Beef and Guinness Pie
Beef and Guinness Pie: A Hearty Irish Classic
Indulge in the rich, comforting flavours of Ireland with our classic Beef and Guinness Pie. This hearty dish is a true testament to slow-cooked perfection, where tender beef melts in your mouth and mingles effortlessly with the robust character of Guinness.
A Taste of Tradition
My beef and Guinness pie recipe is a celebration of Irish culinary heritage. The long, slow cooking process transforms humble ingredients into a masterpiece of flavour. The combination of succulent beef, velvety Guinness gravy, and flaky pastry creates a dish that’s both satisfying and comforting.
Perfect for Any Occasion
Whether you’re hosting a family gathering or simply craving a heartwarming meal, this beef and Guinness pie is the perfect choice. Serve it alongside creamy mashed potatoes or crusty bread to soak up the rich gravy.
Tips for Pie Perfection
- Timing is everything: Allow ample time for both the filling and the pastry to come together.
- Embrace the slow cook: The longer you simmer the beef and Guinness mixture, the more tender and flavorful the result.
- Don’t skip the pie bird: This handy tool prevents the pastry from sinking into the filling.
- Get creative with your pastry: Experiment with different pastry shapes and decorations to make your pie visually appealing.
Discover the magic of this iconic dish and savour the taste of Ireland in every bite.
Who doesn’t love a nice pie? This beef and Guinness pie recipe is one of my favourites.
I already had the diced beef in the freezer from a yellow sticker haul and I had a can of Guinness in the cupboard, so I didn’t need to buy much.
For speed, I did buy ready-rolled puff pastry.
Beef and Guinness pie recipe
Beef and Guinness Pie
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Ingredients
Beef and Guinness Pie
- 500 g Diced Beef
- 25 g Flour
- 50 g Unsalted butter
- 2 Onions, roughly chopped
- 2 Cloves of garlic
- 2 Carrots, roughly chopped
- 300 ml Guinness
- 250 ml Beef stock
- Ready-rolled puff pastry
Instructions
Beef & Guinness Pie
- Spoon the flour into a bowl and season with salt and pepper. Chucked the beef in, making sure that it is all coated well. Heat half the butter in a pan and seer the meat.
- Add the prepared vegetables, Guinness, and beef stock to the pan and bring toa boil. Reduce the heat and simmer for an hour and a half covered, stirring occasionally. Just before the hour was up, add the remaining butter.This gave me a chance to make some cupcakes with the little lady.
- Share the mixture into four individual pie dishes (you can use one dish if you like). Cut the pastry to fit on top, pinching the edges to make it stick and finally brush the egg over the top, before baking them at 180 degrees for 20 minutes or so until they are golden brown on top. I served them with some roast potatoes
Notes
Tips for Pie Perfection
- Timing is everything: Allow ample time for both the filling and the pastry to come together.
- Embrace the slow cook: The longer you simmer the beef and Guinness mixture, the more tender and flavorful the result.
- Don't skip the pie bird: This handy tool prevents the pastry from sinking into the filling.
- Get creative with your pastry: Experiment with different pastry shapes and decorations to make your pie visually appealing.
Nutrition
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Lovely pies! Wish I had one right this minute! I usually put wine or Newcastle in my beef pies, but I think I’ll pick up a Guinness for the next one. #BlogCrush
Mmmm. The idea of Newcastle Brown Ale sounds delicious, I will try that next! Thank you. I used Guinness because I still had a can left from Christmas. It’s sometimes nice to have some traditional comfort food. Especially this time of year.
How did I miss National Pie Day?? We love pies in our house, especially in winter – good homely grub! This sounds delicious. I have to admit we normally just stick to a chicken pie recipe I’ve been doing for years, but maybe it’s time to branch out a little…! #blogcrush
I am the same. I have a go to Chicken Pie recipe. However when I had some beef from a yellow sticker haul and some Guinness left over from Christmas, I thought I would make the effort this time and it was really worth it. #blogcrush