Chef Tom fires up the Napoleon P500 Gas Grill for Irish Beef Hand Pies and Guinness Cheese Sauce, just in time for St. Patrick's Day!
WHAT YOU'LL LOVE
- Browning beef first, then building the filling in its own fond: Removing the cooked beef with a slotted spoon and leaving the rendered fat and browned bits behind means the cabbage and onions that follow cook directly in all that beef flavor, instead of starting from a clean pan.
- Reducing the Guinness and mustard into the filling: Cooking the stout, Worcestershire, and Dijon down until mostly evaporated concentrates their flavor into the beef and cabbage, rather than leaving a wet filling that would make the dough soggy.
- A tallow-based pie dough with grated cheddar: Using grated cold beef tallow instead of butter ties the crust's fat back to the same beef flavor as the filling, and folding in Irish cheddar adds savory depth you wouldn't get from a plain pastry dough.
- Two-zone baking on the grill: Setting one side of the grill to low heat and placing the hand pies there, while the other side runs hotter, lets the pies bake gently and evenly without scorching on the bottom from direct high heat.
Irish Beef Hand Pie with Guinness Mustard Cheese Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Irish
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 39 minutes
Calories
703
Celebrate St. Patrick's Day with a delicious meal thanks from the Napoleon P500 Gas Grill. Chef Tom grills up scrumptious Irish Beef Hand Pies with Guinness Cheese Sauce.
Ingredients
- 1/2 lb ground beef
-
Yoder Smokers Beef Rub
-
1 tbsp beef tallow
- 1 cup savoy cabbage, shredded
- 1/2 cup yellow onion, thin sliced
- 1/4 cup Guinness Stout
- 1 1/2 tsp Worcestershire sauce
-
1 1/2 tsp Kozlik’s Dijon Classique
- 1 egg, beaten
- 1 tbsp half and half
-
3 oz (1/2 cup solid) very cold beef tallow, grated
- 10 oz (2 cups) all purpose flour
-
1 tbsp Jacobsen Salt Co. Black Garlic Sea Salt
- 6-8 tbsp ice water
- 1 oz Irish cheddar, grated
- 8 oz Guinness Stout
- 4 oz cream cheese, room temperature
- 6 oz Irish cheddar, grated
-
2 tbsp Kozlik’s Triple Crunch Mustard
For the Tallow Cheddar Pie Dough:
For the Guinness Cheddar Sauce:
Directions
- To make the dough, combine grated tallow with the flour and Jacobsen Salt Co. Black Garlic Sea Salt in a medium sized mixing bowl. Coat tallow in flour and break up. Add ice water to bowl. Mix by hand. Turn out onto work surface. Knead until dough is formed. Press into rectangle. Wrap in plastic and refrigerate at least 30 minutes.
- Meanwhile, preheat a Lodge 10” Steel Skillet on the side burner of the Napoleon P500RSIB-3 over high heat. Add the ground beef to the skillet to brown. Season with Yoder Smokers Beef Rub. Cook until browned on all sides and cooked though. Remove from the skillet with a slotted spoon, leaving the fat and fond behind.
- Reduce the heat to medium. Add the beef tallow to the skillet. When the tallow is melted, add the cabbage, onion and a little more Yoder Smokers Beef Rub. Fry the mixture until slightly browned and softened, about 5 minutes.
- Return the beef to skillet with the cabbage mixture. Add the Guinness Stout, Worcestershire sauce and Kozlik’s Dijon Classique mustard. Cook until liquid is mostly reduced out, 3-5 minutes.
- Preheat the main cooking chamber of the grill with all burners on high heat.
- Roll dough out and cut into eight 4” x 4” squares. Fill each with two tablespoons of filling. Wet the edges of the dough and enclose the filling. Press the edges with fork to crimp. Trim any excess dough from the crimped edge. Place the hand pies on a parchment lined sheet pan, and space evenly.
- Combine the beaten egg and half and half and whisk. Brush the tops of the hand pies with the egg wash.
- Turn the burners on one half of the grill to low heat. Turn the burners on the other half to medium heat. Stabilize the grill temperature around 425ºF - 450ºF.
- Place the sheet pan filled with hand pies on the half of the grill over low heat. Bake the hand pies until golden brown, about 50-60 minutes.
After removing the hand pies from the grill, Preheat your Lodge 10” Steel Skillet over high heat. Add 8 oz Guinness Stout beer and the softened cream cheese. Break up the cream cheese, then whisk to incorporate. When the mixture comes to a simmer, add the Kozlik’s Triple Crunch whole grain mustard, and a handful of Irish cheddar. Whisk continuously until the cheddar is melted, then add another handful of the cheese. Do this until all cheese in incorporated and the cheese sauce is thickened.
- Serve the Irish Beef Hand Pies with the Guinness Cheddar Sauce for dipping.
Recipe Note
Recipe FAQ
Why remove the beef with a slotted spoon instead of just adding the cabbage and onions on top?
Leaving the rendered fat and browned bits (fond) in the skillet means the cabbage and onions cook directly in that beef flavor. Adding them straight on top of the beef would skip building a flavorful base in the pan first.
Why reduce the Guinness and mustard mixture until the liquid is mostly gone?
Cooking off most of the liquid concentrates the stout and mustard flavor into the filling itself, rather than leaving a wet mixture that would soak into the dough and make the finished hand pies soggy.
Why use grated beef tallow in the pie dough instead of butter?
Tallow ties the crust's fat back to the same beef flavor running through the filling, and it behaves similarly to butter or shortening for flakiness once it's cut cold into the flour.
Why bake the hand pies over low heat on one side of the grill instead of direct high heat?
Setting up two zones lets the pies bake gently and evenly on the cooler side, so the crust cooks through and browns over 50-60 minutes without scorching on the bottom the way direct high heat would.
What internal temperature should the ground beef actually reach?
This recipe says to cook the beef "until browned on all sides and cooked though," without giving a number. Ground beef needs to reach a minimum internal temperature of 160°F to be safe — check with an instant-read thermometer rather than judging by color alone.
Why build the cheese sauce by adding cheddar gradually instead of all at once?
Whisking in the cheese a handful at a time as the Guinness and cream cheese simmer keeps the sauce smooth. Dumping all the cheddar in at once risks it clumping or turning grainy instead of melting evenly.
How indoor-friendly is this recipe?
4 out of 5 — the filling, dough, and cheese sauce can all be made on the stovetop, and a regular oven can bake the hand pies in place of the two-zone grill setup.
Recipe Highlights
Fond-built filling: Cabbage and onions cook directly in the beef's rendered flavor.
Reduced Guinness filling: Concentrates flavor while keeping the filling from making the dough soggy.
Tallow-cheddar dough: Ties the crust's flavor back to the filling.
Two-zone baking: Bakes the pies evenly without scorching the bottoms.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.82 oz
- per serving
- Calories
- 703
- Carbs
- 51 grams
- Protein
- 18 grams
- Fat
- 45 grams
- Sodium
- 1655 milligrams
