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Braised Short Rib, Stout, and Potato Potpies

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

Source: Martha Stewart Living, October 2011
Total Time Prep Servings Yield

Ingredients

For the Filling

For the Topping

Directions

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Reviews

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How would you rate this recipe?
188
  • Misstapher
    5 NOV, 2013
    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 well...next time...
    Reply
  • marymaryhart
    22 JUL, 2012
    Delicious! It's a lot of work, but well worth it. Love, love, love it!
    Reply
  • Misstapher
    14 FEB, 2012
    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.
    Reply
  • PROART
    12 DEC, 2011
    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.
    Reply
  • mkrosnjar
    29 NOV, 2011
    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?
    Reply
  • tlaraia
    28 NOV, 2011
    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.
    Reply
  • Eemcginnis11
    23 NOV, 2011
    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!
    Reply
  • BevMurrin
    31 OCT, 2011
    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!
    Reply

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