Beef Pie

February 2, 2018



2 1/2 c flour 

1/2 teaspoon salt

2 sticks (1 cup) butter

1/2-2/3 cup ice water


Method: Mix flour, salt, and butter, until fine crumbs. Add ice water and knead just until incorporated and smooth. Divide dough, with one portion being 

slightly larger for the bottom crust and one slightly smaller for the top. Roll into disc, cover with plastic wrap and refrigerate several hours.  




1 onion
3 cloves of garlic, minced
2 carrots
8 mushrooms, chopped
olive oil
1 pound lean ground beef
12 oz Guinness or beef broth
2 heaping tablespoons plain flour
1 cup Cheddar cheese, grated 

Salt and pepper to taste


Method: Saute onion and carrots in oil until tender. Add mushrooms and fry until juices evaporate. Add garlic and give a few stirs and add ground beef. Brown well. 


Add flour to mixture and stir continuously until well incorporated. Add beer or broth and continue stirring until mixture is nice and thick. 


Take the larger disc of pastry dough and roll into circle, very thin. Place it into a large (10 inch) pie pan with some hanging over the edges. 


Scrape the filling into the pastry crust. Top with cheddar cheese. Roll out smaller crust and place on top. Take a knife and run it around the edges of the pan to cut off excess crust. Roll the edges over from underneath and seal as best you can. (It’s okay if filling oozes out a bit. It’s so tasty!)


Cut a few small slits in the top of the pastry crust and bake at 375 degrees for 45 minutes. 








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