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.
HOW TO MAKE GUINEESS BEEF PIE
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 PIE IS STEEPED IN HISTORY
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.
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.
CAN BE PREPARED IN STAGES
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!
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 PIE IS A ST. PADDY’S TRADITION
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.
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!
Pub-Style Guinness Beef Pie
- 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
- 1½ cup beef stock
- 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
- Perfect Pie Dough (click for easy recipe)
PREPARE THE BEEF PIES
- 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!
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!