Beef & Guinness Pie

Beef & Guinness Pie

Beef and Guinness Pie is a very popular pub meal, and we have cooked the filling in a slow cooker which makes the beef very tender.

CAL P/SERVE
490
kJ P/SERVE
2050
FAT P/SERVE
22.2g
CARBS P/SERVE
26g
PROTEIN P/SERVE
37.2g
SUGAR P/SERVE
7g
SODIUM P/SERVE
443g
FAT
%
5.6%
ENERGY RDI%
23.5%

Made with tender beef chunks and chunky carrots, mushrooms, celery, tomatoes and the unmistakable taste of real Guinness, this recipe provides a hearty meal that is very satisfying but also low in fat.

Served on their own, or with a side of mashed potato and vegetables, the simplicity of these beef and guiness pies make a traditionally winter dish enjoyable all year round.

This recipe is low sugar, low in sodium and high protein.

Ingredients

  • 800g (1.7lb) beef chuck steak, diced
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 tbsp.tomato paste, reduced salt
  • 1 cup beef stock
  • 2 cups Guinness (1 can)
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. cracked pepper
  • 2 tsp. thyme (to taste)
  • 2 bay leaves
  • 1 tsp. brown sugar
  • 3 carrots
  • 1 can diced tomatoes
  • 3 celery stalks
  • 2 sheets puff pastry cut into 4 squares each sheet
  • Milk for glazing top of pastry
  • 2 tsp. cornflour, mixed with ¼ cup cold water

Method

  1.  We used a slow cooker but you can use pot on stove, low and slow.  Turn slow cooker on high.
  2. Heat 1 tsp. oil in a non stick fry pan and brown the meat for 2-3 mins.  Take off heat, place in slow cooker, set aside and reheat 1 tsp. oil and cook onions for 5-10 mins until softened, add to slow cooker. Now add garlic,Worcestershire sauce, tomato paste, Guinness, beef stock, bay leaves, sugar, diced tomatoes, season with cracked pepper and leave in cooker for a couple of hours. 
  3. After 2 hours add celery and carrots. Simmer for a further hour, until meat is tender.
  4. When cooked, add the cornflour mixed with cold water to the dish, stirring.  This will thicken the sauce in 1 minute.
  5. Preheat oven 200C (400F), fan bake.
  6. Cool mixture and spoon into 8 ramekins.  Place 1 square of puff pastry over each dish, press the edges to secure the pastry to the ramekin.  Brush the tops with a little milk. 
  7. Bake in oven for 20 mins, until the pastry has puffed.
  8. Serve with peas or steamed cauliflower.

Nutrition Table

Servings: 8 Serving size:391g
Average Serve Average 100g
Energy 2050 kJ 524 kJ
  490 Cal 125 Cal
Protein 37.2 g 9.5 g
Fat, total 22.2 g 5.7 g
- saturated 8.3 g 2.1 g
Carbohydrate 26 g 6.6 g
- sugars 7 g 1.8 g
Sodium 443 mg 113 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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