With Fathers Day coming up this weekend in Australia, I asked the Skinnymixers Community what they would like to see for a special Fathers Day Thermomix recipe… So many people said “something with beer” and quite a few people suggested a Beef & Guinness Pie recipe.
I went with doing a pie filling, because that gives people the flexibility of putting the filling into pie pastry, topping with puff pastry or using my rustic mash like I did and bake in the oven for 20 on 200. This was adored by my Dad and Michael, and I hope the rest of the awesome Dads out there love it! Love Nik xx
skinnymixer's Beef & Guinness Pie Filling
- 3 medium brown onions peeled, quatered
- 3 garlic cloves peeled
- 20 g | 0.7 oz olive oil
- 700 g | 24.7 oz gravy beef diced small (like 1.5-2cm cubes)
- 200 g | 7 oz Guinness
- 200 g | 7 oz liquid beef stock or 200 g or 7 oz water + 1/2 Tbsp beef stock concentrate
- 30 g | 1 oz tomato paste
- 20 g | 0.7 oz worcestershire sauce
- 1/2 - 1 tsp salt
- 1/2 tsp cracked black pepper
- Put onion and garlic into mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add remaining ingredients and cook for 40 min/steaming temperature/slowest speed/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen. You may need a little more time depending on your thermal cooker - because beef tends to have different water content levels, watch this recipe closely towards the end to avoid the meat disintegrating or drying out.
- Note: if your pie filling is too watery, remove your meat now and cook the liquid down for a further 5-10 min/steaming temperature/speed 1/MC off or until reduced.
- Note: let the dish sit for 10-20 mins after baking in the oven for the mixture to thicken and settle.
At step 3 use speed 1 and ST temp if using an Intelli and speed 1 and 120°C or 250°F if using a Supercook.
If using step 4 use ST temp with an Intelli and 120°C or 250°F if using a Supercook.
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