By Brock Ortner | Nebraska Extension Livestock Educator
I first came across a Guinness beef pie recipe using a small roast and tried it for St. Patrick’s Day. It turned out great, but as a college student, I saw room for improvement.
So, the roast became ground beef, the process got simplified, and the result turned into a regular Sunday dinner. Years later, my wife and I are still making it.
As a ruminant nutritionist, the recipe highlights the versatility of ground beef — the backbone of food protein for American households. As you celebrate Beef Month, try this recipe as an alternative to the typical Sunday roast, and it might just become a monthly staple.
Ingredients:
- 1.5 lb 80/20 ground beef
- 1 tbsp beef tallow
- 1 large yellow onion, diced
- 2 carrots, small dice
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 bottle (11–12 oz) Guinness
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas
- 1 sheet puff pastry (thawed)
- 1 egg (for egg wash)
Method:
1. Build the base
Heat tallow in a heavy pan over medium-high heat. Brown the ground beef aggressively—it will have ample opportunity to cook later. Drain excess fat if needed, but leave some for flavor.
Add onion and carrots. Cook for 5–7 minutes, or until the onions are clear. Add minced garlic last, stirring until fragrant.
Add tomato paste and cook until it darkens slightly.
2. Deglaze and thicken
Pour in the Guinness, scraping the bottom of the pan. Let it reduce for 2–3 minutes to cook off the sharp alcohol edge.
Add beef stock, Worcestershire, thyme, bay leaf, salt, and pepper.
Gradually sprinkle in small amounts of flour to thicken the mixture.
Simmer uncovered 20–30 minutes until:
- Liquid reduces
- Texture becomes thick—not soupy
Remove bay leaf. Stir in peas. Turn down the heat to allow the mixture to cool slightly.
3. Assemble
- Preheat oven to 400°F
- Transfer filling to a baking dish or pie pan
- Lay puff pastry over the top
- Trim edges and crimp lightly
- Cut a few vents
- Brush with egg wash
4. Bake for 20–25 minutes, until the pastry is golden and crisp. Allow 5-10 minutes of rest to allow filling to set.
Enjoy.
