Irish Beef and Beer Pot Pie
1 lb ground beef
1 cup stout beer
3 tbsp flour
1 can (15 oz) tomato puree
1 tbsp Worcestershire sauce
1 tbsp garlic powder
1 cup beef broth
1 bag (28 oz) hashbrowns with peppers and onions
1 can (14 oz) carrots, drained
1 can (14 oz) peas, drained
salt, to taste
pepper, to taste
1 sheet puff pastry, thawed
1 egg
Heat oven to 400 F.
In large skillet or Dutch oven, brown ground beef; drain and set aside.
Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Irish Sweet Soda Bread
4 tbsp butter, melted
1 cup sugar
1 1/2 cups buttermilk
4 cups self-rising flour
1 cup currants
2 tbsp sanding sugar (optional)
coffee or tea, for serving (optional)
Heat oven to 375 F.
Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
Recipe courtesy of “Cookin’ Savvy”