Guinness Meat Pie Recipes

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GUINNESS PIE

We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then assemble and bake before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h45m

Yield Serves 8 to 10

Number Of Ingredients 24



Guinness Pie image

Steps:

  • Crust: In the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal.
  • With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  • Filling: Heat oil in a large pot over medium. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve.
  • Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot and heat over medium-high until hot.
  • Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed.
  • Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat.
  • Heat 2 tablespoons reserved fat in pot over medium-high. Add onions and garlic and cook until onions soften and garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute.
  • Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes.
  • Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 1/2-quart baking dish and place on a rimmed baking sheet. (Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking.)
  • Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than baking dish. Center dough over filling; trim edges to about 1-inch overhang (it's okay if it's a little uneven). Brush egg wash over bottom of edges, and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

1 1/2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 stick cold unsalted butter (8 tablespoons), cut into small pieces
1 cup shredded aged Irish cheddar cheese (3 ounces)
1/4 to 1/2 cup ice water
6 strips thick-cut bacon (about 6 ounces), cut crosswise into 1-inch pieces
2 tablespoons safflower oil, plus more if needed
3 pounds beef chuck, cut into bite-size pieces (about 3/4-inch)
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
1 medium yellow onion (8 ounces), coarsely chopped (2 cups)
4 large garlic cloves, thinly sliced (2 tablespoons)
1 pound cremini mushrooms (stems trimmed and caps wiped clean with a damp paper towel), cut in half or quartered if large (about 4 cups)
1/4 cup unbleached all-purpose flour, plus more for dusting
1 tablespoon Dijon mustard
2 cups dark stout, such as Guinness (from two 11.2-ounce bottles)
7 stems thyme
1 dried bay leaf
1 pound fingerling or new potatoes, cut into 3/4-inch pieces (3 cups)
8 ounces frozen pearl onions, thawed (1 2/3 cups)
2 tablespoons chopped fresh dill
2 tablespoons finely grated fresh horseradish (from a 2-inch piece)
1 tablespoon distilled white vinegar
1 large egg, lightly beaten

STEAK AND GUINNESS PIE - JAMIE OLIVER

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Provided by LifeIsGood

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13



Steak and Guinness Pie - Jamie Oliver image

Steps:

  • Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
  • Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
  • Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
  • To make pies:.
  • Preheat your oven to 375 degrees F.
  • Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
  • Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
  • Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

GUINNESS PIE

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 6h

Yield 6 servings

Number Of Ingredients 18



Guinness Pie image

Steps:

  • Preheat the oven to 375 degrees.
  • In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
  • Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
  • Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
  • Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
  • While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten

GUINNESS BEEF PIE

Make and share this Guinness Beef Pie recipe from Food.com.

Provided by djunqx

Categories     Meat

Time 2h50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 17



Guinness Beef Pie image

Steps:

  • Saute onions in olive oil. Add celery, mushrooms, and carrots.
  • Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
  • Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
  • Sprinkle with salt, pepper, rosemary.
  • Add Guinness and enough beef broth to not quite cover the beef and vegetables.
  • Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
  • Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
  • Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
  • Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
  • Cook at 350°F for 40 minutes or until golden.

Nutrition Facts : Calories 1338.2, Fat 66.4, SaturatedFat 20.6, Cholesterol 101.3, Sodium 764.5, Carbohydrate 92.2, Fiber 3.1, Sugar 3.8, Protein 31.8

1 (12 ounce) package puff pastry
1 lb stew meat
1 (12 ounce) package puff pastry
1 (16 ounce) can Guinness stout
2 carrots, chopped
2 stalks celery, chopped
2 onions, diced
4 garlic cloves, minced
1/2 cup mushroom, chopped
1 (8 ounce) can beef broth
1 pinch salt and pepper
1 pinch rosemary
1 tablespoon butter
1 tablespoon olive oil
1 1/2 tablespoons flour
1 egg
1/2 cup cheddar cheese, shredded

BEEF, MUSHROOM AND GUINNESS® PIE

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

Provided by Melanie Booth

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h

Yield 6

Number Of Ingredients 17



Beef, Mushroom and Guinness® Pie image

Steps:

  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

BEEF AND GUINNESS PIE

Irish stout lends a creamy rich sauce to this beef pot pie.

Categories     Beer     Beef     Bake     St. Patrick's Day     Fall     Phyllo/Puff Pastry Dough     Gourmet     Pot Pie

Yield Makes 4 main-course servings

Number Of Ingredients 19



Beef and Guinness Pie image

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
  • Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
  • Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
  • Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
  • Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
  • Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough Puff Pastry
1 large egg, lightly beaten
1 tablespoon water
Special Equipment
4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

STEAK AND GUINNESS PIE

Done in a pressure cooker this recipe is done quicker than usual. A hearty stew topped with a flaky pie crust! What more can you ask for on a cold winter evening?

Provided by GermanCookey

Time 2h30m

Yield Serves 4

Number Of Ingredients 0



Steak and Guinness Pie image

Steps:

  • First things first: Chop your onions and carrots if you use any. Try not to cry too much, there's loads of them out there! Then in a large bowl mix 25gr of flour with salt and black pepper. Rinse the beef goulash and drain, then add it to the seasoned flour and have fun tossing it around until every chunk of meat is coated.
  • Heat some oil in a pressure cooker and fry the meat for a few minutes until browned. Place the meat back into the 'flour bowl' while you fry the onions/carrots in the same pot for a few minutes.
  • When everything is nicely browned (except for the carrots, naturally) tip the meat back into the pot, as well as all the other ingredients for the filling (beer, stock, worcester sauce, tomato puree, sugar).
  • Once you've stirred it all together and admired the brown colour, feel free to taste, then put the lid on and cook according to the instructions for you pressure pot. (For me this means heat it up until it starts to whistle, turn the heat down to low, leave it like this for about 30 minutes and then turn the heat off until the pressure subsides (the whistling stops) and it's safe to open.) Be careful!
  • While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl and attack it with a cutlery knife or fork. Wildly mash and chop it until it starts to come together, then knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, into your fridge until the stew is ready.
  • As you open the pot, admire the colour once more, have a taste and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat. This probably takes another half hour/up to one hour (depending on how you define 'madly bubbling').
  • Once it's reduced to a very sorry state for beer, have another taste (you'll find that you won't need to season anymore AT ALL because it's massively tasty!) AND a) eat it now as a stew with yorkshire puddings and/or mash and/or peas or everything together OR b) leave to cool down and fill into a pie dish (20cm), then pre-heat your oven to 200°C. Once it's reached its temperature, roll out your dough to 3mm and cover the top of your stew. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
  • Bake for around 30 minutes until the crust is browned and starts to show signs of flaking. Admire your work once more as you take it out of the oven and be a proud chef while you burn your tongue as you can't wait any longer to eat it...

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Beef and Guinness Pie Recipe - The Spruce Eats tip www.thespruceeats.com. Beef and Guinness Pie brings together Irish beef and Guinness, two of Ireland's most famous products.The long slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, …
From therecipes.info


STEAK AND GUINNESS PIE - IRISH FOOD HUB
Makes 1 pie – 4 servings. Dice the steak, cover with flour and brown, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a casserole dish. Add raisins and brown sugar and Guinness. Cover the dish, simmer and cook over a lowish heat for 2.5 hours.
From irishfoodhub.com


BEEF AND GUINNESS PIE RECIPE | LEITE'S CULINARIA
Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels.
From leitesculinaria.com


GUINNESS MEAT PIE RECIPE - CREATE THE MOST AMAZING DISHES
Beef Soup Recipe Easy With Stew Meat Dinner Menu. Quick Cheesy Dinner Ideas
From recipeshappy.com


IRISH MEAT AND GUINNESS PIE - INTERNATIONAL CUISINE
Put oven rack in middle position and preheat oven to 350°F. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat, turning occasionally ...
From internationalcuisine.com


TRY GUINNESS WITH BEEF AND CHOCOLATE IN PIE - FREEP.COM
Add the chocolate and stir to melt. If the sauce is too thick add more stock or Guinness. Pour the sauce over the beef and vegetables and set aside to cool. Preheat the oven to 350 degrees. On a ...
From freep.com


25 BEST GUINNESS RECIPES - INSANELY GOOD
7. Guinness Beef Burgers. These Guinness burgers take the concept of a burger and a beer to a whole other level. Ground beef marinates in a combination of Guinness and Worcestershire to make the ultimate patties. For toppings, lettuce, tomato, red onion, and cheese is always a winner. 8.
From insanelygoodrecipes.com


GUINNESS SHEPHERD'S PIE | BEEF & POTATO CASSEROLE | MANTITLEMENT
Remove the browned beef to a plate and continue browning the rest of the beef. Wipe out the skillet and add another drizzle of olive oil, then add the carrots and onions. Cook for 5 minutes until softened, then add the 2 teaspoons of salt, black pepper to …
From mantitlement.com


GUINNESS SHEPHERD'S PIE WITH BEEF - SWEET PEA'S KITCHEN
To make the topping: Heat oven to 375 degrees. In a large saucepan over high heat bring potatoes, ½ teaspoon salt, and water to a boil. Cover and reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth.
From sweetpeaskitchen.com


GUINNESS BEEF AND MUSHROOM SHEPHERD'S PIE - CRUMB: A FOOD BLOG
Heat 2 tablespoons of olive oil in a large pot over medium heat. Working in two batches to avoid crowding the pan, sear the beef until well-browned on all sides. Use a slotted spoon to transfer the seared beef to a bowl, and set aside. Next, add the remaining tablespoon of oil, and fry the bacon until it starts to brown.
From crumbblog.com


BEEF AND GUINNESS PIE - ADORE FOODS – REAL FOOD RECIPES
Add the beef to the pan and cook in 2 batches until browned on all sides. Remove from pan and set aside in a bowl. Heat the remaining 2 tablespoons of olive oil in the pan. Add chopped shallots and sauté for 5 minutes. Add button mushrooms and cook for another 5 minutes. Add the carrots, beef, beef stock, Guinness, tomato paste, balsamic ...
From adorefoods.com


GUINNESS MEAT PIE | COOKING DELICIOUS AT HOME - RECIPES OF …
Return the meat, salt, put garlic cloves, bay fox and pour beer. Reduce the heat and simmer under the lid for 2 hours or as much as necessary to soften the meat and easily undo it in fibers.. When the meat is ready, remove it from the pan on the stove and let it cool. If desired, add sour cream to the resulting meat stew. In other words, there ...
From 4-cooc.com


GUINNESS MEAT PIE - NZ HERALD
Cut the steak into 2.5cm cubes. Toss in the flour seasoned with salt and pepper. Sauté the beef in batches in the oil in a large frying pan, until browned.
From nzherald.co.nz


GUINNESS MEAT PIE - YUM EATING - NEVERMORELANE.COM
Since we’ve already made Shepherd’s Pie, I decide to try another pie – Guinness. I’ve noticed that a lot of people cook and bake with Guinness Stout and I wonder why that is. I personally prefer Draught. Especially when cooking with beef. For this Guinness meat pie recipe I tried to make it a little more weight conscious friendly ...
From nevermorelane.com


BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER
Cook the potatoes in a large pan of boiling salted water, then drain. Mash with the milk, butter and a pinch of sea salt and black pepper. Preheat the oven to 200ºC/400ºF/gas 6. Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for …
From jamieoliver.com


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