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If there’s one thing that is uniquely Irish, it’s probably meat pies. Whether it’s a shepherd’s pie, or a kidney pie, these savory dishes are made all the better by the layer of dough on top as well as the hearty sauce. Tonight we wanted to share a great recipe for another type of meat pie: steak and guinness!

This delicious pie could very well make for a wonderful stew in its own right, but there’s something about the crust that makes this so much better. To make this recipe just that much easier, we cheated a little and used frozen pastry puff, but feel free to make your own. Keep reading below for this absolutely delicious recipe…

Steak and Guinness Pie

(makes 6 servings)


  • 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


  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. Cook the meat until well browned. Add the onion, and fry for another minute. Then add the celery, carrots, mushrooms, and herbs. Cook 5 minutes, then 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.
  3. For the pie, preheat the oven to 375F. Roll out one of the pie crusts into the bottom of a large pie dish, making sure the crust hangs over the edge. Put the meat stew into a the pie shell. 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.
  4. Place the dish on a baking sheet and bake for 45 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.
  5. Enjoy!

Recipe adapted fromBBC Good Food