Minced Beef and Guinness Pie Recipe

Introduction

Minced Beef and Guinness Pie is a hearty, comforting dish perfect for chilly evenings. Combining rich beef stew with the deep flavors of Guinness stout and a flaky puff pastry crust, this pie is sure to become a family favorite.

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 in 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

• Use homemade beef stock for a richer flavor or a good quality store-bought option for convenience.
• For extra depth, add a splash of Worcestershire sauce to the filling before baking.
• Substitute thyme with rosemary or sage for a different herb profile.
• Let the filling cool slightly before placing the pastry on top to prevent sogginess.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through 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, you can use other dark stouts or porters to maintain the rich flavor, but avoid light beers as they won’t provide the same depth.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the pie for best results.

Minced Beef and Guinness Pie Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This hearty Minced Beef and Guinness Pie combines tender minced beef simmered in a rich, flavorful Guinness and beef stock gravy, topped with a crispy golden puff pastry crust. Perfect as a comforting meal, this traditional Irish-inspired pie is ideal for family dinners or special occasions.

• Author: Daniel
• 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

Ingredients

Scale 1x2x3x

Filling

• 2 tbsp vegetable oil
• 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)
• 330 ml Guinness stout (dark beer)
• 300 ml beef stock (broth or bouillon), homemade or quality store-bought
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 pinch salt
• 1 pinch ground black pepper

Pastry

• 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 it for baking the pie.
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 browned. Transfer the beef to a separate bowl and leave excess oil in the pan.
3. Sauté Onions and Garlic: In the same pan, add the finely chopped onions and sauté until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux and Add Guinness: Stir in the all-purpose flour and cook for one more minute to remove the raw flour taste. Gradually pour in the Guinness stout while scraping the browned bits from the pan bottom. Let it simmer for a couple of minutes to blend the flavors.
5. Simmer the Filling: Return the browned minced beef to the pan. Add the beef stock, tomato paste, and dried thyme. Bring the mixture to a gentle simmer, then reduce the heat and cook uncovered for 45 minutes, stirring occasionally until the sauce thickens and forms a rich stew.
6. Assemble the Pie: Transfer the beef filling into a pie dish. Roll out the puff pastry sheet and lay it over the dish, sealing the edges by pressing them down with a fork. Trim off any excess pastry.
7. Apply Egg Wash and Vent: Brush the top of the puff pastry with the beaten egg to achieve a golden, shiny crust. Pierce a small hole in the center of the pastry to allow steam to escape during baking.
8. Bake the Pie: Place the pie in the preheated oven and bake for 30 minutes or until the pastry crust is golden brown and crispy.
9. Cool and Serve: Remove the pie from the oven and allow it to cool slightly before serving to let the filling set and avoid burns.

Notes

• Use grass-fed beef for better flavor and nutritional benefits.
• If Guinness stout is unavailable, substitute with another dark beer for a similar depth of flavor.
• Ensure the filling is thickened well to prevent a soggy pastry base.
• Egg wash is optional but recommended for a beautifully golden crust.
• Let pie rest briefly after baking; this helps with easier slicing and better presentation.

Keywords: Minced Beef Pie, Guinness Pie, Irish Beef Pie, Puff Pastry Pie, Comfort Food, Beef and Beer Pie