Waking up to the sound of heavy rain this morning, I promptly decided to trade gardening plans for a snug day with junk movies and comfort food. Sometimes, despite the spring warmth, the allure of a hearty Guinness Pie is irresistible!
This steak and Guinness combo blends top-notch Australian beef with Ireland’s famous stout. The slow-cooking process results in tender beef, infused with Guinness for a rich, homey sauce.
Inspired by Gordon Ramsay’s Steak and Guinness Pie, I’ve added my twist with pancetta, rosemary, sage, and a switch to puff pastry for extra indulgence. Don’t forget, every recipe is subjective, so take the freedom to make it your own.
For optimal flavour, choose grass-fed chuck steak and dice it yourself for consistently generous chunks. Feel free to experiment with veggies and herbs, but let the dish simmer slowly to let the robust flavours develop naturally.
I opt for store-bought puff pastry, but homemade is an option for the adventurous. Either way, this comfort food is worth the wait, delivering big, tender meat chunks in a shiny, robust gravy.
For the perfect pie, thick gravy and easily pulled meat are key. Leisurely cooking suits lazy, rainy days like these, so I’m for it!
Serve it up with perfectly steamed baby peas, boiled baby potatoes, or a side salad for those who enjoy a fresher touch. Rain or shine, this Guinness Pie is a winner—each ingredient holding its own in a dish that never fails to impress.
Enjoy with gusto,
Steak and Guinness Pot Pies
- 1 kg grass-fed chuck steak
- ¼ cup plain flour
- 2 tablespoons olive oil
- 1 brown onion sliced
- 200 grams pancetta diced
- 2 cloves garlic minced
- 1½ cups Guinness divided
- 4 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 cup beef stock
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 200 grams mushrooms chopped
- 1 tablespoon water
- 1 free range egg beaten
- 3 sheets puff pastry thawed
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- Place the plain flour into a large bowl or clip-seal bag and season generously with salt and pepper. Cut the steak into 2.5cm – 3cm cubes and placein the bowl or bag with the flour. Toss the beef until evenly coated with theflour mixture.
- Heat half the oil in a large stock or crock pot over high heat. Brown the meat in batches until brown and crispy around the edges (approximately 2 minutes per side). Transfer to a plate and repeat with the remaining meat.
- Once the beef is browned, add the remaining oil, onion, garlic and pancetta to the pot. Cook over medium heat until the onion is translucent and softened. Deglaze the pot with half a cup of Guinness and scrape the bottom and sides with a wooden spoon. Allow to simmer for about2 minutes.
- Add Worcestershire sauce, tomato paste, sugar, herbs and stir.
- Add remaining beer and beef stock. Season with remaining salt and pepper.
- Stir in mushrooms and beef and mix to combine.Turn heat to low, cover and simmer slowly for 4 hours, checking and stirring frequently.
- After gravy has thickened, remove from heat and allow to cool. Meanwhile, preheat oven to 200℃ and generously coat the inside of 6 ramekins or individual pie dishes with a spray of oil.
- Cut puff pastry into 12 x 12.5cm squares(approx).
- Divide cooled mixture evenly into greased ramekins/pie dishes. Lift one square of pastry onto each pie and brush with beaten egg. Using a small knife, slice a thin slit into the centre of the pastry lid.
- Repeat, lifting a second square of pastry, layered onto each pie at a 45 degree turn to the first. Brush with beaten egg and slice a second slit into the centre of the pastry. Sprinkle poppy and sesame seeds from a height, across the top of each pie.
- Place the pies onto a baking tray (to catch any drips) and bake for approximately 35 minutes or until the pastry is golden, risen and flaky.
- Allow to cool for 10 minutes and serve withyour desired sides.