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Beef & Guinness Pie Recipe

Beef & Guinness Pie Recipe

Beef & Guinness Pie


  • 1/4 cup (40g) plain flour
  • 800g beef steak, cut into chunks
  • 2 tablespoons olive oil
  • 4 large brown onions, cut into quarters
  • 3 garlic cloves, finely chopped
  • 440ml Guinness draught beer
  • 1 1/2 cups (375ml) Beef stock
  • 2 dried bay leaves
  • 4 fresh thyme sprigs
  • 4 fresh rosemary sprigs
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked



  • Place the flour in a large bowl and season well with salt and pepper. Add the beef and gently toss to lightly coat with flour.
  • Heat 1 tablespoon of oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Continue in 3 more batches.
  • Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring occasionally, until onion is lightly golden. Add the garlic and continue stirring until aromatic.
  • Add the beef back in, along with Guinness, beef stock, bay leaves, thyme and rosemary. Bring to the boil.
  • Reduce heat to very low and cook, covered, stirring occasionally, for 1.5-2 hours or until beef is tender and sauce thickens slightly. Remove from heat and season with salt and pepper. Set aside for 30 minutes to cool.
  • Preheat oven to 200°C. Spoon beef mixture evenly among four 1 1/2-cup (375ml) ovenproof dishes.
  • Cut the pastry into quarters and lightly brush with egg. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to help release steam.
  • Place on an oven tray and bake for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately with mashed potatoes, peas and a glass of the old ‘black gold’.