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Guinness Braised Beef Pot Pie

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish

Description

This hearty and comforting pot pie is filled with tender braised beef, rich Guinness gravy, and vegetables, all baked under a golden, flaky crust. A perfect dish for St. Patrick’s Day or a cozy dinner!


Ingredients

Scale
For the Guinness Braised Beef:
  • 1 1/2 lbs beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon flour
  • 1 cup Guinness stout
  • 1 cup beef broth
  • 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
  • 1 teaspoon rosemary (fresh or 1/2 teaspoon dried)
  • 1 cup frozen peas
For the Pot Pie Crust:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

Braise the Beef:
  1. Season beef with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 2–3 minutes per side, then remove and set aside.
  3. In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes, until softened.
  4. Stir in tomato paste, Worcestershire sauce, and flour, cooking for 1 minute.
  5. Pour in Guinness and beef broth, scraping up any browned bits. Add thyme and rosemary.
  6. Return beef to the pot. Cover and simmer on low heat for 1.5–2 hours, until beef is tender. Stir in peas at the end.
Assemble the Pot Pie:
  1. Preheat oven to 400°F (200°C).
  2. Spoon the beef filling into a 9-inch pie dish or individual ramekins.
  3. Place puff pastry over the top, pressing the edges to seal. Trim any excess.
  4. Brush with egg wash and cut small slits in the pastry to allow steam to escape.
Bake & Serve:

 

  1. Bake for 20–25 minutes, until the crust is golden brown.
  2. Let cool for 5 minutes, then serve hot!

Notes

For extra depth, add ½ teaspoon balsamic vinegar to the filling.

Swap puff pastry for pie crust for a more traditional version.

Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.