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–+ servings

Steak and Guinness Pie

A rich beef stew made with Guinness, caramelized onions, and mushrooms, sealed under flaky puff pastry, perfect for comforting family dinners or potlucks.
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Serving Size 8 servings

Ingredients

Main Ingredients

  • 1000 g beef steak (preferably chuck or brisket) They shred and gelatinize well
  • 2 pieces yellow onions (sliced) They add sweetness and body
  • 2 pieces carrots (chopped) Parsnips work as a substitute
  • 2 sticks celery (sliced) Aromatic backbone
  • 150 g mushrooms Mix button and portobello for texture
  • 500 ml Guinness Stout Gives signature depth; substitute with other dark ales if needed
  • 500 ml beef stock Homemade ideal; use low-sodium store-bought if preferred
  • 2 tbsp Worcestershire sauce Adds umami and tang
  • 375 g puff pastry Store-bought or homemade; keep chilled until use
  • 2 tbsp plain flour For thickening

Instructions

Preparation

  • Pat beef cubes dry and season with salt and pepper. Preheat oven to 200°C (400°F) for baking later.

Cooking

  • Heat a large, heavy-based pan with a little oil over medium-high heat. Brown beef in batches, 2–3 minutes per side.
  • Transfer browned meat to a plate.
  • Lower heat to medium. Add a splash more oil if needed. Cook sliced onions, carrots, and celery until softened and just starting to brown, about 8–10 minutes.
  • Toss in mushrooms and cook 3–4 minutes until they release some liquid and begin to brown.
  • Sprinkle the 2 tbsp plain flour over the veg and stir for 1–2 minutes.
  • Pour in the 500 ml Guinness, scraping up browned bits. Add beef back to the pan, pour in 500 ml beef stock and 2 tbsp Worcestershire sauce. Bring to a simmer.
  • Reduce heat to low, cover partly, and simmer for 1.5–2 hours until meat is very tender and the sauce has reduced to a thick, glossy gravy.
  • Allow the filling to cool for 20–30 minutes to prevent a soggy bottom when you bake.

Assembling and Baking

  • Spoon filling into a pie dish. Roll out puff pastry to cover the pie, trimming excess. Press edges to seal and cut a couple of vents in the pastry.
  • Brush pastry with beaten egg or milk for color.
  • Place pie on a baking tray and bake in the preheated oven at 200°C (400°F) for 20–30 minutes, until pastry is puffed and deep golden.
  • Let the pie rest for 10 minutes before cutting.

Notes

Cut beef into even 2–3 cm cubes for even cooking. If you need a gluten-free version, replace flour with a GF thickener and use GF pastry. The pie is forgiving on veg swaps — leeks, parsnips, or swede all work.