You'll love this Irish Guinness and steak pie if you like comfort food because this is how a great casserole should be. The meat falls apart, and the Guinness beer gives the sauce a rich deep flavor. Flavored with Cheddar cheese under a puff pastry roof.
Guinness and Steak Pie
This casserole is delicious when it's cold outside. The flavors are intense, wonderfully warm, and complete. This is due to the addition of Guinness beer to the sauce. Not that the sauce tastes like beer, but the addition of Guinness makes it rich with a coffee flavor with a hint of licorice. Not overpowering, but it gives a deep flavor.
The meat you slowly cook in the sauce becomes wonderfully tender and takes over all those flavors. After stewing, season the beef pie with Cheddar under a roof of crispy puff pastry.
You'll love this recipe!
Autumn casserole with a Halloween twist
This oven dish combines a delicious autumn recipe with a Halloween touch through the puff pastry decoration.
Due to the puff pastry roof, virtually no liquid evaporates, and the meat does not dry out and has plenty of time to absorb the flavors. As a result, the sauce thickens in the oven and becomes rich and soft.
And when you decorate the puff pastry with a Jack-O-Lantern face (which you often see carved into a pumpkin), you turn it into a proper Halloween evening meal. Which makes it just right for those chilly Halloween nights.
What do you need for a Homemade Steak Pie?
To prepare this Guinness and Steak Pie, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Onions, garlic, celery, and carrot - the vegetables and fresh seasonings. Clean them, peel them, and cut them into small cubes. If you want to make it even easier for yourself, buy everything pre-cut.
- Rosemary - Rosemary has a bittersweet taste. And a wonderful scent is also one of the most beautiful herbs to see.
- Butter and Oil - The fats we use to fry the meat. As a result, it sears quickly, and you get a creamy taste.
- Beef steaks - Chuck roast - Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Guinness, and Steak Pie Lamb is originally used in this stew. But I like beef, so I opted for that.
- Guinness - A stout-type Irish beer. And while you think the beer is black, it's actually a deep red. It has a malty taste with a coffee/licorice aftertaste. And a thick foam top.
- Flour - To thicken the sauce slightly. By dusting the meat with the flour and then lightly frying it, you will lose the raw flour taste and will not get any lumps in the sauce.
- Beef stock - To give the sauce a lot of flavors. The best is homemade beef broth. If you don't have that, you use stock from a cube.
- Cheddar - An English orange-colored cheese that tastes spicy. This beef pie needs spicy cheese. If you want to replace it, you could use Gruyère.
- Puff pastry - Cover the baking dish and ensure that all the flavors stay in the sauce.
- Egg - Brush the top of the puff pastry so that it becomes a nice golden yellow.
How to prepare Irish Beef and Guinness Stew
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Bake the vegetable mixture. Baking gives the vegetables more flavor, which they later transfer to the oven dish. Heat some oil in the pan and fry the onions until translucent. Add the rosemary and add garlic. Melt some butter, stir in the celery and carrot, and let it fry for a while. Remove everything from the pan and spoon it into the baking dish.
- Sprinkle the flour on the meat and fry in the remaining oil/butter mixture to brown. It doesn't have to be cooked all the way through. Pour the pan's contents (including the juices) into the baking dish and mix everything well. Pour the Guinness and cold beef stock into the baking dish. Cover the baking dish with a lid and bake in the oven for 2 hours at 350 °F (180 °C).
- Then remove the stew from the oven and remove the lid. Stir half of the Cheddar into the baking dish. Sprinkle the other half of the grated Cheddar on top of your stew.
- Cover the top of the pie with the puff pastry. And brush it with a beaten egg. Bake for 40 minutes at 350 °F (180 °C).
Customize Halloween style
Make a decoration with the leftover puff pastry. A friendly Jack-O-Lantern face for Halloween, but you can also opt for autumn leaves (or just omit it). Brush the top of the puff pastry with the beaten egg. Return the pie to the oven and bake for another 40 minutes.
To serve - This is delicious with mashed potatoes and red cabbage from the slow cooker. And good bread to dab the sauce. Mmm.
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- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
- 1 tablespoon vegetable oil
- 3 onions Sliced finely
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 sprig fresh rosemary Take the needles from the rosemary and chop them finely.
- 3 cloves garlic squeezed
- 1 tablespoon butter
- 2 stalks celery chopped in small cubes
- 5 carrots sliced in small cubes
- 1 tablespoon all-purpose flour
- 1 pound chuck roast cut in cubes of 1 x 1 inch (2 x 2 cm)
- 2 cups Guinness beer
- 2 cups beef broth extra if the meat is not covered
- 2 ounces grated cheddar cheese grated
- 1 sheet puff pastry 4 x 10 inches (or smaller sheets if available)
- 1 egg size S
Ingredients you need per step are listed below the step in Italic
Preperation Guinness and Steak Pie
- Preheat the oven to 350 °F or 320 °F.
- Heat some oil in the pan.1 tablespoon vegetable oil
- Fry the onions until they are translucent, then add the salt, pepper, garlic and rosemary.3 onions, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, 1 sprig fresh rosemary, 3 cloves garlic
- Melt one tablespoon of butter in the pan and add the celery and carrot.1 tablespoon butter, 2 stalks celery, 5 carrots
- Remove everything from the pan with a skimmer and add this to the baking dish.
- Sprinkle the meat with the flour, so it's covered on all sides.1 tablespoon all-purpose flour, 1 pound chuck roast
- Fry the meat in the remaining butter/oil mixture, so it is nicely browned.
- Add the beef, including all juices, to the baking dish and pour in the Guinness and beef broth.2 cups Guinness beer, 2 cups beef broth
- Cover the baking dish with a lid or aluminum foil.
- Place the dish in the oven for 2 hours
Guinness and Steak Pie Step 2
- Remove the casserole from the oven and stir in half the cheddar cheese.2 ounces grated cheddar cheese
- Sprinkle the other half of the Cheddar over the stew.
- Beat the egg with a fork.1 egg
- Cover the top of the baking dish with puff pastry. Cut the excess off with a sharp knife and put them aside if you're going for Halloween style.1 sheet puff pastry
Halloween Style (fully optional)
- Make a jack o lantern face out of the puff pastry and glue on the puff pastry with the beaten egg. It doesn't have to be neat.
- If puff pastry is still hanging outside the edge, you can cut it off. And you can make an excellent motive on the side by pressing a fork on the edge.
Bake in the Oven
- Brush the top of the puff pastry with the beaten egg.
- Bake the oven dish for another 40 minutes in the oven.
- Refrigerator - The Guinness and steak pie keeps covered well in the fridge for two days. You can also freeze leftovers.
- Freezer - Wrap the Irish stew and Guinness casserole in two layers of foil. The pie keeps well in the freezer for two months. Then, let the beef pie thaw in the refrigerator.
- Reheat - Cover the dish with aluminum foil and heat for at least 30 minutes at 320 °F (160 °C). Check that it is warm enough; otherwise, heat it for an extra ten minutes.