These mini steak and ale pies are filled with tender beef, rich Guinness stout, pearl onions, and wrapped in a flaky buttery crust. Whether you serve them as a main side with some potatoes or make them as hand pies, they will be a crowd pleaser for sure!
Steak and Ale Pie
March is still pretty chilly in most places so even though you are celebrating Spring arriving and possibly St. Patrick’s Day, you need something hearty and warm.
My Beef Guinness Mini Pies are just the things you are looking for! Hearty shredded beef, cooked in a rich sauce and studded with vegetables can be served as is or tucked into flaky, portable packages.
Doesn’t the sound of that get your belly rumbling and your mouth drooling? Now this recipe may seem long, but I am of the mind to prep ahead so I have lots of options on hand when the mood strikes.
These Beef and Guinness hand pies are no exception!
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Just like when Brooks makes his citrus-scented pork carnitas, we make them on a Sunday afternoon and then enjoy them all week long or freeze them for another occasion.
Freezing in individual or smaller portions makes it easier to serve on those busy nights too! This Beef and Guinness Roast can be made on a weekend and enjoyed later:)
How to make Guinness Pie
To make the beef hand pies, we need to start by cooking the beef. It won’t cook through and be tender if you cook it in the pastry, so we need to cook it ahead of time.
Perfect for making a large roast, having it for dinner, and then freezing the rest for tacos or for making these Irish pasties!
Make the Guinness Marinated Beef
- Brown your chuck roast (2-3 pounds) in olive oil and then remove to a plate while you prep the rest of the sauce.
- In the same pot, add the pearl onions, carrots, and peas. Add in the broth and that delicious Guinness. Stir to combine and scrape off the yummy brown bits on the bottom of the pan.
- Return your beef to the pot and bake until the meat is tender and the broth/beer combination has reduced into a glossy, thick sauce.
At this point, you can serve the Beef and Guinness as is, along with some creamy mashed potatoes and roasted carrots, or you can save for the mini pies I’m making right now.
Either way, this roast will blow you away! It will certainly keep me warm on a chilly night while I’m sipping a beer.
While getting this recipe together I discovered that Guinness now has a blonde ale that is just as delicious as the Draught Stout. If you like Guinness it is a must try!
Assemble the steak and ale pies
If you are making the Beef Guinness Mini Pies shown here, make sure you have your pie crusts ready to go.
I love a homemade pie crust just as much as the next person but if you are not inclined to make one, don’t already have one prepped in the freezer, or are running short on time, buy some already prepped in the refrigerator section of your store. No shame in that game at all!!
I actually stock up on pie crust and puff pastry when it goes on sale and store it in my fridge for just such occasions.
How to make Steak and Ale Pies
- Preheat the oven.
- Grab your muffin pan and some circle cookie cutters. You will need two different sizes or you can use a plastic cup like me. The pies need two sets of crusts, one set slightly larger which is the bottom crust. It will make a “cup” to hold the filling while the other will top the pie.
- Place the larger crust in the muffin pan and press to make sure it’s all the way to the bottom.
- Add the filling in the larger crust leaving a little room for the sauce.
- Add a little sauce and some vegetables and top with the smaller crust.
- Crimp the edges to seal, and place in a muffin pan that has been coated with non-stick spray. Make sure to cut a little opening in the top to release the steam while they are baking.
- Brush the edges with a beaten egg and bake until the crust is golden brown and the filling is bubbly. Remove and let them cool briefly before grabbing a few.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What’s the best ale to cook with?
I prefer to make these with the classic Guinness stout but feel free to use your favorite ale or beer!
The Beef Guinness mini pies can be served by themselves and can be portable but I like these on a small plate. If you are looking for something portable a hand pie is perfect!
Whether you are celebrating St. Patrick’s Day or if you just really like Beef Guinness Mini Pies for a Thursday meal, grab this recipe!
If you are in the mood to make these Beef Guinness Mini Pies into turnovers for your lunch box or a portable snack while also holding your Guinness, add the filling to puff pastry and bake.
Look how gorgeous they turn out!!
Can you freeze them?
You can certainly freeze these after making the filling and making the pies before cooking them. Just be sure to store them in an air tight container and bake fully before serving.
The best way is to freeze the pies after filling and baking. That way, you just need to reheat and serve!
How to make an egg wash
I beat one egg and add either a tablespoon of milk or water to think it out. After that, just brush on the pastry right before cooking and your crust will come out golden brown and gorgeous!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
For the Beef and Guinness Filling
- 2 tablespoons olive oil
- 2-3 lb chuck roast
- 1 cup frozen pearl onions
- 1 cup frozen peas and carrots mixture
- 4 garlic cloves (peeled and minced)
- 2 tablespoons tomato paste
- 1 tablespoon capers
- 2 cups beef broth
- 2 cups Guinness Stout
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dried thyme
For the Pies
- 2 sheets Puff Pastry
- 1 package refrigerated pie crust (2 crusts)
- 1 egg
- 2 tablespoons water
Prepare the beef and Guinness filling
- In a large dutch oven (or heavy pot with lid) heat 4 tablespoons olive oil over medium-high heat.
- Dry the chuck roast thoroughly and sear on all sides in the olive oil.
- Remove the chuck roast and place on a plate to rest.
- Add the onions, carrot and pea mixture, and cook for 3 minutes until they start to soften.
- Add the tomato paste and capers, and cook for 1 minute.
- Add 1 cup of the broth, 1 cup of the Guinness, Worcestershire, and thyme.
- Stir to combine while gently scraping the brown bits of the meat from the bottom of the pan.
- Bring to a boil.
- Return the beef to the pot and cover.
- Cook at 350F for 1 hour.
- After 1 hour, remove the lid, flip the roast, and add the other cups of broth and Guinness.
- Bake uncovered for another 1 hour or until meat is tender and the liquid has reduced to a thick sauce with the vegetables.
- When the meat is done to your liking, remove from the oven and let rest at least 10 minutes.
- You can serve now as part of your dinner or you can turn them into mini pies or hand pies.
- *I like to refrigerate my beef and sauce overnight and make my pies the next day.
To make the Beef Guinness mini pies
- Preheat oven to 375F.
- Unroll the pie crusts and cut 3-4 inch circles out of the dough. You should get 7 circles from each crust just be sure to make one set slightly larger than the other so you can have a bottom crust to the pie and a top one.
- Place about 2 tablespoons of beef and sauce (I shred the beef and combine back with the sauce) in the center of a larger circle of dough.
- Top with a smaller circle.
- Roll or crimp the edges to seal the pie.
- Cut a steam slit in the top.
- Place the pie into a greased well of a muffin pan.
- Continue with the remaining 6 pies.
- Brush with an egg wash (1 whole egg + 2 tbs water mixed) and bake for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and serve warm with an ice cold Guinness!
To make the hand pies
- Preheat oven to 400F.
- Remove the 2 sheets of puff pastry from the refrigerator.
- Unfold and roll out slightly.
- Cut each sheet into 9 even squares.
- Place 2 tablespoons beef and Guinness mixture in the center of each square.
- Top with another puff pastry square.
- Seal the edges with a fork or crimp.
- Cut a small slit in the center of the top sheet and brush with an egg wash (1 whole egg + 2 tbs water mixed.)
- Place on a parchment-lined baking sheet.
- Bake at 400F for 25 minutes or until the pastry is golden brown and flaky.
- Remove from the oven and serve warm with an ice cold Guinness!
*If you don't like Guinness, feel free to use your favorite beer.
*Be sure to thaw your puff pastry overnight in the refrigerator or for 3 minutes at room temperature.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 15 Serving Size: 1 pie
Amount Per Serving: Calories: 551Total Fat: 34gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 163mgSodium: 354mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 47g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe adapted from here.
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