Beef & Guinness Pie

Published 1st January, 2019

Cuisine: English / Australian   Serves: 4

Preparation: 35 Mins   Cooking: 1 Hr 30 Mins


  • 1 kg Barossa Fine Foods Diced Beef
  • 1 tbls Olive Oil
  • 1 Large Brown Onion, chopped
  • 2 Cloves Garlic, finely chopped
  • 1 tbls Butter
  • 3 Sprigs Thyme
  • 1 Bay Leaf
  • ¼ Cup Plain Flour
  • 1 cup Beef Stock
  • 1 (440 ml can) Guinness
  • Sea Salt & Black Pepper
  • 1 Egg, Beaten
  • 1 Sheet Puff Pastry


  1. Heat a large heavy based pan over a medium heat, add the olive oil & cook the diced beef in small batches until browned, remove beef from pan and set aside in a bowl.
  2. Add the butter, onions, garlic, thyme and bay leaf to the pan and cook until golden brown.
  3. Add the flour & cook for 2 minutes, stir in the beef stock.
  4. Return the beef to the pan along with the juices, pour in the beer.
  5. Bring to the boil, reduce heat to a very low simmer, simmer for one hour or until the meat is tender.
  6. Spoon the beef mixture into an ovenproof pie dish, cut out a circle of puff pastry & press firmly on to the dish to seal, make a small hole in the top of the pie and brush with the beaten egg.
  7. Place into a preheated oven at 200℃ and bake for 25 minutes or until the pastry is puffed & golden.