Reviewed: May 12, 2012

Yummy!!!! like the others said... " worth the wait"

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2 users found this review helpful

Reviewer:

crystal608

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Mar. 16, 2012

Wow this was outstanding! I made a few changes to the recipe... I left out the mushrooms and added celery and also used Shiner Bock beer instead of the Guinness since that is what I had on hand!! I also doubled the puff pastry making an extra layer ... Even thought this takes a while to make it was definely worth it!! This will become a staple meal in my house!!! Everyone went back for seconds!!!

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1 user found this review helpful

Reviewer:

WJTex81

Reviewed: Mar. 8, 2012

This is a great dish. It takes some time to make and disappears really fast. I have made it twice in two days and my only gripe is my crust not looking as good as the picture. Definitely a keeper.

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1 user found this review helpful

Reviewer:

I'll Eat It!

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Reviewed: Feb. 15, 2012

I made this last evening and my husband and I thought it was delicious. I actually used red wine instead of Guiness because I did not have any in the house. It made a good substitute. Other than that I followed the recipe to the letter. I made my own puff pastry which was more labor intensive, but well worth the effort.

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1 user found this review helpful

Reviewer:

Expat

Reviewed: Jan. 13, 2012

I am in love with this pie! Itakes a while to make but it is fun and SO good! it is the perfect winter dish. super filling and warms you from head to toe!

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2 users found this review helpful

Reviewer:

Bakethat!

Cooking Level: Intermediate

Living In: Liberty, Kentucky, USA

Reviewed: Apr. 15, 2011

None of us really cared for this one. I guess I'm not a guinness fan. Sorry.

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5 users found this review helpful

Reviewer:

earwigsmom

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Reviewed: Apr. 4, 2011

I used the filling and cooked it to its full length. Don't cut down on the time simmered and baked, because as the water evaporates the flavor only becomes more robust. Modifications I made: - Mash Potatoes in place of crust. More like a Shepherd's Pie. It's also cheaper. About 3lbs of yellow potatoes, boiled then mashed. 4 Tbshp of unsalted butter, 1/2 cup of heavy whipping cream. Salt and Pepper to taste. (I don't use a blender for potatoes because it changes the dynamic of the mash) Chunks are good. -Doubled the recipe because I had a feeling this would be a hit and for all the time you put in it, you might as well have plenty of leftovers. - 2lbs of chuckeye with all the fat removed which probably made it about 1 1/2lbs of meat. - Used one white onion, then 2 shallots. - added about a 1lb of fresh cut up green beans. - Baby Portabella Mushrooms in place of crimini and I added a little more than what it called for. - Didn't add the sugar - subbed bay leaf for sage. - I also think you could add caraway seed or fennel seed, but didn't want to mess more than I did.

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7 users found this review helpful

Reviewer:

kdbenson13

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 27, 2011

Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead.

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9 users found this review helpful

Reviewer:

ccmnej

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Reviewed: Mar. 25, 2011

Very good and flavourful, however, I don't think you need the last half hour of cooking. The vegetables (I added peas) in my filling turned mushy. Also I used half the puff pastry as a base crust, and that shrank when I baked it on its own. BUT I will definitely try it again, the ale gave it a fantastic flavour and normally I hate beer. Thanks!

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7 users found this review helpful

Reviewer:

SuzieQ

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 22, 2011

delicious, but the guinness flavor really develops as it sits - so the flavor is a lot stronger if you eat it as leftovers the next day. i made it with ruth's grandma's pie crust from this site.

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7 users found this review helpful