Hearty Guinness Steak Pie
[British Kitchen] Experience Irish Flavors at Home: A Classic Steak and Ale Pie (Steak Guinness Pie)
This is a nostalgic dish I often enjoyed at pubs during my volunteer work in Ireland. It pairs exceptionally well with Guinness (or any rich ale), making each bite even more delightful. Recreate the comforting taste of an Irish pub in your own kitchen with this hearty and flavorful steak pie.
Main Ingredients
- 500g block beef (such as chuck or blade steak), cut into bite-sized pieces
- 5 celery stalks, chopped
- 1 large carrot, peeled and diced
- 3 shallots, finely chopped (or 1 medium onion, finely chopped)
- 1 tsp minced garlic
- 3 Tbsp tomato purée
- 2 bay leaves
- 50g Stilton cheese (or other blue cheese), crumbled
- 500ml Guinness or dark ale
- 1 beef stock cube (optional)
- 1 sheet store-bought puff pastry
- 2 Tbsp butter
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp vegetable oil
- 2 Tbsp cornstarch mixed with 4 Tbsp cold water (for thickening)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Chop the celery stalks into roughly 1.5cm pieces. Peel and dice the carrot into similar-sized cubes. Finely chop the shallots (or the onion if using). Keeping the vegetable pieces relatively uniform in size will ensure they cook evenly.
Step 2
Heat 1 Tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and chopped shallots (or onion), and season lightly with pepper. Sauté until softened and fragrant, about 3-4 minutes. Then, add the chopped celery and carrots to the pot and continue to cook for another 5 minutes, stirring occasionally, until they start to soften and release their sweetness.
Step 3
Increase the heat to medium-high. Add the 500g of beef pieces to the pot and sear them on all sides until nicely browned. This step is crucial for developing flavor and sealing in the juices. Once the beef is browned, pour in the 500ml of Guinness (or dark ale). Bring the mixture to a simmer, then stir in the 2 Tbsp of butter until melted and incorporated, adding a rich depth to the sauce.
Step 4
Now, add the flavor-building ingredients. Stir in the 3 Tbsp of tomato purée, the crumbled 50g of Stilton cheese, and the optional beef stock cube. Add the 2 bay leaves. Reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 1 hour, or until the beef is fork-tender. While the stew is simmering, preheat your oven to 180°C (350°F).
Step 5
After the stew has simmered and the beef is tender, remove and discard the bay leaves. If the sauce is thinner than you’d like, prepare a slurry by mixing 2 Tbsp of cornstarch with 4 Tbsp of cold water. Gradually pour this slurry into the simmering stew, stirring constantly until the sauce thickens to your desired consistency. Let it simmer for another minute or two to cook out the starchy taste.
Step 6
Spoon the rich beef and Guinness filling into individual oven-safe ramekins or one larger pie dish. Carefully place the sheet of puff pastry over the filling, trimming any excess and pressing the edges down to seal them to the rim of the dish. Brush the top of the pastry evenly with milk or egg wash for a beautiful golden finish. Bake in the preheated 180°C (350°F) oven for 15-30 minutes, or until the puff pastry is golden brown, puffed up, and completely cooked through. Serve hot and enjoy!
