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Steak and Guinness Pie with Mashed Potatoes Recipe

Avatar photoByEmily
Jump to Recipe· 4.7 from 80 reviews

If you’re craving a comforting, hearty meal that hits all the right notes, you’re in for a treat. I’m excited to share my beloved Steak and Guinness Pie with Mashed Potatoes Recipe that’s been a family favorite for years. It’s rich, packed with tender beef braised in Guinness, smothered with cheesy, creamy mashed potatoes, and finished with a crisp puff pastry top. Trust me, once you try this, it’ll quickly become one of your go-to dinners for chilly evenings or cozy weekends.

❤️

Why You’ll Love This Recipe

  • Deep, Robust Flavors: Slow-braising the beef in Guinness creates a rich sauce that’s both savory and slightly sweet, making every bite unforgettable.
  • Creamy, Herby Mash Topping: The mix of sour cream and chives in the mashed potatoes adds a fresh tang and vibrant flavor that perfectly balances the pie filling.
  • Golden Puff Pastry Finish: It’s flaky and buttery on top, providing a lovely texture contrast that makes the dish feel special but still totally approachable.
  • Comfort Food with a Twist: This isn’t just your ordinary meat pie; the Guinness and secret seasoning make it feel like a cozy pub meal you can whip up at home.
The image shows a rectangular white baking dish filled with a savory pie that has a golden-brown, flaky crust on top. A section of the crust is removed, revealing two layers inside: the top layer is a light, fluffy mash that appears creamy with small green herb flecks, while the bottom layer is a rich, dark brown stew with visible chunks of meat and pieces of carrot. Some stew sauce has spilled over the edge of the dish onto a dark surface next to it. The photo is taken close-up, capturing the textures of the crust and filling vividly. photo taken with an iphone --ar 2:3 --v 7 - Steak and Guinness Pie with Mashed Potatoes, hearty Irish beef pie, Guinness beef stew, savory meat pie, mashed potato topping recipe this …

Ingredients You’ll Need

To make this steak and Guinness pie sing, you want to have a few key fresh ingredients that build layers of flavor—from the beef to your aromatic veggies, and of course, the creamy mash. Each component works together harmoniously, so choosing quality beef suitable for slow cooking and fresh herbs will make a huge difference.

Flat lay of a large chunk of raw braising beef, a few slices of diced back bacon, diced bright orange carrots, diced pale green celery, one large white onion peeled and whole, three whole garlic bulbs, a small mound of plain white flour on a white ceramic plate, a small white bowl filled with rich dark brown beef stock, a small white bowl with deep ruby tomato puree, a small white bowl of golden olive oil, a small white bowl of dark brown Worcestershire sauce, a small white bowl holding dark brown soft dark brown sugar, two fresh green bay leaves, four sprigs of fresh green thyme, a pile of peeled and diced creamy white baking potatoes, several cubes of pale yellow butter, a small white bowl of thick white sour cream, a small white bowl of whole milk, a small bunch of fresh green chives, a pile of grated bright orange cheddar cheese, one rectangular sheet of pale golden puff pastry, one whole egg with a clean uncracked shell placed nearby, and small white bowls containing salt and black peppercorns, all arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Steak and Guinness Pie with Mashed Potatoes, hearty Irish beef pie, Guinness beef stew, savory meat pie, mashed potato topping recipe
  • Beef suitable for braising/slow cooking: Chuck or brisket are great, with enough fat to stay tender but not too greasy.
  • Salt and Black Pepper: Simple but essential seasonings to amplify flavors at different cooking stages.
  • Olive Oil: For searing the beef and frying the veggies; a good quality extra virgin is ideal.
  • Back Bacon: Adds a smoky depth; don’t skip it—scrumptious when crisped.
  • Carrots and Celery: Classic stew vegetables that soften and soak up the Guinness flavors perfectly.
  • White Onion and Garlic: The aromatic base for your sauce that makes everything taste homemade and cozy.
  • Plain Flour: Helps thicken that luscious stew sauce—mix it well to avoid lumps.
  • Beef Stock and Guinness: These liquids create the rich gravy; Guinness brings that signature slight bitterness balanced by the beef stock’s savoriness.
  • Tomato Puree and Worcestershire Sauce: Umami boosters that add complexity and a hint of sweetness.
  • Brown Sugar: Balances the bitterness of the Guinness and deepens the sauce’s color.
  • Bay Leaves and Fresh Thyme: These herbs infuse the stew with earthy, fragrant notes.
  • Baking Potatoes: The heart of your mash—starchy varieties like Russets or Maris Piper work best for fluffy texture.
  • Butter, Sour Cream, and Whole Milk: The triple combo that makes your mash creamy and rich without being heavy.
  • Fresh Chives: Add brightness and mild onion flavor to your mash that you’ll notice even after baking.
  • Cheddar Cheese: Just enough shredded cheese to melt over the mash before adding the pastry, making the topping extra indulgent.
  • Puff Pastry: The showstopper crunch and golden finish that contrasts beautifully with the soft mash and tender filling.
  • Egg (Beaten): For brushing the pastry and getting that gorgeous glossy golden color.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Steak and Guinness Pie with Mashed Potatoes Recipe can be. Sometimes I tweak it depending on season, what’s in my pantry, or who I’m cooking for. Feel free to experiment and make it truly yours—you’ll be surprised how forgiving and flexible it is.

  • Vegetable Boost: I often add parsnips or mushrooms for an earthier flavor—and my family still goes crazy for it.
  • Make it Gluten-Free: Swap out the plain flour with a gluten-free alternative, and use gluten-free puff pastry; it works surprisingly well.
  • Spice it Up: For an extra kick, sprinkle a pinch of smoked paprika or chili flakes into the stew before simmering.
  • Dairy-Free Mash: If you’re avoiding dairy, swap butter and sour cream for olive oil and coconut yogurt in the mash; still creamy and delightful.

How to Make Steak and Guinness Pie with Mashed Potatoes Recipe

Step 1: Sear the Beef for Maximum Flavor

Start by trimming off any sinew or overly fatty bits from your beef, then cut it into large bite-sized chunks. Toss the beef with salt and black pepper so it’s evenly seasoned. Heat olive oil in a large deep pot over high heat until shimmering, then add half your beef in a single layer—don’t overcrowd the pan. Sear each piece until it’s brown all over; you’re not cooking through yet, just building flavor. Remove the browned beef and repeat with the second half, adding more oil if needed.

Step 2: Build the Flavor Base with Bacon and Veggies

Turn the heat down to medium and toss in the diced bacon. Cook it until it crisps up and releases its fat, which adds awesome flavor to the pie. Then add your diced onion, carrot, and celery. Fry until everything softens and just begins to color—about 8 to 10 minutes. Stir in the minced garlic and cook it for another minute until fragrant, careful not to burn it.

Step 3: Create the Rich Guinness Gravy

Sprinkle the flour over the veggies and stir well to coat everything. This step is key for thickening later, so really mix it in. Gradually pour in half the beef stock, stirring as you go to make a smooth paste. Then add the rest of the stock along with the whole can of Guinness. Stir in tomato puree, Worcestershire sauce, brown sugar, fresh thyme sprigs, and bay leaves. Finally, add back the seared beef and all those tasty juices that rested in the pot. Bring it up to a simmer.

Step 4: Slow Cook Until Tender and Thickened

Once simmering, reduce to low heat, cover with a lid, and let it braise for 1 hour and 30 minutes. Stir occasionally to prevent sticking. After this, remove the lid and cook uncovered for another 35-40 minutes, stirring frequently so a skin doesn’t form and the sauce thickens up nicely. You want a rich, luscious gravy coating tender, melt-in-your-mouth beef. Taste and adjust seasoning with extra salt or pepper to your liking.

Step 5: Let the Filling Cool and Prepare the Mash

Pour the filling into your baking dish, fishing out the bay leaves and thyme stalks as you go. Let it rest at room temperature for at least 30 minutes—this cooling helps the filling set and creates a nice crust when baked. Honestly, if you can spare an hour or even refrigerate it overnight, that’s even better and makes handling the mash easier.

Meanwhile, bring a large pot of salted cold water to a boil and cook your diced baking potatoes until fork tender. Drain them well, then leave in the colander for 5 minutes to let the steam escape—this step keeps your mash fluffy rather than gluey.

Step 6: Mash Your Potatoes and Assemble the Pie

Return the potatoes to the pot. Mash with butter, sour cream, milk, chives, salt, and pepper to taste. The sour cream adds an amazing tang and creaminess I absolutely love. Dollop spoonfuls of mash on top of your cooled filling, then gently smooth it out to seal any gaps.

Sprinkle the grated cheddar evenly over the mash. Next, lay the puff pastry sheet on top and brush with beaten egg to get that gorgeous golden sheen when baking. Don’t forget to cut 4-5 steam holes in the pastry so the pie can breathe while cooking.

Step 7: Bake Until Golden and Bubbling

Place your pie dish on a baking tray to catch any drips, then bake at 190°C/375°F for 30 minutes or until the pastry is deep golden and crisp, and you see the filling bubbling at the edges. Let the pie rest for about 5 minutes before serving to lock in all those flavors and make it easier to portion.

👨‍🍳

Pro Tips for Making Steak and Guinness Pie with Mashed Potatoes Recipe

  • Seared Beef for Flavor: Don’t skip searing the beef in batches; it locks in juices and builds that irresistible caramelized flavor.
  • Patience with Simmering: Slow cooking is key; rushing this step will leave beef tough and gravy watery—trust me, it’s worth the wait.
  • Cooling the Filling: Let the filling rest so it thickens and forms a crust, which helps when layering the mash and pastry.
  • Don’t Overheat the Mash: Hot mash will steam the pastry instead of crisping it, so let it cool slightly before assembling.

How to Serve Steak and Guinness Pie with Mashed Potatoes Recipe

A slice of pie with three clear layers sits on a white plate on a white marbled surface. The bottom layer is a thick, reddish-brown meat sauce with visible chunks of meat and a glossy texture. Above this is a creamy white layer of mashed potatoes with small green herbs mixed in. The top layer is a golden, flaky crust with a slightly crispy texture and uneven edges. On the side of the plate, there are several green beans with a fresh, glossy look. The photo is taken with an iphone --ar 2:3 --v 7 - Steak and Guinness Pie with Mashed Potatoes, hearty Irish beef pie, Guinness beef stew, savory meat pie, mashed potato topping recipe

Garnishes

I personally love to sprinkle a handful of freshly chopped parsley or extra fresh chives on top before serving—it adds a pop of color and a little fresh brightness to contrast all that richness.

Side Dishes

A simple side of buttered green peas or crisp roasted Brussels sprouts pairs beautifully. I also like serving this with a crisp green salad dressed in a sharp vinaigrette to cut through the creaminess.

Creative Ways to Present

For family gatherings or holidays, I’ve served the filling in individual ramekins topped with mashed potatoes and puff pastry—perfect for elegant single servings. Alternatively, try topping the mash with a swirl of butter before the pastry—makes for a lovely glossy finish.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I cover leftover pie tightly with foil or plastic wrap and store in the fridge for up to 3 days. The flavors deepen after resting, which means leftovers taste even better the next day!

Freezing

I’ve frozen fully assembled pies (wrapped well in foil) with great success. Just thaw in the fridge overnight and bake as usual. You can also freeze just the filling or the mash separately; just reassemble when ready.

Reheating

Reheat in a preheated oven at 180°C/350°F until warmed through—usually 20-30 minutes covered with foil to prevent the pastry from burning. For that fresh-crisp pastry edge, remove the foil in the last 10 minutes.

FAQs

  1. Can I use a different beer instead of Guinness?

    Absolutely! While Guinness adds a unique deep bitterness and richness, you can substitute with other stouts or even a dark ale. Just keep in mind the flavor will be slightly different, but still delicious.

  2. What cut of beef works best for Steak and Guinness Pie with Mashed Potatoes Recipe?

    I recommend beef suited for slow cooking like chuck or brisket because they become incredibly tender over the long simmer, and their marbling adds flavor to the stew.

  3. Can I prepare parts of this recipe in advance?

    Yes! The filling can be made a day ahead and refrigerated, which actually improves the flavor. You can also prepare the mash in advance and reheat when assembling before baking the pie.

  4. How do I avoid a soggy bottom in my pie?

    Make sure the filling has thickened well before assembling, and the potatoes are thoroughly drained and cooled so moisture doesn’t seep into the pastry. Using a baking tray underneath also helps catch any leaks.

Final Thoughts

I absolutely love how this Steak and Guinness Pie with Mashed Potatoes Recipe turns out every time—it’s like a warm hug on a plate. When I first tried it, the combination of Guinness with tender beef amazed me, and pairing it with creamy herby mash and crispy pastry just felt like magic. I hope you give it a whirl because it’s truly satisfying and perfect for sharing with family or friends. If you try it, I’d love to hear your variations and how you make it your own. Happy cooking!

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Steak and Guinness Pie with Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 80 reviews
  • Author: Villerius
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: Irish
Print Recipe

Description

A hearty and comforting Ultimate Steak and Guinness Pie featuring tender beef slow-cooked in a rich Guinness-infused gravy, topped with creamy sour cream and chive mashed potatoes, melted cheddar cheese, and finished with a crisp, flaky puff pastry crust.

Ingredients

Beef Filling

  • 1kg / 2lb Beef suitable for braising/slow cooking
  • 1 tsp Salt, plus more as needed
  • 1/2 tsp Black Pepper, plus more as needed
  • 2-3 tbsp Olive Oil, or as needed
  • 150g / 5oz Back Bacon, diced
  • 200g / 7oz Carrots, diced into small chunks
  • 100g / 3.5oz Celery, diced into small chunks
  • 1 large White Onion, finely diced
  • 3 cloves Garlic, finely diced
  • 40g / 1/4 cup Plain Flour
  • 600ml / 2 1/2 cups Beef Stock
  • 1x 440ml / 14.8 fl oz can of Guinness
  • 75g / 1/4 cup Tomato Puree
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Dark Brown Sugar
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme

Mashed Potato Topping

  • 1.5kg / 3.3lb Baking Potatoes, peeled and diced into chunks
  • 6 tbsp / 90g Butter, room temperature
  • 120ml / 1/2 cup Sour Cream, room temperature
  • 60ml / 1/4 cup Whole Milk, room temperature
  • 1x 20g / 0.7oz bunch Fresh Chives, finely diced
  • 3 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • 150g / 5oz Cheddar Cheese, grated

Pastry

  • 1x 320g / 11oz sheet Puff Pastry
  • 1 Egg, beaten (for egg wash)

Instructions

  1. Prepare the Beef: Trim any excessive fat from the beef and dice into large bite-sized pieces. Season with 1 tsp salt and 1/2 tsp black pepper evenly to coat the meat.
  2. Sear the Beef: Heat 1 tbsp olive oil in a large deep pot over high heat. When hot, add half the beef and sear until browned all over without cooking through, then remove. Repeat with the second half, adding oil if needed. This step develops flavor.
  3. Cook Bacon and Vegetables: Reduce heat to medium; add bacon and cook until crispy and fat is rendered. Add onion, carrots, and celery; fry until softened and lightly colored. Add garlic and cook for an additional minute to release aroma.
  4. Add Flour and Liquids: Stir in the flour to coat the vegetables. Gradually add half the beef stock, stirring to avoid lumps. Then add the remaining stock along with all Guinness. Stir in Worcestershire sauce, tomato puree, brown sugar, thyme, bay leaves, and the seared beef with any resting juices. Mix well and bring to a simmer.
  5. Simmer the Stew: Once simmering, reduce heat to low, cover with lid, and cook for 1 hour 30 minutes, stirring occasionally. Remove the lid and simmer uncovered for an additional 35-40 minutes until the gravy thickens and beef is very tender. Stir frequently to prevent skin formation and ensure even thickening.
  6. Rest the Filling: Transfer filling into a baking dish, removing thyme stalks and bay leaves. Let the filling cool and form a skin on top for at least 30 minutes, preferably an hour or overnight in the refrigerator for best texture and flavor melding.
  7. Cook the Potatoes: Place diced potatoes in a large pot with cold water and 2 tsp salt. Bring to a boil and cook until fork tender. Drain and let steam off for 5 minutes to ensure mash holds shape during baking.
  8. Preheat Oven: Set oven to 190°C (375°F) to get ready for baking the pie.
  9. Make the Mashed Potato Topping: Return potatoes to pot, mash with butter, sour cream, milk, and chopped chives. Season with salt and pepper to taste. Gently dollop and smooth mash evenly over cooled filling, sealing gaps completely. Let mash cool slightly if too hot to prevent soggy pastry.
  10. Assemble the Pie: Sprinkle grated cheddar cheese evenly over the mash. Cover with puff pastry sheet, trimming edges if necessary, and brush pastry with beaten egg. Cut 4-5 steam holes in the top to allow ventilation during baking.
  11. Bake: Place the pie dish on a baking tray to catch any overflow. Bake in the preheated oven for 30 minutes until the pastry is deeply golden and crispy and filling bubbles at the edges.
  12. Rest and Serve: Let the pie rest for about 5 minutes before serving to allow the filling to set slightly. Serve warm and enjoy a rich, comforting meal.

Notes

  • A rich and tender beef and Guinness stew topped with sour cream and chive mashed potato, finished with melted cheddar cheese and flaky puff pastry for a classic steak and Guinness pie experience.
  • Using beef suitable for braising or slow cooking ensures tenderness after long simmering.
  • Resting the filling before adding the mash helps the filling thicken and prevents soggy toppings.
  • Allow steam holes in the pastry to avoid bursting and promote even cooking.
  • For best flavor, prepare filling a day ahead and refrigerate before assembling.

Nutrition

  • Serving Size: 1 serving
  • Calories: 910 kcal
  • Sugar: 7.32 g
  • Sodium: 1156 mg
  • Fat: 52.63 g
  • Saturated Fat: 18.589 g
  • Unsaturated Fat: 23.983 g
  • Trans Fat: 0.999 g
  • Carbohydrates: 65.51 g
  • Fiber: 6.4 g
  • Protein: 42.16 g
  • Cholesterol: 156 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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