Pub-Style Guinness Beef Pie

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This Pub-Style Guinness Beef Pie recipe is truly something to celebrate.  How about St. Patricks Day!  Or any day of the year, for that matter.

We love ordering these at our favorite Irish pub, but I have to say…I think this version is even better.

Pub-Style Guinness and Beef Pie recipe


We promise this dish isn’t difficult to make. You don’t need the luck of the Irish to make it, you just need a little time.

The meat mixture filling can be made several days in advance and is actually even better after it sits for a day or so. Even the dough for the crust can be made in advance!

Watch us show you how to make Guinness Beef Pie!


The ingredients in this Guinness Beef Pie are just the essence of comfort food. Starting with a nice brisket, which is a perfect cut of meat to braise.

Combined with the smoked bacon, sautéed mushrooms, carrots, herbs, and of course, Guinness, you’ve got the lineup for a stunning and delicious dish.

Guinness Beef and Pie recipe


The combination of porcini and white button mushrooms and thick pieces of smoked bacon just kick our senses into high gear.

It is such a beautiful marriage of mushrooms and bacon to have in this incredible dish. The flavors here and the texture are really unmatched.

But we’re just getting started.

Guinness Beef Pie recipe

Now, I’ve got to tell you…if you are going to make this Guinness Beef Pie, and by all means, you really must, I implore you to make the Perfect Pie Crust. (click link for easy-to-follow recipe)

It is really not that difficult, and it can easily be made up to 2 days ahead, as well as the filling for this dish!

Just take your time, make these amazing components, and then bring them all together when you are ready to serve up something truly spectacular.

perfect pie crust recipe


When the stew is simmering on the stovetop and then in the stove, you’ll begin to imagine what this amazing dish will taste like on that first bite.

It will take you to the beautiful lush green hills of Ireland and back home.  This dish is the stuff that legends are made of.

This dish is layered in tradition and incredible taste. You can also easily double the recipe and serve a St. Patrick’s Day crowd!

Guinness and Beef Pie recipe

And now, we’re really getting close.

In goes the incredible stew, ready to be topped off with another layer of the Perfect Pie Crust.

And then it’s baked to perfection.

Maybe it’s time to crack open a Guinness and celebrate what you’re creating here.

Guinness and Beef Pie recipe


Now, it’s time to count your lucky Irish four-clovers because you are about to make one of the most impressive and delicious dishes of your life!

Trust us when we tell you, when you present this dish to your loved ones, they will absolutely gasp in impressed astonishment. And don’t worry about all about making this incredible Pub-Style Guinness and Beef Pie…you’ve got the luck of the Irish on your side.

Guinness and Beef Pie recipe

Ready to make the best St. Paddy Day meal in the world?  Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A Guinness beef pie sitting next to a bottle of Guinness beer.

Pub-Style Guinness Beef Pie

This Pub-Style Guinness Beef Pie recipe is about as comforting and fulfilling as any recipe ever was. The Guinness and porcini add such a depth of flavor and the slow simmered beef becomes fork-tender. And of course, the crust. You simply must make this with the crust. It all comes together to make Irish magic! You will need 10 oz. ramekins, or you can make in a pie dish.
5 from 16 votes
Print Pin Rate
Course: Entree
Cuisine: Irish
Keyword: Beef Pot Pie recipe, Guinness and Beef, Irish recipes
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people
Calories: 899kcal


  • Dutch oven, or oven-ready dish/pot.
  • 10 oz. ramekins, or a pie dish


  • Perfect pie dough (link to recipe below) you will have enough for two pie crusts, top and bottom
  • 2 oz porcini mushrooms dried
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 3 lb brisket cut into bite-size chunks
  • 2 onions chopped
  • 3 large carrots chopped
  • 1 tbsp brown sugar light or dar
  • 4 tbsp all-purpose flour
  • 1 11.2 oz bottle Guinness
  • 2 beef bouillon cubes
  • cup beef stock
  • 1 tbsp balsamic vinegar
  • 1 sprig thyme fresh
  • 1 bay leaf fresh
  • 2 sprigs parsley fresh
  • 4 strips bacon smoked, thick-cut
  • 8 oz mushrooms sliced or halved
  • 2 tbsp butter for greasing the pan, or cooking spray
  • 1 egg yolk plus 1 tbsp water (make an egg wash in a small bowl)
  • Coarse sea salt for topping




  • Heat 2 cups of water in the microwave until steaming. Place the porcini dried mushrooms in a bowl and add the hot water. Stir to submerge all mushrooms. Let sit for 15 to 20 minutes.
  • Strain the porcini mushrooms and liquid through a sieve into another medium bowl. Place the mushrooms on a cutting board and roughly chop them. Save the strained liquid.
  • Preheat oven to 325°F.
  • Season the meat with salt and pepper.
  • Heat 1 tablespoon oil in a large heatproof pot (preferably a Dutch oven) over medium-high heat and sear the meat until browned all over. You'll probably need to do this in batches. Set aside.
  • At this point, if excess liquid (fat) has accumulated in the pot, discard most of it.
  • Over medium heat, in the same pot, add the onions and carrots, adding a little more oil, then sauté until starting to get soft, about 8 minutes.
  • Add in the sugar and flour, stirring to coat and make a roux, about 4 minutes.
  • Add the meat, and any collected juices, back into the pot and mix with a wooden spoon.
  • Warm the stock (either in the microwave or on the stove). Crumble the bouillon cubes into and whisk until dissolved.
  • Add in the Guinness, stock, balsamic, porcini mushrooms, and the porcini soaking liquid.
  • Tie together the thyme, parsley and bay leaf and nestle into the pot.
  • Add 1 tsp salt and ½ tsp black pepper.
  • Cover with lid and place in preheated oven for 3 hours.
  • While the stew is cooking, cook the bacon in a large skillet over medium heat, until crisp. Drain on a paper-towel-lined plate. Roughly chop and set aside.
  • Add the mushrooms and cook until they have released their liquid and starting to turn golden. Set aside.
  • Once the stew is finished, stir in the bacon/mushroom mixture.
  • Increase oven temperature to 425°F. Liberally grease your ramekins or pie dish/pan with softened butter or cooking spray.
  • Roll out the first pie dough to about ¼" to ⅛" thickness. If using ramekins, cut 4 circles out that are about 2 to 3 inches wider in diameter than the top of each ramekin. If using a pie dish/pan, cut a circle out that is about 2 inches wider in diameter than the top of the pie dish/plate.
  • Line the ramekins (or pie dish/pan) with the cut dough with overhang. Use scissors (or knife) to trim away the excess dough. The dough should just reach the top of the dish.
  • Par bake the dough in the oven, using pie weights, or lining the bottom of the dough with parchment paper and adding dried beans. Bake for about 12 minutes and then remove from oven and remove weights or beans/parchment paper.
  • Lower oven temperature back t 325°F.
  • Add the beef to the dish using a slotted spoon so not too much sauce goes into the pie.
  • Fill until the meat mixture is slightly higher than the rim of the dish. You may have extra stew...that's okay, it freezes beautifully and is also delicious by itself.
  • Roll out the remaining dough to the same thickness and cut a circle just big enough to cover the ramekins or dish/pan.
  • Brush the edges of par-baked pastry with the egg wash, then cover with the dough top(s).
  • Crimp the edges of the dough to seal them together, then re-roll your trimmings to make a decoration (i.e., tree leaves), if you prefer.
  • Use a sharp knife to make two large slits in the top dough, then add the decorations (if using), and then brush the top generously with the egg wash.
  • Sprinkle the coarse sea salt and black pepper over the top. Place on a baking sheet and bake for 40 to 50 minutes, until golden.
  • Remove from the oven and place on a baking rack for 10 to 20 minutes. Serve and enjoy!



You can use a beef chuck roast as a substitute for the brisket. 
If you can't find dried porcini mushrooms, you can use any variety of dried mushroom.  ALWAYS be sure to reconstitute the mushrooms in warm/hot water before consuming them. 
The filling can be made up to several days in advance.  In fact, letting the filling sit for a day or two makes the flavors meld together even more.
The dough can be made up to a day in advance.  Wrap in plastic and keep in the refrigerator. 
If you have access to a second oven, the bottom layer of crust can be par-baked while the filling is cooking in the oven. 


Calories: 899kcal | Carbohydrates: 33g | Protein: 81g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 289mg | Sodium: 1170mg | Potassium: 1984mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9303IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 8mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in March 2018 but was updated with improved tweaks to the recipe, tips, photography, and a fabulous new video in March 2020!



    • Hi Leonard! You honestly just made our day…well, we should say you and Riley did! We are THRILLED you are enjoying our recipes and we are such huge dog lovers, too! Please stay in touch and please give Riley a sweet snuggle from Kris & Wesley!!

  • 5 stars
    Hi guys
    Thank you very much for the recipe! Here in Switzerland we don’t actually know this type of cake.
    I was once able to enjoy one of these in a pub and then imagined making it with red deer meat.
    As a hunter, I provide the whole family with game meat; we hardly buy any additional meat.
    After trying a few other recipes, I came across yours. WOW!
    This pub-style Guinness red deer pie is simply outstanding! So far I’ve made it with normal cake dough, but for New Year’s Eve I’m going to try your dough recipe.
    Ps. I’m thinking about making several mini pies (12 cm) and then freezing them as reserve for. Does this work with your dough recipe?

    • Hi Andrea! All sounds absolutely wonderful! Yes! You can freeze them with no problem! Let us know how everything turn out. And…Happy New Year!!!! xoxo Kris & Wesley P.S. We LOVE Switzerland…we visited back in the 90s and one of the most magical places we’ve ever visited!! xoxo

  • 5 stars
    This was a lot of work, but holy smokes totally worth it! My whole family was very impressed and we all loved it. This is a fantastic recipe and packed tons of flavour, way more than other recipes out there, I’m so glad I found it! I even used the pie crust recipe, and it was perfect, so easy to make too!
    Your guys’ video tutorial was also spectacular, I really enjoyed just watching you two. You guys are so authentic and don’t wear that cringy fake smile and read along to a script like other people out there. It’s very refreshing. Seriously love this, thank you so much, I’ll be back for other recipes!

    • Hi Bryanna! We can’t even begin to say how much this means to us! We agree, this beef pie is a bit of a labor of love, but you are so right…they payoff is well worth it! We are thrilled that you and your family enjoyed it! And thank you so so much for sharing and for the wonderful review! That means the world to us! Please stay in touch and stay tuned…so much more fun and food on the way!!! xoxo Kris & Wesley

  • I’ve made many versions of beef and Guinness pie, and this recipe is my favorite! It’s so tender and richly flavored, it’s become one of my go-to recipes for dinner parties. Unbelievably delicious!

    • Hi Cyndy! We LOVE that you make the Guinness beef pie and are loving it so much! It is GREAT for dinner parties (and pretty impressive!). Thank you so much for sharing! We appreciate that so much! Please stay in touch! Best, Kris & Wesley

  • Hello. If I was to use a frozen ready made pie shell, approx. how many would you say a recipe would fill? Do you think one recipe would fill two 9″ pie shells? Any rough guesstimates are appreciated. Thank you.

    • Hi David! So sorry for the delayed response. You’ll probably want to double the recipe for the filling if you’re going with two 9-inch shells. Hope this helps! Let us know how it all turns out! Best, Kris & Wesley

      • Everything turned out amazing. This recipe is SO flavourful. Wound up getting two well-filled 9” pies out of a doubled recipe. Could’ve even gotten 3 if I reduced the filling amount in each. Thank you for the info.

      • Hi David! That is wonderful!! We are so happy it all turned out great! Sounds like you prepared them perfectly! Thank you for letting us know!

  • 5 stars
    Best recipe for Guiness beef stew so far. I kept mine in the Dutch oven and served it over mashed potatoes. My guests loved it, no leftovers for us unfortunately, so I made another batch the next day.

    • Hi Kim! That is music to our ears! And so so thrilled you loved it so much you made a second batch! Woo hoo! Thank you for sharing and for the GREAT review! That means the world to us! xoxox Kris & Wesley

  • Can I assemble the pies earlier in the day, and bake when we are ready for dinner? How long can the uncooked pie sit out before baking? Will it dry out?

    • Hi Trisha, you can assemble them earlier in the day. Simply wrap each one in foil or plastic wrap and then keep in the fridge. Take about about an hour before serving, remove the foil or plastic, and bake as directed in the recipe. Hope this helps and hope everything turns out great! Please keep us posted!!! Best, Kris & Wesley

  • Spectacular. Got rave reviews from our guests. I made one large pub pie by using a spring form pan. It worked very well.

    • Hi Jennifer! We are so so thrilled you made the beef pie and we LOVE that you did it as a big pub pie using your springform pan…BRILLIANT!!!! Thank you so much for sharing! Please stay in touch! All the best, Kris & Wesley

  • I just made this and it was divine. We all loved it. My question is, can you make them without prebaking the crust and put them in the freezer? I have left overs and crust but not sure if can can just put the crust and meat filling in wihtout pre baking the crust.

    • Hi Bev!! We are so so happy you all loved the beef pie! They are something else, right? Yay! Regarding leftovers (yep, that filling makes a lot!)…you should be okay by not par-baking the crust. Freeze immediately, and you’ll be okay. Either fully defrost before baking, or add another 30 to 45 minutes if baking frozen (you’ll probably need to cover the top with foil to prevent over-browning). However, you can also pre par-bake before filling and then freezing and be in good shape, too. Hope this helps!! Best, Kris & Wesley

  • By far the best Guiness Beef Pie recipe I’ve ever tried. I made this recipe with venison (lucky enough to have access to pecan-feed-deer on grandpa’s farm.) The video was so fun and clear enough for anyone to follow. The dried mushrooms are a spectacular addition. Thanks so much for sharing! Ya’ll are fabulous.

    • Hi Elizabeth! So sorry for the delayed response! We are so so happy you had such great success with the Guinness beef pie! It really is something else, isn’t it! We appreciate you letting us know and for the super kind words. That means the world to us! Stay in touch! Best, Kris & Wesley

  • 5 stars
    Holy Mackerel! This was absolutely amazing! I’ve made this twice. Last time, I gave the extra serving to my MIL. My daughter absolutely forbade it this round (she loves her Meemaw, don’t you worry).

    1. You guys are amazing – THANK YOU!
    2. Ideas for the extra gravy, aside from serving in a gravy boat?
    3. We crafted without mushrooms, still came out great.

    Love this recipe, thank you again!

    • Hi there!! So so sorry for the delayed reply!! We are THRILLED you and your family loved the beef pie!! We usually freeze the extra gravy. It’s amazing on pot roast, mashed potatoes and sliced bread. YUM!!! Thank you so much for letting us know how it worked for you and for the wonderful review. That means the world to us! All the best, Kris & Wesley

  • 5 stars
    Great recipe. Tasted wonderful!!
    But PLEASE, Put your recipes at the top so that we all dont have to scroll forever past the jabber jabber, blabber blabber…

  • Have you made these in ramekins or mini cocottes? There is not nearly enough dough to use in 4 cocottes. I had to stop after cutting it out and lining 2 of them to make more dough.
    However the amount of filling seems like it would fill 8 of these! The recipe is long, but it smells and tastes wonderful. I’ll have to see how the family likes it after they’re all baked up.

  • 5 stars
    Wow this was amazing! Also I had never used dried porcinis before, but now they’re my new secret weapon for savory. A pain to find at the store (they were with the herbs?) but I’m glad I didn’t give up searching. Will definitely be making this again, and checking out other recipes!

    • Hi Monica!! Woo hoo!! So so so glad you had such great success with the beef pie! That one is a little more involved and sounds like you handled it like a pro!! And thank you SO MUCH for letting us know and for the GREAT review!! Please stay in touch! All the best, Kris & Wesley

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