Guinness Brisket Pot Pie

This rich, smoky, and hearty pot pie is packed with tender brisket, sautéed vegetables, and a deep, beefy Guinness gravy—all encased in a buttery, flaky puff pastry crust. Infused with smoke from the Yoder, it’s the perfect dish for a St. Patrick’s Day feast. 

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Recipe from @terri.harrigan on Instagram

Learn more about the Yoder Smokers YS640S

INGREDIENTS

For the Filling:
  • 2 cups cooked brisket, shredded
  • 2 tbsp butter
  • 1 small shallot, finely diced
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup Guinness stout
  • 1 ½ cups beef broth
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 1 tbsp tomato paste
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped
For the Crust:
  • 1 sheet puff pastry, thawed
  • 1 egg + 1 tbsp water (for egg wash)
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    INSTRUCTIONS

    1. Preheat the Yoder Smoker: Set your Yoder YS640S to 375°F using oak or hickory pellets for a deep, smoky flavor.

    2. Sauté the Vegetables: In a cast-iron skillet over medium heat, melt the butter and add the shallots, onions, celery, and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes.

    3. Build the Gravy: Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour, stirring constantly to coat the vegetables. Slowly pour in the Guinness, followed by the beef broth. Add the Worcestershire sauce, smoked paprika, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until thickened.

    4. Add the Brisket and Peas: Stir in the shredded brisket and peas. Let the filling simmer for another 5 minutes. Stir in the fresh parsley, then remove from heat.

    5. Top with Puff Pastry: Roll out the puff pastry and lay it over the skillet, trimming any excess. Press the edges to seal, then cut a few small slits in the top for steam to escape. Brush the top with egg wash.

    6. Smoke the Pot Pie: Place the skillet in the Yoder smoker and cook for 35-40 minutes, or until the pastry is golden brown and flaky.

    7. Serve & Enjoy: Let the pot pie rest for 10 minutes before serving. Dish up this smoky, rich, and comforting meal with a pint of Guinness for the ultimate St. Paddy’s Day feast!