a 12-inch square. Place the pastry over  the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the  pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.