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.
Keyword Guinness pie, Steak and guinness pie, Steak and guinness pie recipe
Prep Time 10minutes
Cook Time 3hours30minutes
Total Time 3hours40minutes
Author Alida Ryder
750g (1½lbs) Chuck steak
3mediumCarrotspeeled and finely chopped
400g (14oz)Chopped tomatoes
600ml (20fl oz)Guinness
1cupBeef stock/Beef broth
Salt and pepperto taste
400g (14oz) Puff pastrythawed
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.