Guinness Minced Beef Pie Recipe

Introduction

This hearty minced beef pie combines rich flavors of slow-simmered beef, Guinness stout, and fresh herbs under a crisp puff pastry crust. Perfect for a comforting meal, it’s a classic dish that’s sure to satisfy both family and friends.

Ingredients

• 2 tbsp vegetable oil (for frying)
• 500 g ground beef (minced beef) (preferably grass-fed)
• 1 large white onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp all purpose flour (plain flour Australia and UK) (for thickening)
• 330 ml Guinness stout (dark beer)
• 300 ml beef stock (beef broth or beef bouillon) (homemade or quality store-bought)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 sheet puff pastry (store-bought or homemade)
• 1 egg (beaten, for egg wash)
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

1. Step 1: Preheat the oven to 200°C (390°F).
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Add the minced beef, season with salt and pepper, and cook until browned. Transfer the beef to a separate bowl, leaving excess oil in the pan.
3. Step 3: In the same pan, add the onions and sauté until they are soft and translucent. Add the garlic and cook for another minute, until fragrant.
4. Step 4: Stir in the flour and cook for another minute. Gradually add Guinness to the mixture, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes.
5. Step 5: Return the browned beef to the pan, add the beef stock, tomato paste, and thyme. Bring to a gentle simmer, reduce the heat, and cook for 45 minutes, stirring occasionally. The sauce should thicken, forming a rich stew.
6. Step 6: Transfer the filling to a pie dish. Roll out the puff pastry and lay it over the pie dish, sealing the edges by pressing down with a fork. Trim any excess pastry.
7. Step 7: Brush the pastry with beaten egg. Pierce a small hole in the middle of the pastry to allow steam to escape.
8. Step 8: Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and crispy. Allow the pie to cool slightly before serving.

Tips & Variations

• For extra flavor, add a few dashes of Worcestershire sauce to the filling before simmering.
• Use a mix of mushrooms and minced beef for a richer filling.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free alternative and use gluten-free puff pastry.
• Make individual-sized pies using ramekins or small ovenproof dishes for easy serving and portion control.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) for about 15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer instead of Guinness?

Yes, a dark beer or stout works best for the deep, rich flavor, but you can substitute with another beer you prefer. Keep in mind the flavor profile may change slightly.

Is it possible to prepare the filling in advance?

Absolutely. You can prepare the filling a day ahead and refrigerate it. When ready to bake, transfer to the pie dish and proceed with the pastry topping and baking steps.

Guinness Minced Beef Pie Recipe

Print Recipe

★★★★★

5 from 141 reviews

This hearty minced beef pie combines rich, savory flavors of grass-fed ground beef simmered in Guinness stout and beef stock, thickened to a luscious stew, and baked under a golden, flaky puff pastry crust. Perfect for a comforting meal, this recipe balances depth with simple, classic ingredients for a satisfying dish.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish / British

Ingredients

Scale 1x2x3x

Filling Ingredients

• 2 tbsp vegetable oil (for frying)
• 500 g ground beef (minced beef) (preferably grass-fed)
• 1 large white onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp all purpose flour (plain flour Australia and UK) (for thickening)
• 330 ml Guinness stout (dark beer)
• 300 ml beef stock (beef broth or beef bouillon) (homemade or quality store-bought)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 pinch salt
• 1 pinch ground black pepper

Pie Topping

• 1 sheet puff pastry (store-bought or homemade)
• 1 egg (beaten, for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the pie later.
2. Brown the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the minced beef, season with salt and pepper, and cook until the meat is browned thoroughly. Once done, transfer the beef to a bowl, leaving excess oil in the skillet.
3. Sauté Onions and Garlic: In the same skillet, add the chopped onions and sauté until they become soft and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
4. Flour and Guinness Integration: Stir in the flour to the onion and garlic mixture and cook for another minute to remove raw flour taste. Gradually pour in the Guinness stout while scraping the browned bits from the pan’s bottom. Let this simmer for a couple of minutes to meld the flavors.
5. Simmer Filling: Return the browned beef to the skillet. Add the beef stock, tomato paste, and dried thyme. Bring everything to a gentle simmer, reduce the heat, and allow it to cook for 45 minutes, stirring occasionally until the sauce thickens into a rich stew.
6. Assemble the Pie: Transfer the beef filling into a pie dish. Roll out the puff pastry and cover the dish, sealing the edges by pressing down with a fork. Trim any excess pastry.
7. Egg Wash and Vent: Brush the puff pastry with the beaten egg to give it a golden finish. Pierce a small hole in the center to allow steam to escape during baking.
8. Bake the Pie: Place the assembled pie in the preheated oven and bake for 30 minutes or until the pastry is golden brown and crispy. Allow the pie to cool slightly before serving to set the filling.

Notes

• Using grass-fed beef enhances flavor and nutrition.
• Guinness stout adds depth but can be substituted with another dark beer if unavailable.
• Make sure the puff pastry is fully sealed to prevent filling leakage.
• Let the pie cool slightly before slicing for cleaner portions.
• This pie can be stored in the fridge for up to 3 days and reheated in the oven for best texture.
• For a gluten-free version, substitute the flour and puff pastry with gluten-free alternatives.

Keywords: minced beef pie, beef stew pie, Guinness beef pie, puff pastry pie, comfort food, Irish pie, savory pie