My family loves a good pot pie. If you can get yourself a basic base for pot pie, you can turn it into any flavored pie you want. I am constantly taking my chicken pot pie recipe and tweaking it for several different kinds. Today I have for you a “Luck of the Irish” Stout Pot Pie!
Also, if you have yourself a good crust recipe you can always use it for sweet or savory! No joke, this is my Apply Pie crust, just brushed with cream rather that topped with cinnamon and sugar. But you can also use a store bought as well, especially if you are in a hurry or don’t trust yourself making crust from scratch.
Let Us Begin…
You want to start by getting all your veggies chopped. This just helps things to go a bit smoother. Check out that Gunter Wilhelm knife…(can’t wait to share this company with you tomorrow!) Get these in a pot and boil for about 20 min. or until fork tender but not falling apart.
Take your tenderloin and cut into cubes then coat in the flour, salt & pepper. Add to a pan with hot oil and cook about 5 min, flipping and searing both sides.
Remove from pan and set aside. Using same pan, add butter, scraping and browned bits from bottom. Add onion and garlic and cook in butter until onions are translucent. Add in caraway, salt, pepper and four and whisk into butter.
Slowly add all liquids; stout, broth and cream, whisking until all combined. Simmer until thickened. Remove bay leaves. Mix filling, pork and veggie mix all together. Place bottom crust into pie dish, then pour in filling.
Roll out top crust and top, sealing all edges, cutting air slits in top and brush with cream(optional). Brushing with cream or an egg wash helps to create a shiny golden crust.
Heat oven to 425 and bake 30-40 min or until crust is golden and done. Remove and let rest for 10 min. This allows for the liquids to solidify again, so that your filling isn’t just running out when you slice.
- 1 lg russet potato
- 1 cup carrots, chopped
- ½ cup celery, chopped
- -For the pork
- 1 pork tenderloin
- ⅓ cup flour
- 1 tsp salt
- ¼ tsp pepper
- 1 TBS olive oil
- ⅓ cup butter
- 1 sm onion, diced
- 2 cloves garlic, minced
- ½ tsp caraway seed
- 1 tsp salt
- 1 tsp pepper
- ⅓ cup flour
- 2 sm bay leafs
- 1 12oz can stout beer
- ½ cup chicken broth
- ⅔ cup heavy cream
- 1 pkg pie dough (I used a homemade crust)
- Place potatoes, carrots, & celery in a pot, cover with water and boil for 20 min. Drain and set aside.
- Cut pork into small cubes. Coat in flour, salt & pepper.
- Heat skillet on high with oil. Add pork to pan and cook, flipping pork, 5 min. Remove pork from pan and set aside.
- Using same pan, add butter, scraping and browned bits from bottom.
- Add onion and garlic and cook in butter until onions are translucent.
- Add in caraway, salt, pepper and four and whisk into butter.
- Slowly add all liquids; stout, broth and cream, whisking until all combined. Simmer until thickened.
- Remove bay leaves. Mix filling, pork and veggie mix all together.
- Heat oven to 425
- Place bottom crust into pie dish. Pour filling into crust. Place top crust over top and seal edges. Brush top with heavy cream (optional). Place slits into top and bake 30-40 min or until crust is golden and done.