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Guinness and Beef Pies

These Delicious Irish Guinness Beef Pies are often served at our Pop Up Charity dinners as a pre dinner snack!

Ingredients: Guinness and Beef Pies

  • 60ml olive oil, plus extra for greasing
  • 4 shallots, sliced
  • 4 cloves garlic, smashed and peeled
  • 4 sprigs thyme
  • 2 tbsp plain flour
  • 1Kg stewing beef, trimmed, cut into 5cm pieces
  • Salt and pepper
  • 1 carrot, cut into large chunks
  • 400ml can Guinness
  • 2 fresh bay leaves
  • 1 tbsp sherry vinegar
  • 500L home-made beef stock
  • 200g shortcrust pastry
  • 1 egg, beaten


  1. Preheat the oven to 170°C fan.
  2. For the pies, heat 2 tbsp olive oil in a heavy based casserole, then add the onion, garlic and thyme and stir and cook over low heat until the onion is soft and translucent. Increase the heat and cook until the onion is dark and caramelised. Add the flour and cook stirring often for 3-4 minutes.
  3. Season the beef generously. Heat more oil in a large frying pan over high heat, then cook the beef in 2 batches until well browned on all sides. Add the carrot and cook for 5-6 minutes or until golden. Add all but 50ml of the Guinness and cook for 5 minutes. Tip beef and Guinness into the onions, add the bay leaf.  Deglaze the beef pan with 1 tbsp sherry vinegar and the remaining Guinness, scraping all the brown bits from the bottom, add to the onions.
  4. Pour enough beef stock to cover the beef and vegetables and bring to the boil. Cover and transfer to the oven and cook for 2-2.5 hours or until tender. Set aside to cool to room temperature. Remove the chunks of beef and carrot to a board and chop into 1cm pieces, then return them to the beef sauce.
  5. Grease 6 holes of a muffin pan with a little olive oil. Roll out the pastry to 3-5mm thick, using a little extra flour for dusting. Cut out six rounds about 4cm bigger than the muffin holes for the pie bases and six rounds 2cm bigger than the muffin holes for the pie lids. Place a pie base in each hole, then press it in lightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling and brush the surface with beaten egg.  Make a slit in the centre of each pie for steam to escape. Bake for 25 minutes or until pastry is golden.  


Mar 16, 2015

Prep Time: 1 Hour

Cook Time: 3 Hours

Yield: Serves 4

Nutrition facts: 400 calories per portion

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