RecipesBeef and Stout Pie

The long slow cooking of this filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.


For the Pastry:

  • 7 oz all-purpose flour
  • pinch of salt
  • 4 oz butter, cubed
  • 2-3 Tbsp cold water

For the Pie:

  • 1 oz all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 lbs chuck steak, 1 inch cubes
  • 1 oz butter
  • 1 tsp vegetable oil
  • 2 large onions, sliced thin
  • 2 carrots, large diced
  • 2 tsp Worcestershire sauce
  • 2 tsp tomato puree
  • 2 1/8 c. Dry Stout
  • 1 1/4 c. beef stock
  • 2 tsp white sugar
  • 2 tsp water
  • 1 egg, beaten for egg wash

For the pastry:

  1. In a large bowl, add the flour, salt, and butter.
  2. With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
  3. Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
  4. Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.

For the pie:

  1. In a large bowl, place the flour and it season with salt and ground black pepper. Add the cubes of meat and toss well in the flour until evenly coated.
  2. In a large saucepan, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
  3. Add the onions and carrots to the pan and fry gently for about 2 minutes.
  4. Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
  5. Cover and reduce to a gentle  Cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
  6. Remove from the heat, place into a 1 1/2-liter deep pie dish and leave to cool completely.
  7. Make the pastry while the filling is cooling; or prepare store-bought pie pastry.
  8. Heat the oven to 400 F. Roll out the pastry to 1/8-inch thick and about 1 inch larger than the pie dish in diameter. Fill pie crust with cooled filling.
  9. Place a pie funnel (or balled up foil) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
  10. Place the rolled-out pastry over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
  11. Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
  12. Bake for 30 to 35 minutes until the pastry is crisp and golden. Enjoy!


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