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Meat Pie Recipe A pot filled with beef and mushroom stew, with fresh parsley sprinkled on top, and a wooden spoon stirring the rich, savory mixture.

Meat Pies Recipe

These hearty, savory Meat Pies Recipe with tender beef and a rich Guinness filling are perfect for a cozy meal or celebration.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 12 small pies
Course: Appetizer, Dinner
Cuisine: British, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling:
  • 1 kg 2 lb chuck steak (or beef brisket, cut into 2-inch cubes)
  • 60 ml ¼ cup olive oil (for browning)
  • 2 brown onions thickly sliced
  • 3 garlic cloves finely chopped
  • 250 ml 1 cup Guinness (or stout, pale ale, or beef stock)
  • 500 ml 2 cups beef stock (for richness)
  • 5 sprigs thyme fresh
  • 2 bay leaves
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 500 g ½ lb white mushrooms (thickly sliced)
  • 2-3 tablespoons cornflour cornstarch mixed with water (for thickening)
  • 2-3 tablespoons fresh parsley finely chopped
For Assembling the Pies:
  • Shortcrust pastry sheets for the pie bottoms
  • Puff pastry sheets for the pie lids
  • 1 egg lightly beaten, for egg wash

Method
 

  1. Heat the olive oil in a large pan over medium heat.
  2. Season the beef cubes generously with sea salt and freshly cracked black pepper.
  3. Brown the beef in small batches, removing each batch to a large bowl as it browns. This prevents overcrowding and helps develop flavor.
  4. Add the onions and garlic to the pan. Cook for 1-2 minutes, or until softened.
  5. Pour in the Guinness (or beer/stock) and stir, scraping up any browned bits from the pan.
  6. Add the beef stock, thyme, and bay leaves. Return the browned beef to the pan along with any juices.
  7. Reduce heat to low, simmer for 2 hours, or until beef is tender.
  8. Once the beef is tender, add the sliced mushrooms and continue to cook for a few more minutes until the mushrooms soften.
  9. Remove the bay leaves and thyme sprigs. discard.
  10. Increase the heat to medium-high and add the cornflour slurry to thicken the sauce, stirring until desired thickness is achieved.
  11. Taste the filling and adjust seasoning with salt and pepper if needed.
  12. Add the chopped parsley, then set the mixture aside to cool completely.
    A golden meat pie with flaky, crispy crust partially cut open to reveal a savory, rich beef filling, sitting on parchment paper with a rustic, homemade look.
  13. Preheat the oven to 200°C (390°F), without the fan.
  14. Cut rounds of shortcrust pastry to fit the bottom of your pie tins.
  15. Place the pastry rounds into the pie tins, then line with scrunched baking paper.
  16. Fill the lined pastry with ceramic baking beans (or uncooked rice or dried beans).
  17. Place the tins on a baking tray and bake for about 10 minutes, or until lightly golden.
  18. Carefully remove the baking paper and beans. Return the pie tins to the oven for another 10 minutes to finish baking the base.
  19. Fill each pie base with the cooled beef filling. Do not overfill.
    Mini savory pies filled with a hearty mixture of ground beef and mushrooms, with a crisp and golden pie crust surrounding the filling, displayed on a marble countertop
  20. Cut rounds of puff pastry to cover the pies.
  21. Lightly brush the edges of the shortcrust pastry with beaten egg.
  22. Place the puff pastry lids over each pie, sealing the edges by pressing with a fork.
    Close-up shot of several unbaked mini pies with smooth, untextured dough tops and crimped edges, sitting on a marble surface
  23. Brush the tops of the pies with more egg wash.
  24. Cut a small vent in the top of each pie to allow steam to escape.
    Golden-brown, freshly baked mini pies with a glossy, perfectly puffed pastry crust, placed on parchment paper with a neat surface.
  25. Bake the pies for 20-30 minutes, or until the puff pastry is golden brown and crisp.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 450mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 20mg

Notes

These classic meat pies are a comforting choice for any season. The rich filling with Guinness makes them perfect for dinner parties, and the flaky pastry brings the perfect crunch. You can easily freeze them for a quick, satisfying meal later.

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