Guinness and Cheese Beef Pie with Puff Pastry Lid

Hello Dear Reader,

For Mother's Day, last Sunday,  I wanted something warming for the soul and also something easy in both method and time. I love a good meat pie and enjoy making one when I have the time, this is a cheats version of a great meat pie as you bake the store bought Puff Pastry lid separately and then pop it on the top of the filling just before serving.

Ingredients for Guinness and Cheese Beef Pie with Puff Pastry Lid
Roughly chop the onions and sauté 
Roughly chop the Mushrooms, Celery and Carrots 
Add celery and carrots to the onions and sauté
Finely chop the Rosemary and add to other veggies in frypan
Now add the mushrooms and continue sautéing till softened slightly, put veggie mix into slow cooker bowl

Roughly chop the meat
Add meat to hot frypan and brown and seal on both sides

Add 2 to 3 tablespoons of plain flour and cook away the flour
Add 1 can of Guinness and enough water to cover, stir well
Add meat and Guinness mixture to veggies in slow cooker bowl
Cook for 6 hours on low, if there is too much liquid, remove lid and turn slow cooker onto high for 1 hour or until happy with amount of liquid. Add grated cheese and stir through until melt
Cut out puff pastry to fit the shape of serving dish, cut and paste if needed. Cross hatch with a sharp knife, glaze with beaten egg. Pop back into the freezer until firm and then bake in a hot oven until puffed and golden

When ready to serve, ladle filling into a deep sided casserole or deep pie dish and pop on the puffed and golden pasty lid
So delicious! Warming and comforting
I served the pie with mashed Sweet Potato and steamed Broccolini


1 red onion and 2 brown onions, roughly chopped

3 cloves garlic, peeled and chopped

2 carrots, roughly chopped

2 sticks of celery, roughly chopped

250 to 300 grams mushrooms, roughly chopped

1 kg chuck or shin beef, roughly chopped

2 long sprigs of rosemary, chopped finely

1 x 440 ml can Guinness


2 to 3 tablespoons plain flour

Salt and pepper

180 grams tasty cheese, grated

1 sheet frozen puff pastry, cut to shape of pie/casserole dish

1 egg, beaten, for glazing the pastry


Heat some oil and butter in a heavy based frypan, add onions and sauté until just softened

Add carrots and celery and sauté

Add rosemary and sauté until fragrant

Now add mushrooms and sauté until softened 

Add veggies to bowl of slow cooker

Heat same fry pan to medium-high heat, add meat and brown on both sides

Add flour and cook away flour

Add can of Guinness and stir well, top with enough water, to just cover

Add meat mixture to veggie mixture to the bowl of the slow cooker

Cook on low for 6 hours, at this stage, if you feel there is too much liquid, remove lid, turn slow cooker to high setting for 1 hour or until you are happy with consistency. This is a pie filling so it should be robust and not too thin

While the pie filling is reducing, prepare pastry lid. Using a sheet of frozen puff pastry, cut out shape of pie or casserole dish, cutting and pasting as needed to get desired shape. Cross hatch and glaze with beaten egg. Now pop pastry lid back in to freezer, this is the secret to getting really puffy, puff pastry. Once it is firm to the touch, bake in a hot preheated oven until it is puffed and golden

When you are ready to serve, pop the now, puffed and golden puff pastry lid on to the hot pie filling and serve immediately.

Feel your chest swell with pride to the cheers and happy smiling faces around the table. This one is a winner!

So, tell me, what is your families favourite pie? Sweet or savoury?

1 comment

  1. This looks really yummy, love the idea of making the top separate and just adding it on later, thanks for sharing. Guida


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