Beef and Guinness Pie
One of my favourite dinner recipes is beef pie and this one is the perfect addition to a St. Patricks Day Dinner!
Growing up my mother would usually include mushrooms which really put her meat pie over the top. Seriously so good. These days I make mine without the mushrooms as my husband dislikes them. If you like mushrooms feel free to add a cup of sliced button mushrooms into the filling.
This recipe does make two pies but it does freeze well so its perfect for making a meal for now and one for later!
Beef and Guinness Hand Pie
Makes 2 Pies
Ingredients:
1 lb ground beef
1/2 cup onion, finely chopped
2 Medium Sized Potatoes, diced
1/2 tsp dried thyme
1/2 cup sweet peas
1 bottle Guinness Stout
2 tbsp Worcestershire sauce
Salt & Pepper, to taste
2 packages of Deep Dish Pastry Shells (4 Shells total) OR your favourite pie pastry recipe doubled.
Milk
Directions:
Pre-heat oven to 375 degrees Fahrenheit.
In a skillet over medium-high heat, brown beef and onion then stir in the vegetables, thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil.
Reduce heat and simmer for 7-8 minutes or until vegetables are tender.
Spoon filling into bottom pastry shell, brushing the edges with milk, cover with top shell and then press with a fork to seal.
Bake 20-22 minutes or until pastry is golden and flaky. Serve warm.
Beef and Guinness Pie
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 Medium Sized Potatoes, diced
- 1/2 tsp dried thyme
- 1/2 cup sweet peas
- 1 bottle Guinness Stout
- 2 tbsp Worcestershire sauce
- Salt & Pepper, to taste
- 2 packages of Deep Dish Pastry Shells, 4 Shells total OR your favourite pie pastry recipe doubled.
- Milk
Instructions
- Pre-heat oven to 375 degrees Fahrenheit.
- In a skillet over medium-high heat, brown beef and onion then stir in the vegetables, thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil.
- Reduce heat and simmer for 7-8 minutes or until vegetables are tender.
- Spoon filling into bottom pastry shell, brushing the edges with milk, cover with top shell and then press with a fork to seal.
- Bake 20-22 minutes or until pastry is golden and flaky. Serve warm.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
This looks good! My kids don’t like sheppards pie because of the potatoes so this would be a great alternative:)
When you talk about freezing, bake first or just freeze and bake later?