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!



  • 5 stars
    Hi Fellas!

    I recently made this, and it was awesome! I went out and bought my first ever Dutch oven…wow, this takes things to a whole new level! I watched your video, too, which I typically don’t do, but for some reason I did…hilarious! You guys definitely put a little smile on my face. I’m going to try the tomato basil soup next…


    • Hi Mary!! We are so so so happy you had such great success with the Guinness beef pie! That’s a fun one to make and not the easiest recipe on the blog! Way to go!!!! Woo hoo!! And we really think you’ll love the roasted tomato basil soup. We are so glad you found us and thank you so much for the wonderful review. That means the world to us!! Stay in touch! All the best, Kris & Wesley

  • 5 stars
    Made this over the weekend and it was FANTASTIC!!! We added celery with the carrots/onion mixture and then dumped in some thawed peas before loading in the pie dish to bake. We will be making the stew again and again, it was so comforting and delicious. Thank you!

    • Hi Nicole!! That is so awesome!! This Guinness Beef Pie is definitely a weekend kind of project and we are THRILLED you had such great success with it!! And celery and peas are a fantastic addition! Thank you so much for letting us know and for the awesome review!! We just can’t say enough how much that means to us!! All the very best, Kris & Wesley

  • Hello! I got carried away with the food processor and am concerned that because the carrots and onions were finely chopped the stew will be too runny. It’s in the oven now, any thoughts on what to do if the stew is very wet?

    • Hi Andrew! 99% of the alcohol will cook out. Certainly not enough to alcohol that you would notice, but, there will still be traces of alcohol. If that’s an issue, go with a good alcohol-free beer, though, of course, you won’t get quite as deep of a flavor as you would from a Guinness, but it will still be delicious! Let us know if you make the beef pies and what you think! Best, Kris & Wesley

  • 5 stars
    This was soooo good!

    Question for you: it says to add balsamic in the directions but I don’t see that listed in the ingredients. How much do you add?

    • Hi Andrea!

      We are so happy you enjoyed the Guinness Beef Pie, it’s truly one of our all-time favorite dishes to prepare! And thanks so much for the heads up about the balsamic missing in the ingredients. We add 1 tbsp. And we’ve updated the recipe to reflect this. Thanks again so much and thank you for the great review! We appreciate that so very much!!! All the best, Kris & Wesley

  • 5 stars
    Thanks for the recipe! It’s in the pot now and the whole house smells delicious. After the long haul of homeschooling for the past couple months we’re celebrating the last day of school with a Harry Potter-themed dinner party, and your pie is the main course! Most excitement we’ve had in a while! 🙂 Thanks for the help!

  • Looks great! I only have a pound of stew meat though, so I’m thirding the recipe. Should I cook it less time in the oven?

    • Hi Stephanie! So so sorry for the delayed response! The cook time doesn’t need to be adjusted. Let us know how it turns out and what you think! Best, Kris & Wesley

      • 5 stars
        The flavor of this turned out really great, but I hit two snags. I omitted the dried mushrooms and without realizing it, that omitted the 2 cups mushroom water (since the water is not under ingredients) so it turned out extremely salty and pretty dry. Luckily I caught it halfway through cooking and added more beer (cuz I didn’t realize at that point I was missing two cups water). I also couldn’t figure out what the ‘balsamic’ in step 11 was since it’s not in ingredients. I went with a few dashes balsamic vinegar which was ok but I might do balsamic glaze next time. I will try this again and I think it will become my husband’s favorite, as he really enjoyed it (with several glasses of water lol).

      • Thanks, Stephanie!!! We will make those steps more clear and fix the balsamic instructions. Sounds like you still did awesome!! Thanks you for letting us know and for the great review!! That means the world to us!!!

  • 5 stars
    This was SO delicious. Absolutely unbelievable. We cooked the brisket in large pieces, so that at the very end (after it came out of the oven) we took the brisket pieces out of the stew, shredded with a fork (they mostly fell apart) and then put it back in. The shred was a nice texture. Thank you for a fantastic new favorite.

  • I am new to your site but I love your recipes especially the easy, simpler ones. I will be visiting frequently. Thank you.

    • Hi Nancy! We are so glad you found us and we found you!!! Feel free to reach out with any questions or comments. We so appreciate the kind words. All the best, Kris & Wesley

  • 5 stars
    This was outstanding, made it for my family last week and they loved it. Had a little of the filling left over and used some store bought pie dough and a couple of smaller ramekins and made a quick lunch for the wife and I.

    One issue with the written recipe: you left out where to add in the Porcini Mushrooms back in. I had to go back and watch the video again to remember where. Right after step 7. Great meal!

    • Hey Donald! So so glad you had success with the beef pies. And so sorry about leaving that one step out. Fixing that right now. Thank you for letting us know, and thank you even more for the great review and taking the time to leave such a wonderful comment. Stay in touch! All the best, Kris & Wesley

  • Excellent flavor! Just made this and have to say the smell is awesome! I didn’t have a stout beer so I added what I had a lager and it worked well! It was a great distraction from the Coronavirus! Thanks!

    • Hi Sue! Woo hoo! Nothing helps ease stress than making a batch of beef pot pies, right? Sounds great with the lager! Thank you so much for letting us know and please stay safe!! All the best, Kris & Wesley

  • What a beautiful dish and just what we all need to celebrate St. Patty’s Day! In these unusual and stressful times it is good to take the time to find joy in something to help us get through all this! Thank you both for your fun and informative videos and recipes! If it is possible, it would be wonderful if you could add closed caption to your videos for us hearing impaired fans!

    Be well!

  • Thank you for this and many of your other recipes. I can’t wait to try it. I just want to thank you both for all your time and effort to share these wonderful recipes.

    • Hi Cary, thank you so so much for your message. That means the world to us and nothing makes us happier than to hear that what we share is enjoyed and well-received. We hope you enjoy this beef pot pie, it’s pretty delicious, if we do say so ourselves! All the best, and please take care, especially during these uncertain times. Kris & Wesley

  • 5 stars
    I’ve been using my own recipe for years….. this one is so much better and my Irish wife loves it. I tweaked it just a bit by adding a couple of dashes of basalmic vinegar to the stew. Adds just a hint of sweet twang and makes for a darker/richer gravy.

    • Hi there! So sorry for the delayed response! Thanks so much for the great review, and we love your idea of adding balsamic vinegar to the stew! We are filming this dish this weekend for a new release just before St. Paddy’s Day! We’ll add that tweak! And such a huge compliment that your Irish wife loves it. Good job!!! Thanks so much and please stay in touch! All the best, Kris & Wesley

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