Beef and Guinness pies (simple, pub-style recipe)

Simple & delicious recipe for beef and Guinness pies with flakey pie crust/pastry on top. Pie recipe as seen on Masterchef.

Jump to:

• Ingredients
• Filling Instructions
• Pastry Instructions
• Recipe

Come on Aussie come on come on, come on Aussie come on.

As the opening ceremony of The Games is lest than 24 hours away a tribute to an Aussie favourite is in order – the humble meat pie.

This was my first attempt at pies and oh my goodness was it worth the effort. 

The combination of buttery, flaky pastry and hearty, tender beef is worth of a gold medal.

Making the filling takes a bit of time and effort so I’d recommend doing it a day ahead then when you’re ready, just whip up the pastry and hour before and you’ll be eating pies in time to see an Aussie win a medal.

They're also a delicious comfort food & the Guinness makes them a st Patrick’s day winner. 

My recipe came from a Friday Masterclass by Gary Mehigan on Masterchef a few weeks ago. 

While it was absolutely delicious I found that the proportions were way off. 

The recipe said 1.5kg of beef and is supposed to make 6 pies. 

I used 1kg and made 8 pies (that’s all I could get out of the pastry) and had enough meat filing left over to make another 12.

I can’t even work it out to give you a definite number but if you only use 1kg of meat you’ll need to make 3 lots of pastry and it should make 20 pies. 

I have frozen the leftovers so we can have celebratory pies every time someone wins.

These would also make really cute party pies.

Ingredients

Filling

• Olive oil
• Onions - regular white or brown onions
• Garlic - smashed and peeled
• Thyme sprigs - preferably fresh but dried is ok (oregano can be used in place)
• Fresh bay leaves - or dried
• Plain flour - or all purpose flour
• Trimmed beef chuck steak - cut into 4cm pieces. Other cuts that also work are collar butt, brisket & blade
• Salt & pepper - preferably sea salt & freshly cracked black pepper
• Carrots - diced
• Mushrooms - chopped roughly
• 440ml can Guinness - or any other type of stout beer
• Beef stock - homemade or store-bought
• Tomato sauce - to serve

Pastry for beef and Guinness pies

To make the flaky pie crust you will need: 

• Chilled unsalted butter - chopped
• Plain flour - or all purpose flour
• Sour cream - we have also used plain yoghurt 
• Egg - for brushing on top

Alternatively, you could use thawed puff pastry instead of making it yourself. 

I really recommend making your own pastry if you can though.

This buttery pie crust is something you don't want to miss out on. 

Filling Instructions

Essentially the filling is like a beef stew. 

Timing

You will need to set aside at least an hour of time at the stove and then the pot is in the oven for 2.5 hours so 3.5 hours total for the filling. 

Start by heating 40ml of the oil in a large casserole pan (that has a lid and can go in the oven). 

A heavy dutch oven is best if you have one. 

Add the onions, garlic and thyme and cook them over low heat, stirring occasionally, until the onions turn transparent. 

It takes about 40 minutes.

Turn up the stove to medium high heat and add the bay leaves. 

Cook the onions, stirring to keep them sticking to the bottom of the pot and burning, until they brown and caramelise. 

The recipe calls for fresh bay leaves. 

I didn’t have any so I used dried instead.

Add the flour to the pot and cook, stirring for 3-4 minutes or until all the flour has been cooked out. 

You don’t want it to be floury.

Turn off the heat while you prepare the beef.

Heat the rest of the oil in a large frying pan over medium-high heat, season the beef well with salt and ground white pepper and then add half the beef. 

Cook it until it is browned all over then put it on a plate while you brown the rest of the meat.

The brown bits are what's going to add a key element of flavour so don't rush this part. 

Put all the meat back into the pot and then add the carrots and mushrooms and cook for another 5 minutes.

Pour in ¾ of the Guinness stout and cook for another 5 minutes.

Pour the contents of the pot on top of the onions.

Use the rest of the Guinness beer to de-glaze the beef pan. There wasn’t much left in my non-stick pan but I did this step anyway.

Pour it in and heat, scraping the bottom of pan to get off any leftover bits of flavour. 

Turn the heat on again and pour in the beef stock.

Make sure there is enough liquid to cover the meat and veges then bring the pot to the boil.

I couldn’t help taking a photo of the little smiley face the bubbles made. 

Once the pot is boiling, put on the lid and transfer it to the oven. 

Cook it at 180C fan-forced for 2-2.5 hours or until the beef is tender. 

I cooked mine for 2 hours 20 minutes.

Remove and discard bay leaf. 

Once the meat is cooked you’re meant to chop it up into little chunks. 

I took the easier route and shredded it with two forks once it had cooled a little.

When it gets to room temperature, put the pot in the fridge to chill.

You could make the filling for beef and Guinness pies one day and the next day assemble and cook the Guinness pot pies.

Pastry Instructions

Now it’s pastry making time. 

This pastry is super easy and resulted in such a flaky, soft and buttery texture.

You can do this in a food processor or mixer. 

I used my mixer. 

Put the flour and butter into the mixer and beat it until it has the consistency of damp sand or breadcrumbs.

Then gradually add the sour cream until the dough just comes together.

Tip it out of the bowl onto a big piece of plastic wrap and shape it into a disc. 

Wrap it up and then refrigerate for 20 minutes.

Roll the pastry out to about 4mm thick on a lightly floured surface or silicone baking mat. 

Hunt around your kitchen for something round that’s 4cm bigger than your muffin tray and use a sharp knife to cut rounds. 

As I write this I remembered that I have a set of round cutters in varying sizes that would have made the job much easier!

Grease a muffin tray with oil or butter and then press the bases into the holes so that the pastry extends up over the top of the dish. 

You want about 1-inch overhang. 

If you're using store-bought pastry you could cut the rounds out of a sheet of puff pastry. 

​

Can you make different size pies

Yes absolutely. You can use this recipe to make mini pies or a large pie in a pie dish. 

The process is the same just vary the size of the pastry and vary the cooking time. 

Fill the pastry up with filling.

Cut another circle for the top that’s 2cm bigger than the muffin tin hole. 

Brush the tops of the bases with a little bit of water and then place the tops on and pinch them to the bases.

This can be done with a fork. 

I wanted a little love baked into my pies so cut two tiny hearts for the top of each pie. 

Brush egg wash over the tops generously. 

Slit a hole in the top of each one to let the steam escape while they’re baking.

Bake the pies at 180C fan-forced for 25 minutes or until they are golden brown.

This is how much filling I had left over after making 8 pies.

Leave the cooked pies to rest in the tin for 5 minutes.

Transfer them to a wire rack to cool a little bit before serving.

Serve the pies nice and warm with a blob of tomato sauce. 

That’s if you like tomato sauce of course. 

I’m not a fan so I enjoyed my pie on its own. 

Enjoy!

What about you? 

Will you be watching 

The Games? 

Which is your favourite sport to watch?

Recipe