If you’re craving a hearty, comforting dish that feels like a warm hug on a plate, then I can’t wait for you to try this Steak and Guinness Pie with Mashed Potato Topping Recipe. I absolutely love how the tender, slow-cooked beef melds with the deep, malty notes of Guinness, topped off with creamy mashed potatoes and a golden puff pastry crust. It’s a fan-freaking-tastic meal that my family goes crazy for, especially on chilly evenings. Stick with me here—I’m sharing all my tips to help you nail this classic Irish-inspired pie right in your own kitchen.
Why You’ll Love This Recipe
- Rich, Deep Flavors: Slow-cooked beef braised in Guinness gives a uniquely tender and flavorful filling.
- Creamy Topping Twist: The mashed potato layer isn’t just ordinary mash—it’s enriched with sour cream, chives, and cheddar for extra indulgence.
- Beautiful Presentation: The golden puff pastry crust with bubbling edges adds a show-stopping finish, perfect for gatherings or cozy nights in.
- Make Ahead Friendly: You can prepare the filling in advance, saving time on busy days without sacrificing taste.
Ingredients You’ll Need
I’ve carefully chosen ingredients that deliver that perfect balance of rich meatiness, savory depth, and fresh brightness. When picking your beef, look for cuts suitable for slow cooking—they’ll become melt-in-your-mouth tender. Fresh herbs like thyme really lift the flavor, and don’t skimp on the Guinness; it’s the star that makes this pie truly shine.
- Beef suitable for braising/slow cooking: Chuck or blade steak works best for tender results.
- Salt and Black Pepper: For seasoning to bring out natural flavors.
- Olive Oil: Use good quality for searing; adds subtle richness.
- Back Bacon: Adds smoky depth and fat for cooking vegetables.
- Carrots and Celery: Classic mirepoix that forms the flavor base.
- White Onion and Garlic: Essential savory aromatics that meld into the gravy.
- Plain Flour: Helps thicken the luscious gravy.
- Beef Stock: Builds a rich cooking liquid for the beef.
- Guinness: The soul of this pie—use a good Irish stout for best flavor.
- Tomato Puree: Adds acidity and depth to the sauce.
- Worcestershire Sauce: Layers in umami and tang.
- Brown Sugar: Balances the bitterness of the stout with subtle sweetness.
- Bay Leaves and Fresh Thyme: Infuse classic herbaceous warmth.
- Baking Potatoes: Choose starchy ones for fluffy mashed potato topping.
- Butter, Sour Cream, and Whole Milk: Make the mash luxuriously creamy.
- Fresh Chives: Bring fresh color and a gentle onion flavor to the mash.
- Cheddar Cheese: Melts beautifully on top for cheesy goodness.
- Puff Pastry Sheet: Crispy, flaky finish that seals the deal.
- Egg (beaten): For brushing the pastry to a shiny golden finish.
Variations
While I adore the traditional take on this steak and Guinness pie, I like to switch things up depending on the season or who I’m cooking for. Feel free to tweak it to match your tastes or dietary needs—you’ll find the recipe flexible and forgiving.
- Vegetarian Variation: I’ve tried swapping the beef for hearty mushrooms and adding a splash of vegetable stock—it’s surprisingly rich and satisfying.
- Cheese Swap: I sometimes use smoked cheddar or even Gruyère for an added nutty twist that my family loves.
- Herb Changes: Rosemary or sage can replace thyme for a different aroma if you’re feeling adventurous.
- Pastry Alternatives: If you want to go lighter, mashed potato on top without the pastry still makes a fantastic dish.
How to Make Steak and Guinness Pie with Mashed Potato Topping Recipe
Step 1: Prep and Brown the Beef
Start by trimming any thick bits of fat from your beef, then cut it into large bite-sized chunks. Season them with salt and pepper and let them sit for a few minutes. Heat your pot with olive oil on high until it’s shimmering, then sear the beef in batches—don’t overcrowd the pan! You’re just browning the outside for flavor, so don’t worry about cooking it through. This step is key to building a rich base for your pie filling.
Step 2: Build the Flavor Base
After removing the beef, turn the heat down to medium and add the diced back bacon to the pot. Fry until it crisps up and releases some fat, then toss in the onions, carrots, and celery. Cook these until they soften and start to color—a little browning here means big flavor. Add garlic last, cooking just a minute so it doesn’t burn.
Step 3: Make the Gravy and Simmer
Sprinkle the flour over the softened veggies and stir it in to make a roux. Slowly add the beef stock while stirring, then pour in the Guinness—this is where the magic happens. Stir in the tomato puree, Worcestershire sauce, brown sugar, herbs, and all the browned beef along with its resting juices. Bring everything to a gentle simmer, then cover and cook on low for about 1 hour and 30 minutes. After that, remove the lid and let it bubble away for another 35-40 minutes, stirring often to thicken the sauce and tenderize the beef until it’s fall-apart delicious.
Step 4: Let the Filling Rest
Once your filling is thick, rich, and smelling incredible, pour it into your baking dish. Be sure to pick out the thyme sprigs and bay leaves so no one bites into a woody bit! Let the filling cool for at least 30 minutes so it sets a bit—if you have time, an hour or even overnight in the fridge really helps the flavors deepen and makes it easier to layer the mash on top.
Step 5: Make the Perfect Mashed Potato Topping
Cook your diced baking potatoes in salted boiling water until fork-tender. After draining, leave them to sit for about 5 minutes so the steam escapes—this little trick keeps your mash from getting watery or gluey when baked. Mash with butter, sour cream, milk, chives, and seasoning until silky and fluffy. Spread the mash gently over the cooled filling, smoothing it out so there are no gaps.
Step 6: Cheese and Puff Pastry Finale
Sprinkle a generous layer of grated cheddar over the mash, then lay your puff pastry sheet on top. Brush with beaten egg to get that stunning golden shine, and cut a few steam vents so air can escape while baking. Place the dish on a baking tray to catch any bubbling overflow, then bake at 190°C (375°F) for about 30 minutes, or until the pastry is crisp and glowing brown. Let it rest just a few minutes before serving for the best texture and flavor.
Pro Tips for Making Steak and Guinness Pie with Mashed Potato Topping Recipe
- Brown Your Beef in Batches: Overcrowding the pan steams the meat instead of browning—be patient and do it in small portions for optimum flavor.
- Don’t Skip Resting the Filling: Cooling the filling helps it thicken and settle, which prevents the mash from sinking and keeps the layers distinct.
- Let Steam Escape From Your Mash: Allow potatoes to rest after boiling so moisture escapes, ensuring a fluffy mash that crisps beautifully in the oven.
- Egg Wash Makes All the Difference: Brushing the pastry with beaten egg creates that irresistible golden sheen and a crispy, flaky crust.
How to Serve Steak and Guinness Pie with Mashed Potato Topping Recipe
Garnishes
I love sprinkling a few extra fresh chives over the top just before serving. They add such a lovely hint of color and a subtle onion flavor that cuts through the richness. Sometimes, I also dust a pinch of smoked paprika or a grind of fresh black pepper for a little extra kick.
Side Dishes
This pie is a meal on its own, but I often serve it with simple sides like steamed green beans, buttered peas, or a crisp green salad to add freshness and balance. Roasted root vegetables also make a cozy companion on cold nights.
Creative Ways to Present
For special occasions, I make individual portions in ramekins topped with mashed potato and pastry — perfect for a dinner party. You can even use puff pastry cut-outs as decorative toppings. A rustic wooden board with little herb sprigs on the side turns this comforting dish into a centerpiece that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store my leftover steak and Guinness pie covered tightly in the fridge—it keeps well for up to 3 days. I’ve found that chilling the dish helps the flavors meld even further, so leftovers taste just as good, if not better, than right after cooking.
Freezing
If you want to batch-cook, this pie freezes beautifully. I freeze it unbaked with the mashed potato and cheese layer. When you’re ready, just thaw overnight in the fridge and bake as usual—pastry still crisps up nicely and the filling stays rich and tender.
Reheating
I recommend reheating leftovers in the oven at 160°C (320°F) for about 20 minutes to keep the pastry crisp and warm the filling evenly. Avoid microwaving if you want to maintain that flaky crust and creamy mash texture.
FAQs
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Can I use other types of beer instead of Guinness for this recipe?
Absolutely, but Guinness is ideal for its distinct malty and slightly bitter flavor that pairs perfectly with beef. If you substitute, choose a dark stout or porter for a similar depth. Lighter beers won’t provide the same richness.
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What cut of beef works best for this pie?
Chuck or blade steaks are my go-to because they become wonderfully tender with slow cooking and have enough marbling to keep the filling juicy. Avoid lean cuts that can dry out during the long braising time.
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Can I make the filling ahead of time?
Yes! Making the filling a day ahead allows flavors to develop beautifully. Just cool it completely, refrigerate, then add the mashed potato and pastry topping when you’re ready to bake.
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How do I keep the mashed potato from becoming watery when baked?
After boiling the potatoes, let them sit drained for a few minutes to let steam escape—this crucial step keeps your mash fluffy and prevents sogginess under the pastry crust.
Final Thoughts
This Steak and Guinness Pie with Mashed Potato Topping Recipe is one of those dishes I turn to when I want something comforting, impressive, and utterly satisfying without complicated techniques. I still remember the first time I made it for my family—seeing their eyes light up as they dug in was priceless. Whether you make it for a cozy family dinner or to wow your guests, I know you’re going to love the hearty flavors and the cozy layers of creamy mash and flaky pastry. Give it a go—you really can’t go wrong with this classic!
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Steak and Guinness Pie with Mashed Potato Topping Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Pie
- Method: Baking
- Cuisine: Irish
Description
A rich and hearty steak and Guinness pie featuring tender braised beef in a thick, flavorful gravy, topped with creamy sour cream and chive mashed potatoes, cheddar cheese, and a flaky puff pastry crust. Perfect for a comforting meal that combines slow cooking and baking techniques.
Ingredients
Beef Filling
- 1kg / 2lb Beef suitable for braising/slow cooking (see notes)
- 1 tsp Salt, plus more as needed
- 1/2 tsp Black Pepper, plus more as needed
- 2-3 tbsp Olive Oil, or as needed
- 150g / 5oz Back Bacon, diced
- 200g / 7oz Carrots, diced into small chunks
- 100g / 3.5oz Celery, diced into small chunks
- 1 large White Onion, finely diced
- 3 cloves Garlic, finely diced
- 40g / 1/4 cup Plain Flour
- 600ml / 2 1/2 cups Beef Stock
- 1 x 440ml / 14.8 fl oz can Guinness
- 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
- 1 tbsp Worcestershire Sauce
- 2 tsp Brown Sugar (preferably dark brown sugar)
- 2 Bay Leaves
- 4 sprigs Fresh Thyme
Mash Topping
- 1.5kg / 3.3lb Baking Potatoes, peeled and diced into chunks
- 6 tbsp / 90g Butter, closer to room temperature
- 120ml / 1/2 cup Sour Cream, at room temperature
- 60ml / 1/4 cup Whole Milk, at room temperature
- 1 x 20g / 0.7oz bunch Fresh Chives, finely diced
- 3 tsp Salt, or to taste
- 1/2 tsp Black Pepper, or to taste
- 150g / 5oz Cheddar, grated
- 1 x 320g / 11oz sheet Puff Pastry
- 1 Egg, beaten
Instructions
- Prepare the Beef: Trim any aggressive bits of fat from the beef and dice into large bite-sized pieces. Coat evenly with 1 tsp salt and 1/2 tsp black pepper to season.
- Sear the Beef: Heat 1 tbsp olive oil in a large deep pot over high heat. Add half the beef and sear until browned all over to develop flavour, then remove. Repeat for the second half, adding oil as necessary. Do not cook fully at this stage.
- Cook Vegetables and Bacon: Lower heat to medium. Add bacon to the same pot and fry until it crisps and releases fat. Add onion, carrot, and celery. Fry until softened and lightly colored. Add garlic and cook for an additional minute for aroma.
- Create the Gravy Base: Stir in the plain flour, mixing well, then gradually add half the beef stock, stirring to blend and form a roux. Slowly pour in the rest of the stock and all the Guinness, stirring constantly. Add Worcestershire sauce, tomato puree, brown sugar, thyme sprigs, bay leaves, and the seared beef along with any resting juices. Stir well and bring to a gentle simmer.
- Braise the Beef: Reduce heat to low, cover with a lid, and cook for 1 hour and 30 minutes, stirring occasionally. Remove lid and continue simmering for 35-40 minutes or until sauce thickens to a rich gravy and beef becomes tender. Stir frequently to prevent skin formation. Adjust seasoning as needed.
- Rest the Filling: Transfer the filling to a baking dish, removing thyme stalks and bay leaves as you go. Allow filling to rest and cool for at least 30 minutes, ideally an hour or overnight in the fridge to help form a skin for better topping adherence.
- Prepare the Mash: Place diced potatoes in a large pot with cold water and 2 tsp salt. Bring to a boil and cook until fork tender. Drain well and let potatoes sit for 5 minutes to let steam escape, ensuring fluffier mash.
- Mash the Potatoes: Return potatoes to the pot and mash with butter, sour cream, milk, chopped chives, salt (approximately 1 tsp), and black pepper (about 1/2 tsp) to taste. Mix until smooth and creamy.
- Assemble the Pie: Dollop mashed potatoes gently over the cooled filling, smoothing the surface to fill any gaps and create an even layer. Allow mash to cool slightly if it’s still hot to ensure crisp pastry topping.
- Top and Bake: Sprinkle grated cheddar cheese evenly over the mashed potatoes. Cover with the puff pastry sheet, trimming edges if necessary, and brush with beaten egg wash. Cut 4-5 steam holes on the pastry top for ventilation.
- Bake the Pie: Place the pie dish on a baking tray to catch any spills, then bake in a preheated oven at 190°C / 375°F for approximately 30 minutes or until the pastry is deep golden and crisp and the filling is bubbling around the edges.
- Rest and Serve: Let the pie rest for about 5 minutes out of the oven before serving to allow it to set slightly for easier slicing and eating. Enjoy warm.
Notes
- The pie features tender steak slowly braised in Guinness and beef stock, topped with creamy sour cream and chive mash, cheddar cheese, and a flaky puff pastry.
- Slow cooking the beef ensures maximum tenderness and flavor development in the rich gravy.
- Resting the filling before topping helps it thicken and improves assembly.
- Allowing potatoes to steam off after boiling improves the texture of the mash for baking.
- Using room temperature dairy ingredients in the mash makes it smoother and creamier.
- Placing the pie on a tray during baking prevents mess from possible spills.
- The recipe yields 8 generous servings, suitable for family meals or gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 910 kcal
- Sugar: 7.32 g
- Sodium: 1156 mg
- Fat: 52.63 g
- Saturated Fat: 18.59 g
- Unsaturated Fat: 23.98 g
- Trans Fat: 1.0 g
- Carbohydrates: 65.51 g
- Fiber: 6.4 g
- Protein: 42.16 g
- Cholesterol: 156 mg
