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favorite
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Prep 40 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 800 g diced beef.
  • 200 g smoked bacon lardons.
  • 3 medium white onions, roughly diced.
  • 3 carrots, roughly chopped.
  • Fresh thyme leaves.
  • 440 ml Guinness.
  • 1 beef stockpot.
  • 2 tbsps of mushroom ketchup.
  • 2 tbsps of plain flour.
  • 1 block of all shortcrust pastry.
  • 2 egg yolks.
Beef & Guinness Pie Beef & Guinness Pie

Beef & Guinness Pie

Are you a pie fan? I am and one of my favourites has to be Beef and Guinness pie.

Perfect comfort food amazing with mash or chips.


  1. First, start by preheating the oven to 160℃ then in a large ovenproof dish add a splash of olive oil and fry the lardons over medium heat. You want to cook out all the moisture from the lardons and then they will go really crispy and golden, should take around 10-15 minutes.
  2. Once the lardons are done remove and place to one side, make sure all the juices stay in the pan. Now crank up the heat, season the beef with salt and brown it off. You will have to do this in in batches depending on the size of your dish. When the beef has a good crust on it places to one side with the lardons.
  3. Next to go into the dish is the onions, carrots, thyme leaves, salt and pepper and if it needs it another splash of oil. Turn the heat right down and give it a good mix and cook for 5 minutes. 
  4. Add the flour give it a good mix so it covers everything then turn up the heat to high add the Guinness, beef stock pot, mushroom ketchup and top it up with enough water to cover everything. Cook over high heat for a couple of minutes and you will see it will start to thicken up nicely.
  5. Now it’s time to let the oven do its thing, cover with a lid but leave a little gap and pop into the oven for around 3 hours. Basically, you want to cook it till the beef is super tender. When you can get a piece of meat and push it against the side of the dish with a fork and it just flakes away it’s ready. Just keep checking on it every 45 minutes or so and add a little water if it looks like it’s getting too thick and reducing down too much.
  6. Once done allow to cool, then when you are ready to make the pie pour into an oven dish and egg wash the lip of the dish. Roll out and cut the pastry to fit your dish, place over the filling cutting off the excess. Crimp the pastry edges with your fingers, egg wash the lid and then using the back of a knife gently score the pastry. To finish the pie add some fresh thyme leaves and make an incision in the middle of the pie then bake in a preheated oven at  200℃ for 30 - 40 minutes or until the pasty is golden.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Beef & Guinness Pie

Are you a pie fan? I am and one of my favourites has to be Beef and Guinness pie.

Perfect comfort food amazing with mash or chips.

favorite
print
rate
Prep 40 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 800 g diced beef.
  • 200 g smoked bacon lardons.
  • 3 medium white onions, roughly diced.
  • 3 carrots, roughly chopped.
  • Fresh thyme leaves.
  • 440 ml Guinness.
  • 1 beef stockpot.
  • 2 tbsps of mushroom ketchup.
  • 2 tbsps of plain flour.
  • 1 block of all shortcrust pastry.
  • 2 egg yolks.
  1. First, start by preheating the oven to 160℃ then in a large ovenproof dish add a splash of olive oil and fry the lardons over medium heat. You want to cook out all the moisture from the lardons and then they will go really crispy and golden, should take around 10-15 minutes.
  2. Once the lardons are done remove and place to one side, make sure all the juices stay in the pan. Now crank up the heat, season the beef with salt and brown it off. You will have to do this in in batches depending on the size of your dish. When the beef has a good crust on it places to one side with the lardons.
  3. Next to go into the dish is the onions, carrots, thyme leaves, salt and pepper and if it needs it another splash of oil. Turn the heat right down and give it a good mix and cook for 5 minutes. 
  4. Add the flour give it a good mix so it covers everything then turn up the heat to high add the Guinness, beef stock pot, mushroom ketchup and top it up with enough water to cover everything. Cook over high heat for a couple of minutes and you will see it will start to thicken up nicely.
  5. Now it’s time to let the oven do its thing, cover with a lid but leave a little gap and pop into the oven for around 3 hours. Basically, you want to cook it till the beef is super tender. When you can get a piece of meat and push it against the side of the dish with a fork and it just flakes away it’s ready. Just keep checking on it every 45 minutes or so and add a little water if it looks like it’s getting too thick and reducing down too much.
  6. Once done allow to cool, then when you are ready to make the pie pour into an oven dish and egg wash the lip of the dish. Roll out and cut the pastry to fit your dish, place over the filling cutting off the excess. Crimp the pastry edges with your fingers, egg wash the lid and then using the back of a knife gently score the pastry. To finish the pie add some fresh thyme leaves and make an incision in the middle of the pie then bake in a preheated oven at  200℃ for 30 - 40 minutes or until the pasty is golden.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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