This traditional beef and Guinness pie is full of flavour and topped with a crisp puff pastry lid. Guinness pie is true comfort food for winter and tastes great with a side serve of hand-cut chips.
- 3 tbsp vegetable oil
1 kg chuck steak, diced
2 onions, peeled and sliced
3 cloves garlic , crushed
1/2 cup plain flour
1 can (440mls) Guinness beer
2 cups beef stock
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
- In a large pot, heat the oil and brown the chuck steak. Set aside.
- Add the onions to the pot and cook for 3 minutes until translucent. Add the garlic and cook for a further minute. Return the meat to the pot and sprinkle the flour over the meat. Stir through and cook for 2 minutes.
- Pour in the Guinness and beef stock and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, until the meat is tender and you have a thick pie filling consistency.
- Preheat the oven to 200°C. Divide the pie filling between four ramekins.
- Slice the sheet of puff pastry into four squares. Cut a small cross into the centre of each pastry piece. Place the pastry over the top of each ramekin and gather the pastry firmly around it.
- Brush the pastry with egg and bake for 18-22 minutes until the pastry is puffed and golden brown.
- If you have a pressure cooker to cook this pie filling, you should just add 2 tsp of powdered beef stock and omit the 2 cups of beef stock. The meat will cook in a pressure cooker in 25 minutes but the sauce will not reduce as all the moisture is locked in the cooker.
- This recipe is packed full of flavour from the Guinness beer. If you can’t get this particular brand then any type of stout-style beer will do.
- It’s a great idea to make a double batch of this filling and freeze some for later.
- This recipe was created by Jennifer Cheung for Kidspot, Australias’ best recipe finder