St. Patty’s Day— Mini Guinness Beef Pies

  • Author: Tonja Engen



  • 2 Tbls. olive oil
  • 2 Tbls. Butter
  • 2 1/2 lbs stew meat, chopped into bite-sized pieces
  • 1/2 cup flour
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 34 sprigs of fresh thyme
  • salt and pepper
  • 2 Tbls. tomato paste
  • 1 cup beef broth
  • 1 cup Guinness Irish stout
  • 1 Tbls. Worcestershire sauce
  • 1 Tbls. fish sauce
  • 1 Tbls. soy sauce
  • 1 Tbls. cornstarch
  • 2 Tbls. water
  • 2 packages store-bought pie crusts
  • 1 large egg


  1. Preheat oven to 350 degrees.
  2. Season your beef generously with salt and pepper. Sprinkle with flour and toss around until all pieces are coated.
  3. In a large Dutch oven heat butter and olive oil, over medium-high heat and brown the meat. Make sure not to crowd your meat. You may do this in two batches, if necessary. Remove from Dutch oven and set aside.
  4. Next, add onion, carrot, celery, thyme, and salt and pepper to the Dutch oven and saute’ for 5 minutes. Add in the tomato paste and cook for one minute.
  5. Add the beef back in along with the broth, Guinness, Worcestershire sauce, fish sauce, and soy sauce. Bring to a boil, then cover and put in the oven for 45 minutes. Remove the cover and cook for another 45 minutes so very little liquid is left.
  6. Remove from the oven. Discard thyme sprigs. In a small bowl, mix together the cornstarch and water and add to the beef mixture. Stir together and then season to taste with salt and pepper.
  7. Allow beef mixture to cool before filling pies.
  8. To make pies:
  9. Preheat oven to 375 degrees.
  10. Roll out your pie crust on a lightly-floured surface. Cut out two different-sized circles using a 4 inch ramekin and a 1-inch biscuit cookie cutter. Spray the muffin tin and place the larger circle into the muffin tin and press up the sides. Spoon in the filling, leaving a little room at the top. Place the smaller circle of dough on top, and press to seal. Cut a small “x” in the top of each pie.
  11. Mix the egg and water together in a small bowl, and brush over the tops of each pie.
  12. Bake for 15-20 minutes, until the crust is fully cooked through, golden brown, and flakey.
  13. To make Casserole:
  14. Pour the stew into an 8-inch-square pan. Place the dough on top of the pie and pinch it closed around the edges. Then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 40-45 minutes, or until the pastry is puffy and golden.