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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Steak and Guinness Pie

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Steak and Guinness Pie
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Last month with St. Patrick’s day I saw a lot of beef stew recipes and something else that caught my eye; a beef stew pie. A beef stew pie is pretty much like it sounds, beef stew that is baked in a pie. That’s right, beef that is slowly braised until it is fall apart tender and full of flavour that is baked into light and flaky golden brown pastry…mmm… To make things even better the beef can be braised in Guinness. Not to stop there but you can also add some bacon and brown the meat and saute the vegetables in the bacon grease for even more flavour. I knew that I would have to make a steak and guinness pie long before this point but then I came across an adaptation of Jamie Olivers steak and Guinness pie on The Cutting Edge of Ordinary that also included cheddar cheese! I would not have thought to use cheddar cheese to a beef stew pot pie but as soon as I heard it I knew that I had to try it!
I modified the recipe a bit so that I would have just enough to fill my pie plate with beef stew. I decided to go with an actual pie crust as my pie crust skills could use a bit of work. The steak and guinness pie turned out amazing! The pie crust came out nice and golden brown and it was light and buttery and flaky both on the top and the bottom. After braising for three hours the beef stew was so full of flavour that it would have been wonderful all by itself but then it was wrapped with the pie pastry and topped with a layer of melted cheddar cheese and it was sublimely good! This was one of the best meals that I have had in a while! This recipe is definitely a keeper. I went with a classic pairing and served the beef and guinness pot pie with a side of peas.

Steak and Guinness Pie
Steak and Guinness Pie

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Steak and Guinness Pie

Steak and Guinness Pie

Prep Time:10 minutes Cook Time:4 hours 5 minutes Total Time:4 hours 15 minutes Servings: 6
ingredients
  • 4 slices bacon (sliced)
  • 1 pound beef (cut into bite sized pieces)
  • 1 onion (sliced)
  • 2 stalks celery (sliced)
  • 2 carrots (cut into bite sized pieces)
  • 4 ounces mushrooms (quartered)
  • 2 cloves garlic (chopped)
  • 1 can Guinness
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon thyme (chopped)
  • 1 tablespoon rosemary (chopped)
  • 1 bay leaf
  • 2 pie crusts
  • 1 cup cheddar cheese (grated)
  • 1 egg
  • 1 tablespoon water
directions
  1. Cook the bacon and set aside leaving the grease in the pan.
  2. Add the beef and brown on all sides and set aside.
  3. Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.
  4. Add the garlic and cook for another minute.
  5. Add the guinness and deglaze the pan.
  6. Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
  7. Reduce the heat and simmer, covered, until the beef is tender, about 2-3 hours.
  8. Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
  9. Sprinkle the cheese over the beef stew and cover with the top pie crust.
  10. Mix the egg and water and brush it onto the top of the pie crust.
  11. Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.
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Similar Recipes:
Chicken Pot Pie
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Italian Style Beef Stew with Butternut Squash
Nikujaga (Japanese Beef Stew)
Guinness Braised Onion and Aged White Cheddar Quiche
Bangers and Colcannon with Guinness Onion Gravy
Corned Beef Poutine with Guinness Gravy
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash

More St Patrick’s Day recipes!
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Reader Interactions

Comments

  1. Sara says

    April 21, 2009 at 1:05 am

    This pie looks AMAZING. I want to go make it right now, except that it is about 90 degrees here right now! 🙂 I will definitely be making it when the weather cools down!

    Reply

  13. Y says

    April 21, 2009 at 4:04 am

    Your crust looks masterly. I make Beef and Guinness stew on occasion. Never would have thought of gilding the lily and including cheese in the pie. Is cheese a little too over the top? Oh well, I guess there’s only one way to find out..! 🙂

    Reply

  19. Maggie says

    April 21, 2009 at 11:46 am

    One of the benefits of being Australian is that the whole consists on a diet of pie. Not “pecan pie” or “pumpkin pie”, our pies have meat in them, and boy can Australian’s make pie. I am glad yours turned out so very well, looking delicious.

    Be careful, pie very tasty, pie very fattening.

    Reply

  22. Peter M says

    April 21, 2009 at 12:52 pm

    Kevin, I too made Jamie Oliver’s pie and everyone love it! I don’t think I’ll include the cheese in there next time as it got lost in the dish.

    Two thumbs up!

    Reply

  26. Jeff says

    April 21, 2009 at 1:49 pm

    I love making this pie. It always looks so amazing and the peas just add to the whole dish.

    Heck guinness and anything is a win win

    Nicely done!

    Reply

  27. Jaime and Jen DISH says

    April 21, 2009 at 1:55 pm

    I’m drooling and it’s only 7:00 in the morning. Is it wrong to want steak and potatoes for breakfast in the form of a pie? We are HUGE Guinness fans in this house. I will be trying this. Thanks again!
    Jaime

    Reply

  29. lillian says

    April 21, 2009 at 2:45 pm

    Everything you make is amazing!I’ve just returned from a weekend with no internet and the first thing I had to check out was your yummy blog! A question now: Who eats all the food you make? I’m guessing it’s not only you,because you look nice and slim in your picture…..unless you are just as talented in the photoshop department!….

    Reply

  30. The Cooking Photographer says

    April 21, 2009 at 2:53 pm

    I just realized what I like about your blog Kevin. You like good food and you dive right in unafraid to cook whatever you desire, and even if your pie crust skills aren’t as good as you’d like, you find a way to work around it.

    Bravo!

    Reply

  39. Jenn@slim-shoppin says

    April 21, 2009 at 7:08 pm

    Wow that looks so good!

    Kevin, I was wondering, how do you do your grocery shopping?

    Do you make a plan on the weekend and do one shopping trip, or do you go to the store multiple times during the week.

    You must have a pretty nicely stocked pantry…

    Just curious! Your food looks amazing as usual!

    Reply

  44. Manny says

    April 21, 2009 at 7:57 pm

    upon my many random ramblings and rummages, I cam across this and I am amazed at how delicious this pie looks! My weakness is Guinness, and with beef? You sly fellow, I embrace your genius! Keep up the good work!

    Reply

  47. Kevin says

    April 21, 2009 at 9:54 pm

    Jenn@slim-shoppin: I plan my meals ahead of time and try to get all of my grocery shopping done on Saturday mornings. That way I have everything that I need for the upcoming week and I don’t have to worry about running around at the last minute.

    Reply

  57. caralluma fimbriata says

    April 22, 2009 at 7:14 pm

    Oh my God does that every look good..

    This will be on my table before too long.!!!

    I love it and I am going to try it.
    It sounds so fantastic and the picture is great.!!!

    Thanks for sharing.!!!

    Reply

  61. Stefanie says

    April 24, 2009 at 1:02 pm

    I made this last night and it was excellent. The only thing I switched was duchess potatoes on top rather than the pie crust.

    Reply

  62. Jeanne says

    April 27, 2009 at 11:09 am

    Oh how fantastic!! I can’t think of anythign nicer than a layer of cheese in a steak pie. Thanks for sharing the recipe – definitely going to have to try this one!

    Reply

  63. JenHunsaker says

    May 4, 2009 at 1:14 am

    This pie was delicious. I used all beef broth instead of stock or guiness, and subbed 2 small potatoes for the mushrooms. I don’t think I’d add the cheese next time though, but the overall taste was great. I loved the spin off a typical chicken pot pie. Thanks!

    Reply

  66. Kristin says

    March 17, 2012 at 9:00 pm

    The stew is simmering in my dutch oven as we speak…one question though, as it simmers, does the liquid thicken? It seems very liquid-y right now, I just didn't want to pour it into the pie crust and it getting soggy. Can't wait for dinner tonight. Happy St.Patty's Day!

    Reply

  69. yogamom says

    March 19, 2012 at 2:12 pm

    I made this stew in the crock pot and then used puff pastry on top when I put it in bowls to bake. My family loved it. Next time I'm going to bake the puff pastry circles separately and put one on the bottom, ladle in the stew and then put the other on top for a nice crunchy texture.

    Reply

  72. Anonymous says

    July 18, 2012 at 9:06 pm

    I made this following your directions perfectly, and I absolutely loved it. It was exactly the pie recipe I was looking for. Thank you!

    Reply

  73. Anonymous says

    March 15, 2013 at 6:48 pm

    I REALLY want to make this for a party. Only problem is I'd HAVE to make it ahead of time. Do you think I could assemble it ALL the night before/day of and refrigerate it until before we eat then bake it? Or will the crust get funky and mush? Any suggestions?

    Reply

  74. Kevin says

    March 16, 2013 at 3:04 pm

    Anonymous: I think the pie crust is going to have problems if you do it like that. I would fit the lower pie crust into the pie plate and have the top rolled out, wrapped in plastic with the filling separate and then quickly assemble and bake on the day of. Enjoy!

    Reply

  75. Anonymous says

    March 18, 2013 at 12:26 am

    This is cooking on my stove top as we speak in Dallas, TX! However, all of the stock and guinness dried up within 40 minutes of simmering so I added a bit of water. May transfer to the pie dish while the meat is still tender, afraid to let it simmer any longer and it will be dried up. I will report back once it's on the table!

    Reply

  76. Anonymous says

    March 18, 2013 at 2:47 am

    Hello again! Reporting back on my previous post – and all is good! the pie came out fine – it was fantastic!!!!!!!!! Thank you! and my dear hubby liked it as well!

    Reply

  78. Anne says

    April 4, 2017 at 11:06 pm

    I'm in the middle of making this right now! It's simmering in my large cast iron skillet and I've doubled the recipe. Oh my gosh the house smells AMAZING! Question: Is it supposed to simmer the whole time with the lid on or off?

    Reply

  80. Ed says

    March 10, 2019 at 4:39 pm

    Have you tried it with Dubliner cheese instead? It’s more expensive than cheddar but I think that’s what I’m going to use.

    Reply

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