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.

Beef and Beer Potpie
Photo: Greg DuPree
Hands On Time:
1 hrs 5 mins
Total Time:
1 hrs 20 mins


  • 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

  • 1 ½ 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)

  • 2 ½ 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)

806 Calories
49g Fat
51g Carbs
40g Protein
Nutrition Facts
Calories 806
% Daily Value *
Total Fat 49g 63%
Cholesterol 154mg 51%
Sodium 1189mg 52%
Total Carbohydrate 51g 18%
Total Sugars 5g
Protein 40g
Calcium 98mg 8%
Iron 6mg 33%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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