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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Set oven to 190°C (375°F) to get ready for baking the pie.
- 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.
- 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.
- 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.
- 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
