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Steak & Guinness Pie – Have Your Beer And Eat It Too!

If there’s one thing that is uniquely Irish, it’s probably meat pies… maybe whiskey too, but definitely meat pies. And beer. Guinness to be exact. So why not combine some of these uniquely Irish things and make something great? We did. And it turned out awesome! Steak & Guinness Pie is everything you want in a meal. There’s steak. And beer. And pie. But, if you really want to go for gold by completing the trifecta, go ahead and add some Jameson Irish Whiskey.

Irish Recipe: Steak and Guinness Pie

Steak and Guinness Pie

30min to prepare Serves 1-6 (you might not want to share)


  • 1 1/2lbs boneless chuck roast cubed
  • salt and pepper
  • 3 teaspoons flour
  • olive oil
  • 1 onion, peeled and diced
  • 1 carrot, peeled and chopped
  • 4 sticks celery, diced
  • 1/4 cup chestnut mushrooms halved
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 bottle Guinness
  • 1 beef bullion cube
  • 2 cans chopped tomatoes
  • 2 pie crusts
  • 1 egg, beaten
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  1. Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
  3. Cook the meat until well browned.
  4. Add the onion, and fry for another minute. Then add the celery, carrots, mushrooms, and herbs. Cook for 5 minutes.
  5. Add the guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened.
  6. For the pie, preheat the oven to 375F.
  7. Roll out one of the pie crusts into the bottom of a large pie dish, making sure the crust hangs over the edge.
  8. Put the meat stew into a the pie shell.
  9. Roll out the remaining pastry dough and place over the baking dish, folding the crust over the edges and crimping. Poke a few holes into the pastry, and brush the top of the pastry with the beaten egg.
  10. Place the dish on a baking sheet and bake for 45 minutes, or until golden and bubbling.
  11. Let cool for 10 minutes before serving.

Recipe adapted fromBBC Good Food