Meaty Rich Beef & Guinness Pie
Guinness Pot Pie, the traditional food for St Patricks Day. This hearty rich Guinness pie is packed full of melt in your mouth beef, smothered in a rich gravy and topped with crisp puff pastry.
This time of year, I start thinking about warming comfort food. My husband loves a rich, heavy, beef and Guinness pie, especially in the cooler months. This Guinness pot pie recipe is super easy to make because the Thermomix does all the work!
I like to make the beef and Guinness pie in individual serves. You don’t need a specific pie dish, once the steak filling has been cooked the beef can be transferred into any oven safe pots. Then simply top with some ready rolled puff pastry. The pies cook for 20 minutes in the oven.
Serving Suggestions for Guinness Pie
- Whilst the pie is cooking you have the perfect amount of time to cook mashed potato in the Thermomix. Use the automated mashed potato recipe on your Thermomix.
- Pour a pint of Guinness and sit down to a hearty meal.
Guinness Pot Pie Variation
With a little slimming cheat, this Beef & Guinness Pot Pie can be made lower in calorie. Pot pies only have a pastry lid, so you can feel good knowing that pot pies only have half the pastry of a regular pie.
Further reduce the calories and fat content of this recipe by rolling the pastry lid thinner.
Once you have rolled the pastry to half the original thickness, trace around the pastry with a knife and place the lid on the pie.
Best cuts of Meat for Guinness Pie
This recipe is best suited to tough, low-grade cuts of meat with some fat and lots of connective tissue. The meats listed below are full of flavour and produce the best pie filling.
Meat Buying Guide
- Chuck Steak
- Braising steak
- Beef Off Cuts
- Gravy Steak
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Guinness Pie is a meaty, rich pie which is perfect for the cooler weather.
- 850 gm casserole beef *see buying tips
- 3 TBS plain flour
- 1/4 tsp white pepper
- 1/4 tsp salt
- 300 gm onion
- 3 cloves garlic
- 1/2 tsp black peppercorns
- 8 sprigs thyme leaves only
- 150 gm bacon
- 15 gm oil
- 2 tsp brown sugar
- 300 gm Guinness beer
- 30 gm tomato paste
- 30 gm Worcestershire sauce
- 2 Beef stock cube * I recommend the Massel brand
- 2 sheets puff pastry
- 1 egg lightly whisked with a fork
Remove puff pastry from the freezer and lay out individual sheets to thaw.
Add flour salt and white pepper to a glass bowl.
Cut beef into large 3 cm cubes.
Add the beef cubes to the flour and coat well. Reserve for later.
Add the black peppercorns to the TM bowl. Mill 3 Sec/Speed 9
Add onion, garlic, bacon and thyme to the ground peppercorns. Chop 5 sec/Speed 9.
Scrape down TM Bowl.
Add the beef and any excess flour to the TM bowl.
Add oil, sugar and beef to the TM bowl. Braise 10 min/Varoma/Speed 1 (MC OUT)(Reverse Blade).
Add Guinness, tomato paste, Massel beef stock cubes and Worcester sauce to the TM bowl. Cook 35min/120 degrees/Speed 0.5 (Reverse Blade) (MC OUT). Us the straining basket on top of the TM lid to stop splatters.
Preheat the oven to 180 degrees.
Use your serving dishes to cut five pastry tops. Trace your knife 1 -2 cm larger than the diameter of the top of the serving dish. Reserve.
Ladle the Beef and Guinness filling into the 5 oven-safe serving dishes.
Add the pastry top to the pies. Press the edge of the pastry around the dish to seal in the filling.
Cut a slit in the pastry for the steam to escape as it cooks.
Brush the pastry with a beaten egg.
Cook the pie for 20 minutes or until golden.
Serve the Guinness Pie with a side of mashed potato. Use the Thermomix Mashed Potato recipe from the basic chip. Start the mashed potato recipe when the pies are put into the oven.
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