Steak & Guinness Pie

Steak & Guinness Pie

A good old hearty meal for all the family, even though it does include Guinness! However, I should say that it just flavours the meat but the alcohol burns off during cooking!
ServesPrep / Cooking TimeDifficulty
6 3hrs 2

The richness of the slow cooked meat, together with the crispness of the pastry top, gives different textures and served with smooth creamy mash, its delicious!


You can use this same recipe as a stew and serve with crusty bread - just leave the pie top off!



30ml olive oil
3 medium onions, finely sliced
2 cloves garlic, crushed
200g chestnut mushrooms, finely chopped
1kg lean braising steak, cubed
Sea salt and black pepper
2tbs plain flour
350ml Guinness
350 ml beef stock
100g Stilton cheese
1 bay leaf
Ready made shortcrust pastry (for speed!)
25g melted butter
1 egg yolk, lightly beaten


  • In a large sauté pan, heat half of the olive oil gently on a low heat and gently fry the onions for 15 minutes or until softened and caramelised, then add the crushed garlic and the mushrooms and gently cook for 5 minutes
  • In the meantime put the flour, salt and pepper into a plastic bag or Lock or plastic food container, put on the lid and shake to mix
  • Add the beef cubes and again shake the bag or container so all sides of the beef are coated in the seasoned flour.
  • When the onions and mushrooms have softened, remove from the saucepan and keep warm then turn up the heat to medium high and warm the remaining olive oil, then shaking off the excess flour, cook the beef in small batches, until seared all over
  • Pour in the Guinness, bay leaf and the stock, bring to the boil and continue to stir all the time
  • Return the onion mixture to the sauté pan, replace the lid and cook very gently on a simmer for 1hour
  • Remove the lid and simmer for a further 30 - 40 minutes, allowing some of the liquid to evaporate.
  • Crumble the Stilton into the meat, and continue to cook for a further 5 minutes, stir in well. Remove from the heat and check seasoning.
  • For the pastry top - Heat the oven to 200°C
  • On a lightly floured marble board, roll the pastry to a thickness of 5mm
  • Using a 9 inch deep pie dish, turn it upside down and using it as a template, cut around the rim with a sharp knife allowing an extra 2.5cm
  • Add the meat mixture to the pie dish
  • Dampen the rim of the dish with the melted butter and place the pastry on top gently pressing the edges to the rim to seal
  • Brush the pastry with the egg wash and bake for 25 minutes or until the top is golden brown.
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