Beef and Guinness Pie
Beef and Guinness Pie Say it: beef and GIN-ess pie
Beef and Guinness Pie is Ireland’s beloved pub classic: tender chunks of beef are slow-braised in rich, malty stout with onions, carrots and thyme, then baked under a golden puff pastry lid. The filling is deep, savoury and slightly sweet, with the bitterness of the stout mellowing into a glossy gravy. It’s served all year round as a hearty main course, especially on chilly days and around St Patrick’s Day. The contrast between the bubbling stew and crisp pastry makes it irresistibly comforting.
Beef and Guinness Pie
Beef and Guinness Pie
Pronounced beef and GIN-ess pie
- Serves
- 4
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, fish, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the pastry
Method
Preheat the oven to 325°F (160°C). Pat the beef dry, season generously with salt and pepper, then toss with the flour to coat lightly. Shake off any excess flour.
Heat 1 tbsp of the oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, adding more oil as needed, until deeply browned on all sides, about 5 minutes per batch; transfer to a plate.
Reduce the heat to medium. Add the butter and any remaining oil to the pot. Add the onions, carrots and celery with a pinch of salt; cook, stirring often, for 8–10 minutes until softened and beginning to brown. Stir in the garlic, tomato paste, Worcestershire sauce and sugar; cook for 1 minute.
Pour in the Guinness, scraping up the browned bits from the bottom. Let it bubble for 2 minutes, then return the beef and any juices to the pot. Add the beef stock, bay leaves and thyme; bring to a gentle simmer.
Cover and transfer to the oven. Cook for 1½–2 hours, until the beef is very tender and the sauce has thickened. Remove the bay leaves and thyme stems; taste and adjust seasoning. If the sauce is too thin, simmer on the stovetop until it coats the back of a spoon.
Increase the oven temperature to 400°F (200°C). Let the filling cool slightly, then spoon it into a 9-inch (23 cm) pie dish or 4 individual ovenproof dishes.
Roll out the puff pastry on a sheet of parchment paper to fit the dish with a little overhang. Cut a small steam vent in the centre. Brush the rim of the dish with beaten egg, lay the pastry over the filling, and press to seal. Brush the top with the remaining egg.
Bake for 25–30 minutes, until the pastry is puffed, golden and crisp, and the filling is bubbling at the edges. Rest for 5–10 minutes before serving.
Regional variants
Some cooks add sautéed mushrooms or use a shortcrust pastry base with a puff pastry lid; others swap half the stock for extra stout for a deeper flavour.
Cook's notes
- For the deepest flavour, use a dark stout or extra stout rather than a light lager-style Guinness; the bitterness mellows as it braises.
- Make the filling a day ahead and refrigerate; the flavour improves, and you only need to reheat it gently before topping with pastry.
- If the sauce is too thin after braising, simmer it uncovered on the stovetop until it coats the back of a spoon.
Serve with
Serve with buttery mashed potatoes or champ, and steamed greens or peas.
Make ahead and storage
The filling can be made up to 2 days ahead and chilled; reheat gently before topping with pastry and baking. Leftover pie keeps refrigerated for up to 3 days.
