Guinness Pie

4 hrs 29 mins

Make It Now Cooking Directions

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.

3 hrs 33 mins

Freeze For Later Cooking Directions

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.
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. Divide remaining half of cheese among indicated number of pint freezer bags.
12. Cool completely.
13. Divide among indicated number of freezer bags. Tape bags together, label & freeze.

1 hrs

Make From Frozen Serving Day Directions

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
2. Dust a clean work surface with flour and roll both pieces of puff pastry out evenly with a rolling pin.
3. Butter a deep dish pie plate, then place one crust in the pan letting the edges dangle over the side.
4. Pour the meat pie mixture over the puff pastry and then top with the remaining cheese.
5. Brush the edges of the pastry with a little beaten egg.
6. Cut the other pastry sheet to fit the top of the pie dish and criss cross it lightly with a knife.
7. Place over the top of the pie and fold the overhanging pastry onto the pastry lid to make it look nice and rustic.
8. 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.