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Beef and Guinness pie recipe

Beef and Guinness pie recipe

522 ratings

Perfect your baking skills with this delicious Irish pie. Succulent beef and hearty Guinness are a match made in heaven, encased in buttery pastry - the perfect traditional beef pie recipe. See method

  • Serves 4-6
  • 20 mins to prepare and 2 hrs 30 mins to cook
  • 564 calories / serving
  • Freezable


  • 3 tbsp vegetable oil
  • 750g stewing beef steak, cubed
  • 1 onion, chopped
  • 1 large carrot, cut into chunks
  • 2 tbsp plain flour
  • 1 x 440ml can Guinness or other stout
  • 1 beef stock cube
  • sprig thyme leaves
  • 1 x 375g pack Tesco ready-rolled shortcrust pastry
  • 1 egg yolk, beaten

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    8g 42%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 36.5g Protein 33.7g Fibre 3.1g


  1. Heat half the oil in a large casserole pan. Cook the beef, in 2 batches, for 7 – 10mins until browned all over. Remove from the pan and set aside. Add the vegetables to the pan and cook for 5mins until soft.
  2. Stir in the flour until well coated. Pour in the Guinness and stir around the pan, scraping up all the caramelised bits at the bottom of the pan.
  3. Crumble in the stock cube, then return the beef to the pan with the thyme and top up with water if necessary. Cover and simmer for 1½hrs until the beef is really tender. Then leave to cool. Can be made up to 2 days in advance and stored in the fridge.
  4. Preheat the oven to Gas mark 6/200°C/Fan 180°C. Spoon the beef and enough juice to cover it, into a large pie dish, removing the thyme sprig.
  5. Place the pastry on top and cut away any excess with a sharp knife. Then use your fingers to crimp around the edge of the pie. Make a small slit in the centre of the pie for air to escape. Brush all over with the egg.
  6. Cook for 30–40 minutes until golden and crisp. Heat any remaining beef liquid and serve alongside with some mash and greens.

See more Pie recipes

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