Best 7 Steak Pie With Guinness Recipes

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Indulge in the sumptuous flavors of Guinness steak pie, a culinary masterpiece that seamlessly blends the rich, robust notes of Guinness stout with tender chunks of beef, savory vegetables, and a flaky, golden crust. This hearty and comforting dish, steeped in Irish tradition, promises an unforgettable gastronomic experience. Embark on a culinary journey as we delve into the secrets of crafting this classic pie, with three enticing variations to cater to every palate: the Traditional Guinness Steak Pie, a timeless recipe that showcases the harmonious marriage of Guinness and beef; the Guinness Beef and Mushroom Pie, where earthy mushrooms add an extra layer of umami; and the Guinness and Cheese Steak Pie, a decadent twist that incorporates melted cheese for an irresistibly gooey center. Let your taste buds embark on an adventure as you explore the diverse flavors and textures of these Guinness steak pie recipes, each offering a unique culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK AND GUINNESS PIE



Steak and Guinness Pie image

A gorgeous and rich-tasting Steak and Guinness Pie recipe. Perfect for the weekend and a must to celebrate St. Patrick's Day!

Provided by Stacey Doyle

Categories     Dinner

Time 3h50m

Number Of Ingredients 15

2 tablespoons olive oil
3 medium red onions, diced
3 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, trimmed and diced
6 - 8 medium mushrooms, sliced
3 pounds stewing beef, cut into 1-inch chunks
2 - 3 sprigs fresh rosemary, leaves picked and chopped
Salt, to taste
1 teaspoon black pepper, plus more to taste if needed
2 tablespoons all-purpose flour
16 ounces Guinness
6 ounces cheddar cheese, grated
1 sheet ready-made puff pastry
1 large egg, beaten and mixed with a splash of milk (for egg wash)

Steps:

  • Preheat oven to 375F. In a large ovenproof skillet, heat olive oil over medium heat.
  • Add in onions gently cooking them until clear, about 10 minutes.
  • Turn up the heat to medium-high, add garlic, carrots, and celery.
  • Toss in mushrooms, mix well and cook until tender.
  • Add in the beef and rosemary, stirring in.
  • Season with a good pinch of salt and a teaspoon of pepper.
  • Continue tossing and quick fry for 3 - 4 minutes.
  • Stir in flour to coat then add in the Guinness and if needed, top up with enough water to cover.
  • Bring the mixture back to a simmer and cover with a lid or foil.
  • Place ovenproof pan in the 375F preheated oven, occasionally pull the pan out of the oven and stir a bit to mix it up. Return covered pan back to the oven and continue to cook for another hour, or until meat is very tender and stew is thick and dark-colored, about 1 1/2 hours.
  • If stew is still not thick enough, place the pan back on the stovetop and cook over medium heat until the sauce starts to thicken, stir frequently to prevent burning on the bottom.
  • Once ready, add in half the grated cheese, mix in well, season to taste, allow to cool for about 10 minutes.
  • On a flour-dusted surface, roll out puff pastry sheet evenly until about 1/8 inch thick. Then with a sharp knife, carefully and lightly make a criss-cross pattern over the top side of the Pastry without cutting through.
  • In an ovenproof deep dish, pour the stew in carefully and top with remaining grated cheddar cheese but do not mix in.
  • Place the pastry over the top of the pie dish, fold any overhanging edges back over the top edge or cut the excess off.
  • Brush the puff pastry top with the beaten egg wash.
  • Then continue to bake the steak and Guinness pie on the bottom shelf of the oven for an additional 30 - 45 minutes or until the pastry is puffed and golden.

Nutrition Facts : Calories 309 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 341 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

STEAK AND GUINNESS PIE - JAMIE OLIVER



Steak and Guinness Pie - Jamie Oliver image

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Provided by LifeIsGood

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

  • Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
  • Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
  • Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
  • To make pies:.
  • Preheat your oven to 375 degrees F.
  • Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
  • Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
  • Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

GUINNESS PIE



Guinness Pie image

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 6h

Yield 6 servings

Number Of Ingredients 18

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten

Steps:

  • Preheat the oven to 375 degrees.
  • In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
  • Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
  • Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
  • Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
  • While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams

STEAK PIE WITH GUINNESS



Steak Pie With Guinness image

This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food!

Provided by Sara 76

Categories     Savory Pies

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 tablespoons plain flour
1 teaspoon English mustard powder
salt
black pepper
1 kg stewing beef, trimmed and cut into cubes
4 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped
2 cups Guinness stout
2 tablespoons Worcestershire sauce
2 bay leaves
1 tablespoon fresh thyme, chopped
1 teaspoon dark brown sugar
1 cup chestnut mushrooms, halved if large
2 cups plain flour
1/2 teaspoon baking powder
salt
2 teaspoons fresh thyme, chopped
black pepper, freshly ground
1/2 cup suet, shredded

Steps:

  • Preheat the oven to 160°C.
  • Combine the flour, mustard and pepper, then coat the beef in th emixture.
  • Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
  • Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
  • Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
  • Pour over the beef, then cover and cook for 2 hours.
  • Remove the dish and increase the oven temperature to 190°C
  • Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
  • PASTRY CRUST:.
  • Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
  • Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
  • Roll out the dough, dampen the edges of the dish and cover it with the pastry.
  • Trim, then make a small slit in the centre.
  • Cook for 30-40 minutes, until golden.

Nutrition Facts : Calories 1260, Fat 59.5, SaturatedFat 24.1, Cholesterol 124.3, Sodium 220.8, Carbohydrate 74.7, Fiber 1.9, Sugar 3, Protein 40.3

STEAK AND GUINNESS PIE



Steak and Guinness Pie image

Make and share this Steak and Guinness Pie recipe from Food.com.

Provided by MacChef

Categories     European

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 kg round steak
1 tablespoon flour
1 teaspoon brown sugar
1 tablespoon raisins (optional)
5 onions
300 ml Guinness stout
8 slices bacon
3 ounces lard
2 -3 tablespoons parsley, chopped
1 sheet puff pastry

Steps:

  • Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole dish.
  • Peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350 deg F) for 2-2 1/2; hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
  • Roll out pastry dough to fit casserole dish. Place pastry on top of meat mixture and bake according to package directions or until pastry has puffed and is golden.

Nutrition Facts : Calories 774, Fat 38.4, SaturatedFat 12.6, Cholesterol 97.6, Sodium 351.3, Carbohydrate 38.6, Fiber 1.5, Sugar 3.7, Protein 36.2

BEEF AND GUINNESS PIE



Beef and Guinness Pie image

Irish stout lends a creamy rich sauce to this beef pot pie.

Categories     Beer     Beef     Bake     St. Patrick's Day     Fall     Phyllo/Puff Pastry Dough     Gourmet     Pot Pie

Yield Makes 4 main-course servings

Number Of Ingredients 19

2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough Puff Pastry
1 large egg, lightly beaten
1 tablespoon water
Special Equipment
4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
  • Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
  • Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
  • Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
  • Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
  • Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

BEEF, MUSHROOM AND GUINNESS® PIE



Beef, Mushroom and Guinness® Pie image

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Provided by Melanie Booth

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
  • Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will have a big impact on the final dish, so use the best steak, Guinness, and other ingredients that you can find.
  • Don't overcrowd the pan: When searing the steak, make sure to give it enough space in the pan so that it can brown properly. If you overcrowd the pan, the steak will steam instead of sear.
  • Cook the steak to your desired doneness: The cooking time for the steak will depend on how thick it is and how you like it cooked. For a medium-rare steak, cook for about 3 minutes per side. For a medium steak, cook for about 4 minutes per side. For a well-done steak, cook for about 5 minutes per side.
  • Let the steak rest before slicing: After cooking the steak, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Use a good quality pastry: The pastry is an important part of a steak pie, so use a good quality puff pastry or shortcrust pastry.
  • Don't overfill the pie: When filling the pie, don't overfill it, or the pastry will not be able to cook properly.
  • Bake the pie until the pastry is golden brown: Bake the pie until the pastry is golden brown and the filling is bubbling.

Conclusion:

Steak pie with Guinness is a delicious and hearty dish that is perfect for a special occasion. By following the tips above, you can make a steak pie that is sure to impress your family and friends.

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