Delicious Homemade Meals

Homemade Beef and Guinness Pies


Pies are synonymous with the footy season and tradies. But they are also the perfect warming meal for these upcoming cooler months. While humble bakery pies are generally satisfying, you can’t beat these delicious homemade beef and Guinness pies. I know a lot more effort goes into the homemade version, but let me tell you, it’s worth it!

Shopping List

  • 1kg gravy cut beef or rump – cut into 2cm cubes
  • 1 large brown onion – diced
  • 2 carrots – diced
  • 3 celery stalks – diced
  • 2 bay leaves
  • 2 cloves garlic – minced
  • 750mL Guinness
  • Salt and pepper
  • Olive oil
  • ½ bunch thyme – chopped
  • ½ bunch sage – chopped
  • 2 heaped tbs plain white flour
  • 1 heaped tbs brown sugar
  • 1 packet store bought short crust pastry (base)
  • 1 packet store bought puff pastry (lid)
  • Egg wash (1 part egg, 2 parts milk)

Method – Filling

  1. Heat a heavy base pot with olive oil
  2. Brown all vegetables (onion, carrots and celery)
  3. Meanwhile, toss beef in flour and seasoning
  4. Once vegetables are brown, remove from pot and stand aside
  5. Once again, heat pot with oil
  6. Brown meat in batches to ensure that it does not stew instantly
  7. Once all meat is in the pot and browned, add garlic, herbs and bay leaves
  8. Add the vegetables
  9. Deglaze pot with Guinness
  10. Add brown sugar and stir
  11. Reduce to a low heat and cover
  12. Simmer until meat is tender, stirring occasionally (approximately 1-2 hours)
  13. Once desired tenderness is reached, season to taste
  14. If sauce is too thin, you can add some flour to thicken, but be sure to cook it out
  15. Set aside to cool

Method – Assembly and cooking of pies

  1. In either non-stick pie tins or large muffin trays, line base and side with short crust pastry, pinching and pressing the pastry as you go to ensure tin is evenly covered and pastry layer is not too thick
  2. Fill almost completely with filling mixture – at this time remove bay leaves
  3. Cut circles of puff pastry to form lids – the diameter of the circle should be approximately 1cm larger than that of the pie tin/muffin tray
  4. Place puff pastry lids on top of meat filling and pinch and roll the base and lids to enclose
  5. Once filling is encased, brush tops of pies with egg wash and pierce lid 2-3 times to ensure trapped air can escape throughout the cooking process
  6. Pre-heat oven to 180°C (fan-forced)
  7. Cook pies – keep in mind that the filling is already cooked so you just need to ensure pastry is cooked and centre is heated – this should take approximately 40mins if the filling and pastry is at fridge temperature

Best served with mash and mushy peas (yum!!)


Alternatively, you can make a pot pie in an ovenproof dish with only a pastry lid, or shepherd’s pie style potato mash lid.

Recipe and photos by Michael Salmon

Written by Michaela Ward