Beef Pasty

Beef Pasty

Savory pie is my ultimate weakness! It's comfort food wrapped in a pie crust - what could be better? I can't think of anything.

This beef pasty recipe is fairly simple but does take some time to make. The filling must be cooled before you put it in the pie shell, so cooling the mixture may take more time than making it. And if you are making the pie crust from scratch, there's chilling time there as well. Don't want to wait so long? Come in to Sugar and Scribe, we've got it on the menu!

#RedFlagMoment Tips:

  • If using my pie crust recipe, note that it needs to chill over night
  • Be sure beef filling is cold or at room temperature BEFORE adding to the pie crust


  • 2 ½ lbs Ground Beef (80/20 is best)
  • 2 Tbsp Knorr Chicken Base
  • 1 tsp Herb de Province
  • 2 tsp White Pepper
  • 2 tsp Black Pepper
  • 4 Tbsp Gravy Powder (Bisto gravy powder is what we use)
  • 1 cup Mirepoix*
  • 1 can Guinness
  • 4 cans Vegetable All (can or frozen works – that green giant guy makes a great mix!)

Pie Crust: Pie Crust Made Easy by Maeve

Now Let’s Get Started:

Preheat oven to 325
Step #1: In a large pot combine all ingredients and cook on stovetop until ground beef is fully cooked
Step #2: Let filling chill for one hour
Step #3: Fill pie crust with cooled beef filling and add pie topper
Step #4: Bake at 325 for 25 minutes

*What is Mirepoix? It’s a combination of celery, onion, carrots used for flavoring stews. Here’s how one of my favorite’s does it: Mirepoix by Martha Stewart

Be Sweet. Be Tempted. ~ Chef Maeve