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5.0 from 6 votes

Steak and Guinness Pie

Guinness pie is a traditional Irish meat-based pie cooked with Guinness stout beer and served in pubs throughout Ireland.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6 people
Course: Main Course
Cuisine: Irish

Ingredients

For the filling
  • 2 lb stewing beef (round or chuck), cut into ½-inch/1cm pieces
  • 2 cups Guinness
  • 2 cloves garlic
  • 2 bay leaves
  • ½ cup beef stock
  • 2 talks celery , finely chopped
  • 2 carrots , chopped
  • 1 onion , thinly sliced
  • salt
  • freshly ground pepper
  • 1 bouquet garni (parsley, thyme, black peppercorns, bay leaf)
  • 2 tablespoons cornstarch
  • 1 tablespoon Worcestershire sauce  (optional)
For the dough
  • 2 cups flour
  • ⅓ cup vegetable shortening
  • ⅓ cup unsalted butter , cut into small pieces
  • ⅓ cup cold water
  • 1 egg , beaten and mixed with 1 tablespoon water

Instructions

    Cup of Yum
  1. Filling
  2. In a large bowl, combine the beef, Guinness, garlic cloves, Worcestershire sauce (optional), and bay leaves. Cover and refrigerate overnight or at least 4 hours. Drain the marinade and discard the garlic and bay leaf.
  3. In a large pot over medium heat, bring the marinated beef, Guinness, and the beef broth to a boil.
  4. Reduce the heat to medium-low and cover. Simmer for 2 hours, or until the meat is tender.
  5. Add the celery, carrots, onion, salt, pepper, and bouquet garni and cook uncovered for 20 minutes, or until the vegetables are cooked through.
  6. In a small bowl, mix the cornstarch with 4 tablespoons of cold water. Stir into the pot, and cook for 5 minutes or until the sauce is thickened.
  7. Dough
  8. Combine the flour, salt, shortening, and butter in the bowl of a stand mixer and mix until the mixture resembles coarse crumbs.
  9. Add water, ¼ cup (50ml) at a time until the dough comes together.
  10. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  11. On a floured surface, roll out the dough to make a shape about the size of your casserole dish or deep-dish pie pan.
  12. Preheat the oven to 375F/180C.
  13. Remove the bouquet garni, and transfer the filling to the casserole dish. Cover with the pastry, adjust the edges and poke a few holes to allow steam to escape. Brush the pastry with the egg wash.
  14. Bake for 40 minutes, or until the top is light golden brown.