Beef Pot Pie with Guinness

This beef and Guinness pie is essentially traditional Irish beef stew filled with onions, carrots, celery, garlic, beef broth, and herbs, all topped with some lovely and simple store-bought puff pastry. Simple, delicious, and marvelously hearty.

A copper pot filled with beef pot pie with Guinness, topped with puff pastry on a towel on a cooking rack with a bottle behind it.

The One was all over this beef and Guinness pie. Which is odd, because we’re not big beer drinkers—especially not Guinness. The One is partial to wine, and I like my cocktails clear (think gin or vodka), thank you very much. [Editor’s Note: Not big beer drinkers? Hah. Try not beer drinkers at all. You should have seen the look on David’s face the first—and only—time I invited him out for a beer.]

Nonetheless, when he and I couldn’t think of what to make for dinner on an unassuming and lazy Sunday not long ago, and I tossed out some recipe suggestions from the site, he chose this Guinness pie recipe. After some searing, stirring, and stewing, the filling was ready to go into an old-fashioned 2-quart casserole. We covered it with a gorgeous sheet of Dufour’s Puff Pastry (the best commercial pastry out there) and slid the whole shebang into the oven.

What came out was the kind of traditional pie you’d expect four and 20 blackbirds to come flying out of—proudly puff-chested and gorgeously golden. The true test was left to our friend and guest Danny, a take-no-prisoners type of Brit. She pronounced the beef and Guinness pie a huge success. Originally published March 14, 2013.David Leite

Beef and Guinness Pie

  • Quick Glance
  • (10)
  • 45 M
  • 3 H
  • Serves 4 to 6
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Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it.

Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels.

Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes.

Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. [Editor’s Note: lf the braising liquid happens to be runnier than what you’d expect in a pot pie, take a look at the Testers Choice comments from our recipes testers, which you’ll just beneath the recipe, for some clever thickening tactics.]

Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish.

Preheat the oven to 400°F (200°C).

Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.

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Recipe Testers' Reviews

This beef and Guinness pie is beautiful yet rustic with a flavor that’s full and rich. The vegetables cook up nice and tender but still retain some color and shape. The feel of the stew is silky but so satisfying, and the beef is fork-tender. The puff pastry is a wonderful bonus as it’s buttery but so easy to place on top. I made the pie filling the evening before so we’d a wonderful dinner to come home to on a Monday evening. The Guinness, A.1., and Worcestershire blend so well together and add an amazing depth to the sauce. This recipe is wonderful for a family dinner, company, or a cold evening in great need of comfort food. It was delicious

This beef and Guinness pie recipe was delicious. I’ll definitely be making this one again. I only had one problem with this recipe: even after cooking it for over an hour, the liquid didn’t get as thick as I like for a pot pie. Next time I’ll add a bit of cornstarch if it doesn’t thicken. This was still a big hit at my house. We loved it. The flavors were fantastic. It made a great Sunday supper on a cold winter night.


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  1. Patience pays off with this recipe. I simmered the beef stew for a full 2.5 hours and the sauce reduced into luscious deeply rich beefy flavors. I ladled about ¾ of a cup of it out of the stew and kept it to the side to use later as a gravy with the mashed potatoes I’d planned to serve. Oh, and I’m so glad I did. The remainder of the stew fit into my 7-inch pot with just the right amount of beef to sauce. The pastry puffed up splendidly! What a delicious New Year’s Day dish my family enjoyed thanks to this easy, uncomplicated recipe!!

    1. Anne, that looks scrumptious! So glad you all enjoyed it and thanks so much for taking the time to let us know.

  2. I made this dish last night…followed the recipe apart from substituting out the canned tomatoes for 1/2 lb fresh brown mushrooms (which I precooked in garlic and butter). I too found it was a tad thin, I carried out some further reading and found a similar dish by Rick Stein…upon removing the casserole from the oven he spoons out all the ingredients, leaving just the gravy in the dish…he then reduces it. Ricks tip worked a treat…this is hands down one of the best flavoured dishes I’ve ever cooked. 5 stars!

  3. Was so incredibly tasty I can’t recommend enough. Plus there’s Guinness to drink when you’re cooking. Honestly, very hearty and relatively easy to cook.

    1. We’re so pleased you enjoyed it, Bill. Can’t wait to hear what you try next.

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