Beef, Mushroom and Guinness® Pie Recipe - Allrecipes.com
Beef, Mushroom and Guinness(R) Pie Recipe
  • READY IN 3 hr

Beef, Mushroom and Guinness® Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 pot pie Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 35 mins
  • READY IN

    3 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2011

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

 
Most Helpful Critical Review
Apr 18, 2011

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

 
Apr 05, 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.

 
Mar 16, 2011

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.

 
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!

 
Mar 23, 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.

 
Mar 21, 2011

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 turned it to low for another hour and a half. I then put the mixture in the fridge util I wanted to make the pie.

 
Mar 18, 2011

As other people have mentioned, as well as making this as a pie i often just eat it as a stew or casserole- it works brilliantly both ways! It does take a while to cook i guess, but the rich flavour you get at the end of it is so worth it!

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Melanie Booth
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