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This smoked beef pot pie from Jacqueline Duffin is perfect for St Patrick’s Day or on a cold winter evening for dinner. The pie filling is packed with flavor thanks to smoked beef and a stout-based gravy. Save yourself some time by using a store- bought puff pastry instead of homemade pie dough.
Ingredients
-
2 lbs cubed beef – use chuck,
brisket or stewing beef - 2 tsp Beef Rub
- 1 large white onion – diced
- 3-4 cloves garlic – minced
- 2 Tbsp olive oil
-
4 carrots – peeled and cut
into 1” slices -
3-4 red potatoes (or Yukon) –
cubed - 1 Tbsp tomato paste
- ¼ cup All Purpose flour
- 2½ cups beef stock
- 11 oz Extra Stout Beer
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
-
One puff pastry sheet
(optional – one beaten egg)
Items You'll Need
Instructions
- Set pellet smoker to 250°F.
- Prepare beef by cutting roast into 1-1.5” square cubes. Season well with beef rub and add to pellet smoker and smoke for 40-45 minutes
- While beef is smoking, prepare pot pie filling. On medium heat in large pot or Dutch oven add olive oil, onions and garlic. Sauteed until translucent (about 5-7 minutes).
- Next, stir in tomato paste, flour and mix well for 1 minute. Add can of stout (your filling will start to thicken) and beef stock. Mix well so there are no flour lumps.
- Stir in sugar (just to balance out any bitterness from the beer), salt, pepper and dried thyme. Add in carrots and potatoes then smoked beef. Cover with lid and simmer on low heat or in oven at 300°F for about an hour until beef is tender. Season to taste after 1 hour.
- Set pellet smoker to 415°F. Add pot pie filling to 12” skillet or pie dish. Let filling cool for 15-20 minutes before adding puff pastry.
- Roll out puff pastry so there is a ½ inch overhang on skillet/dish then fold over edges and cut a few steam vents. (You can also brush puff pastry with a beaten egg for a nice final appearance)
- Bake on pellet smoker at 415°F for 20-25 minutes until golden brown. Let stand for 5 minutes before serving.
- Enjoy!
