Guinness pie recipe

Guinness Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Guinness pie recipe, a hearty and flavorful dish that is sure to satisfy your cravings. This traditional Irish recipe combines tender chunks of beef, rich Guinness stout, and a medley of vegetables, all encased in a flaky pastry crust. With its robust flavors and comforting aroma, this pie is perfect for cozy gatherings or special occasions. Indulge in the irresistible combination of savory meat, earthy stout, and buttery pastry, creating a truly unforgettable culinary experience.

Keywords: Guinness pie, Irish recipe, beef, Guinness stout, pastry crust.

Guinness pie recipe details

Guinness pie recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

1200 g	beef, steak, 4 cm pieces
3 tbsp	flour
4 tsp	salt and freshly ground black pepper, mixed
3 ½ tbsp	vegetable oil
160 g	onions, roughly diced
3 clove(s)	garlic, chopped
3 tbsp	water
2 tbsp	tomato paste
200 ml	beef stock
400 ml	Guinness
1 tbsp	Worcestershire sauce
3 sprig(s)	thyme
2	bay leaves
200 g	potatoes, roughly diced
200 g	carrots, roughly diced
150 g	mushrooms, halved
1 pack(s)	puff pastry sheets
1	egg, stirred

Instructions

Mix flour, salt and pepper and rub into the meat.

Heat oil in a casserole and brown meat in batches, turning occasionally. Transfer to a bowl.

Add onion, garlic and water to the casserole, stir, scraping up any brown bits from botton. Cook for about 5 minutes until onions are softened.

Stir in tomato paste and cook for 1 minute. Add the meat with any juices from the bowl, stock, beer, sauce, thyme and bay leaves and stir well and bring to a simmer.

Cover the pot and braise in a preheated fan-forced oven at 150-160ºC for a total of 2 hours until the meat is very tender.

After 1 hour add potatoes and carrots and stir. After a further 30 minutes add mushrooms and cook uncovered stirring from time to time for the last 30 minutes.

Let cool down completely, maybe in the fridge over night.

Bring back to room temperature and fill into 4 pie dishes or one shallow baking pan. Cover with pastry sheets; make sure they do not touch the stew.

Brush pastry tops with egg and cook pie(s) in a preheated fan-forced oven at 200ºC for about 20-30 minutes until pastry is puffed and golden brown and the stew very hot.


Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a