Beef, Mushroom and Guinness® Pie

Beef, Mushroom and Guinness® Pie

38
Melanie Booth 15

"A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor."
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Ingredients

3 h servings 500 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
  2. Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
  5. Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Reviews

38
  1. 46 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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: -...

Since I didn't feel like making pie crust, I made this as a stew instead (added potatoes). Wonderful! It was gobbled up by my guests before I could get another bowl.

I loved the taste of this dish. I skipped the long stove-top cooking and instead put the mixture in the crock pot after thickening the first time. I cooked it on high for about an hour then tur...

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 cru...

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.

Important Note: The recipe should state "dried thyme", NOT ground thyme (a completely different ingredient), which is why i think some people have found the thyme flavour overpowering- i think A...

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

I made this for St. Patty's Day. My husband and I thought it was excellent. It certainly takes awhile to cook, but the filling is delicious. I used Guinness Extra Stout and was afraid it migh...