Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie. 



For the Filling
For the Topping


Instructions Checklist
  • Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

  • Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.

  • Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

  • Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

Reviews (8)

186 Ratings
  • 5 star values: 92
  • 4 star values: 50
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 13
Rating: Unrated
A quick update- I like to make the filling a day in advance, but I've realized I need to reheat the filling on the stove before I layer the potatoes on top. Otherwise the carrots I put in are still a bit crisp and the potatoes on top are also. I had to turn the broiler on to brown the top after an hour in the oven because we were all so hungry we didn't want to wait another 30 minutes for it to cook properly. O time...
Rating: 5 stars
Delicious! It's a lot of work, but well worth it. Love, love, love it!
Rating: Unrated
Holy Cow!! This was amazing. Family thought it was the best meal ever. I didn't have short ribs so I cut up about 4 lbs of chuck roast. I only had one bottle of stout so I used beef stock and I also added carrots and a little celery. Will make again and again.
Rating: Unrated
Total cooking and oven time for this recipe comes to 4 hours+, depending on how long the onions and potatoes take to cook. So mine died out a little - I think next time ( it was delicious) I will prepare the meat ahead of time, chill to remove fat, and 2 hours before serving, add the cippolini onions and potatoes at the same time and cook for an hour or so. I would add more onions next time. It would be good with some carrots in it, too.Good dinner party fare.
Rating: Unrated
This recipe has been staring at me for sometime. Im currently cooking this as we speak! The dutch oven is safely in the oven cooking, however I just checked on the dish and its quite soupy. Any advice? Could I fix this with a quick drain or should I add something to thicken it?
Rating: Unrated
This recipe, with its simple ingredients and straight-forward directions, came out so flavorful and delicioius! It was a perfect Sunday dinner, given the time it takes to prepare. I would certainly make it again.
Rating: Unrated
This was fabulous!! I made a few changes, which turned our to be very successful. First, I substituted a little beef broth. I'm not particularly a fan of stout beer, so this lightened the flavor a little. I cooked it the night before and let it set in the fridge over night so I could skim the fat off. Then when I reheated, I added pureed parsnips to thicken the broth and add another dimension of flavor! Delicious!! Highly recommend this for a dinner party. Time consuming, but no fail!
Rating: Unrated
This was excellant. It tasted exactly as it did in Dublin. It took a while to make, with a lot of ingredients, but well worth it. Thanks for the great recipe!