Steak & Guinness Pie with Shortcrust Pastry: A Comfort Classic Made with a Whole Pint
It might be summer, but for those who still crave the comfort of a freshly cooked pie — we have a real treat for you here.
Slow-cooked, tender steak meets the deep, malty richness of a whole pint of Guinness, all tucked inside a crisp, golden shortcrust pastry shell. It’s hearty, homely, and just indulgent enough to ignore the sunshine and reach for your favourite fork.
Whether served with buttery mash or simple greens, this dish delivers that “just-like-home” satisfaction — perfect for a summer Sunday when you’re craving something soulful.
🍺 Steak & Guinness Pie
Serves 4 | Prep: 30 min | Cook: 2.5 hrs
🛒 Ingredients:
For the filling:
- 800g diced stewing steak (braising or chuck)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 1 pint (568ml) Guinness
- 300ml beef stock
- 2 tsp Worcestershire sauce
- 2 sprigs thyme
- Salt and black pepper
- Olive oil for browning
For the pastry:
- 300g plain flour
- 150g cold butter, cubed
- 1 egg, beaten (for glazing)
- Pinch of salt
- 2–3 tbsp cold water
👩🍳 Method:
1. Cook the filling
In a heavy-based pan, heat a little oil and brown the beef in batches. Set aside. In the same pan, sauté the onion, carrot, celery and garlic until softened. Stir in the tomato purée and flour, cooking for another minute.
Return the beef to the pan, pour in the Guinness and stock, and add Worcestershire sauce and thyme. Bring to a simmer, cover, and cook gently for 1.5 to 2 hours until the beef is tender and the sauce is thick. Allow to cool completely.
2. Make the pastry
In a large bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap and chill for 30 minutes.
3. Assemble and bake
Preheat oven to 200°C (180°C fan). Roll out two-thirds of the pastry and line a pie dish. Fill with the cooled beef mixture. Roll out remaining pastry for the lid, seal the edges, and crimp. Cut a small steam hole in the centre and brush with beaten egg.
Bake for 35–40 minutes until the crust is golden and crisp.
🥄 Serve with:
Creamy mash, minted peas, or a sharply dressed green salad — and maybe a second pint of Guinness to match.