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Minced Beef and Guinness Pie Recipe

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★★★★★

4.6 from 93 reviews

This Minced Beef and Guinness Pie is a hearty and comforting dish featuring tender grass-fed ground beef simmered in rich Guinness stout with onions, garlic, and herbs, all encased in a flaky golden puff pastry crust. Perfect for a cozy meal, this savory pie combines robust flavors and a velvety thickened stew filling, baked to crispy perfection.

Ingredients

Scale

For the Filling

  • 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 pinch salt
  • 1 pinch ground black pepper

For the 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.
  2. Brown the Beef: 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. Once browned, transfer the beef to a separate bowl leaving any 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: Stir in the flour and cook for another minute to cook out the raw flour taste, ensuring the mixture thickens properly later.
  5. Add Guinness and Simmer: Gradually pour in the Guinness stout while scraping up any browned bits from the pan’s bottom. Let the mixture simmer for a couple of minutes to reduce slightly.
  6. Combine Ingredients and Simmer: Return the browned beef to the pan, add the beef stock, tomato paste, and dried thyme. Bring the mixture to a gentle simmer, reduce the heat, and let it cook uncovered for 45 minutes, stirring occasionally. The sauce should thicken to form a rich stew-like filling.
  7. Prepare Pie Dish and Pastry: Transfer the beef and Guinness filling into a pie dish. Roll out the puff pastry sheet and lay it over the top of the pie dish. Press down around the edges with a fork to seal and trim any excess pastry.
  8. Egg Wash and Vent: Brush the puff pastry surface with the beaten egg to achieve a golden brown color when baked. Pierce a small hole in the center of the pastry to allow steam to escape during baking.
  9. Bake the Pie: Place the pie in the preheated oven and bake for 30 minutes or until the pastry is golden brown and crispy.
  10. Cool and Serve: Allow the pie to cool slightly to set before serving hot, maximizing the flavors and texture.

Notes

  • For best flavor, use grass-fed or high-quality minced beef.
  • Ensure the Guinness stout used is a good-quality dark beer for depth of flavor.
  • If puff pastry is frozen, thaw it in the refrigerator before use to prevent cracking.
  • The filling can be made a day ahead and refrigerated to develop more flavor.
  • Substitute beef stock with vegetable stock for a slightly lighter version, though it will alter traditional taste.
  • To avoid soggy pastry bottom, ensure the filling is not too watery before assembling the pie.
  • Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Minced beef pie, Guinness pie, beef and beer pie, Irish beef pie, puff pastry pie, savory meat pie

Find it online: https://miarosetti.com/minced-beef-and-guinness-pie-recipe/