Happy Pi Day everybody!! Thought I’d treat your eyes and your tummies with this ridiculously amazing recipe for steak mushroom and Guinness pot pies. Not only is this recipes perfectly timed for Pi Day, it is an epic recipe for any St Patrick’s day feast you may be planning later this week.
With this rainy and cold spring weather we’re having, nothing sounds better to me than a buttery flaky crust filled with melt in your mouth steak, smoky mushrooms and silky Guinness gravy. These little pies are unbelievably hearty and filling. Pair with a simple green salad, and you’ve got a dinner anybody would be thrilled to eat.
This recipe takes a little more effort than pushing a button on the microwave to nuke a frozen pot pie, but broken down into simple steps it is a great dish for the pot pie beginner. I’ve actually been dying to work on this recipe for months and finally got around to it. Back in August when I was in NYC for my Guinness World Record trip, we ate like fiends in Chelsea Market. One of the awesome places we were told to try was the Tuck Shop. They specialize in these amazing hand held pies with savory fillings, and we got to try their Guinness Steak and Mushroom pot pie. It is sooooo good!
I just knew I had to recreate those pot pies with a little smoky flair when I got home. I purchased the Chelsea Market cookbook (highly recommend if you’re a cookbook junkie like me) and the recipe was inside, so I got a little creative with their base recipe and adapted it to work on my pellet grill. If you don’t have a smoker, but still want awesome pot pies, just follow the recipe, but skip the first step where I smoke the mushrooms and steak and bake in the oven as directed.
Special Note: This recipe is portioned into 6 individual pot pies (you can find 5 inch pot pie tins online) but if you don’t want to order something special just for this recipe you can divide the pie dough and filling into 2, 9 inch pie tins and bake a little longer.