Ingredients
Crust:
3 c. plain flour
1 tsp salt
½ c. shortening
½ c. cold butter pieces
10 TBSP ice water
Beef Filling:
1 lb. beef chuck roast cut into bit size cubes
1/3 c. plain flour
1 tsp salt
½ tsp pepper
¼ c. olive oil
1 can Guinness Dry Stout
1 c. beef broth
1 medium onion-diced
1 rib of celery-chunked
1 TBSP tomato paste
1 potato-peeled and cut into small cubes
1 carrot-peeled and cut into bit size pieces
½ c. frozen peas
1 tsp salt
1 tsp garlic powder
Directions
Crust:
Combine ingredients . Form into two balls and refrigerate for 1 hour. Roll out one ball and place into a pie plate. Crimp edges and fill as desired.
Beef Filling:
Coat beef pieces in flour, salt, and pepper. In an InstaPot (electric pressure cooker), heat oil and brown meat. Add Guinness, beef broth, onion, celery, and tomato paste. Lock lid and pressure cook for 30 minutes. When meat is finished, add veggies, reseal, and cook for 5 minutes.
When finished, dissolve 3 TBSP cornstarch with ¼ c. water. Pour into hot mixture and stir to combine and thicken.
Spoon mixture into pie shell. Use the second ball of dough to cover the top of the pot pie. Bake at 375 degrees for 20 minutes or until top has browned.