Beef and Guinness pie

Beef and Guinness pie recipe. Irish Traditional meal.

This savoury pie is soaked in Irish stout and makes the perfect St. Patrick's Day feast. Impress your guests with the traditional Irish delicacy of beef and Guinness pie.

Prep time: 20 minutes

Cook time: 150 minutes

Servings: 4-6 people


  • 3tbsps vegetable oil
  • 1 egg yoke beaten
  • A sprig of thyme leaves
  • 1 beef stock cube
  • 440ml Guinness
  • 2tbsp plain flour
  • 1 large carrot, cut into chunks
  • 1 onion, chopped
  • 750g stewing beef steak, cubed
  • 375g of ready-rolled pastry


Heat half the oil in a large casserole pan. Cook the beef in 2 batches, for 7 – 10 mins until browned all over. Remove from the pan and set aside.

Add the vegetables to the pan and cook for 5 mins until soft.

Stir in the flour until well coated.

Pour in the Guinness and stir around the pan, scraping up all the caramelised bits at the bottom.

Crumble in the stock cube, then return the beef to the pan with the thyme and top up with water if necessary.

Cover and simmer for 1½ hrs until the beef is really tender. Then leave to cool.

This mixture can be made up to 2 days in advance and stored in the fridge.

Preheat the oven to Gas mark 6/200°C/Fan 180°C.

Spoon the beef and enough juice to cover it, into a large pie dish, removing the thyme sprig.

Place the pastry on top and cut away any excess with a sharp knife.

Then use your fingers to crimp around the edge of the pie.

Make a small slit in the centre of the pie for air to escape.

Brush all over with the egg.

Cook for 30 – 40 minutes until golden and crisp.

Heat any remaining beef liquid and serve alongside with some mash and greens. 


To browse a selection of ready rolled pastry products click here.