Beef and Guinness Pie
This Beef and Guinness Pie is a winner. Perfect for cold winter Sunday after a long walk.
This recipe is more a stew with a puff pastry lid, it’s easier and healthier than using a pie base. If you don’t have Guinness you can substitute with beef stock.
The longer you cook the beef the tastier it becomes, it also freezes well (without the pastry on top).
Beef and Guinness Pie
This pie will warm your soul. Perfect for a cold winter's day. You can make the beef mixture a couple of days ahead.
Servings: 6 people
Equipment
- Chopping Board
- Kitchen knife
- Frying pan
- Casserole dish
Ingredients
- 1 kg chuck steak cubed
- 2 tbsp canola oil
- 2 large onion chopped
- 2 carrots chopped
- 4 tbsp plain flour
- 100 g mushrooms sliced
- 2 tsp paprika
- 1 can diced tomatoes
- 3 cloves garlic crushed
- 3 tbsp worstershire sauce
- 5 sage leaves chopped
- 300 ml Guinness
- 2 sheets puff pastry
- 1 egg lightly beaten
- 1 sprig thyme
- 1 sml bunch parsley
- 2 bay leaves dried
- 100 g bacon diced
Instructions
- Preheat the oven to 160°C fan forced
- Add flour and paprika together in a large bowl and season
- Add the beef and coat the meat
- Transfer the meat to a casserole dish, add the rest of the ingredients (except the puff pastry and egg)
- Cover and cook in the oven for 2 hours, check occasional to ensure there is enough liquid and the meat is not sticking to the bottom, add a little water if needed
- Remove from the oven and allow the mixture to cool
- Preheat the oven to 180°C fan forced
- When cooled add the beef mixture to a pie dish and cover with the pastry sheets. Overlap the sheets and trim off any excess
- Make small holes with your knife randomly (this allows the air out and will prevent the meat mix boiling and spilling over)
- Brush the pie with the egg and bake for 50 minutes.
Further Reading: More Recipes
Resources: Try serving this with Irish Soda Bread
