We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!
- 3 med. onions, sliced
- 1 Tbsp. olive oil
- salt and pepper, to taste
- 1 sprig rosemary
- 3 garlic cloves, minced
- 1 Tbsp. unsalted butter
- 2 stalks celery, finely sliced
- 2 carrots, peeled and sliced
- 1 C. mushrooms, sliced
- 1 1/2 lbs. top sirloin
- 1 Tbsp. all-purpose flour
- 1 bottle (12 oz) Guinness® Beer
- 2 C. white cheddar cheese, shredded
- 2 sheets puff pastry
- 1 egg, beaten
Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.
Remove from heat. Stir in 1 C. of shredded white cheddar cheese.
Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.
Bake the pie at 350° F. for 40 minutes or until bubbly and golden.
Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!