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There is no better way to celebrate March than with this amazing rustic Guinness Beef and Mushroom Cottage Pie. This puff pastry meat pie is packed full of veggies, tender beef and simmered in the most delicious Guinness beer gravy.
It just wouldn’t be March without Guinness! And this puff pastry meat pie is the perfect way to enjoy it.
Can you believe it’s already March?! I feel like it was just Valentine’s Day a few days ago and now we’re gearing up for St. Patrick’s Day. If you missed some of our favorite February treats, be sure to check out our Simple Cinnamon Sugar Heart Doughnuts and these Vanilla Bean Strawberry White Chocolate Chip Cookies!
But first… let’s talk about this wonderful puff pastry meat pie. Because I am really, really excited about this recipe.
My favorite thing about this Guinness Meat Pie is that it transports me back to the lush green countryside of Adare, Ireland. One of the most beautiful and quaint countries we have had the pleasure to visit and definitely my most favorite.
Ireland will always hold a special place in my heart. Being Irish myself, it was amazing to visit the parts of Ireland my ancestors came from. Lush rolling countrysides, castles, celtic gravesites, abandoned ruins and monasteries; Ireland has a cold beauty about it that is breathtaking and raw. Being immersed in a land so rich and full of history definitely captivates the heart and ignites the imagination.
Tales of heroic battles and valiant Kings are richly intertwined throughout the land. It’s hard to be in ireland and not feel the wonder of times long past.
Speaking of history, one of my favorite memories was sipping a draft of Guinness in the oldest pub in Ireland, The Brazen Head. Legend has it that King Arthur himself and Robin Hood drank from this pub. Whether you believe in the stories of these heroic characters or not, one thing’s for sure- The Brazen Head is a super old pub with lots of memory. So when putting together this cottage pie I knew it had to include Guinness.
What is a Cottage Pie?
Cottage pie or shepherd’s pie is a type of savory pie using minced meat and vegetables. The peasants living in cottages in the countryside around England and Ireland made ‘cottage pie’ by using meat (and oftentimes adding oats to spread their meat resources further), and whatever vegetables they had on hand. Usually topping their pies off with mashed potatoes, or pastry dough. Both versions are delicious, but for this pie, we’re going to use pastry dough.
Why we love this puff pastry meat pie:
When dreaming up what I wanted to post on the blog for March, I knew I wanted to keep it simple, rustic and true to the food in Ireland. This may not be the most gourmet recipe ever (or the prettiest), but it sure is comforting, authentic and perfect. This Guinness Cottage Pie is dear to my heart, and I know you’re absolutely going to love this puff pastry meat pie as well!
This pie is so easy, hearty and all around perfect. If you’re looking for an easy meal to celebrate St. Patrick’s Day, then this Guinness Meat Pie is the perfect Irish meal to make this March.
Everyone (little ones included), absolutely love this rustic pie. Filled with hearty vegetables, tender beef and the most incredibly rich and flavorful Guinness gravy- this cottage pie is sure to become a new family favorite.
Guinness! It’s true when they say the Guinness on tap in Ireland is the best around. But when you can’t get your hands on a fresh pint of draft Guinness from the source, then store bought Guinness is the next best thing. 😉 The Guinness in this meat pie really takes this gravy to the next level, so I would definitely not skip on the ale!
Let’s talk about that amazing puff pastry top. For this recipe, I wanted to keep things simple with a premade puff pastry topping. And let me tell you… it’s so dang good. But you could also top this pie off with some mashed potatoes if you prefer.
Having spent time in Ireland, this puff pastry meat pie tastes just like the wonderful Irish dishes we had the pleasure of enjoying. The Irish love cooking with thick cut bacon, or as they like to call it “smoked streaky rashers”. Really, we should all start calling bacon smoked streaky rashers because that’s just way cooler. But honestly.. the bacon in this cottage meat pie adds such a wonderful smoky flavor and is a must.
So lets make some cottage pie!
Making this Guinness and Mushroom Cottage Puff Pastry Meat Pie:
First, we are going to cut the chuck beef against the grain for a more tender cut. Cutting the beef into chunks of about 1″ thick, season the beef liberally with salt and pepper.
In a large stock pot over medium high heat, brown the beef in two batches. This will prevent overcrowding and the beef from “sweating”. We want to sear that meat so that it’s extra tender and flavorful!
Once the beef is browned all over, it’s time to sautee the vegetables. Starting with the onion, allow the onion to cook for 5 minutes until soft and translucent. Next, add the mushroom and cook stirring often until the mushrooms begin to turn brown around the edges. After the mushrooms have sauteed, add the garlic, carrots and celery.
The thickener in this gravy will be the flour.
Sprinkle the flour over the vegetable mixture and cook for 1 minute. Now for the fun part…. the Guinness!
Whisk in the beer, beef stock, garlic powder, thyme and cooked beef chuck. Now for the cozy part; we’re going to let the filling simmer over low heat for an hour and a half, until the beef is fork tender. Your house is going to smell amazing while this cozy cottage pie simmers!
Once the mixture has simmered and made your house feel extra cozy, add the frozen peas and cooked bacon. Season the gravy filling to taste with salt and pepper, and maybe more garlic powder if you’re like me and love extra garlic!
Pour the gravy mixture into a large 9×13 casserole dish and top with the thawed sheets of puff pastry. If you forgot to pull out the puff pastry from the freezer, no worries! Heat the frozen pastry in the microwave for 30 second increments, until the dough is easy enough to work with.
Top that delicious gravy with the puff pastry, folding the edges like a pie. Now make an egg wash. The egg was will give the meat pie a shiny, browned top. Using a basting brush, brush the puff pastry all over, sides included, with the wash. Using a sharp kitchen knife make three slits in the top of the pastry to allow steam to escape while baking.
Now it’s time to bake!
Bake the meat pie for 30-35 minutes, or until the puff pastry is browned and the mixture is bubbly. Allow to cool, serve and EAT!
And that’s it! The most cozy, delicious Guinness and Mushroom Cottage Puff Pastry Meat Pie EVER!
I hope you all have a lovely March! And keep an eye out for more Irish treats as the month progresses!
Loved this recipe? be sure to leave a comment/review! I love hearing from you! 🙂 If you’re looking for more family favorite meals, be sure to hit subscribe so you never miss a delicious recipe!
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Recipe
Guinness and Mushroom Cottage Puff Pastry Meat Pie
Ingredients
- 3 tablespoons olive oil
- 2 lbs. chuck beef roast, cut into 1" chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 4 medium carrots, peeled and chopped into rounds
- ½ cup frozen peas
- 16 oz. bella mushrooms, sliced
- ⅓ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 12 oz. bottle of Guinness beer
- 2 cups beef stock
- 7 oz. thick cut bacon, chopped and cooked
- 2 sheets thawed, puff pastry
- 1 large egg + 2 tablespoons water for egg wash
- salt and pepper to taste
Instructions
- Cut the chuck roast into 1 " chunks and season liberally with salt and pepper. Heat 2 tablespoons of the olive oil in a large stock pot over medium high heat. In two batches to prevent overcrowding, brown the beef all over. Remove and repeat with remaining beef. Set aside.
- Into the same pot, add the remaining tablespoon of olive oil and add the diced onions. Cook for 5, or until the onion begins to soften and turn translucent. Add the mushrooms and cook until the mushroom begins to turn brown around the edges, about 5 minutes more. Next add the minced garlic and cook for 1 minute, or until the garlic becomes fragrant. Add the diced carrots and celery.
- Sprinkle the flour over the vegetable mixture and mix well. Cook for 1 minute. Whisk in the beer, beef stock, garlic powder, thyme and cooked beef. Bring the mixture to a low simmer and cover. Allow to simmer on low for 1 hour and 30 minutes, stirring often, until the beef becomes fork tender.
- When the mixture is getting close to being done, cook the bacon. Chop the bacon (or use scissors!) and cook over medium high heat, until cooked through and crispy golden. Set the bacon aside on a paper towel lined plate to absorb excess grease.
- When the beef mixture is done cooking, add the bacon and frozen peas. Season to taste with salt and pepper. Pour the mixture into a large casserole dish and top with two sheets of the frozen puff pastry, folding and pressing the edges of the pastry dough like a pie. Make an egg wash by whisking the egg with 2 tablespoons of water, and brush the puff pastry all over. Discard leftover egg wash. Using a sharp kitchen knife, make three slits in the center of the puff pastry.
- Bake the meat pie for 30-35 minutes, until the puff pastry is golden brown. Allow to cool for 10 minutes, serve and enjoy!
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