Amazing and Rich Tasting Steak and Guinness Pie Recipe

It doesn’t get much better than enjoying a steak and Guinness – unless you combine those two amazing ingredients into a pie!

Serving Steak and Guinness Pie

This classic Irish recipe is a hearty meal that everyone in the family will love. And since this steak and Guinness pie is filled with meat, veggies, and beer, it’s an all-in-one dinner that’s packed with flavor.

On top of being delicious, this savory pie recipe is also pretty easy to make. You may have to give it a while to stew, but there’s not much effort involved in putting this dish together.

Rolling out puff pastry

Although this recipe isn’t a good option for a last-minute dinner idea, it is a great choice if you’re looking for an easy and delicious dinner option and have some time to spare.

What You’ll Need:

  • Olive oil
  • Red onions
  • Garlic cloves
  • Carrots
  • Celery
  • Mushrooms
  • Beef roast or stewing beef
  • Fresh rosemary
  • Salt and pepper
  • Flour
  • Guinness
  • Cheddar cheese
  • Puff pastry
  • Egg

How to Make Steak and Guinness Pie:

Step One:

  • Prepare your meal for cooking by preheating your oven and heating olive oil in a large, oven-safe skillet over low heat.
  • Get all your ingredients ready for cooking before you start putting the dish together to save some time. Dice the red onions and mince the garlic. Then, slice the carrots, celery, and mushrooms. Finally, cut the beef into one-inch chunks.

Step Two:

  • Sauté the onions on the olive oil until they become clear, which usually takes around 10 minutes.
  • Turn up the heat on the stove to high and add the garlic, carrots, celery, and mushrooms. Stir to combine all the vegetables and keep them from sticking to the pan.
  • Add the beef and rosemary, then season with salt and pepper. Stir to combine all the ingredients and continue tossing and frying for three to four minutes.

Step Three:

  • Stir in the flour to coat all the ingredients, then pour the Guinness over the top of everything in the pan.
  • If the ingredients aren’t fully covered by the beer, add in more water until everything is submerged.
  • Bring the liquid to a simmer and cover the pan with a lid or some aluminum foil.
Beef in stew pot

Step Four:

  • Transfer the pan to your preheated oven and cook for one and a half hours. At that point, remove the pan and stir the ingredients.
  • Replace the cover on the pan and return it to the oven to cook for one more hour. The stew is finished cooking when the meat is very tender and the liquid is thick and dark.
Adding cheese to steak pie

Step Five:

  • Sprinkle half the cheese over the stew and stir well. Give the mixture a taste and season with more salt and pepper if needed, then allow the filling to cool for around 10 minutes.
  • While the filling is cooling, prepare the puff pastry by rolling it evenly on a lightly floured surface until it’s around 1/8 inch thick.
  • Use a sharp knife to make a criss-cross pattern on the top side of the pastry, being careful not to cut all the way through.
Puff pastry crust on dish
Brushing egg wash on puff pastry

Step Six:

  • Pour the stew mixture into a deep dish that’s safe for the oven and top it with the remaining cheddar cheese. Do not mix the cheese into the stew at this point.
  • Carefully place the pastry over the top of the dish and fold the edges over the top if they are overhanging.
  • Brush the pastry with beaten egg wash and place the pan back in the oven to bake for 30 to 45 minutes.
  • When the pastry is puffed and golden, your steak and Guinness pie is ready to serve.
Ready to enjoy steak and guinness pie

Tips and Tricks for Delicious Steak Pie

This simple recipe is perfect for anyone searching for a hearty dinner idea. And with these tips and tricks, your meal will be even easier to make!

  • Choose a good quality roasting beef for the best flavor. Higher quality meat will provide you with tender bites of beef without grisly fat that comes with low-end cuts. You can buy a whole cut the meat and dice it yourself or you can bat those eyes and flirt with the butcher a bit so he might be inclined to do the hard work for you.
  • Finish on the stovetop, if needed. If your stew hasn’t thickened after cooking in the oven for more than two hours, it can be finished on the stovetop. Place the pan back on the stove and cook over medium heat until the sauce begins to thicken. As the stew cooks, stir frequently to prevent burning.
  • Potatoes make a great addition to the recipe. If you love steak and potatoes, add some into your pie for a more filling meal. The key to getting your potatoes to cook just right is to boil them separately from the rest of the stew. Peel and cut your potatoes, then boil them in water until they just start to soften. Then, drain them and add the potatoes to the pot during the second hour of cooking. This will keep the potatoes from becoming too soft, but also give them plenty of time to soak up all the flavor of the stew.
Steak and Guinness Pie

It’s really no secret that I enjoy British and Irish cooking after living there for many years. My all-time favorite meal would have to be a pub-style steak and ale pie!

I have tried making many variations of a beef pie recipe, some were my own, and others I went strictly by the recipe. But this recipe is the one I keep going back too.

I came across it in the Jamie Oliver cookbook, Jamie at Home, and it’s absolutely delicious! I love the depth that a Guinness stout gives this dish, it’s rich and full of flavor, needless to say, it’s been my go-to steak pie recipe for years.

Other Tasty Recipes to Try:

How to: Steak and Guinness Pie

Steak and Guinness Pie

Steak and Guinness Pie

Yield: 4 - 6
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

A gorgeous and rich-tasting Steak and Guinness Pie recipe. Perfect for the weekend and a must to celebrate St. Patrick's Day!


  • 2 tablespoons olive oil
  • 3 medium red onions, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 6 - 8 medium mushrooms, sliced
  • 3 pounds stewing beef, cut into 1-inch chunks
  • 2 - 3 sprigs fresh rosemary, leaves picked and chopped
  • Salt, to taste
  • 1 teaspoon black pepper, plus more to taste if needed
  • 2 tablespoons all-purpose flour
  • 16 ounces Guinness
  • 6 ounces cheddar cheese, grated
  • 1 sheet ready-made puff pastry
  • 1 large egg, beaten and mixed with a splash of milk (for egg wash)


  1. Preheat oven to 375F. In a large ovenproof skillet, heat olive oil over medium heat.
  2. Add in onions gently cooking them until clear, about 10 minutes.
  3. Turn up the heat to medium-high, add garlic, carrots, and celery.
  4. Toss in mushrooms, mix well and cook until tender.
  5. Add in the beef and rosemary, stirring in.
  6. Season with a good pinch of salt and a teaspoon of pepper.
  7. Continue tossing and quick fry for 3 - 4 minutes.
  8. Stir in flour to coat then add in the Guinness and if needed, top up with enough water to cover.
  9. Bring the mixture back to a simmer and cover with a lid or foil.
  10. Place ovenproof pan in the 375F preheated oven, occasionally pull the pan out of the oven and stir a bit to mix it up. Return covered pan back to the oven and continue to cook for another hour, or until meat is very tender and stew is thick and dark-colored, about 1 1/2 hours.
  11. If stew is still not thick enough, place the pan back on the stovetop and cook over medium heat until the sauce starts to thicken, stir frequently to prevent burning on the bottom.
  12. Once ready, add in half the grated cheese, mix in well, season to taste, allow to cool for about 10 minutes.
  13. On a flour-dusted surface, roll out puff pastry sheet evenly until about 1/8 inch thick. Then with a sharp knife, carefully and lightly make a criss-cross pattern over the top side of the Pastry without cutting through.
  14. In an ovenproof deep dish, pour the stew in carefully and top with remaining grated cheddar cheese but do not mix in.
  15. Place the pastry over the top of the pie dish, fold any overhanging edges back over the top edge or cut the excess off.
  16. Brush the puff pastry top with the beaten egg wash.
  17. Then continue to bake the steak and Guinness pie on the bottom shelf of the oven for an additional 30 - 45 minutes or until the pastry is puffed and golden.


I recommend using a 7 - 8 inch ovenproof dish to bake the pie in. I like to use a 7-inch dish that has about a 3-inch depth.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 341mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 14g

Original Post 03/14/2014 Updated Post 2/14/2021

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