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Hot slice of Guinness beef pie with mashed potatoes and thick dark gravy.

Guinness Beef Pie

5 from 1 vote
Aliana Recipes
A hearty, savory pie featuring tender slow-cooked beef, a middle layer of creamy chive mashed potatoes, and a crisp puff pastry lid. It brings the warmth of a rustic pub meal right to your dining table.
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Prep Time 45 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 20 minutes
Servings:8 people
Course:Dinner
Cuisine:British
Calories:680kcal
Cost:$22
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg braising beef Diced into bite-sized pieces
  • 150 g back bacon Diced
  • 200 g carrots Diced into small chunks
  • 100 g celery Diced into small chunks
  • 1 large white onion Finely diced
  • 3 cloves garlic Finely diced
  • 40 g plain flour To thicken the gravy
  • 600 ml beef stock For the sauce base
  • 440 ml Guinness 1 can
  • 75 g tomato puree Adds richness
  • 1.5 kg baking potatoes Peeled and diced
  • 90 g butter For the mash
  • 120 ml sour cream Room temperature
  • 1 bunch fresh chives Finely diced
  • 150 g cheddar cheese Grated
  • 1 sheet puff pastry 320g sheet

Equipment

  • 1 Large Deep Pot With a lid, for the stew
  • 1 baking dish Approximately 12x9 inches
  • 1 Colander and Masher For the potato layer

Method
 

  1. Sear the seasoned diced beef in a large pot with oil over high heat until browned all over. This develops a deep flavor crust on the meat, leaving rich brown bits on the bottom of the pot.
  2. Fry the bacon, onion, carrots, and celery in the same pot until they begin to soften. This builds the aromatic base of the stew, releasing a fragrant smell as the vegetables lightly color.
  3. Stir in the flour, stock, stout, tomato puree, and herbs to create the cooking liquid. Stir the flour into the fat completely before adding the liquids slowly, resulting in a smooth, dark brown sauce.
  4. Simmer the mixture on low heat for about two hours, stirring occasionally, until the sauce is thick. This slow cooking process breaks down the tough fibers, leaving you with fork-tender beef in a rich gravy.
  5. Boil the potatoes until tender, drain them well, and mash with butter, sour cream, milk, and chives. This creates the creamy middle layer, resulting in a smooth, fluffy potato mixture.
  6. Layer the cooled filling, mashed potatoes, grated cheese, and puff pastry in a large baking dish. This structured assembly keeps the pastry crisp, showing a neat, level surface before baking.
  7. Brush the pastry with beaten egg, cut small steam holes, and bake at 375F for 30 minutes. This final step turns the raw dough into a flaky crust, producing a deep golden lid with bubbling edges.

Nutrition

Serving: 450g (1 slice)Calories: 680kcalCarbohydrates: 54gProtein: 38gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 115mgSodium: 850mgPotassium: 1100mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 15mgCalcium: 210mgIron: 4.5mg

Notes

Allowing the beef stew filling to cool completely before topping it with the mashed potatoes prevents the layers from sinking into one another.