Original Recipe from Food Network.
Yield: (6) 10 oz ramekin pot pies
This recipe does not disappoint! But ye be warned, this takes deceptively longer to make than meets the eye. Definitely not your quick mid-week meal and does require (6) 10oz oven safe ramekins so come prepared to get your chef on!
Ingredients:
For the Dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten (to be brushed on the crust at the end)
For the Filling:
Directions:
Make the dough. **I highly recommend you make the dough the day before and put it in the fridge overnight or at least make it earlier in the day to cut down your time in the kitchen. It needs to firm up in the fridge for at least an hour so plan accordingly.** Pulse the flour and fine salt in a food processor to combine. Add the pieces of butter and grated cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Don't leave those brown bits behind! That is what gives it that extra flavor. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot, give it a quick stir, and continue braising, 1 more hour. See what I mean? Already 2 hours deep in cook time.
Meanwhile, put six 10-ounce ramekins on a baking mat or parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle. I let the dough rest a little before rolling it out otherwise she needs some serious elbow grease. Once rolled out, cut into six 5-inch squares. (No need for a ruler, use the ramekins to map out your squares) Make a few slits in the middle of each square to let steam escape and give it that cute little pie cross. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper, stir to combine and divide among the ramekins (there may be some filling left over, peep the tips below for a second snack). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Somehow, let rest about 10 minutes before diving in. Be sure to crack that crust and let that puppy breath before you melt the roof of your mouth. Finally, Enjoy! You deserve it.
Tips & Tricks:
As i mentioned, try to prep your dough the day before so there is one less thing on your to do list. This 4 hour recipe can be a bit daunting if you don't plan ahead.
I was able to find some Stout Irish Cheddar Cheese and I think it really added to the flavor of the crust. I also did a combo of the Stout Irish Cheddar and a standard Dublinger Cheese. Any Irish Cheddar will do, but definitely search out those fun additions.
Line up your ramekins on the rolled out dough to help mark where you need to cut.
I technically halved this recipe as 6 pot pies seemed aggressive for one person. I made the dough as listed and just froze half of it so I have a crust at the ready. The filling was halved and worked out perfectly!
Use your leftover egg and any leftover filling to make a BOMB breakfast sammy the next day. Just add cheese, bread, maybe a little hot sauce and voila!
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