Description
This classic Steak and Guinness Pie features tender chunks of chuck steak slow-cooked in a rich stout-infused gravy with vegetables, then topped with flaky puff pastry and baked until golden brown. Perfectly hearty and comforting, it’s an ideal meal for cozy dinners.
Ingredients
Scale
For the filling
- 2 tbsp olive oil
- 1 pound (900g) chuck steak (braising steak, casserole beef etc.), diced
- 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
Instructions
- Prepare the filling: Heat the olive oil in a large skillet over high heat. Add the diced beef in batches and sear until browned on all sides, avoiding overcrowding to ensure proper browning. Transfer the browned beef to a slow cooker if using.
- Sauté aromatics: In the same skillet (or directly in the slow cooker if possible), add the diced onions and tomato purée, cooking briefly while stirring to combine flavors. Add the crumbled beef stock cubes and mix well.
- Add vegetables and seasonings: Top the mixture with carrots, potatoes, Worcestershire sauce, thyme leaves, bay leaves, brown sugar, salt, and cornstarch mixed with a small amount of liquid to make a slurry. Pour in the Guinness stout.
- Slow cook the stew: Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 7-8 hours until the beef is tender and the gravy thickens. Discard the bay leaves and adjust seasoning to taste.
- Assemble the pie: Transfer the stew filling into an ovenproof dish and level the surface. Brush the rim of the dish with egg wash.
- Prepare the pastry: Unroll the puff pastry and roll it gently to fit over the pie dish. Place it over the filling, pressing edges to seal and trimming any excess. Crimp edges decoratively and create any desired pastry decorations with scraps.
- Vent and glaze: Cut small vents in the center of the pastry to allow steam to escape. Brush the entire pastry surface and decorations with the beaten egg and water mixture.
- Bake the pie: Preheat the oven to 180°C (360°F). Bake the pie for 30-35 minutes until the pastry is golden brown and the filling is bubbly around the edges.
- Rest and serve: Allow the pie to rest for 10-15 minutes before serving. Serve with mashed potatoes, cabbage, and gravy for a complete hearty meal.
Notes
- You can use beef stock powder instead of cubes, adjusting quantity to taste.
- For a thicker filling, increase cornstarch slightly or reduce cooking liquid before assembling the pie.
- Ensure the beef is well browned to develop maximum flavor before slow cooking.
- Ready-rolled puff pastry simplifies preparation but homemade pastry also works well.
- This pie can be prepared a day ahead; reheat in the oven before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/4 pie)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
