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.