Elk and Guinness Pot Pie

The next time you wake up and there is a foot of snow on the ground, thaw an elk roast and try this wonderful Elk and Guinness Pot Pie! It is a hearty, savory meal that you really can’t mess up. Tender elk simmered in a silky Guinness and herb gravy, topped with a flaky blanket of pastry dough.

How to make Elk and Guinness Pot Pie

First, peel and chop the onions, peel and cube potatoes, wash and slice celery, peel and slice carrots, and dice the garlic. Set the chopped veggies aside for now. Preheat the oven.

Second, cut the elk meat into bite-size cubes. I make the cubes approximately 1 inch. Mix the flour, salt, and pepper in a bowl, add the cubed meat, and stir till the meat is well coated with flour. 

Next, heat an enameled Dutch Oven over medium-high heat. Add oil and then carefully add the meat cubes. Be careful – hot oil will splatter! Fry on one side for about 2 minutes, till the meat is well-browned. Stir the meat and continue frying for another 2-3 minutes, till most of the meat is nicely browned.

Then, add all the vegetables (except peas), and stir well. Fry several minutes, till the onions are soft. 

Add the beef broth and Guinness. Stir up the browned bits on the bottom of the pan. These browned bits add flavor! 

Last, add the Worcestershire sauce, bay leaves, tomato paste, and other seasonings. Stir and cover with lid, and place in the oven for 2 1/2 hours. 

After 2.5 hours, remove the elk pot pie from the oven and place the pastry crust on top of the stew. Brush with beaten egg, if desired, and cut a few slits in the crust. Place the potpie back into the oven and turn the heat up to 400. Bake for another 30 minutes, or until the crust is golden brown.

What crust to use for elk pot pie

I like to use a store-boughten, prepared pastry crust. They are super easy and fit a large dutch oven perfectly. But you can always make your own crust, too. Here’s my tried and true pastry crust recipe.  You can also use biscuit dough or puff pastry dough. 

Can I freeze Elk PotPie?

Yes, you absolutely can freeze it. However, the crust will get soggy, so I recommend freezing the stew separately, and placing the crust on when you thaw it. If you want to freeze leftovers, you can do that too. Wrap well and freeze up to three months. When you thaw it, just pop it in the oven till warm, and then place it under the broiler until the crust is crispy. 

Can I use venison or antelope in this Guinness potpie?

Absolutely! Any of the big game meats will work great. You can even use beef. 

What cut of elk meat should I use for pot pie?

I just use any elk roast – but you could use backstrap (elk loin) as well. Using elk steak will make it a true ‘steak pie’. I would not use tougher cuts like shanks. The slow cooking method does produce tender meat. Here’s some explanation on popular elk meat cuts.

What kind of Dutch oven to use for potpie?

I use a Lodge Dutch oven, like this one on Amazon: (affiliate link)

 

 

I really hope you enjoy this elk & Guinness pot pie as much as we did! Let me know in the comments!