Entree: Ireland – Irish Pub Classics – Steak and Guinness Pie (A rich beef and stout pie of tender steak simmered in Guinness gravy and topped with flaky pastry)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) stewing beef, cut into 1 in (2.5 cm) cubes
- 1/4 cup (30 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, diced — about 8 oz (225 g)
- 2 medium carrots, diced — about 6 oz (170 g)
- 8 oz (225 g) mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 12 fl oz (355 ml) Guinness stout (1 can)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme or 3 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup (75 g) frozen peas
- 1 sheet (about 8 oz / 225 g) ready-rolled puff pastry, thawed
- 1 large egg, beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Toss the beef cubes with the 1/4 cup (30 g) flour, salt and pepper. Heat oil and butter in a large heavy-based pot over medium-high heat. In batches, sear the beef until browned on all sides; transfer to a plate.
2. Reduce heat to medium and add the onion and carrots. Sauté until softened, about 6–8 minutes. Add mushrooms if using and cook until their moisture reduces, about 4 minutes. Stir in the garlic and tomato paste and cook 1 minute.
3. Return beef to the pot. Pour in the Guinness and scrape up any browned bits from the bottom. Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover and braise gently for 1.5–2 hours until beef is tender.
4. Remove bay leaf and thyme stems. Stir in the frozen peas and simmer 2–3 minutes. Taste and adjust seasoning. If gravy is too thin, simmer uncovered to thicken; if too thick, add a splash of stock.
5. Preheat oven to 400°F (200°C). Transfer the beef mixture into a 9-inch (23 cm) pie dish or individual pie dishes. Trim pastry if needed, place over the filling, pressing the edges to seal and crimp. Cut a few vents in the pastry to release steam and brush with the egg wash.
6. Bake for 25–30 minutes until the pastry is puffed and deep golden. Let rest 5 minutes before serving.