Savoury Beef and Stout Pot Pie

Savoury Beef and Stout Pot Pie

From The Proctor Silex Test Kitchen

Added by Lynne


Biscuit Topping: 

  • 3 large refrigerated biscuits 
  • 1 egg 
  • 1 tablespoon milk 

Pot Pie: 

  • 1 tablespoon vegetable oil 
  • 8 ounces 85% ground beef 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon coarse ground black pepper 
  • 2 tablespoons butter 
  • 1 small yellow onion, half-inch diced 
  • 1 stalk celery, half-inch diced 
  • 1 medium carrot, half-inch diced 
  • 1 clove garlic, minced 
  • 1 1/2 tablespoons all-purpose flour 
  • 1 small russet potato, peeled and ½-inch diced 
  • 4 ounces sliced cremini mushrooms 
  • 1/2 cup stout beer 
  • 1/2 cup beef broth 
  • 1/2 tablespoon Worcestershire sauce 


Biscuit Topping: 

  1. In a small bowl, whisk egg and milk.  
  2. Place biscuits on a baking sheet and brush tops with egg/milk mixture. Bake according to package directions. 

Pot Pie: 

  1. Remove lid from 3-quart pressure cooker. Press SAUTÉ mode and heat for 3 minutes. Add oil to cooking pot and heat for about 20 seconds. Add ground beef, salt, and pepper. Cook, stirring occasionally, until meat is browned. Remove meat, drain off any fat, and place meat in a bowl. Set aside. 
  2. Add butter to cooking pot. When butter is melted, add carrots, onions, celery, and garlic. Cook, stirring occasionally, until vegetables are soft, about 3 minutes. Stir in flour and cook, stirring constantly, for about 2 minutes to make a roux.  
  3. Add stout and beef broth, and Worcestershire sauce. Bring mixture to a boil. Add potatoes, mushrooms, and reserved ground beef. Stir to combine all ingredients.  
  4. Press CANCEL button. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE COOK mode and adjust cooking time for 5 minutes.  
  5. When cooking has finished, release pressure using quick release.  
  6. Divide mixture evenly between three 8-ounce ramekins. Top each serving with a biscuit. 

Serves: 3-4

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