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Easy Steak, Mushroom & Guinness Pie

A rich and hearty steak, mushroom, and Guinness pie with a deeply flavorful filling and golden, flaky puff pastry—pure comfort food at its best.
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Course: Main Course
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Author: Finlay

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.