Beef & Guinness Pie with Rough Puff

Guinness pie 5

I feel so cliché posting a Guinness pie recipe on St. Patrick’s day – but it’s what was for dinner last night. The stew itself was left over from a TV segment I did last week – all I really did was top it with a slab quick and rough puff pastry that has lived in the fridge since about January, and popped it into the oven for the boys before heading out to a birthday party.

Guinness pie Collage 2

The filling is essentially a long-simmered beef stew – cubed beef browned and braised with a bottle of Guinness (or other stout), although it could as easily be done with red wine or beef stock. The first batch we ate as stew; the rest waited until it was time for pie. This is a sort of streamlined version of a Jamie Oliver recipe my mom has been making for years when a bunch of us get together – it’s great for a group. The kicker is a handful of grated aged cheddar scattered over the filling before covering it all with a puff pastry lid. Brushing the rim of the baking dish first with a little beaten egg acts as a glue to seal it all closed. And you’ll need that egg wash for a glossy top, too.

Guinness pie 3

You could of course buy a chunk of frozen puff pastry, but this rough puff is a quick from-scratch puff version without all the labour of a more involved, proper puff. I used this Canadian Living formula and tutorial – sort of – mental note to come back to this in a later post.

Guinness pie Collage

If you run a sharp knife across the top, letting it slice all the way through only in a few places, you’ll get a sort of crosshatched top and allow the steam to escape. The whole thing can be kept in the fridge at this point until you’re ready to bake, at which point the filling will reheat as the pastry puffs. Look at the flakiness! It’s a great thing to dig into when there’s snow on the ground.

Guinness pie 1

Beef & Guinness Pie


March 17, 2013

adapted from Jamie Oliver

  • Makes: Serves 6.


canola or olive oil, for cooking

1 large purple onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 cups quartered mushrooms

4-5 garlic cloves, chopped or crushed

2 lbs. beef brisket or stewing beef, cut into 1-inchcubes

salt and pepper

2 Tbsp. flour

1 can or bottle of Guinness

chicken or beef stock or water

1 cup grated old cheddar (optional)

1 pkg. frozen puff pastry, thawed (or half a batch of rough puff)

1 egg, lightly beaten with a fork, for brushing on top (optional)


1Preheat the oven to 325F. In a large oven-proof casserole or medium pot, heat a drizzle of oil over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the carrots, celery, mushrooms and garlic and cook for a few more minutes. Remove from the pan and set aside. Add another drizzle of oil, sprinkle the beef with salt and pepper and brown it in the pan, turning to get as much colour as possible. Return the veggies to the pan, sprinkle everything with flour and stir to coat.

2Pour the Guinness overtop, then add stock or water to come up to the top of the meat. Cover and place in the oven for 2 1/2-3 hours, until the meat is very tender. If you like, cool and refrigerate overnight, or up to a few days.

3When you're ready to bake the pie, preheat the oven to 375F. On a lightly floured surface, roll the puff pastry out into a circle, square or rectangle slightly larger than your baking dish. (If you need to, transfer the beef mixture into a casserole or other baking dish.) In a small dish, beat the egg with a spoonful of water with a fork, and brush the edge of your baking dish with it. Drape the puff pastry overtop and cut a few slits in the top to allow steam to escape. (If you like, cut a crisscross pattern with a sharp knife, without going all the way through the pastry.) Brush with the egg wash and bake for 40-45 minutes, until the pastry is puffed and deep golden, and the filling is bubbling through.


About Julie

You May Also Like

16 comments on “Beef & Guinness Pie with Rough Puff

  1. Cory Lievers
    March 17, 2013 at 1:34 pm

    Yum, that looks really good

  2. Sue/the view from great island
    March 17, 2013 at 1:45 pm

    This looks so rustic and rich, I never would have thought to add the cheddar cheese, but boy does that sound good. And the Guinness is such a nice pairing with beef. I added a cup of Irish Whiskey to a stew the other day and it made the gravy so deep and husky that I don’t think I can ever go back to plain old stock again.

  3. Erica B.
    March 17, 2013 at 1:58 pm

    Who cares if it’s cliche, it looks delicious! Thanks for sharing 🙂

  4. heather whitbread
    March 17, 2013 at 2:10 pm

    This looks delicious! But the list of ingredients has ready made puff pastry instead of a recipe for the rough puff pastry that you make yourself. I was hoping for your easy way of doing it, so I don’t end up relying on store bought all the time.

  5. heather whitbread
    March 17, 2013 at 2:14 pm

    Sorry for posting the last comments without reading everything! I just went back for another look and realized you had provided a link to the Canadian Living recipe for the puff pastry! Thank you! It does look yummy!

  6. kathy
    March 17, 2013 at 3:46 pm

    Puff Pastry….that was one of the least favorite times in the bakery section of school. I did not look forward to the rolling, and folding, and smearing with a block of butter, then smooshing, folding and on…and on….and on. The wrists really took a beating when it was just out of the cooler.
    I was searching for some puff pastry just the other day in the freezer and failed to find any. Thanks for the link, bookmarked it for the next time I get the urge and need some puff pastry.

  7. Laurie from Burnaby
    March 19, 2013 at 12:09 pm

    That looks a sounds delicious! Thank you, Julie 🙂

  8. Mushrooms Canada
    March 19, 2013 at 12:22 pm

    What a fantastic comfort dish this is! White Button’s or Crimini’s would be just wonderful in it…thanks for making me so hungry!


  9. iphone case
    March 29, 2014 at 9:10 pm

    This recipe is 1 of my families all time preferred holiday pie dishes.
    Lastly, how nicely will it function with your notebook or home pc?
    This is where the Storm is various than other Blackberry products.

  10. Kami
    July 4, 2014 at 7:24 am

    We’re a gaggle of volunteers and starting a new scheme in our community.
    Your web site offered us with helpful info to work on. You have performed a formidable job and our
    entire community shall be grateful to you.

  11. deck restore how to apply
    September 2, 2014 at 8:14 pm

    Many anglers avoid the use of whole eggs altogether because they although they contain all kinds of essential
    nutritional components fish are obviously going to recognise them from previous egg-containing baits plus eggs affect digestion in various ways.

    After users select their avatar they’re transported into their apartment.
    If you’re worried about your stored wine going bad in the heat of your boat, you need to invite me over.

    Feel free to visit my site: deck restore how to apply

  12. best kids bikes
    September 6, 2014 at 6:11 pm

    Pretty section of content. I just stumbled upon your blog and
    in accession capital to assert that I acquire in fact enjoyed
    account your blog posts. Any way I will be subscribing to your augment and even I achievement you access consistently fast.

  13. Boutique Dress Stores Sydney
    September 15, 2014 at 9:22 am

    I have specified few great which are hundred percent free
    to use and dedicated to latest Pakistan and Indian fashion, daily updated fashion and you can also buy online via paypal and western union. The manufacture of most textiles is an energy
    intensive process, this combined with the transport of textiles
    of products around the world produces even more green house gas emissions.

    The list of celebrity fashion mishaps is seemingly endless.

  14. Vicente
    September 30, 2014 at 3:46 am

    Hey very nice blog!! Guy .. Excellent .. Wonderful ..
    I’ll bookmark your blog and take the feeds also? I’m satisfied to find numerous useful info here within the put up, we
    need develop extra strategies in this regard, thank you for sharing.
    . . . . .

Leave a Reply

Your email address will not be published.