Beef and Guinness Pie
- Ready In:
- 4hrs 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 3 tablespoons tomato paste
- 3 1⁄2 cups beef stock
- 4 lbs beef chuck, cut into 1 inch cubes
- 1 1⁄2 lbs white mushrooms
- 1 large yellow onion, peeled and sliced
- 6 cloves garlic, peeled and chopped
- 2 tablespoons fresh thyme
- 2 cups Guinness stout (or other dark stout)
- 1 1⁄2 cups flour
- salt and pepper
- 1 egg, for egg wash
- 1 lb puff pastry, frozen or homemade
directions
- Preheat oven to 325 degrees.
- Put tomato paste into a large bowl and whisk in stock until paste is dissolved.
- Add beef, mushrooms, onions, garlic, thyme and stout.
- Stir well.
- Sprinkle flour over beef mixture and season with salt and pepper.
- Stir well.
- Transfer to a deep 10 1/2 x 12 1/2 ovenproof baking dish and cover with foil.
- Bake stirring occasionally until meat is very tender- 3 1/2- 4 hours.
- Beat egg with 1 tsp water in a small bowl.
- Roll out puff pastry on a lightly floured surface to about 1/4 inch thick and 2 inches larger than the baking dish.
- Remove baking dish from oven, remove foil and drape pastry over dish.
- Brush with egg wash.
- Return dish to oven and bake until pastry is puffed and deep golden brown- about 40 minutes.
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Reviews
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This was really lovely, although it does tend to bubble over after you put the puff pastry crust on so make sure you've got a tray lined with tin foil underneath for easy clean up! When I first tasted the sauce, I was worried because the Guinness really stood out and was quite bitter. But after a couple hours the flavours started to meld and made an amazing, thick gravy. I did add a bit of brown sugar about half way through to make it sweeter and take the edge off. I served this with Irish mashed potatoes on the side (potatoes mixed with sautéed cabbage). -
We LOVE it! Totally worth the time! I actually bake it in two 9 x 13 pans then divide it up at the last minute for the topping. Usually I split it into 3 portions and cook one in an 8 x 8 pan. The other two go in the freezer for a ready made meal. I also just spread half a tube of crescent rolls on top instead of the puff pastry and cook the rest as rolls. -
Wonderfully tasty pie! Very filling, a little goes long way. I made 1/2 amount and the 2 of us ate it 3 days on row, and never got tired of it yet! So perfect, satisfying meal with mashed potatoes or champ, as already suggested by others. -
I just finished eating this and it turned out really good! I used crescent roll dough on the top instead of pastry crust but that was the only change I made. I cooked it all the way except for the crust the one day, stuck it in the fridge, then all I had to do was pop on the crescent dough and reheat - voila easy Monday night meal!! Ive been looking for a beef and ale pie that rivals the ones I had in england - this one is the closest yet! Thanks!!
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I tried this pie last night to take to my sis-in-laws, and everyone loved it. Thanks for sharing it with us.
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RECIPE SUBMITTED BY
<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p>
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