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Beef and Guiness Pie

magimix, cook expert, cooking food processor, recipe, beef, guiness, pie

Preparation : 15 min Resting : -
Cooking : 1 hr 35 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 4 :
3 tbsp olive oil
800 g stewing or shoulder beef
(in 1cm cubes)
1 onion, peeled and quartered
3 cloves garlic (peeled)
1 tbsp rosemary
130 ml Guiness®
130 ml beef stock
puff pastry
(see recipe or readymade)
1 beaten egg
salt, pepper
1Put 1 tbsp of the oil and half the meat in the metal bowl and run the
EXPERT programme, 5 minutes/speed 1A/120 °C. Set the seared meat aside in a
bowl. Repeat the process for the remaining meat.
2Put the onion into the metal bowl; add the garlic and rosemary. Run the
EXPERT programme 10 seconds/speed 13 (without heating). Scrape down the wall
of bowl with a spatula*.
3Add the remaining oil; restart the EXPERT programme, 5 minutes/speed 1A/110 °C.
Add the seared meat, Guinness® and beef stock to the metal bowl. Run the
EXPERT programme, 1 hour/speed 1A/105 °C. The sauce will gradually thicken
and meat will become tender. If desired, thicken the sauce with a little cornflour.
4Preheat the oven to 200 °C (190 °C fan, gas mark 6). Spoon the beef mixture into
ramekins. Cut four discs of puff pastry and place one on top of each ramekin.
Gently press on the edges to seal the lids. Brush the top of the pastry with a beaten
egg. Make a small hole, using a skewer, in the top of each lid to allow the steam
to escape.
5Place ramekins on a baking tray; bake for 25 minutes until the pastry has lightly
risen and is golden brown.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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i didn't have guiness so i used red wine. it did need a little more liquid. I cooked into pies in my Sunbeam pie maker.