Leftover Beef and Guinness Pie With Stuffing

4 people
1 hr 10 min

Here's my leftover beef and Guinness pie with stuffing. It's delicious and makes so much more from your leftover roast beef!

You can find my original recipe for beef and guinness pie here.

This is a versatile pie for the family. In fact, it doesn't necessarily need beef. You could instead, make an alcohol free verison by cooking the beef in more beef stock.

As for the pastry. Again, this is a rustic pie that uses every bit of leftovers. EVEN leftover pastry.

You can decorate it how you wish, or just scatter torn up pieces on top and brush with egg or milk before baking.

Above you can see we served ours with minted mushy peas.

Leftover Beef and Guinness Pie With Stuffing
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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Shortcrust pastry
  • 300 g plain flour
  • 150 g salted butter cold and diced
  • 50 ml cold water
  • Flour to dust
Leftover roast beef pie filling
  • Oil spray or 1/2 tsp olive oil
  • 2 onions diced
  • 400 g leftover roast beef diced or chopped
  • 200 ml leftover gravy
  • 1 beef stock cube
  • 100 g mushrooms sliced
  • 250 g leftover stuffing
  • 300 ml Guinness or other ale or red wine
  • Salt to taste
  • pepper to taste

To make this recipe using leftover roast beef and gravy, first we'll start on the filling to allow it time to cool down by adding the oil to a large frying pan.
Then add the onions and saute until softened.
Now add the beef and Guiness and simmer until reduced by half.
Pour in the gravy, stock cube and mushrooms, then stir while frying for a furhter 5 minutes and set aside to go cold.
Meanwhile, in a kitchen mixer using a paddle on speed 2, mix the flour and butter into breadcrumbs. Or you can do this in a mixing bowl and rub together.
Then slowly pour the cold water in and mix and form a ball, then wrap in clingfilm and chill for 20 minutes or longer to harden.
Now set aside 1/3 of the pastry for your top and keep chilled while you dust a clean work surface and rolling pin to roll out the remaining for your base. Ensure you also twice the height of your pie dish.
Wrap the pastry around your rolling pin and cafefully transfer to the pie dish and gently press down in all the corners. Now brush some water along the edges and press the pastry down and trim the excess off with a knife.
Place back in the fridge while you pre-heat your oven at 190 degrees celcius (fan), then prick the base and blind bake with nothing on for 15 minutes.
Add the cold pie filling, then scatter the stuffing on top and repeat the rolling process for the top and crimp the rim with a fork and trim the excess off.
TIP: Any excess, you can create shapes or randomly scatter on top and press down.
Brush with milk or a beaten egg and prick the pie in several places and bake for 35-40 minutes befor serving.
Tastefully Vikkie
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