Steak and Guinness Pie
A classic Irish pie with steak, mushrooms, and onions cooked in beef stock and Guinness Stout.
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- •g Plain flourfor pastry
- •Saltfor pastry
- •g Butterfor pastry
- •ml Ice cold waterfor pastry
- •300 ml Guinness Stoutcan use alcohol-free version
- •300 ml Beef stockor use stock cubes
- •4 tbsp Olive oil
- •g Stewing beefdiced
- •Onionsdiced
- •Garlicchopped
- •Shiitake mushroomsdiced
- •Tomato pasteor tomato puree
- •Saltto taste
- •Black pepperto taste
- •2 Bay leaves
- •Cornflourmixed with cold water to thicken
- •1 Eggfor egg wash
- •Milkdash, for egg wash
- 1
Prepare shortcrust pastry by mixing flour, salt, and butter in a food processor until breadcrumb consistency. Add ice cold water until dough forms. Chill for 30 minutes.
45 min
- 2
Divide pastry into two pieces, roll out the base, and line a greased pie tin.
10 min
- 3
In a large pan, heat olive oil and brown the diced stewing beef. Transfer to a saucepan.
10 min
- 4
In the same pan, add more olive oil, sauté onions, garlic, and mushrooms. Add to the saucepan with beef.
10 min
- 5
Add beef stock, Guinness, tomato paste, salt, pepper, and bay leaves to the saucepan. Simmer for 1 hour.
1h 0m
- 6
Thicken the filling with cornflour mixed with cold water. Cool completely.
10 min
- 7
Preheat oven to 170°C (340°F). Roll out the top pastry, fill the pie, and cover with pastry lid. Crimp edges and cut vent holes.
15 min
- 8
Brush with egg wash and bake for 45 minutes, turning halfway through.
45 min
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Pizza
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