Steak and Guinness pie is classic Irish comfort food: tender beef and vegetables simmered in a rich Guinness gravy beneath a golden pastry crust. This version, from Comfort: A Winter Cookbook, keeps things particularly simple by using ready-made frozen puff pastry. The filling cooks slowly until the beef is tender and the Guinness-infused gravy is rich and savoury, then everything is transferred to a baking dish and topped with pastry before going back into the oven until golden. Serve it with creamy mashed potatoes and peas on the side.

Golden puff pastry-topped pot pie in an oval dish with a spoon scooping a rich filling of beef, mushrooms and carrots from the flaky crust, set on a rustic wooden table.

Steak and Guinness Pie

This easy steak and Guinness pie combines tender beef and vegetables in a rich Guinness gravy, topped with ready-made puff pastry and baked until golden.

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Equipment

1 large flameproof casserole
1 12 x 8-inch baking dish

Ingredients

1 tbsp vegetable oil
1 lb 9 oz stewing beef cut into bite-sized pieces
2 leeks trimmed and sliced
1 onion coarsely chopped
2 large carrots peeled and diced
2½ cups mushrooms coarsely chopped
2½ oz bacon about 3 slices, coarsely chopped
1 tsp dried thyme
2 garlic cloves crushed
all-purpose flour
11 oz can Guinness
2 tbsp Worcestershire sauce
1 bay leaf
a large handful of fresh parsley leaves chopped
13 oz ready-rolled puff pastry defrosted if frozen
1 tbsp melted butter or milk to brush on pastry
sea salt and freshly ground black pepper

Instructions

Preheat the oven to 325°F.
Heat the oil in a heatproof casserole dish. Add the beef and cook, stirring, for 2 to 3 minutes, until browned. Remove the meat from the casserole dish, season and set aside.
Add the leeks, onion and carrots to the pan, adding a little more oil if necessary. Cook over low heat for about 3 minutes, until softened.
Add the mushrooms, bacon and thyme and cook for a further 2 to 3 minutes. Season well.
Add the garlic and cook for 1 minute.
Return the beef to the casserole dish, add the flour, stir to coat the meat in the flour and cook for 2 to 3 minutes. Pour in the Guinness and Worcestershire sauce. Add the bay leaf and parsley and pour in sufficient cold water to just cover. Stir to mix, cover with a lid and bake in the preheated oven for about 1½ hours.
Remove the casserole dish from the oven and increase the oven temperature to 400°F.
Transfer the beef mixture to the baking dish. Unroll the pastry and use to cover the pie filling. It should look rustic, so fold over the edges and crimp roughly with your fingers. Using a sharp knife, and starting at the top edge, make lengthwise slits on the diagonal, in stripes about ½ cm apart, all the way across. Brush with melted butter or milk and bake in the preheated oven for about 25-30 minutes, until golden. Serve immediately with mashed potatoes and peas on the side.

Keyword Guinness pie, Irish meat pie, puff pastry pie, Savoury Pie, steak and guinness pie, steak pie

ELLE Gourmet tips for the best Steak and Guinness Pie

Choose the right cut of beef.: Stewing beef is ideal for this pie because the long, slow cooking time gives tougher cuts time to become tender. Cut the beef into evenly sized, bite-sized pieces so they cook at the same rate.
Give the Guinness time to cook down.: Guinness adds the deep, savoury flavour that distinguishes a steak and Guinness pie. The filling cooks for about 1½ hours, allowing the stout to mellow and become part of the rich gravy rather than tasting strongly of beer.
Don’t add the puff pastry too early.: Cook the steak and Guinness filling completely before transferring it to the baking dish and adding the pastry. This gives you tender beef and a thickened gravy without having to overbake the puff pastry.
Keep the puff pastry cold.: Leave the pastry in the refrigerator until you’re ready to top the pie. Cold puff pastry rises more effectively in a hot oven, helping create a flaky, golden crust. Brush it with melted butter or milk just before baking.

Steak and Guinness Pie FAQs

What is steak and Guinness pie?: Steak and Guinness pie is a savoury meat pie made with tender beef cooked in a rich gravy flavoured with Guinness stout. This version also includes leeks, carrots, mushrooms and bacon and is topped with flaky puff pastry.
What kind of Guinness is best for steak pie?: Guinness Draught is a good choice for steak and Guinness pie. Its roasted malt flavour adds depth to the gravy without overpowering the beef and vegetables.
Can I make steak and Guinness pie ahead of time?: Yes. Make the beef and Guinness filling ahead and refrigerate it once completely cooled. When you’re ready to bake the pie, transfer the filling to the baking dish, top with cold puff pastry and bake until the filling is hot and the pastry is puffed and golden.
What do you serve with steak and Guinness pie?: Mashed potatoes and peas are classic sides for steak and Guinness pie and are particularly good with the rich gravy. You could also serve it with simply cooked green vegetables.

Excerpted from Comfort: A Winter Cookbook (Ryland Peters & Small, 2022)

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