Deer & Beer Pot Pie with Puff Pastry Crust is a cozy, comforting meal with a rich and hearty venison filling topped by a buttery and flaky puff pastry crust!
I cannot handle how yummy this is. It’s got everything a pot pie recipe should have!
- Tender, flavorful venison meat cooked to perfection
- A deeply rich gravy made from beef stock and beer (!!!)
- A flaky AF top crust made from store-bought puff pastry
How to make Deer & Beer Pot Pie with Puff Pastry Crust
It’s pretty simple actually!
- Make the filling: this filling is totally inspired by Julia Child’s boeuf bourguignon and it’s how I like to prepare almost all of my roasts and/or roast style proteins. You’ll sauté some mushrooms. Then you’ll sear some venison. Then! Sauté some veggies. Deglaze the pan. Add the venison back in and cook low and slow for an hour and a half. Stir in the cooked mushrooms and some frozen peas when the meat is ridiculously tender and voila! Filling! Which can also be made a day in advance.
- Fill your ramekins: or mini cocettes or a large pie plate if you want it to be full-sized. I won’t judge.
- Top with puff pastry: make sure you brush it with egg wash. And a sprinkling of fresh thyme if you’ve got it.
- Bake until golden brown: it won’t take too long. I promise.
Out of puff pastry?
That’s ok! You can certainly try making your own. Or use pre-made biscuit dough! Or pie crust! Mashed potatoes would make this into a ridiculously delish shepherd’s pie, if you’re so inclined.
Enjoy this however you’d like. However you can.
Deer & Beer Pot Pie with Puff Pastry Crust
- 1 ½ pound venison roast (or beef that’s ok too)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 TBSP kosher salt
- Pepper to taste
- 2 TBSP flour
- 8 oz. baby portabella mushrooms sliced
- ½ white onion diced
- 1 large carrot diced
- 1 TBSP freshly minced garlic
- 12 oz. brown ale I like a local microbrew but Avery is readily available
- 24 oz. beef stock
- 1 cup frozen English peas
- Fresh thyme
- Frozen puff pastry thawed according to package directions
- Place six mini croquettes or ramekins on a baking tray and set aside.
- Cut roast into 1 ½ inch squares and pat dry with a paper towel. Sprinkle liberally with kosher salt, onion powder, garlic powder, and pepper. Dust with flour and set aside.
- In a large heavy-bottomed skillet with a lid (or a shallow Dutch oven), heat 2 TBSP bacon fat over medium-high heat. Add mushrooms and stir to coat. Sprinkle with salt and cook until mushrooms release their juices and have browned. Remove from pan and add 2 TBSP more bacon fat (or other cooking oil, if desired), working in batches, sear the roast on all sides before removing from pan.
- Lower heat to medium and add onion and carrot, stirring to coat. Season with more kosher salt. Cook until carrots begin to soften and onions become translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Deglaze pan with brown ale, scraping all those flavorful bits up from the bottom. Stir in beef stock.
- Return meat to pan and add a few sprigs of fresh thyme. Cover and cook over low heat for 1 ½ - 2 hours, or until liquid has reduced and meat is fork tender. Stir in frozen peas and cooked mushrooms. (At this point the filling can be cooled and refrigerated for a day, if desired.)
- Preheat oven to 425 degrees. Divide filling among prepared ramekins. Cut the puff pastry into 6 equal squares (or using a large round cutter) to place over the top of the ramekins. Brush with eggwash and sprinkle with more fresh thyme.
- Bake in preheated oven for 10 – 15 minutes, or until crust is golden brown. And serve hot!