Description: A twist on the classic Irish stew, baked in a pie crust for a comforting and hearty meal.

Preparation time: 20-30 minutes

Cooking time: 1 hour and 30 minutes

Serving size: 6-8 servings

• 1 lb. beef stew meat, cubed
• 2 tbsp. all-purpose flour
• Salt and pepper, to taste
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 cups beef broth
• 1 cup Guinness beer (or other stout beer)
• 4 large potatoes, peeled and sliced
• 2 large carrots, peeled and sliced
• 2 tbsp. chopped fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 egg, beaten

1. Preheat oven to 375°F (190°C).
2. Season the beef with salt and pepper, then toss with flour to coat.
3. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef and cook until browned on all sides.
4. Add the garlic and onion to the pot and sauté for 2-3 minutes until fragrant and softened.
5. Pour in the beef broth and Guinness beer, then add the potatoes, carrots, and thyme leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, or until the beef is tender and the vegetables are cooked through.
6. Meanwhile, roll out the puff pastry sheet to fit the size of your pot. Cut a few slits in the top of the pastry to allow steam to escape.
7. Remove the pot from the heat and place the puff pastry sheet over the top of the stew, tucking the edges down around the sides of the pot.
8. Brush the beaten egg over the top of the pastry to give it a shiny finish.
9. Bake the stew pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
10. Remove from oven and let it cool for a few minutes before serving.