Beef and Guinness Pie

August 22, 2011

I use to love pies as a child. They were a great quick meal for lunch or dinner with the family and even though mum did them in the microwave (hence no flaky crust), I was a massive fan. Then one day, I bit in to my regular fourandtwenty pie and as I was chewing on the mincey filling, I thought of a cow and couldn’t finish it. True story. Don’t ask my logic, I still ate steaks, regular minced dishes (bolognaise, etc) but from that day forward, pies never passed my lips and I became devoted to sausage rolls. It took about six or seven years to pluck up the courage for my to try another pie and once I did, I had no idea what my problem was. I had missed the beautiful gravy insides and the flaky (when bought or cooked in the oven obviously) pastry. It was like a long lost love, rekindled with a single bite lol.

Years later, I’m making my own pies and after seeing Maggie Beer’s sour cream pastry on Masterchef, I knew I had to try it. It sounded perfect and got rave reviews on the show. She also said it was very forgiving which I like in a pastry.

Now for the innards. Chicken? Pork? Fish? Nah! Beef and Guinness, and in the slow cooker no less. Have I mentioned how much I love the slow cooker? I wasn’t in a fluster when our friends arrived, I’d done the pastry and it was in the fridge and the filling was left to its own devices in the slow cooker. Easy!

Adapted from Taste


2 kg diced chuck steak
3 sliced onions
4 crushed cloves garlic
1 tbs oil
2/3 cup plain flour
400ml Guinness
2 cups beef stock


Brown 2kg diced chuck steak in hot oil. Transfer to slow cooker.

Cook 3 sliced onions and 4 crushed cloves garlic in 1 tbs oil until golden. Sprinkle in 2/3 cup plain flour and cook for 1 min.

Place onion mixture in slow cooker, adding 400ml Guinness and 2 cups beef stock. Turn on high, cooking for around 5 hours or until meat is tender.

Once meat is cooked to your liking, remove lid to thicken. You may need to either add more flour, or remove some liquid.

Preheat oven to 200°C. Spoon beef mixture into prepared pastry shell and top with pastry lid.

Press firmly to seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden.

Sour cream pastry
Adapted from The cook and the chef

125 g plain flour
100 g unsalted & chilled butter
60 ml sour cream (approx.)


Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
Add sour cream gradually. I actually found I didnt need all the sour cream and ended up having to add more flour as it turned out a little wet but each time is apparently different, so see how you go.
Turn onto a floured bench, bring together with your hands, Wrap in plastic wrap and place in the fridge for at least 20 minutes before rolling out.
Fit in to 8″ spring form tin, line with baking beads (I used lentils :)) and blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.

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12 Responses to Beef and Guinness Pie

  1. Lorraine @ Not Quite Nigella on August 23, 2011 at 10:42 am

    I wish I could say that I gave up pies for a while (purely because I seem to eat them way too much). But they’re the perfect vehicle for pastry really and I do love a good, luscious filling too! 😀

  2. blackbookkitchendiaries on August 24, 2011 at 5:48 am

    that pie looks heavenly! i love how yummy the crust looks! thank you for sharing this.

  3. Adrian in Food Rehab on August 24, 2011 at 12:16 pm

    Very nice, love the cook and the chef recipes. Such a great team. I love the pastry on this – I just wanna take a bite right now!!

    BTW- diggin the new look of the blog 🙂

  4. Joanne on August 25, 2011 at 3:07 am

    I really shouldn’t look at this so close to lunch time. My hunger pangs are now seriously amplified!

  5. Laz on August 25, 2011 at 12:45 pm

    Fantastic pie. Job well done. Beef & Guinness?! Sign me up.


  6. catty on August 25, 2011 at 12:56 pm

    I’ve never made my own pie but have always wanted to, so that I could add whatever innards I wanted to! This one looks delicious 🙂

  7. Claire @ Claire K Creations on August 25, 2011 at 4:04 pm

    The slow-cooked centre would just melt in your mouth. Even if your old self decided to pop up they wouldn’t recognise it as meat because it would be so tender!

  8. Sweets By Vicky on August 26, 2011 at 1:18 pm

    The first night on my first trip to Sydney we had pies from a tiny store by Darling Harbour. It was goood, probably not by any Aussie’s standard but I love beef pie! 🙂

  9. Von on August 26, 2011 at 4:16 pm

    I love pies! haha…I used to bring fourandtwenty pies to school for lunch all the time- they were cold, but still so good 😉 I want to try this pastry recipe too! Your beef and guinness filling looks insanely good!

  10. Tori (@eat-tori) on August 27, 2011 at 1:42 am

    Pies are my ultimate weakness. Every week after netball games on a Saturday I was allowed one from the bakery. Has led to a strange equation in my head where I think any sort of exercise deserves a pie. Doesn’t always work out for me. This one looks particularly good.

  11. mademoiselle délicieuse on September 2, 2011 at 9:41 am

    I tend to only make pies when I have pre-made filling lying about, ie. leftover stew/casserole etc. And, as pies were never part our (Asian) home repertoire, it was years before I tried a pie which didn’t come frozen from a box or packet!

  12. Joanna @ Chic&Gorgeous Treats on September 23, 2011 at 10:03 am

    Oh Nic, the beef pie is calling out to me. I have never cooked with Guiness before but I know in one of the chinese stir fry meat, they incorporate Guiness too. It’s packed with flavour and the meat was ultra juicy and tender. As for your case here this is a pie. I really can’t wait to get my hands on some good beef and try this. Have a great weekend. TGIF!! Woo hoo.. Hugs..

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