Description

This hearty Steak and Guinness Pie features tender chunks of chuck steak slow-cooked in a rich Guinness and beef stock gravy with carrots, potatoes, and herbs, all encased in a golden, flaky puff pastry crust. It’s a classic British comfort food perfect for cozy dinners, combining robust flavors and a perfect balance of textures.

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

1 pack ready-rolled puff pastry
1 egg + 1 tbsp water (for egg wash)

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Instructions

Prepare the pie filling: Heat olive oil in a large skillet or directly in your slow cooker if it has a sear function. Add the diced beef in batches, searing on high heat until nicely browned, taking care not to overcrowd the pan to avoid stewing instead of browning. Transfer the browned beef to the slow cooker if using one.
Add aromatics and tomato paste: Add the diced onions and tomato purée to the skillet or slow cooker, then crumble in the beef stock cubes and stir well to combine all ingredients evenly.
Add vegetables and seasoning: Top the mixture with the peeled and cubed carrots and potatoes, Worcestershire sauce, fresh thyme leaves, bay leaves, brown sugar, salt, and a cornstarch slurry (cornstarch mixed with a bit of water). Pour in the Guinness or stout to integrate all flavors.
Slow cook the filling: Cover the slow cooker and cook on HIGH for 4-5 hours or on LOW for 7-8 hours until the beef is tender and the gravy has thickened wonderfully. Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
Assemble the pie: Transfer the cooked filling into an ovenproof pie dish and smooth the surface. Brush the edges of the dish with the egg wash. Unroll the puff pastry and drape it over the filling, using a rolling pin if needed to fit it neatly over the edges.
Seal and decorate the crust: Press down the pastry edges firmly against the dish to seal. Trim any excess pastry and crimp the edges for a decorative finish. Use pastry scraps to add decorative shapes if desired. Cut small vents in the crust with scissors to allow steam to escape during baking, then brush the entire pastry surface with a second coat of egg wash for a shiny, golden finish.
Bake the pie: Preheat the oven to 180°C (360°F). Bake the pie for 30-35 minutes until the pastry is deep golden brown and the filling is bubbling around the edges.
Rest and serve: Let the pie rest for 10-15 minutes after baking to set before serving. This pie pairs beautifully with mashed potatoes, cabbage, extra gravy, and a cold glass of Guinness for a truly satisfying meal.

Notes

If you don’t have beef stock cubes, you can substitute with homemade or store-bought beef broth or stock.
Sukrin is a low-calorie sugar alternative suitable for diabetic diets.
For a thicker gravy, adjust cornstarch slurry quantities accordingly.
Make sure to sear the meat well for deeper flavor development before slow cooking.
Puff pastry must be kept chilled until baking to ensure flakiness.
Allowing the pie to rest before serving helps the filling set and prevents spilling.

Nutrition

Serving Size: 1 slice (1/4 pie)
Calories: 620 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 95 mg