This homemade rich, hearty Guinness beef pie with puff pastry crust is the ultimate comfort food! The homey dish features fork-tender beef and vegetables in a thick, velvety gravy. And it’s topped with a flaky, golden crust — made with store-bought puff pastry. For St. Patrick’s Day, I cut the dough into shamrocks. But you can use any shape for the crust.

Beef Pie with Puff Pastry

The Best Beef Pot Pie with Puff Pastry Topping

This Guinness beef pot pie with puff pastry crust is insanely delicious!

The luscious filling is made by simmering beef, onions, garlic, carrots, celery, and mushrooms in Guinness for a few hours. The gravy is then thickened with freshly-grated cheddar cheese before the dish is covered with puff pastry and baked until the crust is golden brown.

The result is a super flavorful pot pie that’s fancy enough to serve guests. And while it takes a while for the dish to come together, it requires little work. And the filling can easily be made in advance.

Beef Pie with Puff Pastry

Guinness Beef Pie Ingredients:

To make this Guinness beef pie, here’s what you’ll need.

  • UNSALTED BUTTER
  • RED ONIONS
  • GARLIC CLOVES
  • CARROTS
  • CELERY
  • MUSHROOMS: I used crimini mushrooms. You could also use button mushrooms.
  • BEEF: I used chuck roast cut into bite-sized pieces. You could also use stew meat.
  • SALT & PEPPER
  • ALL-PURPOSE FLOUR
  • FRESH ROSEMARY
  • GUINNESS BEER
  • FRESH-GRATED CHEDDAR CHEESE
  • PUFF PASTRY DOUGH: I used store-bought puff pastry.
  • EGG: For the pastry egg wash
Guinness Pie

Step-By-Step Recipe Instructions

  • PREP: Heat the oven to 375 degrees F.
  • COOK ONIONS & GARLIC: In a large oven-proof pan with a lid or a Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the onions and garlic and cook, stirring often, until soft, about 10 minutes.
  • ADD CARROTS, CELERY & MUSHROOMS: Add the carrots, celery, mushrooms and remaining 2 tablespoons butter. Continue cooking over medium heat, stirring frequently, until the mushrooms are browned, about 15 minutes.
  • SEASON THE BEEF AND ADD TO PAN: While the vegetables are cooking, season the beef pieces with salt and pepper. Then add the beef, flour and rosemary to the pan and cook over high heat, stirring frequently, for about 5 minutes.
  • ADD GUINNESS AND BAKE: Next, add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 2 1/2 hours.
  • MIX IN 1/2 CHEDDAR CHEESE: Remove the stew from the oven and mix in 1/2 of grated cheddar cheese. Adjust seasonings, if needed. And then transfer the stew into an 8 x 8-inch square baking dish or a deep 9-inch pie pan. Top with remaining cheeese. Set aside.
  • RAISE OVEN TEMPERATURE: Raise the oven temperature to 425 degrees F.
  • PREP PUFF PASTRY: On a lightly-floured surface, roll out one pastry sheet. Place it over the surface of the pie, trimming as needed. Next, roll out the second pastry sheet and cut it into 3-inch shamrocks (or shapes of your choice). Place the pieces on top of the puff pastry layer. Cut a few slashes in the dough with a knife. This will allow for venting during the baking process. And brush with the egg wash.
  • BAKE & SERVE: Place the pie on a baking sheet and bake until the pastry is puffy and golden and the stew is bubbling, about 20-25 minutes. Let cool slightly before serving.
Beef Pie with Puff Pastry

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A Few More Beef Pie with Puff Pastry Recipe Tips:

Here are a few more things to keep in mind when making this beef pie with puff pastry.

  • MAKE-AHEAD & STORAGE: This pie is best when served immediately after baking. The filling can be made ahead of time, though. Just add the puff pastry and bake when ready to serve.
  • INDIVIDUAL BEEF POT PIES: If you’d like, you can turn these into individual pies. Just add the filling to ramekins and top with puff pastry. Bake at 425 degrees F until the puff pastry is puffed and golden brown.
  • RECIPE: For the Guinness beef stew filling in the recipe, I tweaked this one from The New York Times Cooking. I also added the shamrock-shaped puff pastry topping.

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Beef Pot Pie with Puff Pastry

Guinness Beef Pie with Puff Pastry

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Description

This rich, hearty Guinness beef pie with puff pastry is the ultimate comfort food! And it’s easy to make using store-bought puff pastry. It’s perfect for St. Patrick’s Day.

Ingredients

Units Scale
  • 4 tablespoons butter, divided
  • 2 large red onions, chopped
  • 4 garlic cloves, minced
  • 3–4 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 10 mushrooms, trimmed and sliced
  • 3 pounds chuck round or stew meat, cut into bite-size pieces
  • Kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 sprig rosemary
  • 4 cups (2 cans) Guinness or other stout
  • 8 ounces freshly-grated sharp cheddar
  • 1 package frozen puff pastry dough, partially thawed
  • 1 beaten egg, for pastry egg wash

Instructions

  1. PREP: Heat the oven to 375 degrees F.
  2. COOK ONIONS & GARLIC: In a large oven-proof pan with a lid or a Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the onions and garlic and cook, often stirring, until soft, about 10 minutes.
  3. ADD CARROTS, CELERY & MUSHROOMS: Add the carrots, celery, mushrooms, and remaining 2 tablespoons butter. Continue cooking over medium heat, frequently stirring, until the mushrooms are browned, about 15 minutes.
  4. SEASON THE BEEF AND ADD TO PAN: While the vegetables are cooking, season the beef pieces with salt and pepper. Then add the beef, flour, and rosemary to the pan and cook over high heat, frequently stirring, for about 5 minutes.
  5. ADD GUINNESS AND BAKE: Next, add enough Guinness just to cover the beef. Cover the pan and put it in the oven for 2 1/2 hours.
  6. MIX IN 1/2 CHEDDAR CHEESE: Remove the stew from the oven and mix in 1/2 of grated cheddar cheese. Adjust seasonings, if needed. And then transfer the stew into an 8 x 8-inch square baking dish or deep 9-inch pie pan. Top with the remaining cheddar cheese. Set aside.
  7. RAISE OVEN TEMPERATURE: Raise the oven temperature to 425 degrees F. 
  8. PREP PUFF PASTRY: On a lightly floured surface, roll out one pastry sheet. Place it over the surface of the pie, trimming the edges as needed. Next, roll out the second pastry sheet and cut it into 3-inch shamrocks (or shapes of your choice). Place the pieces on top of the puff pastry layer. Cut a few slashes in the dough with a knife. This will allow for venting during the baking process. And brush with the egg wash. 
  9. BAKE: Place the pie on a baking sheet and bake until the pastry is puffy and golden, about 20-25 minutes. 

Notes

  • MAKE-AHEAD & STORAGE: This pie is best when served immediately after baking. The filling can be made ahead of time, though. Just add the puff pastry and bake when ready to serve.
  • INDIVIDUAL BEEF POT PIES: If you’d like, you can turn these into individual pies. Just add the filling to ramekins and top with puff pastry. Bake at 425 degrees F until the puff pastry is puffed and golden brown.
  • RECIPE: For the Guinness beef stew filling in the recipe, I tweaked this one from The New York Times Cooking. I also added the shamrock-shaped puff pastry topping.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main
  • Method: Bake

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