Beef and Guinness Pie

Last Updated on March 1, 2021

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.

 

Yield: 2

Beef and Guinness Pie

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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

1. Pre-heat oven to 375 degrees Fahrenheit.
2. 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.
3. Reduce heat and simmer for 7-8 minutes or until vegetables are tender.
4. Spoon filling into bottom pastry shell, brushing the edges with milk, cover with top shell and then press with a fork to seal.
5. Bake 20-22 minutes or until pastry is golden and flaky. Serve warm.

Nutrition Information:

Yield:

2

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g