Steak and Guinness Pie


Pie… Cakes delicious cousin that can be sweet or savory. There are so many pies out there with one beautiful thing that they all have in common, a beautiful flaky crust! This dish is loosely based off the chicken pot pie concept because of the fact it is a pie, there is meat inside it, there are delicious vegetables in it, and it is all baked inside of a flaky crust. I got the idea to try my own twist of this recipe when I saw Jamie Oliver make it on youtube. I pretty much followed his recipe with a few tweaks (such as I didn’t use celery and I added mushrooms, the rosemary, and cornstarch instead of flour) of my own. This came out delicious and there was literally no pie left after dinner. It made enough for 4 people to have 2 big bowls, so it made about 8 generous servings. Here are the ingredients

  • 2lbs stir fry beef
  • 1 package of thawed but still cold puff pastry (comes with 2 sheets)
  • 3 carrots, peeled and chopped to bite size pieces 
  • 1 yellow onion sliced
  • a container of sliced bella mushrooms
  • dried thyme, rosemary, and garlic powder
  • 1 can of regular guinness beer
  • 1 cup of beef stock plus 1/4 cup for a slurry
  • 3 Tbsp corn starch
  • 1 egg
  • 2 cups monterey jack cheese, shredded
  • Olive oil
  • Salt and Pepper

Make this in a dutch oven or a oven safe skillet. Preheat the oven to 375 degrees. In your oven safe skillet heat up some olive oil on medium heat and add your onions and carrots. Cover for about 10 minutes, then remove the cover and add in your mushrooms. Stir and cook about 5 minutes and add about 1 Tbsp each of thyme, rosemary, garlic powder, and pepper.


Add the stir fry beef to the vegetables now. The stir fry beef is literally the same as stew beef, except it is just cut up even smaller. I prefer to use that as its more bite size and easier to get a little bit of everything on your fork with smaller pieces of meat. Feel free to use the bigger stew beef or to just get your own cut of beef you prefer to use and cut to chunks you like.

Now add in the beef stock and the Guinness till it almost covers all the ingredients in the pan. If you are worried about the Guinness in this don’t worry, this has such a long cook time it cooks out the alcohol and the flavor is toned down. I personally do NOT like Guinness to drink, but I love it in stews. My Hubby loves Guinness, its his favorite alcoholic drink. If you do not want to use Alcohol in this you can just simply use more beef stock, a slight change in taste, still overall delicious though.

IMG_4313Throw a cover on this guy and pop him in the oven for about 2-2 1/2 hours. I prefer to put a cookie sheet on a rack underneath my pan just incase it bubbles over to help with clean up. This did not bubble over when I did it so its just a precaution. Stir it once about halfway through the cooking time

During this time, take your puff pastry out to defrost if you haven’t already. You want it to be thawed enough you can roll it out, but cold still. Try to time this all out so that the puff pastry is ready to use about 30 minutes before your filling is done. I had my pastry rolled out and the bottom half already fitted to the casserole dish and then rolled my top layer and put it on a cookie sheet then just kept it in the fridge.

IMG_4316Just remember to flour your work space so it doesn’t stick to your fingers or rolling pin whenever you plan on rolling your puff pastry dough out. I got to use my mother in laws marble rolling pin and work board!

Back to the filling! Once you’ve taken it out of the oven, put it back on the stovetop and take off the cover. Smells great doesn’t it! Time to thicken it up even more. For that we will need to make a slurry. All a slurry is, is cold liquid mixed with corn starch. Take your 1/4 cup of beef stock and add 3 Tbsp of corn starch. Mix it really good and pour it into the filling. Turn the burner onto medium high constantly stirring it until it bubbles then turn it down to low, still keep stirring.


You’ll notice it start to thicken up. Once it gets to the consistency you like turn the heat off. Let it sit about 10 minutes, then add the cheese and mix until combined. You can now pour this mixture into the casserole dish that has the bottom layer or pastry crust lined in it.


mmmmm. Just posting this I already want to make it again. Im just thinking about that smell of the thyme and rosemary all mixed in and the pastry crust…. yum!!!

At this point all your work is almost paid off, you just need to put the top layer of crust on. Take your beaten egg and paint it along the edges of the pastry where the top layer will meet the bottom layer to help bind them. Place the top layer on top of that and kind of pinch the two layers together. Trim off the excess crust and use a fork to press down and really make sure the layers are sealed. Then just brush more egg wash over the top.


Now pop this dish onto a cookie sheet and into the oven for about 45 minutes until beautiful puffed and golden brown. When you take this out of the oven it will be extremely hot and extremely delicious. I really enjoyed making this dish as it was quite different from a lot of the things I normally make… pasta. The only thing I would have done different is added bacon.. because well.. bacon. When I mentioned that to my hubby, he was all about that and sad I didn’t add it this time.


It was swiftly gobbled up by the family so I would rule that as a culinary success. Its such a nice dish on a rainy day or just a day you would like to eat delicious food in general.  I hope you enjoyed reading about this and are willing to branch out, cook with alcohol, and give this recipe a good. As always, make this your own and tweak this to how you like things. Enjoy!!


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