Steak and Guinness Pie

Steak and Guinness Pie
This is based heavily on a Beef Carbonnade that I've been making for many years, but instead of being topped with slices of baguette slathered with wholegrain mustard, it gets turned into a pie. I've not given exact quantities for the pastry as the amount required will vary based on the size of the pie dish (I use a circular 22cm enameled dish), but what I do do is use ready-rolled pastry as it's much easier than going to the effort of making it myself.
The very obvious partner to this is a generous portion of mash, make sure to use plenty of butter, milk and white pepper though!
Steak and Guinness Pie
pie, guinness, steak, pastry, real pie


Serves: 4
Prep Time: 30 minutes
Cook Time: 2 hours


  • 500g braising steak
  • 440ml can of Guinness
  • 2 medium white onions, finely sliced
  • 2 medium red onions, finely sliced
  • 200g carrots, topped, tailed and sliced to a half centimetre thickness
  • 200ml beef stock (made with 1 OXO cube)
  • A few dashes of Worcestershire sauce
  • Salt and pepper
  • Bouqet Garni of Thyme, Bay and Parsley
  • 2 tbsp olive oil
  • 3 tbsp plain flour
  • 1 tsp of sugar
  • Shortcrust Pastry to line the pie dish
  • Puff Pastry to top the pie
  • 1 Egg to wash the pastry


  1. Pre-heat the oven to 140 degrees fan assisted
  2. Chop the braising steak into 2cm cubes and brown it, in batches if required, using one tablespoon of the oil in a pan that can go in the oven
  3. Set aside the browned steak and add the onions to the pan, with the remaining tablespoon of oil, the sugar and a sprinkle of salt
  4. Soften the onions with the lid on for 10 to 15 minutes, or until soft and starting to go golden
  5. Add the sliced carrots and the browned beef along with any juices back to the pan
  6. Add the plain flour and stir well to coat the meat and vegetables with the flour
  7. Slowly add the guinness, mixing steadily until it's all combined. Repeat with the beef stock and then add a few dashes of worcestershire sauce
  8. Season well, add the boquet garni and bring to a simmer
  9. Put the pan in the oven with a lid on for an hour and a half
  10. Remove the pan from the oven, discard the bouqet garni and set the pan aside to cool for a while. Do check and season with more salt and black pepper if required
  11. Pre-heat the oven to 200 degrees fan assisted
  12. Beat the egg to use as an egg wash
  13. Line the pie dish with the shortcrust pastry
  14. Put the beef filling into the dish
  15. Brush the egg along the edge of the pastry
  16. Place the puff pastry on top of the pie and use a fork to crimp the edges
  17. Trim the excess pastry from the pie
  18. Brush the pie over with the egg wash, if there's any left-over puff pastry you could cut decorative pieces and put them on the top of the pie
  19. Use a knife to cut a few small holes in the pastry to allow steam to escape
  20. Cook the pie for 30 minutes, keeping an eye on the pastry to ensure it doesn't get too brown

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