A part of recipe development is looking at all of the fun "food holidays," and seeing what we can create with Bump. As today is St. Patrick's Day, it just made sense to play around with a pot pie recipe; add in some Bump Plant Enhanced Meat, top it off with a Guinness, and toast to the Irish!
Try out this recipe tonight, or any night you are feeling like a tasty Irish meal. Let us know your thoughts, and don't forget to tag us on Instagram.
- 1 pound Bump Plant Enhanced Meat
- 1 1/2 tsp Kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp thyme, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 cup gold potatoes, peeled and cubed
- 2 tbsp all purpose flour
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 can Guinness beer
- We preferred an Irish Stout by our local friends over at Stone Angel Brewing
- 1 cup beef broth
- 1 pie dough
- 1 large egg, plus 1 tbsp water
- Preheat oven to 375°F.
- In a 9.5-inch cast-iron skillet, cook Bump Plant Enhanced Meat. Season Bump with ½ tsp salt and pepper, each. Transfer to a separate bowl and set aside.
- In the same skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for another 30 seconds, stirring often.
- Add the carrots, celery, and potatoes, and cook for 10 minutes, stirring often.
- Sprinkle the flour on and cook for another 1 minute.
- Add the tomato paste, Worcestershire sauce, beef broth, and beer. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in 1 tsp salt, ½ tsp pepper. Stir in the Bump. Stir until fully combined. Simmer another 5 minutes.
- Meanwhile, roll out the dough on a lightly floured surface, to a 10-inch diameter. Remove the skillet from the heat. Carefully place the dough over the top of the skillet. Crimp the edges along the side of the pan.
- We used a Lattice Cutter to be a tad more fancy.
- In a small bowl, combine 1 egg with 1 tbsp water. Stir with a fork to fully combine. Brush the egg wash over the top of the dough.
- Bake for 40 to 50 minutes, until the crust is golden and the inside is bubbly. Remove from the oven and let rest for 5 to 10 minutes.
- Crack open your favourite Irish Stout.
- Enjoy! And don't forget to toast the Irish. ☘️