Steak and Guinness Pie

This steak and Guinness pie is the perfect St Patrick’s day dinner recipe. Succulent steak and mushrooms cooked in rich Guinness gravy baked under a puff pastry blanket is a dish that is guaranteed to impress.

What is Guinness?

Guinness is an Irish dry stout made from barley, hops, water and yeast. It is rich in flavour and perfect used in beef stews to add depth. It’s perfect in this steak and Guinness pie recipe as it adds so much to the gravy.

Ingredients

Pies are great for preparing ahead and is an excellent opportunity to use affordable, tougher cuts of meat. I prefer using Chuck steak but short ribs, beef shin or stewing beef will all work. Along with the Guinness, I like adding mushrooms, onions, carrots and garlic for flavour. The stew is cooked low and slow to allow the meat time to break down and become soft and succulent. Once cooked, the steak and mushroom stew is topped with a layer of puff pastry and baked until golden brown and bubbling. Feel free to use any pie crust of your choice.

• Chuck steak. Beef shin, short ribs or stewing beef can be substituted.
• Onion.
• Carrots.
• Garlic cloves. 
• Chopped tomatoes. 
• Bay leaf. 
• Fresh thyme. 
• Guinness. Substitute with any stout if you can’t find Guinness.
• Beef stock/Beef broth. 
• Salt and pepper. 
• Sugar. 
• Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
• Puff pastry. I used a thawed sheet of puff pastry but any pie crust or dough can be used.
• Egg. 

How to make steak and Guinness pie

1. Make the beef stew: Cut the chuck steak into bite size pieces then pat dry with paper towels. Season generously with salt. Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Brown the beef in batches, avoiding overcrowding the pan as this will result in the meat steaming instead of searing. Once browned, remove from the pot and set aside. In the same pot, fry the onion, carrot, garlic, bay leaf and thyme for 2 minutes then pour in the tomatoes. Pour in the Guinness and beef stock then bring to a simmer. Season with salt, pepper and sugar then add the beef back in the pot, along with any of its resting juices. Cover with a lid and reduce the heat. Allow to simmer for 2-3 hours or until the beef is tender. Alternatively, you can cook the stew in the oven at 160ºC/320ºF until the steak is soft.
2. Add the mushrooms and finish: While the stew is cooking, fry the onions in a splash of oil until golden brown. Season with salt and pepper. Add the mushrooms to the stew once the beef is soft. Taste the stew and adjust seasoning if necessary.
3. Assemble the pie: Transfer the steak and mushroom stew to an oven-proof casserole or pie dish. Roll out the thawed puff pastry until ½cm thick. Place on-top of the stew and crimp the edges. With the tip of a knife make a small air vent in the center of the pastry. Brush with egg wash.
4. Bake: Bake the pie at 180ºC/350ºF for 25 minutes or until the pastry is cooked, golden and puffed. Remove from the oven and allow to rest for 10 minutes before serving.

Steak and Guinness Pie

This steak and Guinness pie is the perfect St Patrick's day dinner recipe. Succulent steak and mushrooms cooked in rich Guinness gravy baked under a puff pastry blanket is a dish that is guaranteed to impress.

4.87 from 15 votes

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Course: Dinner

Cuisine: Irish

Keyword: Guinness pie, Steak and guinness pie, Steak and guinness pie recipe

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 40 minutes minutes

Calories: 553kcal

Author: Alida Ryder

Servings: 8

Ingredients

• 750 g (1½lbs) Chuck steak
• 1 Onion finely chopped
• 3 medium Carrots peeled and finely chopped
• 5 Garlic cloves crushed
• 400 g (14oz) Chopped tomatoes
• 1 Bay leaf
• 4 sprigs Fresh thyme
• 600 ml (20fl oz) Guinness
• 1 cup Beef stock/Beef broth
• Salt and pepper to taste
• pinch Sugar
• 500 g (1lb) Mushrooms halved
• 400 g (14oz) Puff pastry thawed
• 1 Egg beaten

Instructions

• Cut the chuck steak into bite size pieces then pat dry with paper towels. Season generously with salt.
• Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Brown the beef in batches.
• Once browned, remove from the pot and set aside. In the same pot, fry the onion, carrot, garlic, bay leaf and thyme for 2 minutes then pour in the tomatoes.
• Pour in the Guinness and beef stock then bring to a simmer. Season with salt, pepper and sugar then add the beef back in the pot, along with any of its resting juices.
• Cover with a lid and reduce the heat. Allow to simmer for 2-3 hours or until the beef is tender.
• While the stew is cooking, fry the mushrooms in a splash of oil until golden brown. Season with salt and pepper.
• Add the mushrooms to the stew once the beef is soft. Taste the stew and adjust seasoning if necessary.
• Transfer the steak and mushroom stew to an oven-proof casserole or pie dish.
• Roll out the thawed puff pastry until ½cm thick. Place on-top of the stew and crimp the edges.
• With the tip of a knife make a small air vent in the center of the pastry. Brush with egg wash.
• Bake the pie at 180ºC/350ºF for 25 minutes or until the pastry is cooked, golden and puffed.
• Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition

Calories: 553kcal | Carbohydrates: 33g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 287mg | Potassium: 755mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3949IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 4mg