There’s nothing better than an authentic Beef and Stout Pie to bring a taste of Ireland to the table. It’s a nearly perfect combination of slow-cooked beef, mushrooms, and Guinness snuggled under a golden, flaky crust.
Some recipes just feel like home, even if they come from thousands of miles away. Beef and Stout Pie is one of those dishes for me.
The first time I made it, I was flipping through cookbooks on a cold, gray afternoon, looking for something hearty for dinner. When I came across a traditional Irish Beef and Guinness Pie, I knew it was exactly what I’d been looking for.
Guinness has a way of deepening flavors, bringing out the richness in slow-cooked beef, and adding just the right flavors to balance everything out. Add earthy mushrooms and a buttery, flaky crust, and you have a dish that’s satisfying and worth every step of the process.
Don’t let the number of steps in this recipe bother you. To put it very simply, you make a beef stew, put it in a dish, top it with pastry, and bake it off. And you don’t have to stand and stir or watch a pot. Most of the cooking goes on unattended by the cook.
Recipe Snapshot
Cuisine: Irish
Cooking Method: Stovetop/Oven
Total Time: 2 Hours, 30 Minutes
Servings: 6
Primary Ingredient(s): Chuck steak, beef stock, onion, mushrooms, stout, puff pastry
Skill Level: Easy
What You’ll Like About This Recipe
- The pie has a rich, deep flavor thanks to slow-cooked beef, mushrooms, and Guinness coming together for a lovely, savory filling.
- Most of the cooking time is hands-off.
- The crust bakes up golden brown and flaky for the perfect finishing touch.
Ingredient Notes
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- Chuck Steak – Chuck steak comes from the same area as chuck roast. It has really great marbling making it perfect for slow cooking. If your store doesn’t have chuck steak, just purchase a small chuck roast and cut it up with a sharp knife.
- Guinness Stout – You’ll want Guinness Draught Stout in this recipe for its deep, rich flavor. If you don’t have access to Guinness, choose another dark stout or ale. The flavor won’t be exactly the same but it’ll still be tasty.
- Cremini Mushrooms – Did you know that cremini mushrooms are just baby portabellos? They have an earthy flavor that goes so well with beef! You could substitute white button mushrooms for a milder taste.
- Puff Pastry – I use purchased frozen puff pastry for simplicity’s sake. Pepperidge Farm is a very good brand. Be sure to thaw and use it according to the package directions.
- Tomato Paste – Just a touch of tomato paste enhances the overall richness of the filling.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Beef and Stout Pie
Make the Beef Filling
- Start by cutting the chuck steak into 1-inch pieces, trimming away as much visible fat as possible. If you’re using a chuck roast, just cut it into chunks with a sharp knife.
- In a large bowl, mix the flour, salt, and pepper. Toss the beef in the flour mixture until each piece is well coated.
- Heat 3 tablespoons of oil in a heavy skillet over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. As each batch finishes, transfer the browned beef to a heavy Dutch oven.
- Once all the beef is browned, drain off any excess oil from the skillet. Pour in ¼ cup of beef broth to deglaze the pan, scraping up any browned bits. Add the deglazing liquid to the Dutch oven with the beef.
- Heat the remaining two tablespoons of oil in the same skillet. Add the chopped onion and sliced mushrooms. Cook for about 6–7 minutes, stirring occasionally, until they turn a light golden brown. Add them to the Dutch oven with the beef.
- Stir in the tomato paste, fresh thyme, stout, and the remaining beef broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently with the lid slightly askew for about 1½ hours. When the beef is tender and the flavors have come together, check for seasoning and add more salt if needed.
- Set the filling aside to cool before assembling the pie.
👉 PRO TIP: You can use any dark ale or stout that you like for this recipe. I just prefer Guinness. And, as I understand it, so do Irish cooks. They consider it the only stout suitable for cooking with beef. If you have access to Guinness, I highly recommend it in this pie.
Assemble and Bake the Pie
- Preheat the oven to 425°F.
- You can bake this as one large pie or divide it into individual baking dishes. Roll out the thawed puff pastry and cut a piece slightly larger than the top of your dish(es). To do this, turn the dish(es) upside down on the pastry and cut around the outside edge(s), leaving about a ¼-inch margin all around.
- Using a slotted spoon, transfer the beef mixture into your baking dish(es), leaving most of the liquid behind. Ladle in just enough liquid to nearly cover the filling.
- Dampen the rim of the dish with a little water, then place the puff pastry on top, pressing it gently to seal. Set the prepared pie(s) on a baking sheet.
- Brush the top of the pastry with beaten egg yolk, then use a sharp knife to cut a few slashes in the crust so steam can escape while baking.
- Bake for 20 minutes, then reduce the heat to 400°F and bake for another 5 minutes, or until the crust is golden brown and crisp.
- Let the pie cool for a few minutes before serving. Garnish with sprigs of fresh thyme if you like.
Recipe Tips
- Take time to trim the beef well. A little fat adds flavor, but too much will make the filling greasy.
- Cook the beef in batches to get good browning. Overcrowding the pan causes the meat to steam instead of sear.
- Deglazing the pan is an important step. You want all those lovely browned bits to stay with the filling, not in the bottom of the pan!
- It’s important to let the filling cool before assembling the pie. Remember that puff pastry must go into the oven still cold, and if the mixture is too hot, the butter in the pastry will start to melt, resulting in a soggy crust.
Serving Suggestions
This recipe is a meal on its own, but a few simple sides can round it out beautifully.
- Serve it with Champ for a traditional Irish pairing. The creamy, buttery mashed potatoes go perfectly with the rich pie filling.
- Fresh Salad Greens with a Classic Vinaigrette helps balance the hearty flavors with a bright contrast.
- Warm Irish Soda Bread is great for soaking up every bit of the flavorful sauce.
How to Make (or Prep) Ahead
The filling can be made a day ahead and stored in the refrigerator. Let it cool completely before covering and chilling. When you’re ready to assemble the pie, let the filling come to room temperature, then proceed with the recipe.
For longer lead time, make the filling and freeze it in an airtight container for up to three months. Thaw in the refrigerator overnight before using. It’s best to add the pastry topping just before baking for the best texture.
How to Store and Reheat
Store any leftover pie in an airtight container in the refrigerator for up to three days. If possible, keep the pastry separate from the filling to help maintain its texture.
Be aware that cooked puff pastry will begin to absorb the liquids underneath it and can get soggy on the bottom.
Reheat in a 350°F oven for about 15-20 or until warmed through.
For longer storage, freeze in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating. If possible, add fresh pastry before baking for the best texture.
Questions About Beef and Stout Pie
Yes, you can substitute additional beef broth for the stout.
Sure! Root vegetables like carrots, parsnips, or turnips can be included.
Dried herbs always substitute at 1/3 the amount of fresh. I would use about 3/4 teaspoon of dried thyme leaves in place of the fresh thyme for this recipe.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Beef and Stout Pie
Ingredients
- 2 pounds chuck steak
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons oil divided
- 1 ¼ cups beef stock or broth
- 1 medium onion chopped
- 8 ounces sliced cremini mushrooms
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 1 cup stout recommended: Guinness Draught Stout
- 1 pound puff pastry
- 1 egg yolk lightly beaten
Instructions
- Cut the chuck steak (or roast) into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper.2 pounds chuck steak, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons all-purpose flour
- Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
- In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don’t over crowd the pan. Transfer the beef to a heavy Dutch oven as you work.
- When all the beef has been browned, drain off and discard any excess oil in the pan. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.
- Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6-7 minutes or until light brown. Add to the Dutch oven with the beef.1 medium onion, 8 ounces sliced cremini mushrooms
- Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.1 tablespoon tomato paste, 4 sprigs fresh thyme, 1 cup stout
- Let the mixture sit until cooled.
- Preheat the oven to 425 degrees.
- You can bake your pie in either one baking dish or individual dishes. Choose the dish(es) and cut a pastry topping a bit larger than the top of the dish. Roll out the thawed puff pastry, turn the dish upside down on it and cut around the dish leaving about a 1/4” margin all around.1 pound puff pastry
- Using a slotted spoon, remove the meat mixture from the liquid and put into either one baking dish or individual dishes. Ladle in enough of the liquid to nearly cover the meat filling.
- Dampen the rim of the baking dish(es) and top with the puff pastry. Press down gently so that the pastry sticks to the dish. Place the prepared pie(s) on a baking sheet.
- Brush the top(s) with beaten egg yolk and slash the top of the pastry to allow steam to escape while baking.1 egg yolk
- Place the baking sheet with the prepared pie(s) in the preheated oven and bake for 20 minutes. Reduce the heat to 400 degrees and bake for an additional 5 minutes.
- Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.
Notes
- Be sure to trim the beef well. Too much fat will make the filling greasy.
- Cook the beef in batches – don’t crowd the pan.
- Store any leftovers in an airtight container in the refrigerator for up to three days. If possible, keep the pastry separate from the filling to help maintain its texture.
- Reheat in a 350°F oven for about 15-20 or until warmed through.
- For longer storage, freeze in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating. If possible, add fresh pastry before baking for the best texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 25, 2013. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Very yummy! The only thing different that I did was I added 2 table spoons of Worcestershire sauce.
so delish! Thanks for sharing!!
For the mini pie pans, I’d recommend ones that hold at least a cup, but no more than 2 cups to get a good beef to crust ratio.
Hi there
Would you add to the baking time if you were baking the final dish as one large dish – as opposed to several smaller ones? I am wondering if the temperature of the oven should be lowered if I bake it longer? I was worried about the puff pastry getting too brown.
Thanks!
At that point, all you’re doing is cooking the puff pastry since the filling is already done. When it’s nicely browned you can remove the dish, let it cool briefly and serve.
Lana that stew was absolutely delicious! Thank you so much for the recipe. The best part was I was able to make the stew the day before and stick it in the fridge. I added the puff pastry and popped it in the oven just before dinner. It’s a super impressive-looking dish for a dinner party but without any fuss.
So glad you enjoyed it! And, yes, it is very easy to make.
What size individual ramekins or dishes are you showing? Can’t WAIT to try this!! Thanks!
Karen – those baking dishes are about 6″ by 4″. I used three that time. You can use any size you like, just cut the puff pastry to fit the ones you choose. I also make it in one large baking dish as well.
This recipe sounds delicious and perfect for a cold autumn/winter night. I made homemade chicken pot pit last week for someone who said they HATE chicken pot pit but he LOVED it. Can’t wait to try this one on him.
Is there anyway to cook this in a crock pot while I’m at work?
Betsy – you might be able to do the simmering of the filling in the slow cooker. You’d have to cook it up to the simmer stage first and then transfer it to the slow cooker. You’d then need to transfer the filling to a dish and put the puff pastry on to go in the oven. The puff pastry would just turn to goo in the slow cooker.
Another idea – you could make your beef and stout filling ahead of time, like on the weekend maybe, and refrigerate it. When you’re ready to finish the cooking, take it out and let it come to room temperature (about 30-45 minutes), then add the puff pastry and bake it.
Making the filling ahead of time works well. I have done it a few times. I do store the meat/veggie separately from the liquid in the refrigerator. I have also made with lean ground beef and shortened the braising time. Not totally the same slow-cooked flavor but it worked well for a busy evening.
My fiancé loves this dish no matter which method is used.
Oh man these pies look so good! Hearty and perfect for a cold winters night.
This looks so hearty and very delicious!
Thank you, Erika! It is both – hearty and delicious.
That is gorgeous! I can only imagine how wonderful your house smelled while this was cooking!
If you could smell Heaven, I’m sure it would smell something like this pie while it’s cooking :-)
This is one of my all time favorite dishes … and you are right… Guinness is the only stout to make it with!!! I generally make mine with a hot water crust but puff pastry would really take it over the top!!
We had this pie on a very cold Sunday afternoon and it was just so perfect. I almost can’t describe how perfect it is. And the puff pastry really is just right for it – light and crisp and flaky. I need to make this again asap.
These pies look marvelous! I love that they’re individual servings….I can put all the mushrooms in mine and keep the hubby happy. It’s just his kind of dish :)
You certainly could do that! Divide it up any way you like and keep everyone happy.
I am in love, and the length of the recipe is totally okay with me!!! Guinness is one of my favorite beers, this seriously sounds like a perfect comfort food!!! Hugs, Terra
Hi Terra! Even though it looks like a long recipe, it’s actually very simple. And the Guinness…it goes so perfectly with the beef. Hope you try this one – I think you’ll really enjoy it!
I love everything about this. I make a similar type dish but it’s covered with mashed potatoes; using puff pastry is a great (and easier I might add) idea!
I’m sure I’ve seen that recipe on your blog, Barb, and it sounds fantastic. The love the way the Guinness in this makes such a rich gravy. And the puff pastry topper is just perfect with that filling.