Stout and beef pot pie from The BC Wine Lover's Cookbook

A tasty pot pie recipe that's perfect for a chilly night

Image for Muriel’s Stout & Beef Pot Pie
A delicious recipe excerpted from The BC Wine Lover’s Cookbook by Jennifer Schell.

If you are looking for a hearty and comforting dish that's easy enough to make on any given day of the week, then look no further.

This delicious pot pie is one of the many tasty creations featured in Jennifer Schell's latest book, The BC Wine Lover's Cookbook. The popular  combines stories of the renowned BC winemakers with their traditional family recipes and, of course, the best BC wine pairings.

Image for Muriel’s Stout & Beef Pot Pie

This recipe comes courtesy of wine industry veteran Harry McWatters. McWatters is best known for founding Sumac Ridge Estate Winery and often referred to as the "grandfather" of the province's wine industry. His mother, Muriel Duke, often made this classic Irish dish while he was growing up. As Schell's book explains, he has mastered this recipe over the years and now it is now a go-to comfort food for his family.

Stout and beef pot pie

2 tbsp flour
1 salt and pepper
2 lb trimmed top sirloin steak, cut into 1-inch cubes
2 tbsp butter
2 medium onions, peeled and roughly chopped
1 (473 ml) can stout beer, such as Naramata Nut Brown ale
1 tsp grainy mustard
2 cups quartered mushrooms
1 sheet frozen puff pastry, defrosted
for brushing, enough for brushing tops of pot pies

Preheat the oven to 350°F.

Mix the flour, salt and pepper together in a bowl, then toss the cubes of steak in the mixture until lightly coated.

In a large frying pan over medium-high heat, melt half the butter and lightly brown the meat all over (you may need to do this in two batches). Transfer the meat to an oven-safe dish with a lid (the old-fashioned enamel kind works well).

Add the remaining butter to the frying pan and cook the onions until they are just changing colour, about 4–5 minutes. Spoon the onions over the beef. Deglaze the frying pan with the beer, and pour the liquid over the onions and meat. Cook in the oven, covered until the beef is very tender (at least 2 hours).

Remove the dish from the oven and stir in the grainy mustard and then the mushrooms. Return to the oven for 30 minutes, then remove it. Increase the oven temperature to the heat level recommended on the puff pastry package.

Roll out the puff pastry sheet, then cut into circles the same size as your ramekins (a biscuit cutter or water glass works). Arrange them on a baking sheet lined with parchment paper, and brush with milk. Bake according to package instructions until golden brown.

To serve, add the stew to the ramekins and top each with a pastry round.

Notes from Jennifer Schell


A post shared by McWatters Collection Wine (@mcwatterswine) on

Pair this meal with the McWatters Collection Meritage. This bold, elegant wine boasts velvety tannins, well-balanced fruit and oak characteristics. Expect blackberry and cassis with a supple texture. This Meritage is crafted with 50% Cabernet Sauvignon, 35% Merlot and 15% Cabernet Franc, and matured in small French oak casks for 15 months.

Serves 4
Prep Time:
20 minutes
Cook Time:
2.5 hours