Guinness Pie

Lisa
The Cook
4 Servings
16 Ingredients
4 Comments

This hearty meat pie will have you doing a little Irish jig when you smell the aroma of it cooking. And the first bite is even better!

4 Servings
16 Ingredients
4 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 2 ½ cups dice Onion, Red
  • 3 teaspoons mince Garlic, Cloves
  • 2 tablespoons Butter
  • 1 cup dice Carrot
  • 1 ⅓ cups dice Celery
  • 1 ⅛ cups slice Mushrooms
  • 2 ½ pounds Stew Beef
  • 2 teaspoons chop Rosemary, Fresh
  • ⅛ teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 14 ¾ fluid ounces Beer, Lager
  • 3 tablespoons Flour, All-Purpose
  • 7 ounces Cheddar Cheese, Shredded
Serving Day Ingredients
  • 2 individual Puff Pastry Sheet
  • 1 individual beat Egg

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large oven proof pan, heat the olive oil on low heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large oven proof pan, heat the olive oil on low heat.
  2. Add the onions and fry gently for about 10 minutes.
  3. Turn the heat up to medium and add garlic, butter, carrots, celery and mushrooms.
  4. Mix everything together before stirring in the beef, rosemary, sea salt and pepper.
  5. Fast fry for 3-4 minutes.
  6. Pour in the dark beer, and stir in the flour.
  7. Bring to a simmer.
  8. Cover the pan with an oven proof lid and place in the 375 degree oven for about 1 1/2 hours.
  9. Remove pan from oven and give it a good stir.
  10. Return to oven and continue to cook for an additional hour, or until the meat is very tender and the stew is rich, dark and thick. The perfect meat pie filling should be thick and robust, so if it is still a little liquidy, place the pan on stove top burner and reduce until sauce thickens.
  11. Remove from heat and stir in half the cheese.
  12. Cool completely.
  13. Dust a clean work surface with flour and roll pieces of puff pastry out evenly with a rolling pin.
  14. Butter a deep dish pie plate, then place one crust in the pan letting the edges dangle over the side.
  15. Pour the meat pie mixture over the puff pastry and then top with the remaining cheese.
  16. Brush the edges of the pastry with a little beaten egg.
  17. Cut the other pastry sheet to fit the top of the pie dish and criss cross it lightly with a knife.
  18. Place over the top of the pie and fold the overhanging pastry onto the pastry lid to make it look nice and rustic.
  19. Brush the top of with beaten egg, then bake the pie on the bottom rack of 375 degree oven for 45 minutes, until the pastry is cooked and puffed and golden.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1/4 of pie
Amount Per Serving
Calories
1496
Total Fat
91g
Saturated Fat
27g
Trans Fat
1g
Cholesterol
302mg
Sodium
982mg
Total Carbohydrates
77g
Fiber
3g
Sugar
6g
Protein
87g
WW Freestyle
42

4 Comments

Join the discussion
    1. I don’t know if a GF Puff Pastry exists….eating just the pie without the crust is just as good though! We can’t help ourselves from sampling when it is cooking!