Guinness Steak Pie

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Okay, it is the 5th of December and it feels more like California than Iowa. I am not complaining!!! I love warm weather, especially warm weather without humidity. It just feels very strange to wear flip flops in December in Iowa. As you can tell by my recipe, I did not check the weather before planning this week’s dinner menu. I have been craving Guinness Steak Pie.

and silly me, assumed that it would be cold outside. There is nothing better than steaming hot beer soaked beef covered in puff pastry on a cold winter night. We will just have to pretend that it was not 60 degrees outside today. Trust me, once you start eating this Guinness Steak Pie, you will not care what the weather is like outside.

In a perfect world (or if I found a pot of gold) I would own an authentic Irish Pub and this would be my signature dish. Growing up with British parents, this is the type of food that I grew up eating. Sheppard’s Pie, Fish and Chips, Steak and Kidney Pie…..these are what I consider comfort foods. Don’t worry, I will never post a recipe for Steak and Kidney Pie, or Liver and Onions!!! Those are two meals I have no desire to ever eat again!

How to make Guinness Steak Pie:

Dice sirloin into bit sized pieces, season with salt and pepper.

Toss with flour to coat.

Heat oil in a Dutch oven over medium high heat. Add sirloin and saute until browned.

Add onion and cook for 1 additional minute.

Add celery, carrots, and herbs. Cook for an additional 5 minutes.

Add the Guinness. Scrape bottom of pan to remove the browned bits that stick to the bottom.

Add the tomatoes and bring to a boil, stirring occasionally. Reduce heat and simmer for 2 hours, or until the meat is tender. Sauce should become nice and thick.

Preheat oven to 375 degrees. Scoop filling into 4 to 6 porcelain bowls/ramekins or one large casserole dish.

Do not forget to remove the Bay Leaf!! Roll out puff pastry and cut out circles slightly larger than the size of the dish/dishes.

I did not cut the puff pastry with the bowl. I used it as a guide and cut around the bowl with a sharp knife.

Brush the rim of the dish/dishes with beaten egg, then place pastry on top of dish. Smooth the pastry along the edges of the dish to secure.

Cut steam vents in the pastry and brush with remaining egg wash. If using a cookie cutter like I did, cut the dough before you place it on top of the ramekins.

Place dish/dishes on a baking sheet and bake on the center rack of a preheated oven and bake for 25 minutes (individual dishes), 35 – 45 minutes (large casserole), or until pastry is puffed and golden brown.

Remove from oven and let sit for 10 – 15 minutes before serving. If you don’t wait, you will burn your mouth…trust me!!

Traditionally this dish is called Steak and Ale Pie but I prefer the deeper, richer flavors of Guinness® over a traditional Ale. Guinness has become my go to beer when cooking. Feel free to use whatever beer you prefer.

Notes:

• To make the puff pastry shamrock cut-outs. Place them on a separate baking sheet, brush with egg wash {I sometimes dye it green} and bake them for 8 to 10 minutes.
• I used (5) 4.25 inch by 2-inch ramekins that hold 8 ounces each. You can also bake in one large pie dish and serve 6 people.
• All ovens cook differently so be aware and keep an eye on your pies.

Some additional Guinness based recipes for you to try:

• Guinness Beef Chili – Instant Pot Guinness Beef Chili
• Guinness Gingerbread 
• Guinness Beer-Braised Chicken Thighs
• Beef Stew with Guinness Biscuits
• Guinness Barbecue Sauce
• Guinness Glazed Salmon

Enjoy!!