Guinness Steak Pie

2 hr 30 mins



A traditional steak and mushroom pie, with the Guinness giving it a robust and rich flavour. As it cooks slowly in the oven, the meat become melt in your mouth tender. The meat in dark silky gravy from the reduced stout and stock, enriched from the mushroom and beef flavour…yumms. Topped with flaky buttery puff pastry, it is a dish that delivers a good cheer to the soul.
#themeatmensg #simple #delicious #guinness

No Reviews


Adjust Servings
700g flat iron steak
¾tsp salt
1tsp black pepper
3large red onions (sliced)
200g swiss brown mushrooms (quartered)
1tsp sugar
2tbsp sundried tomato paste
1tbsp worcestershire
1tbsp oil
50g butter
2sprigs thyme
2sprigs rosemary
2sprigs flat leaf parsley (chopped)
1tbsp flour
450ml Guinness
400ml beef stock
2sheets ready made puff pastry
24” x 6” pie tins
Egg wash (1 egg yolk plus 1 tbsp milk)



Cut 700g flat iron steak into 2cm cubes.
Mark as complete

Cut 200g of swiss brown mushrooms into quarters.
Mark as complete

Heat 1 tbsp oil in a pan and sear beef cubes until brown. Season iron steak with ½ tsp salt and ½ tsp pepper. Dish out and set aside.
Mark as complete

Deglaze pan with 450ml Guinness. Let it reduce to half and set aside.
Mark as complete

In a clean cast iron pot, melt 50g butter. Add in the sliced onions and ½ tsp sugar. Cook until onions caramelised.
Mark as complete

Tumble in 200g of quartered mushrooms. Saute it for 1 minute.
Mark as complete

Add in the seared beef cubes. Give it a good mix through.
Mark as complete

Add in 2 tbsp sundried tomato paste and saute for a further 1 minute.
Mark as complete

Sprinkle 1 tbsp of plain flour. Continue to cook it for a minute.
Mark as complete

Add reduced Guinness
Mark as complete

Then pour in 400ml beef stock, 1 tbsp worcestershire sauce. Season with ¼ tsp salt and pepper to taste.
Mark as complete

Add 2 sprigs of thyme and 2 sprigs of rosemary.
Mark as complete

Bake in the oven for 90 minutes at 170°C.
Mark as complete

Dish out, add chopped flat leaf parsley and let it cool.
Mark as complete

Spoon the meat mixture into the pie dish.
Mark as complete

Egg wash the sides of the pie tin.
Mark as complete

Place the puff pastry on top, trim to pie tin and crimp the edges. Make a small opening in the center.
Mark as complete

Egg wash the top and edges.
Mark as complete

Bake at 220°C for 20 minutes.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]