St Patricks Day Recipe: The Best Steak and Guinness Pie

By March 16, 2016 around the world, recipe series, recipes, savoury

This is the best steak and Guinness pie you’ll ever have! Tender slow cooked beef with hearty vegetables in a rich and delicious sauce. It’s the perfect recipe for a cool autumn day with a side of stout of course. 

The Best Steak and Guinness Pie | Anisa Sabet | The Macadames-13

I set myself a goal this year to practice styling all different types of dishes instead of sticking to my comfort zone (which is healthy treats if you haven’t noticed?). I have an ever growing list of desserts on my “to make” list but always seem to find it harder to prepare main courses or sides. Basically it’s down to the fact these dishes are somewhat harder to style and I have a serious sweet tooth.

Today’s recipe is in tribute to St Patricks Day (I know, I am late – it’s tomorrow!!). So hopefully you can use this recipe in the coming months or for next year!?!? I’ve never been a big St Patricks Day person but did relish using the opportunity to make a traditional steak and guinness pie for the first time.

The pie mixture is very easy to make with loads of fresh and hearty vegetables and the guinness adds a rich and stouty flavour. The long-slow cooking of the beef not just creates perfectly tender beef, it also allows the flavour of the guinness to permeate the meat and the vegetables and produce a rich and delicious sauce.

I’ve just used ready made puff pastry but you could make your own if you’re game. Have you ever made puff pastry before? I’d love to know if it can be made using coconut oil in lieu of loads of butter?

I hope you enjoy your St Patricks Day this year and I look forward to hearing your thoughts on this recipe.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here and here.

What you need:

  • Large saucepan
  • 8 x ramekin or pie dishes
  • Baking tray

Ingredients (makes 8 pot pies):

  • Sea salt, black pepper + flour for tossing the beef
  • Good lug of olive oil
  • Arppox 1kg good quality steak or stewing beef, cut into 2cm pieces
  • 2 medium red onions , peeled and chopped
  • 3 cloves garlic , peeled and chopped
  • 2 sticks celery , trimmed and chopped
  • 2 carrots , peeled and chopped
  • 4 mushrooms , peeled and sliced
  • A handful of fresh herbs (I used rosemary, thyme and a bayleaf)
  • 500ml Guinness
  • 2 tablespoons Worcestershire sauce
  • 1 cup hot beef stock (I actually used bone broth)
  • 1 400g tin crushed tomatoes
  • Sea salt
  • Black pepper, freshly ground
  • 2 heaped tablespoons plain flour
  • 4 sheets ready-made good quality puff pastry
  • 1 large free-range egg , beaten


1. Season your beef well with salt and pepper to taste, sprinkle with flour and toss around until coated.

2. In a large saucepan heat the olive oil and fry the beef until well browned.

3. Add the onion and cook for another minute, then add garlic, celery, carrots, mushrooms and fresh herbs. Cook for a further 5 minutes then pour in the Guinness.

4. Add the Guinness, Worcestershire sauce, beef stock or broth and tinned tomatoes; bring to the boil. Stir well, then simmer of a low heat uncovered for 2 hours or until the meat is tender. If the liquid dries up, add a bit more stock but you shouldn’t need to. The sauce should be nice and thick and with a rich and meaty aroma. Season with salt and pepper. If your meat mixture is too liquidu

5. To make the pies: Preheat oven to 190°C.

6. Using the top of ramekin as a guide, cut a disc slightly bigger than the circumference for each ramekin out of your pastry sheets. Using left over sheets, cut thin strips of pastry (about 1cm wide) to line the top edge of each ramekin. This is an important step in creating a fluffy pastry top.

7. Line each ramekin rim with a strip of pastry, then brush with beaten egg.

8. Meanwhile, dish out the meat into your ramekins or pie dishes.

9. Place the top pastry disk on top of the ramekin rims and squash the pastry down to secure (you can use a fork). Lightly score the top of the pastry in a criss/cross shape and brush with more egg.

10. Place ramekins on a baking tray and bake in the middle of the preheated oven for 45 minutes until golden and bubbling.

11. Allow the pies to cool down for 10 minutes before eating.

Bon appétit!

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For another pie recipe, try my chicken & tarragon pie.

Country Farmhouse Spring Dinner Party | Anisa Sabet | The Macadames-4-3

Are you looking for a nice autumn recipe? Try my slow cooked beef Bourguignon. I made it when I was in France!

Recipe - Slow cooked beef bourguignon | The Macadame - 08

Anisa – The Macadames. xx

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