Spelt Beef and Guinness Pie

Rich, Rustic, and Ready to Satisfy

Spelt Beef and Guinness Pie is a cold-weather classic with a wholegrain twist. The slow-cooked beef is tender and packed with rich, malty depth from the Guinness. Encased in a nutty spelt crust, this dish feels like a proper pub dinner—only homemade and better for you.

Why You’ll Love This

The pastry is easy to mix and handle. The filling simmers low and slow for flavour and tenderness. There’s no need for fancy techniques—just real, filling food that’s made to share and enjoy. Perfect for Sunday dinners or any time you want something warming and satisfying.

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Cuisine: British

Courses: Dinner

Estimated Cost: $ 8.50

Calories: 525 kcal

Best Season: Winter, Fall

Dietary: dairy

Description

A warming British pie made with tender beef, malty Guinness gravy, and a nutty spelt flour crust. Rich, hearty, and great for colder nights.

Ingredients

For the spelt pastry:

250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

1 tbsp, Olive Oil
1 Onion, (finely chopped)
2 cloves, Garlic
400 g, Diced Stewing Beef
1 tbsp, Plain Flour
250 ml, Guinness
200 ml, Beef Stock
1 tbsp, Tomato Purée
1 tsp, Dried Thyme
1 Bay , Leaf
Salt and Black Pepper
1 Egg , (beaten, for brushing)

Instructions

1
Make the pastry: In a bowl, mix flour and salt. Rub in butter to form fine crumbs. Stir in egg and water to form a dough. Wrap and chill for 30 minutes.
2
Cook the filling: Heat oil in a large pan. Cook onion and garlic for 2–3 minutes. Add beef and brown well on all sides.
3
Add flavour: Stir in flour, then pour in Guinness, stock, and purée. Add thyme and bay leaf. Simmer gently for 1½ hours until the meat is tender and the sauce thickens. Let cool.
4
Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the pastry and line a greased pie dish. Fill with cooled meat mixture.
5
Top and bake: Roll out remaining pastry and lay over the top. Crimp the edges and cut steam vents. Brush with egg. Bake for 40–45 minutes.
6
Rest and serve: Let the pie rest for 10 minutes before slicing and serving warm.

Nutrition Facts

Amount Per Serving
Calories 525kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 15g75%
Cholesterol 110mg37%
Sodium 360mg15%
Potassium 460mg14%
Total Carbohydrate 32g11%
Dietary Fiber 4g16%
Sugars 3g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef pie, Guinness pie, spelt crust, wholegrain pie, British comfort food

Tips & Variations

Add a Personal Touch

Meat Swap: Use lamb or venison instead of beef for a deeper game flavour.
No Guinness? Swap with a dark ale or beef stock with a dash of balsamic.
Herb Boost: Try rosemary or fresh parsley stirred in before baking.
Lighter Crust: Use half white spelt and half wholegrain for a milder base.

Conclusion

Spelt Beef and Guinness Pie is bold, rich, and satisfying. It’s built for colder days and dinner tables full of conversation. Whether you’re hosting guests or treating yourself, it’s a pie that delivers every time. Give it a go and enjoy a British classic made better.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-beef-and-guinness-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!