Classic Meat Pies with a chunky beef and Guinness filling. A delicious meat pie recipe with step-by-step photos.
To make the filling
To assemble the meat pies
To make the beef filling
To blind-bake the pastry
To assemble the pies
IDEAS FOR LEFTOVERS
* This recipe produces more filling than you will need to make the pies.
* I haven’t specified the amounts of pastry needed as much depends on the size of your pie dishes, and how many pies you intend to make.
* The filling is essentially a beef stew which is delicious eaten as it is with some mashed potatoes or roast potatoes.
* I also like to use the leftover filling to make a large pie in an oven-proof dish with just a pastry lid.
* Feel free to omit the mushrooms.
* Add carrots instead of the mushrooms. In which case, add them in Step 8 with the beef.
* Substitute the Guinness with a good red wine. In which case, I would also add 1-2 tablespoons of tomato paste in Step 7.
* To freeze the pies, ready for a quick snack or lunch at a later time, make the pies as per the recipe. Once you have covered each pie with some pastry, place the uncooked pies (in the pie tins) into the freezer. When the pies are frozen, remove them from the tins and place them in a zip-lock freezer bag.
* You can bake the pies when they are frozen (no need to defrost), brushing them with some egg-wash before popping them into the oven. They will need an extra 5 to 10 minutes of baking time.
USING THE PRESSURE COOKER
If you are short on time, I recommend using a pressure cooker to make the filling. Follow Steps 1 to 8 as per the instructions above, but add only 1 cup of beef stock. Cook on high pressure for 30 minutes, and then quickly release the pressure. Remove the lid, add the mushrooms, and proceed with the rest of the recipe. If the stew needs more liquid, add some more beef stock or boiling water.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.