Name: Hearty Irish Guinness Beef Pie Bursting with Flavor Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Irish
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 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

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Introduction

This Hearty Irish Guinness Beef Pie is a comforting classic filled with rich flavors from savory beef and dark stout. Topped with crispy golden puff pastry, it’s perfect for a cozy dinner any time of year.

A golden brown pie with a flaky top crust and a crimped edge sits centered in a black pie dish on a white marbled surface. The top crust has a lightly uneven texture showing baked layers, with a slightly shiny finish suggesting an egg wash. Around the pie, there are small wooden bowls filled with coarse white salt, dark peppercorns, and reddish-brown spice powder. Fresh green herbs are placed near the bowls, and a folded checkered cloth rests nearby. In the background, two tall glasses of dark beer with creamy foam tops are visible, softly blurred. 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 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

Step 1: Preheat the oven to 200°C (390°F).
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.
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.
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.
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.
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.
Step 7: Brush the pastry with beaten egg. Pierce a small hole in the middle of the pastry to allow steam to escape.
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 depth, add a splash of Worcestershire sauce to the beef mixture while simmering.
Use a mix of different mushrooms for added texture and flavor in the filling.
Substitute Guinness with another dark stout or porter if preferred.
Make individual pies using ramekins and smaller pastry pieces for personal servings.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) for about 15 minutes to keep the pastry crisp. Avoid microwaving as it can make the crust soggy.

How to Serve

A golden brown pie with a thick crust sits in a dark pie pan, its top layer evenly baked and showing a slightly crinkled texture with a well-defined, ridged edge all around. The pie rests on a white marbled surface, surrounded by small wooden bowls containing coarse salt, black pepper, and a reddish spice, along with fresh green herbs scattered around. Two glasses of dark stout beer with creamy foam tops are placed blurred in the background on either side of the pie, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground lamb instead of beef?

Yes, ground lamb works well and adds a unique flavor that complements the Guinness and thyme nicely.

Is it possible to make this pie ahead of time?

Absolutely. Prepare the filling in advance and store it in the refrigerator. Assemble and bake the pie on the day you plan to serve it for best results.