Irish Beef Pot Pie

This Irish Beef Pot Pie is hearty, comforting and perfect for St. Patrick’s Day.

This hearty Irish Beef Pot Pie is comfort food at its coziest—slow-cooked and deeply flavorful, with tender hammer shank beef and vegetables simmered until perfectly rich and savory. The meat is fall-apart tender, nestled in a velvety stew made from onions, carrots, potatoes, and herbs that soak up all the beefy goodness. It’s a dish that feels both rustic and a little bit special, especially when served piping hot in individual cocottes.

Each pot pie is topped with a golden puff pastry lid that bakes up crisp and flaky, sealing in all that warmth and flavor underneath. The personal servings make them ideal for dinner parties or cozy nights in, adding a charming, pub-style touch to your table. It’s a soul-warming recipe that’s deeply satisfying and perfect for colder days when you want something slow-cooked and worth the wait.

If you enjoy this recipe be sure to check out all of my main course ideas here!

• Meats

European Irish Beef Pot Pies

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Ingredients

• ▢ 1 European Beef Thor Hammer Shank
• ▢ 8 cups beef broth
• ▢ 3 tbsp peppercorns
• ▢ 3 medium onions 2 of which are quartered, and one diced
• ▢ 3 carrots diced
• ▢ Olive oil
• ▢ 1 cup portobello mushrooms diced
• ▢ 14.9 oz dark stout beer
• ▢ 2 tbsp flour
• ▢ 2 tbsp tomato paste
• ▢ 2 tbsp fresh thyme leaves
• ▢ 3 garlic cloves minced
• ▢ 2 tbsp rice wine vinegar
• ▢ 1 tbsp brown sugar
• ▢ Salt/pepper
• ▢ Store bought puff pastry
• ▢ Egg wash

Instructions 

• Add half the beef stock to a large dutch oven or deep saucepan, along with 2 quartered onions, peppercorns, salt and pepper. Cook on medium to low for about 6 hours or until the meat is falling off the bone. Every hour or so, add more beef stock as the sauce will thicken as it cooks. As the beef gets hot, the bone marrow will begin to melt out and into the sauce. Once meat is tender and cooked, remove and shred. Strain the remaining sauce and set aside.
• Add olive oil to a large saucepan with carrots, onions and mushrooms. Cook, stirring often, about 15 min. Add the flour, tomato paste, thyme, garlic, salt, and pepper and cook for about a minute or until the tomato paste has darkened in color.
• Deglaze the pot with stout, and sugar, scraping up any browned bits on the bottom of the pot. Add back in the rendered sauce from cooking the shank and the shredded beef. Season with salt and pepper. Cook on low until the sauce is thick and creamy. Season to taste.
• Preheat oven to 400 and thaw puff pastry. Add filling to a ramekin about ¾ the way to the top. Roll out puff pastry and cut a circle that is about 1 inch wider that the circumference of the ramekin. Add overtop and brush with egg wash.

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