There’s nothing quite like a rich, deeply flavorful steak, mushroom, and carrot pie to bring warmth to your table.
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This version, infused with the bold, malty depth of Guinness, wrapped in golden, flaky puff pastry, is pure comfort food at its finest. Perfect for cozy nights, special gatherings, or whenever you crave something hearty and satisfying.
Why You’ll Love It:
- Big, bold flavor – Guinness stout adds an incredible depth that enhances the savory beef, earthy mushrooms, and sweet carrots.
- Tender, melt-in-your-mouth beef – Slow simmering ensures every bite is packed with rich, velvety texture.
- Golden, flaky pastry – Puff pastry gives a perfect crispy contrast to the hearty filling.
- Easier than you think – With a few simple steps, you’ll have an impressive, homemade pie with minimal effort.
- Make-ahead friendly – The filling can be prepared in advance, making this ideal for meal planning or entertaining.
Ingredients:
For the Filling:
- 2 lbs (900g) lean beef steak (chuck or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 8 oz (225g) mushroorms, sliced
- 2 medium carrots, diced into ½-inch pieces
- 1 ½ cups Guinness stout
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried rosemary (or ½ tsp fresh, finely chopped)
- 1 tbsp all-purpose flour
- Salt & black pepper to taste
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (beaten, for egg wash)
- 1 tbsp black sesame seeds (optional, for garnish)
Prepping & Cooking Time:
Prep Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Instructions:
1 Sear the Beef:
Heat 1 tbsp olive oil in a heavy-bottomed pot over medium-high heat.
Season the beef cubes generously with salt and black pepper.
Working in batches, sear the beef until deeply browned on all sides. Avoid overcrowding the pan—this ensures a perfect crust.
Remove the beef and set it aside.
2 Build the Flavor Base:
Add the remaining 1 tbsp olive oil to the pot.
Toss in the onions and sauté until soft and lightly caramelized—about 8 minutes.
Stir in the garlic, mushrooms, and smoked paprika. Cook for 5 minutes until the mushrooms release their moisture and start to brown.
Sprinkle in the flour and stir well, coating everything evenly. This helps thicken the sauce later.
3 Simmer the Filling:
Pour in the Guinness, scraping up all the delicious browned bits from the bottom of the pot.
Stir in the beef broth, Worcestershire sauce, tomato paste, Dijon mustard, rosemary, bay leaf, diced carrots, and the seared beef.
Lower the heat to a simmer, cover, and let it cook for 1.5–2 hours. Stir occasionally and check for tenderness—the beef should be melt-in-your-mouth soft, and the carrots should be tender but not mushy.
Once done, remove the bay leaf and adjust seasoning to taste.
4 Assemble & Bake:
Preheat your oven to 400°F (200°C).
Pour the filling into a deep pie dish.
Roll out the puff pastry slightly, then lay it over the filling. Press down along the edges to seal and trim any excess.
Brush the top with beaten egg and sprinkle with black sesame seeds for an extra touch.
Cut small slits in the pastry to allow steam to escape.
Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
5 Serve & Enjoy!:
Let the pie cool slightly before serving. Pair with buttered peas, roasted carrots, or a crisp green salad. Want extra indulgence? Serve with creamy mashed potatoes or thick-cut fries.
Pro Tips:
- Use the right beef – Chuck or round steak works best, as they break down beautifully when slow-cooked.
- Brown the meat properly – This step adds loads of flavor, so don’t rush it.
- Let the filling cool slightly before adding the pastry – This prevents the bottom layer from getting soggy.
- Homemade puff pastry? Amazing! – But store-bought works just as well and saves time as I’ve used here.
- Cut slits in the pastry – This helps steam escape and keeps your crust crisp.
FAQs:
Can I make the filling ahead of time?
Yes! The filling can be made a day in advance and stored in the refrigerator. When ready to bake, let it come to room temperature before topping with puff pastry and baking as instructed.
What can I use instead of Guinness?
If you prefer not to use alcohol, you can substitute Guinness with an extra cup of beef broth. For a similar depth of flavor, add a teaspoon of balsamic vinegar or soy sauce to mimic the richness of stout.
Easy Steak, Mushroom & Guinness Pie
Ingredients
For the Filling:
- 2 lbs (900g) lean beef steak (chuck or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 8 oz (225g) mushroorms sliced
- 2 medium carrots diced into ½-inch pieces
- 1 ½ cups Guinness stout
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried rosemary (or ½ tsp fresh, finely chopped)
- 1 tbsp all-purpose flour
- Salt & black pepper to taste
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (beaten, for egg wash)
- 1 tbsp black sesame seeds (optional, for garnish)
Instructions
- Sear the Beef:Heat 1 tbsp olive oil in a heavy-bottomed pot over medium-high heat.Season the beef cubes generously with salt and black pepper.Working in batches, sear the beef until deeply browned on all sides. Avoid overcrowding the pan—this ensures a perfect crust.Remove the beef and set it aside.
- Build the Flavor Base:Add the remaining 1 tbsp olive oil to the pot.Toss in the onions and sauté until soft and lightly caramelized—about 8 minutes.Stir in the garlic, mushrooms, and smoked paprika. Cook for 5 minutes until the mushrooms release their moisture and start to brown.Sprinkle in the flour and stir well, coating everything evenly.
- Simmer the Filling:Pour in the Guinness, scraping up all the delicious browned bits from the bottom of the pot.Stir in the beef broth, Worcestershire sauce, tomato paste, Dijon mustard, rosemary, bay leaf, diced carrots, and the seared beef.Lower the heat to a simmer, cover, and let it cook for 1.5–2 hours. Stir occasionally and check for tenderness—the beef should be melt-in-your-mouth soft, and the carrots should be tender but not mushy.Once done, remove the bay leaf and adjust seasoning to taste.
- Assemble & Bake:Preheat your oven to 400°F (200°C).Pour the filling into a deep pie dish.Roll out the puff pastry slightly, then lay it over the filling. Press down along the edges to seal and trim any excess.Brush the top with beaten egg and sprinkle with black sesame seeds for an extra touch.Cut small slits in the pastry to allow steam to escape.Bake for 25-30 minutes, or until the
- Serve & Enjoy!:Let the pie cool slightly before serving. Pair with buttered peas, roasted carrots, or a crisp green salad. Want extra indulgence? Serve with creamy mashed potatoes or thick-cut fries.
