Introduction

This Minced Beef and Guinness Pie is a comforting, hearty dish perfect for cozy evenings. Combining rich ground beef with the deep flavors of Guinness stout, it’s topped with golden, flaky puff pastry for a satisfying meal.

A white plate holds a single slice of meat and vegetable pie with two layers: the bottom layer is a moist, chunky filling of brown ground meat mixed with pieces of orange carrots, green peas, and dark brown mushrooms; the top layer is a light golden, flaky pie crust with a slightly browned surface and a small star-shaped crust piece on the side. Fresh green thyme sprigs lie on the plate beside the pie, and a gold fork rests next to the slice. In the background, there is a black cast iron skillet with the rest of the pie. The scene is set on a wooden table with a white marbled textured surface and a piece of white lace cloth underneath the plate, with some green herbs slightly blurred behind the pie. Photo taken with an iphone --ar 4:5 --v 7

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 (broth or 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

Step 1: Preheat the oven to 200°C (390°F).
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned. Remove the beef to a bowl, leaving any excess oil in the pan.
Step 3: In the same pan, add the chopped onions and sauté until soft and translucent. Add the garlic and cook for another minute until fragrant.
Step 4: Stir in the flour and cook for one more minute. Gradually pour in the Guinness stout, scraping the pan to loosen browned bits. Let it simmer for a few minutes.
Step 5: Return the browned beef to the pan and add the beef stock, tomato paste, and dried thyme. Bring to a gentle simmer, reduce heat, and cook for 45 minutes, stirring occasionally until the sauce thickens into a rich stew.
Step 6: Transfer the filling into a pie dish. Roll out the puff pastry and place it over the dish, sealing the edges by pressing down with a fork. Trim any excess pastry.
Step 7: Brush the top of the pastry with the beaten egg. Pierce a small hole in the center to allow steam to escape during baking.
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 splash of Worcestershire sauce to the beef mixture before simmering.
You can substitute Guinness with another dark stout or a rich porter beer if preferred.
Try adding diced carrots or mushrooms to the filling for added texture and nutrition.
If you prefer a thicker filling, sprinkle in an additional tablespoon of flour when cooking the onions.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to keep the pastry crisp. This pie can also be frozen before baking; thaw overnight in the fridge and then bake as directed.

How to Serve

A close-up view of a black skillet filled with a cooked mixture of ground meat, diced orange carrots, green peas, and small yellow potatoes. Above the skillet, a woman's hand is lifting a thin, pale yellow dough layer, about one piece, ready to cover the filling. The skillet rests on a wooden surface, with a soft focus white marbled texture in the background. The dough has a smooth texture and contrasts with the colorful, chunky vegetable and meat mix below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without beer?

Yes, you can substitute the Guinness with additional beef stock or a non-alcoholic malt beverage, though the depth of flavor may be slightly less robust.

Can I use pre-made gravy instead of making the sauce from scratch?

While pre-made gravy can save time, making the sauce from scratch with Guinness and beef stock gives the pie richer and more complex flavors.