Beef and Guinness Pie

Course Main
Cuisine Irish
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Author Adore Foods


  • lb beef stew meat cut into small cubes
  • 2 tablespoons all-purpose regular flour
  • salt and pepper
  • 5 tablespoons olive oil
  • 4 medium shallots chopped
  • 1 lb 500 g small button mushrooms, stems removed
  • 3 medium carrots sliced
  • 400 ml beef stock
  • 2 cups Guinness
  • 2 teaspoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • puff pastry sheets thawed
  • 1 egg lightly beaten


  1. Heat 3 tablespoons of olive oil over high heat in a pan. Place the stew beef cubes and flour in a large bowl, add salt and pepper and toss to coat throughly. Add the beef to the pan and cook in 2 batches until browned on all sides. Remove from pan and set aside in a bowl.
  2. Heat the remaining 2 tablespoons of olive oil in the pan. Add chopped shallots and sauté for 5 minutes. Add button mushrooms and cook for another 5 minutes. Add the carrots, beef, beef stock, Guinness, tomato paste, balsamic vinegar and Worcestershire sauce to the pan, bring to a boil, then reduce heat to very low, cover and simmer for 60 minutes stirring occasionally. The meat should be tender and the sauce thick. Season with salt and pepper. Divide the stew among 6 large (5 inch/ 12 cm) ovenproof bakeware or place it in a large bakeware.
  3. Preheat your oven at 400F/ 200C.
  4. Roll out the puff pastry, not very thin and cut into 6 circles to fit over the bakeware or a large rectangular if using a bigger bakeware. Place rolled puff pastry over and press gently to seal. Brush over the top of the pie with beaten egg. Bake for almost 20 minutes or until golden,
  5. Serve warm with a Guinness glass on side!