Hamdi Saidani This Steak, Guinness & cheese pie is a rich and hearty recipe, which is made with tender stewing beef and Guinness. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.
Steak, Guinness & Cheese Pie Ingredients
- 3 red onions
- 3 cloves of garlic
- 2 carrots
- 2 sticks of celery
- 4 field mushrooms
- a few sprigs of rosemary
- olive oil
- 1kg quality brisket or stewing beef, cut into 2cm cubes
- 440ml Guinness (no lager, please!)
- 2 heaped tablespoons plain flour, plus extra for dusting
- 140g Cheddar cheese
- 170g puff pastry
- 1 large egg
How To Make Steak, Guinness & Cheese Pie
- Prep and sauté vegetables: Preheat the oven to 190ºC/375ºF/gas 5. Peel and chop the onions, garlic, carrots, and celery. Slice the mushrooms and finely chop the rosemary. Heat 1 tablespoon of olive oil in a large ovenproof pan over a low heat and gently fry the onions for about 10 minutes until softened.
- Add beef and build the stew: Turn the heat up, add the garlic, carrots, celery, mushrooms, beef, and rosemary to the pan. Season with a pinch of sea salt and 1 level teaspoon of black pepper. Fry for 3 or 4 minutes, then pour in the Guinness and stir in the flour. Add just enough water to cover the mixture.
- Slow-cook the filling: Bring the stew to a simmer, then cover the pan with a lid and place it in the oven for 2 ½ hours, stirring halfway through, until the meat is very tender.
- Finish the filling: If the stew is still quite liquidy, place it on the hob to reduce until the sauce thickens. Coarsely grate the Cheddar cheese and stir half of it through the pie filling. Transfer the filling to a pie dish and let it cool slightly.
- Assemble and bake the pie: On a floured surface, roll the puff pastry out to the thickness of a pound coin. Sprinkle the remaining cheese over the pie filling, then place the pastry over the top, sealing the edges.
- Finish and bake: Beat the egg and brush it over the top of the pastry. Bake directly on the bottom of the oven for 45 minutes, or until the pastry is puffed and golden.
Recipe Tips
- How to get a non-soggy bottom? The recipe tip suggests that for a bit of a treat, you can use more pastry to line the bottom of the pie dish. To ensure it cooks through, bake the pie on the bottom shelf of the oven.
- Can I make the filling ahead of time? Yes, this is a perfect make-ahead dish. The recipe notes that you can make the filling the day before and store it in the fridge.
- What’s the best beef for a pie? Stewing beef, brisket, or shin are all excellent choices. These tougher cuts become incredibly tender and flavorful after the long, slow cook.
- How do I know when the filling is thick enough? A perfect pie filling needs to be robust and not too watery. After the oven cook, if the sauce is still thin, simmer it on the stovetop with the lid off until it has reduced and thickened to a gravy-like consistency.
What To Serve With Steak & Guinness Pie
This classic British pie is a hearty meal that pairs perfectly with simple sides.
- Creamy mashed potatoes
- Simple buttered peas or green beans
- A side of steamed cabbage
How To Store Steak & Guinness Pie
- Refrigerate: Store leftover pie covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until the pastry is crisp and the filling is hot.
- Freeze: The unbaked pie filling freezes exceptionally well for up to 3 months.
Steak & Guinness Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 750 kcal
- Fat: 45g
- Carbohydrates: 40g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different beer?
Yes, if you don’t have Guinness, another dark stout or a rich, dark ale would be a good substitute. Avoid using lager.
Can I make this in a slow cooker?
Yes. Sauté the vegetables and beef on the stovetop first, then transfer everything to a slow cooker. Cook on low for 8-10 hours. You will need to thicken the sauce on the hob before assembling the pie.
Do I have to use puff pastry?
Puff pastry gives a light, flaky lid. You could also use a traditional shortcrust pastry for the top if you prefer.
Try More Recipes:
Steak, Guinness & Cheese Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
25
minutes3
15
minutes750
kcalA classic and deeply comforting pie with fall-apart tender beef in a rich Guinness gravy, all baked under a golden, cheesy puff pastry lid.
Ingredients
1kg stewing beef, cubed
3 red onions, 3 cloves garlic, 2 carrots, 2 celery sticks, 4 field mushrooms
Fresh rosemary
440ml Guinness
2 tbsp plain flour
140g Cheddar cheese, grated
170g puff pastry
1 large egg
Olive oil, salt, pepper
Directions
- Preheat oven to 190ºC/375ºF. In a large ovenproof pan, sauté chopped onions, garlic, carrots, celery, mushrooms, and rosemary in olive oil.
- Add the beef and brown it, then stir in the Guinness and flour, adding enough water to cover.
- Cover and cook in the oven for 2.5 hours until the meat is tender.
- Thicken the filling on the hob if necessary. Stir in half the grated cheese. Transfer to a pie dish.
- Top the filling with the remaining cheese, then cover with the puff pastry lid.
- Brush with beaten egg and bake on the bottom shelf of the oven for 45 minutes until golden.
Notes
- The slow braise in the oven is key to the tender meat and rich gravy.
- This is a fantastic make-ahead meal; the filling can be made the day before.
- Don’t be afraid to let the filling reduce on the stove until it’s nice and thick before topping with the pastry.
- For an extra indulgent pie, use a double quantity of pastry and line the bottom of the dish as well.