This rich and tender steak and Guinness pie is made with braising steak, smoked bacon, chestnut mushrooms and dark Guinness gravy under golden puff pastry. It is a proper British pub classic that feeds 6 and takes about 3 hours.
I make this whenever the weather turns cold and we need something warm and filling. The Guinness gives the gravy a deeper, slightly bitter edge that regular ale just cannot match.
Steak and Guinness Pie Ingredients
- 1 tbsp sunflower oil
- 100g smoked streaky bacon, cut into small pieces
- 900g braising steak, cut into 2.5cm cubes
- 25g plain flour, seasoned with salt and pepper
- 2 large onions, roughly chopped
- 2 cloves garlic, roughly chopped
- 150g chestnut mushrooms, halved
- 1 tbsp tomato purée
- 500ml Guinness stout
- 500ml beef stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- 100g butter
- 375g ready-rolled puff pastry
- 1 egg, beaten, for egg wash
How To Make Steak and Guinness Pie
- Fry the bacon: Heat the sunflower oil in a large heavy-based pan over a medium heat. Add the smoked bacon pieces and cook for 3–4 minutes until crisp and golden. Remove with a slotted spoon and set aside.
- Brown the beef: Toss the beef cubes in the seasoned flour. Turn the heat up to high and brown the beef in batches, making sure not to crowd the pan. Set aside with the bacon.
- Cook the onions: Lower the heat to medium. Add the onions and garlic to the pan and cook for about 10 minutes, stirring now and then, until softened and lightly coloured.
- Add the tomato purée and mushrooms: Stir in the tomato purée and cook for 1 minute. Add the chestnut mushrooms and cook for a further 2–3 minutes.
- Deglaze with Guinness: Pour in the Guinness, scraping up any browned bits stuck to the bottom of the pan. Add the beef stock, Worcestershire sauce, bay leaves and thyme.
- Simmer the filling: Return the beef and bacon to the pan. Bring to a gentle simmer, cover with a lid and cook on a low heat for 2–2.5 hours, or until the beef is completely tender.
- Finish the gravy: Remove the bay leaves and thyme sprigs. Stir in the butter for a glossy finish. Season to taste with salt and pepper, then let the filling cool completely.
- Assemble the pie: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Spoon the cooled filling into a 2-litre pie dish and lay the puff pastry over the top, pressing down firmly to seal. Trim any excess pastry and cut a small vent in the centre.
- Bake until golden: Brush all over with beaten egg. Bake for 25–30 minutes until puffed and deep golden brown, then serve hot.
Tips for the Perfect Steak and Guinness Pie
- Pick the right cut of beef: Chuck steak or braising steak are the best choices. These tougher, well-marbled cuts break down during the long cook and become very tender. Avoid lean cuts as they dry out.
- Brown the meat properly: Searing the beef in small batches on a high heat builds a deep, caramelised crust. Crowding the pan causes the meat to steam instead, and you lose all that flavour.
- Cool the filling before topping: Hot filling creates steam under the pastry, which makes it soggy. Let the filling cool completely, or chill it overnight, before laying on the pastry lid.
- Do not skip the deglazing: Scraping up the browned bits from the bottom of the pan when you add the Guinness releases concentrated flavour into the gravy.
- Try a slow cooker: If you prefer a hands-off approach, see the slow cooker method below. You can also try our Hairy Bikers beef bourguignon for another rich, slow-cooked beef dish.
What to Serve with This Pie
Creamy mashed potatoes are the classic partner here, perfect for soaking up the rich Guinness gravy. Dauphinoise potatoes also work well for a more indulgent meal.
On the side, steamed broccoli, buttered cabbage or simple green beans help cut through the richness. For a proper pub-style plate, add some mushy peas. This pie is also ideal for St Patrick’s Day or any cold evening.
How to Store and Reheat Leftovers
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (140°C Fan / Gas Mark 3) for about 20 minutes until piping hot.
The filling on its own freezes very well for up to 3 months. Make it ahead, cool completely and freeze in portions. Thaw overnight in the fridge, then top with fresh pastry and bake as normal.
You can also freeze a fully assembled unbaked pie, wrapped tightly in cling film and foil. Bake from frozen at 180°C (160°C Fan / Gas Mark 4) for 40–45 minutes.
Can You Make Steak and Guinness Pie in a Slow Cooker?
Yes, and it works brilliantly. Brown the beef and bacon in a frying pan first, then transfer everything to the slow cooker. Add the onions, garlic, mushrooms, tomato purée, Guinness, stock, Worcestershire sauce, herbs and butter.
Cook on low for 7–8 hours or on high for 4–5 hours until the beef is completely tender. Remove the bay leaves and thyme, then let the filling cool.
Spoon into a pie dish, top with puff pastry, brush with egg wash and bake at 200°C (180°C Fan / Gas Mark 6) for 25–30 minutes until golden. If you enjoy slow cooker recipes, our Hairy Bikers beef stew and dumplings uses a similar approach.
Nutrition Facts
- Calories: 550 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 650mg
- Total Carbohydrate: 35g
- Dietary Fibre: 4g
- Sugars: 4g
- Protein: 40g
Frequently Asked Questions
What is the best cut of beef for a steak and Guinness pie? Chuck steak or braising steak are ideal as they have enough marbling to stay moist during the long cook. Ask your butcher for a good stewing cut.
Can I make the filling ahead of time? Yes, the filling tastes even better after a day or two in the fridge as the flavours develop. Store in an airtight container and assemble the pie just before baking.
What is the difference between steak and ale pie and steak and Guinness pie? Guinness is a stout, which is darker and more bitter than a standard ale, giving the gravy a deeper colour and richer flavour. You can swap one for the other depending on what you prefer.
Can I use shortcrust pastry instead of puff? Yes, shortcrust gives a firmer lid while puff pastry is lighter and flakier. If using shortcrust, blind bake it for 10 minutes before adding the filling.
How do I stop the pie going soggy on the bottom? Cool the filling completely before topping with pastry, and bake on a preheated baking tray. For our steak and Stilton pie, the same trick works perfectly.
You May Also Like:
- Hairy Bikers Steak and Stilton Pie
- Hairy Bikers Beef Stew and Dumplings
- Hairy Bikers Beef Bourguignon (Slow Cooker)
- Hairy Bikers Chicken and Mushroom Pie
- Hairy Bikers Game Pie
Hairy Bikers Steak and Guinness Pie Recipe
Description
This Hairy Bikers steak and Guinness pie is made with tender braising steak, smoked bacon, chestnut mushrooms and a rich Guinness gravy under golden puff pastry. Ready in about 3.5 hours and serves 6.
Ingredients
Instructions
- Fry the bacon: Heat the sunflower oil in a large heavy-based pan. Add the bacon and cook for 3–4 minutes until crisp. Remove and set aside.
- Brown the beef: Toss beef cubes in seasoned flour. Brown in batches on high heat, then set aside with the bacon.
- Cook the onions: Lower heat to medium. Cook onions and garlic for 10 minutes until softened. Stir in tomato purée and mushrooms for 2–3 minutes.
- Deglaze and simmer: Pour in the Guinness, scraping up browned bits. Add stock, Worcestershire sauce, bay leaves and thyme. Return beef and bacon, cover and simmer for 2–2.5 hours until tender.
- Finish and assemble: Remove bay leaves and thyme. Stir in butter, season to taste and cool completely. Spoon into a pie dish, top with puff pastry, brush with egg wash and bake at 200°C (180°C Fan) for 25–30 minutes until golden.
