Wishing you the Luck of the Irish this St.Patrick’s Day


With over 10 million glasses of Guinness sold every day, why not help fill the quota and pop it in your pie to celebrate St. Patrick’s day this year. It’s also regarded (in pub circles!)as the dieters drink, with less calories than you’ll find in a glass of wine, orange juice or semi skimmed milk, it’s the drink of choice for anyone trying to shed their winter layer. Even more reason to add it to your beef and mushroom pie. Try out our Shortcrust Pastry Beef & Guinness Pie recipe below and let us know what you think in the comment box.

Servings:Prep time: 2.5hrs Total time: 3hrs


For the pie mix:  For the Pastry:
1 tbsp olive oil 250g plain flour
4 cloves garlic, sliced Pinch of salt
1 large onion, chopped finely 110g butter, cubed
2 carrots, diced 60-90ml/4-6 tbsp cold water
2 sticks of celery, diced
500g diced stewing steak
2 tbsp plain flour
2 tbsp tomato puree
400ml can Guinness
150ml beef stock
1 bay leaf
200g of chestnut mushrooms


  • Heat half the oil in a large pan and fry the garlic, onion and veg (except the mushrooms) for 5 minutes, until softening.
  • Season the flour and place in sandwich bag or similar, add the beef and shake until all coated
  • Heat the rest of the oil in a frying pan and fry the beef until brown. Add this to the vegetables, along with tomato puree. Stir well and gradually add the Guinness, stock and bay leaf. Simmer for 2.5 hours until the beef is tender and the sauce has thickened. Leave to cool before making up the pie.
  • Using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour (you can do this with your hands, just work quickly). With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in cling film as before and chill for 10-15 minutes before using.
  • Roll out the pastry and press into cases using a spare small ball of excess dough. Using parchment/baking paper place on top of pastry and weigh down with baking beans/dry rice/ball of dough, cook for 10-15 minutes to blind bake. Take out of oven, remove parchment/weight, it’s ready for filling.
  • Heat the oven to 200c/gas 6. Pour the meat into four individual pie ramekins/dishes, adding the mushrooms. Place a strip of pastry around the edge of the dishes, dampen and cover with a pastry lid. Brush with milk. Bake in the oven for 30 mins, until golden.

Top Tip:

  • For a rich crispy pastry casing make it with ½ butter and ½ lard
  • Add 1 tbsp finely chopped fresh thyme to the pastry mix to liven it up


Get in touch andLearn, Cook, Eatwith us – 01273 674911 or email info@brightoncookeryschool.com

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