beef and beer potpie

By á-7976

Ingredients

• 2 tbsp olive oil
• 1 lb boneless chuck roast, fat trimmed, cut into 3/4 inch pieces
• 1 tsp kosher salt
• 1 tsp black pepper
• 6 tbsp flour, divided
• 1 1/2 cups chopped leeks (from 2 med leeks)
• 1 cup chopped carrots (2 lg carrots)
• 2 tbsp chopped fresh thyme, divided
• 1/2 cup stout beer (such as Guinness)
• 2 1/2 cups beef stock
• 1 cup chopped butternut squash
• 1/2 (17.3 oz) pkg frozen puff pastry sheets, thawed
• 1 lg egg, lightly beaten
• 1 tbsp water

Details

Preparation time 65mins
Cooking time 80mins

Preparation

Step 1

preheat oven to 425. heat the oil in a 10 inch cast iron skillet over med-high. toss together the beef, salt, pepper, and 2 tbsp of the flour in a med bowl. add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 min. add the leeks, carrots, and 1 1/2 tbsp of the thyme. cook until the vegetables begin to soften, about 4 min. add the beer; cook 1 min, stirring to loosen any browned bits from the bottom of the skillet. whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. reduce heat to med; cook, stirring occasionally, until beef is tender and the sauce thickens, 30-35 min, adding the squash after 15 min.
roll out the puff pastry gently into a 12 inch square. place the pastry over the simmering beef mixture. whisk together the egg and water; brush over the pastry. cut several slits in the center of the pastry. bake in oven until the pastry is golden brown, about 15 min. sprinkle with the remaining thyme.