Irish Beef and Stout Pie — Print Recipe

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

Ingredients

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.