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This Pub-Style Guinness Steak Pie is a rich and hearty pie made with beef, onions, carrots, and Guinness Stout topped with a flaky puff pastry crust. It is the ultimate comfort food!!
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. I was raised by British parents and 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!
What is in Beef and Guinness Pie?
- Good quality beef, such as sirloin or chuck roast. Chuck roast will be more tender, but I grew up using sirloin and it is quite delicious.
- Yellow onions, carrots and celery are the traditional vegetables of choice.
- This stew is flavored with rosemary, thyme and bay leaf, as well as sea salt and ground black pepper.
- The rich gravy is created with diced tomatoes and stout, and thickened with flour.
- The flaky top is made with store-bought puff pastry sheets that are brushed with an egg wash just before baking.
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.
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 to cut around 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!!
What do you serve with Guinness Steak Pie?
Mashed Potatoes and peas would traditionally be served with this Irish dish, and a big glass of beer on the side.
Leftovers?
This Guinness Steak Pie will keep for 2 days covered in the refrigerator. You can also freeze leftovers for up to 2 months.
Recipe 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, or casserole pan and serve 5-6 people.
- All ovens cook differently so be aware and keep an eye on your pies.
Tool used to create this recipe:
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Additional Guinness flavored recipes:
- Guinness Beef Chili – Instant Pot Guinness Beef Chili
- Guinness Gingerbread
- Beer-Braised Chicken Thighs
- Guinness Beef with Herb Dumplings
- Beef Stew with Guinness Biscuits
- Guinness Barbecue Sauce
- Guinness Glazed Salmon
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Guinness Steak Pie
Ingredients
- 1.5 pounds sirloin (diced)
- .5 teaspoon sea salt
- .5 teaspoon black pepper
- 3 tablespoons all-purpose flour (3 heaping tablespoons)
- 3 tablespoons olive oil
- 1 cup yellow onion (diced)
- 1 cup carrots (peeled and diced)
- 1 cup celery (diced)
- 1 bay leaf
- 1 tablespoon fresh rosemary (diced)
- 1 tablespoon dried thyme (crushed)
- 18 ounces Guinness Extra Stout (1.5 bottles)
- 29 ounces diced tomatoes (2 – 14.5 ounce cans)
- 17.3 ounce package puff pastry (thawed)
- 1 large egg (beaten)
Instructions
- 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.
- Pour in 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.
- Roll out puff pastry and cut out circles slightly larger than the size of the dish/dishes.
- 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.
- 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.
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.
- Each oven cooks differently so be aware and keep an eye on your pies.
heather f says
Wow. This is exactly what my husband wants for dinner tonight! sounds amazing!!!
Mary says
Lisa….pinning this one too! Thanks for the great shares at IC’s Link party! You shared such great recipes!!! Hope you had flip flop weather in Iowa today 😉
Andi says
Oh, my my my!!!! This looks INCREDIBLE!!! And with the weather we’re having here in the midwest, it’s still in season!! Visiting from the Inspiration Cafe!
-andi
Danni@SiloHillFarm says
Oh yet another recipe I know my husband will love! (I will too..but he’s a little harder to please!) Thanks for sharing this at the Inspiration Cafe’s first link party!
Natalie@NorthShore Days says
Yum Lisa – we love the steak and ale pies – gonna have to try it with guinness now!!! Thanks for linking up to the Cafe xx Nat
Diane Roark says
I would love to try this steak pie. The crust and the filling looks wonderful. Thanks you so much for stopping by and linking up at Saturday Dishes.
I pinned these.
Blessings,
Diane Roark
shey says
The filling looks absolutely delicious.
Happy to Co-host with you
Adelina Priddis says
that sounds pretty good.
Diane Balch says
I’ve never cooked with Guinness but it is so full bodied it must be great to bake with. Lovely looking pies.
Lisa Johnson says
Thank you Diane, you really need to try it. Guinness works perfectly with beef and chocolate, and adds so much flavor. 🙂