Description
This rich and hearty Steak and Guinness Pie features tender chunks of chuck steak slow-cooked in a flavorful Guinness stout gravy with vegetables, all enclosed in a golden, flaky puff pastry crust. Perfect as a comforting dinner, this classic Irish-inspired dish combines robust flavors of slow-cooked beef, herbs, and dark stout for an indulgent yet satisfying meal.
Ingredients
Scale
For the filling
- 2 tbsp olive oil
- 1 pound (900g) chuck steak (braising steak, casserole beef etc)
- 1 tsp salt
- ½ tsp ground black pepper
- 2 onions, finely diced
- 2 tbsp tomato purée (tomato paste)
- 2 beef stock cubes, crumbled
- 3 carrots, peeled and cubed
- 2 potatoes, peeled and cubed
- ½ tbsp brown sugar or Sukrin
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1 ⅓ cups (340ml) Guinness or other stout
For the pie crust
Instructions
- Prepare the Pie Filling: Heat the olive oil in a large skillet or directly in your slow cooker if it allows searing. Add diced chuck steak in batches and sear over high heat until nicely browned on all sides. Avoid overcrowding to ensure proper browning instead of stewing. Transfer the browned beef to the slow cooker if using.
- Add Onions and Tomato Paste: To the skillet or slow cooker, add the finely diced onions, tomato purée, and crumbled beef stock cubes. Stir well to combine all ingredients thoroughly.
- Add Vegetables and Seasonings: Top the mixture with peeled and cubed carrots and potatoes. Add Worcestershire sauce, fresh thyme leaves, bay leaves, brown sugar, salt, and a slurry made from cornstarch mixed with a little water. Pour in the Guinness stout and stir gently to combine all ingredients evenly.
- Slow Cook the Filling: Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 7-8 hours. The meat should become tender and the sauce thick and flavorful. Discard the bay leaves once cooking is done. Taste and adjust seasoning as necessary.
- Assemble the Pie: Transfer the cooked filling into an ovenproof pie dish and level the surface. Brush the rim of the dish with the egg wash. Unroll the ready-rolled puff pastry and use a rolling pin if needed to fit it over the dish. Press down the edges to seal tightly, trim excess pastry, and crimp edges decoratively. Use pastry scraps for decoration if desired.
- Vent and Egg Wash: Cut small vents into the pastry top with scissors to allow steam to escape during baking. Brush the entire pastry surface generously with the egg wash. Add decorative pastry if used and brush again with egg wash for a glossy finish.
- Bake the Pie: Preheat the oven to 180°C (360°F). Bake the pie for 30-35 minutes or until the pastry is deep golden brown and the filling is bubbling at the edges.
- Rest and Serve: Allow the pie to rest for 10-15 minutes after baking to cool slightly and set. Serve with mashed potatoes, cabbage, gravy, and optionally a glass of Guinness for a traditional accompaniment.
Notes
- For a more intense beef flavor, homemade beef stock can be used instead of stock cubes.
- Ensure the beef is cut into uniform chunks for even cooking.
- If your slow cooker does not allow searing, use a skillet to brown the beef and onions before transferring them to the slow cooker.
- Use cold water to mix with cornstarch to avoid lumps in the slurry.
- Letting the pie rest after baking ensures the filling sets and prevents burns when serving.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to preserve flakiness.
Nutrition
- Serving Size: 1 slice (1/4 of pie)
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 740 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
