This hearty Steak and Guinness Pie is a comforting main course perfect for cooler evenings. Tender cubes of beef are slowly cooked in rich stout beer (Guinness) together with aromatic vegetables, then topped with a flaky puff pastry crust. The combination of savoury meat, deep-flavoured gravy and crisp pastry creates a satisfying dish that brings British pub style home.
Ingredients
- 1 tbsp olive oil
- 1 kg beef steak (such as chuck or braising steak), cut into 2.5 cm cubes
- 2 large onions, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 2 tbsp plain flour
- 500 ml Guinness stout
- 500 ml beef stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- 150 g button mushrooms, halved
- 375 g sheet ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
Method / Step-by-Step Instructions
- Sear the beef: In a large heavy-bottomed pot (or Dutch oven), heat the olive oil over high heat. Season the beef cubes with salt and pepper. Brown the beef in batches so as not to overcrowd the pot. Once browned, set the beef aside.
- Sauté the vegetables: Reduce the heat to medium. Add the onions, carrots and celery to the pot. Cook, stirring occasionally, for about 10 minutes until softened and lightly browned.
- Make the roux: Sprinkle the flour over the vegetables and stir for about 1 minute, to cook out the raw flour taste. This acts as a thickening agent for the sauce.
- Simmer the filling: Gradually pour in the Guinness, scraping the bottom of the pot to loosen any browned bits (deglazing). Then add the beef stock, Worcestershire sauce, bay leaves and thyme. Bring the mixture to a simmer.
- Cook the meat: Return the browned beef to the pot. Stir well, cover and reduce the heat to low. Let it simmer gently for at least 2 hours (or until the beef is very tender).
- Add mushrooms: Stir in the mushrooms for the last 30 minutes of the cooking time. Once the beef is tender, remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Then let the filling cool completely.
- Assemble and bake the pie: Pre-heat the oven to 200 °C (180 °C fan). Spoon the cooled filling into a 2-litre pie dish. Lay the sheet of puff pastry over the top, pressing it down around the edges to seal. Trim any excess pastry. Brush the top with the beaten egg wash. Cut a small vent in the centre to allow steam to escape.
- Bake: Place the pie in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Serve hot.
Serving Suggestions
This classic pie pairs beautifully with mashed potatoes to soak up the rich gravy, or steamed greens like broccoli or green beans to cut through the richness. For a traditional pub-style feel, serve it with a pint of Guinness (or your favourite dark stout).
Tips for Success
- Browning the beef properly is key: doing it in batches on high heat ensures a rich, caramelised crust and great flavour.
- Make sure the filling has cooled fully before topping with pastry—this helps prevent a soggy bottom crust.
- Don’t skip the deglazing step (scraping the browned bits from the pot) as those bits contribute a huge amount of flavour to the final gravy.
- Use ready-rolled puff pastry to save time and ensure a crispy, flaky top.
- Check that the beef is absolutely fork-tender before assembling the pie; the long, slow cook is what delivers that melt-in-the-mouth texture.
Storage & Leftovers
- Refrigerate: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freeze: You can freeze the whole baked pie or just the filling for up to 3 months. For the whole pie, wrap well in plastic wrap and foil. When ready to reheat, thaw in the refrigerator overnight and bake at a lower temperature until warmed through.
Final Thoughts
Whether you’re cooking for family or just craving some serious comfort food, this Steak and Guinness Pie delivers. Rich, hearty, flavourful and topped with golden pastry — it’s a dish that warms the soul. Enjoy cooking it and savouring every bite!