Sausage, Cheddar and Guinness Pie


  • 3 tbsp butter, divided
  • 6 Scott Pete Polish Sausage, sliced
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1/2 tsp each salt and pepper
  • 3 tbsp all-purpose flour
  • 1 1/2 cups Guinness beer
  • 1 cup sodium-reduced beef broth
  • 2 tbsp Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • 1 sheet puff pastry (10-inch square)
  • 1 egg


  1. Melt 1 tbsp butter in a high-sided skillet set over medium heat; cook sausages for 3 to 5 minutes until starting to brown. Transfer to plate.
  2. Add remaining butter to skillet set over medium heat; cook onion, carrot, garlic, rosemary, salt and pepper for 4 to 6 minutes or until starting to soften. Sprinkle with flour.
  3. Slowly whisk in beer, broth and Worcestershire sauce; bring to boil. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until sauce is thickened. Return sausage to pan. Let cool to room temperature. (This will prevent the butter from melting out of the puff pastry.)
  4. Meanwhile, preheat oven to 425˚F. Spoon sausage mixture into a 9-inch pie dish or square baking dish. Sprinkle with Cheddar cheese.
  5. Drape pastry over filling and crimp edges. Beat egg with 1 tbsp water; brush over pastry. Cut a few steam vents in the center of the pie. Bake for 15 to 20 minutes or until sausages are cooked through, filling is bubbling and pastry is golden brown.

Tip: Substitute pre-rolled refrigerator pie pastry for puff pastry.

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