Guinness Steak Pie – 吉尼斯馅饼

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

Click to rate this recipe!

  • Servings: 2

  • Time: 2 hr 30 mins

  • Skill: Intermediate


  1. 700g flat iron steak

  2. ¾ tsp salt

  3. 1 tsp black pepper

  4. 3 large red onions (sliced)

  5. 200g swiss brown mushrooms (quartered)

  6. 1 tsp sugar

  7. 2 tbsp sundried tomato paste

  8. 1 tbsp worcestershire

  9. 1 tbsp oil

  10. 50g butter

  11. 2 sprigs thyme

  12. 2 sprigs rosemary

  13. 2 sprigs flat leaf parsley (chopped)

  14. 1 tbsp flour

  15. 450ml Guinness

  16. 400ml beef stock

  17. 2 sheets ready made puff pastry

  18. 2 4” x 6” pie tins

  19. Egg wash (1 egg yolk plus 1 tbsp milk)


  1. Cut 700g flat iron steak into 2cm cubes.

  2. Cut 200g of swiss brown mushrooms into quarters.

  3. 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.

  4. Deglaze pan with 450ml Guinness. Let it reduce to half and set aside.

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

  6. Tumble in 200g of quartered mushrooms. Saute it for 1 minute.

  7. Add in the seared beef cubes. Give it a good mix through.

  8. Add in 2 tbsp sundried tomato paste and saute for a further 1 minute.

  9. Sprinkle 1 tbsp of plain flour. Continue to cook it for a minute.

  10. Add reduced Guinness

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

  12. Add 2 sprigs of thyme and 2 sprigs of rosemary.

  13. Bake in the oven for 90 minutes at 170°C.

  14. Dish out, add chopped flat leaf parsley and let it cool.

  15. Spoon the meat mixture into the pie dish.

  16. Egg wash the sides of the pie tin.

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

  18. Egg wash the top and edges.

  19. Bake at 220°C for 20 minutes.

  • Share:

You might be interested in: