This easy pie recipe makes a hearty beef and Guinness pie the whole family will love. Served with vegetables and mash or salad, it makes an easy meal for a cold winter’s night.
Preparation time: 25 minutes (with a food processor) Cooking time: 3 hours (although you will only be actively cooking for less than half an hour of that. In between time you will only need to do some occasional stirring.) Difficulty rating: Easy
- 1kg heart smart beef mince
- 100g short back bacon (fat trimmed off)
- 1.5 cups of Guinness beer
- 1 onion
- 2 cloves garlic
- 2 carrots
- 2 sticks of celery
- 4 large mushrooms
- 1 red capsicum
- 1.5 cups beef stock
- 1 tablespoon of tomato paste
- 1 bay leaf
- Pinch of rosemary
- Pinch of thyme
- 1 tablespoon cornflour
- 4 sheets reduced fat (vegetable fat) puff pastry
- ½ tablespoon vegetable oil (for frying and greasing pans)
- Preheat the oven to 200°C and lay out the pastry to defrost. It should be room temperature by the time you are ready to use it.
- Cut the lean bacon into small squares.
- In a pan or wok large enough to fit the whole pie mixture, pan fry the bacon in a little oil until it is fragrant.
- In a food processor, mince the onion, garlic, capsicum and mushrooms. (If you don’t have a food processor, finely dice the vegetables, to hide them from fussy kids.)
- Add the vegetable mixture to the pan and cook on medium heat until it softens slightly.
- Add in the meat and stir well until slightly browned.
- Add in the Guinness and stir well.
- Mix the cornflour into the beef stock (while it is cold) and whisk so it is well combined. Add to the pan and stir well.
- Cut carrots and celery into small cubes, add it to the pan and mix well.
- Add the tomato paste, bay leaf, rosemary and thyme to the pan and stir well.
- Leave to cook on low heat with the lid off for 2 hours, stirring occasionally. If it needs extra fluid, you can add a little water.
- Lightly grease two standard round pie dishes using the remaining oil and lay 1 sheet of puff pastry on each dish to cover the bottom.
- Bake the pastry in the oven until it has risen and become a light golden colour.
- Remove pastry from the oven and reduce the heat to 180.
- Add the completed pie mixture to the cooked pastry shell. Cover with another sheet of pastry to make the pie top.
- You can paint the top of the pastry on the pie with milk, egg yolk or olive oil to give it an extra golden sheen.
- If preparing this dish for adults, you can replace ½ cup of the stock with extra Guinness. You could also leave the vegetables chunky and use floured lean chunks of steak instead of mince, for added texture.
- Half the pie mix can be frozen and used at a later date, the taste can even be improved by allowing the beef mixture to mature.
- Make into smaller individual pies and use as a lunch box meal.
- Serve with steamed vegetables and potato mash for a hearty winter meal.
Nutritional analysis per serve:
|Saturated fat||5.66 g|
|Total sugars||2.67 g|