Irish Meat and Guinness Pie is a savory, comforting main dish with rich, robust flavors.
The flaky puff pastry topping makes this pie feel elegant while providing a crisp contrast to the tender filling.
Guinness beer lends a deep, malty character to the sauce that complements the beef and creates a satisfying gravy.
The beef becomes fork-tender after slow braising, producing a hearty filling that pairs beautifully with mashed potatoes or colcannon.
This pie is an excellent choice for serving guests when you want to make a gourmet impression without complicated techniques.
Meat-and-potato lovers will appreciate the combination of savory beef, savory gravy, and buttery pastry. Enjoy!
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Irish Meat and Guinness Pie
Ingredients
- 2 pounds boneless beef chuck cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion coarsely chopped
- 2 garlic cloves chopped
- 3 tablespoons water
- 1 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup Guinness
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cracked peppercorns very coarse
- 2 fresh thyme sprigs
- puff pastry dough
- 1 large egg lightly beaten
- 1 tablespoon water
- Special equipment: 4 ramekins 4 to 5 inches wide or ovenproof dishes
Instructions
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Position an oven rack in the middle and preheat the oven to 350°F (175°C).
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Pat the beef dry. In a shallow dish, mix the flour, salt, and black pepper. Toss the beef in the flour mixture to coat, shake off excess, and set aside. Heat the oil in a wide, heavy ovenproof pot (5–6 quarts) over medium-high heat until just smoking. Brown the beef in batches, turning occasionally, about 5 minutes, then transfer the browned meat to a bowl.
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Add the chopped onion, garlic, and 3 tablespoons of water to the pot. Cook, scraping up browned bits from the bottom and stirring frequently, until the onion softens, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Return the beef and any accumulated juices to the pot, then add the beef broth, Guinness, Worcestershire sauce, cracked peppercorns, and thyme. Bring to a simmer, cover, and transfer the pot to the oven. Braise until the beef is very tender and the sauce has reduced and thickened, about 1½ hours. Remove and discard the thyme sprigs and let the stew cool uncovered until lukewarm, about 30 minutes.
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Place a shallow baking pan on the middle rack and increase the oven temperature to 425°F (220°C).
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Spoon the cooled stew into four ramekins, filling each to about three-quarters full. Roll out the puff pastry on a lightly floured surface into a 13-inch square about 1/8 inch thick, trim the edges, and cut into four squares. Whisk the egg with 1 tablespoon water to make an egg wash. Brush a 1-inch border of egg wash around each pastry square, then invert a square over each ramekin, pressing lightly to seal. Brush the pastry tops with the remaining egg wash for a glossy golden finish.
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Place the filled ramekins on the preheated shallow baking pan and bake until the pastry is puffed and golden, about 20 minutes. Allow pies to rest a few minutes before serving.