Irish Beef and Stout Pie

Name: Irish Beef and Stout Pie
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 800g beef chuck, cubed; 250ml Guinness stout; 200ml beef stock; 2 onions, sliced; 200g mushrooms, quartered; 2 carrots, diced; 2 tbsp plain flour; 2 tbsp vegetable oil; 2 tbsp tomato paste; 2 bay leaves; Fresh thyme; 1 sheet puff pastry; 1 egg, beaten for glaze; Salt and pepper

Pióg Mairteola agus Leann Dubh (PEE-ohg MART-oh-la AH-gus LAN DUV)

Beef and Stout Pie

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 540 kcal

Chunks of tender braised beef in a rich Guinness gravy sealed under a shattery golden puff pastry lid — hearty pub fare at its finest.

Nutrition & Info

Protein 34.0g

Carbs 38.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

Dutch oven pie dish rolling pin pastry brush

Presentation Guide

Vessel: individual pie dish

Garnishes: thyme sprig, pastry decorations

Accompaniments: mushy peas, champ

Ingredients

800g beef chuck, cubed
250ml Guinness stout
200ml beef stock
2 onions, sliced
200g mushrooms, quartered
2 carrots, diced
2 tbsp plain flour
2 tbsp vegetable oil
2 tbsp tomato paste
2 bay leaves
Fresh thyme
1 sheet puff pastry
1 egg, beaten for glaze
Salt and pepper

Instructions

1
Toss beef in seasoned flour. Brown in batches in hot oil in a Dutch oven.
2
Sauté onions and mushrooms in the same pot for 5 min.
3
Add tomato paste and cook 1 min. Pour in Guinness and stock, scraping up browned bits.
4
Return beef, add carrots, bay leaves, and thyme. Simmer covered for 1.5-2 hours until beef is very tender.
5
Pour cooled filling into a pie dish. Lay puff pastry over the top, trim and crimp edges. Cut steam vents. Brush with beaten egg.
6
Bake at 200°C (400°F) for 25-30 min until pastry is puffed and deeply golden.

💡

Did You Know?

In Irish pubs, this pie is often served with the pastry lid balanced on top rather than sealed, so you can see the dark, glossy filling beneath.

Chef's Notes

Equipment Tips

Dutch oven
pie dish
rolling pin
pastry brush

Garnishing

thyme sprig, pastry decorations

Accompaniments

mushy peas, champ

The Story Behind Irish Beef and Stout Pie

Meat pies have been part of Irish cooking since medieval times, but the marriage of beef and stout under pastry became a beloved pub classic in the 19th century. It embodies the Irish gift for turning humble ingredients into something genuinely magnificent.

🕐 Traditionally enjoyed winter dinner or pub lunch 📜 Origins: 19th century

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