Beef Pot Pies With a Cheddar-Stout Crust

READY IN: 2hrs 15mins


  • For the dough
  • 1 34
    cups all-purpose flour, plus more for dusting
  • 34
    teaspoon fine salt
  • 12
    cup cold unsalted butter, cut into 1/2-inch pieces
  • 34
    cup grated irish cheddar cheese
  • 6 -7
    tablespoons stout beer (Guinness)
  • 1
    large egg, lightly beaten
  • For the filling
  • 2 14
    lbs beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
  • kosher salt & freshly ground black pepper, to taste
  • 3
    tablespoons unsalted butter
  • 13
    cup stout beer (Guinness)
  • 3
    medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
  • 1
    lb carrot, cut into 1-inch pieces
  • 2
    stalks celery, cut into 1-inch pieces


  • Make the dough:
  • Pulse the flour and fine salt in a food processor to combine.
  • Add the butter and 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.
  • Filling:
  • Preheat the oven to 375 degrees F.
  • Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl.
  • Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside.
  • Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot.
  • Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.".
  • Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release.
  • Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet.
  • Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
  • Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over).
  • 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. Let rest about 10 minutes before serving.