This Steak Guinness and Mushroom Pie is comfort food at its absolute finest. Rich Guinness gravy simmers with tender beef and mushrooms, all crowned with golden puff pastry. It's the kind of hearty, impressive meal that makes dinner parties feel effortless because you can prep everything ahead and just pop it in the oven when guests arrive.
Quick Look
- 📋 Recipe: Steak Guinness and Mushroom Pie
- ⏲️ Ready In: 3 hours 30 minutes (mostly hands-off braising time)
- 👪 Servings: 4-6
- 🔪 Difficulty: Moderate
- 💭 Top Tip: Make the filling up to 2 days ahead and refrigerate. Just top with pastry and bake when you're ready to serve for the easiest dinner party main ever!
Why You'll Love This Recipe
- Perfect for entertaining. Make the filling ahead and just top with pastry before guests arrive. No last minute stress.
- Rich, deep flavor. The Guinness adds incredible depth to the gravy while tenderizing the beef as it simmers.
- Impressive but approachable. Looks like you spent all day cooking, but it's mostly hands off braising time.
- Budget friendly. Uses affordable chuck beef that becomes melt in your mouth tender with slow cooking.
- Golden, flaky topping. Store bought puff pastry makes this so much easier while still delivering that gorgeous presentation.
- Crowd pleaser. The savory combination of tender beef, earthy mushrooms, and rich gravy appeals to everyone.
Jump to:
There's something special about a proper meat pie. This steak Guinness and mushroom pie brings together everything I love about cozy, impressive dinners. The beef simmers low and slow in Guinness until it's fall apart tender, the mushrooms add that earthy richness, and the golden puff pastry top makes it look like something from a countryside pub.
I've made this for dinner parties more times than I can count because it lets me actually enjoy my guests instead of being stuck in the kitchen. The filling comes together early in the day (or even the day before), and then it's just a quick pastry top and into the oven.
I like to serve this dish with some nice bread, and something green like a fresh salad, or a bowl of buttered peas. If you love hearty comfort food like this steak Guinness and mushroom pie, you might also enjoy our Swedish Meatball Sauce, Mac and Cheese with Panko Breadcrumb Topping, or Braised Beef Ragu.
What Makes This Steak Guinness and Mushroom Pie Special
I've been making this pie for years, and it's become one of my favorite dishes to serve when hosting. The Guinness does something magical to the beef as it braises low and slow. It tenderizes the meat while adding this rich, slightly malty depth and sweetness that you just can't get from regular beef stew. The gravy becomes thick and glossy, coating every piece of tender beef and mushroom.
What I love most is how make ahead friendly this is. The filling actually tastes even better the next day after all those flavors have had time to meld together. I'll often make it on a Saturday afternoon, let it cool, and then refrigerate it. When guests arrive on Sunday, I just top it with the puff pastry and pop it in the oven. The house fills with the most amazing smell, and I get to actually enjoy time with my friends instead of being stuck in the kitchen.
The golden puff pastry on top makes it look like something from a cozy countryside pub. It's impressive enough for a dinner party but comforting enough for a regular family meal. Using store bought puff pastry keeps it doable without sacrificing that beautiful presentation.
Ingredients
Full ingredient list with measurements in the recipe card below.
- Stewing Beef or Roast: Cut into bite size pieces. The marbling breaks down during slow cooking, making the meat incredibly tender. Chuck roast or stewing beef work perfectly here.
- Flour: Used to coat the beef before searing. This helps create a nice crust and also thickens the gravy as it cooks.
- Mushrooms: A full 16 ounces add that earthy richness and soak up all the delicious Guinness gravy. Cut larger mushrooms in half so they cook evenly.
- Guinness: One cup adds incredible depth to the gravy while helping tenderize the beef. The rich, slightly bitter flavor is what makes this pie special. Save the rest of the bottle to enjoy while you cook.
- Beef broth: Two cups combine with the Guinness to create that rich, flavorful gravy base.
- Brown sugar: Helps cut the slight bitterness of the Guinness with a hint of sweetness.
- Puff pastry. Store bought makes this so much easier. Look for one that says "all butter" on the package. Just thaw it and drape it over your filling for that impressive golden top.
How to Make Steak Guinness and Mushroom Pie
- Step 1: Coat the cubed steak in flour.
- Step 2: Heat 2 teaspoon oil in large pan or dutch oven, and sear the beef on all sides, in small batches. Don't overcrowd the pan or the beef will steam instead of getting that nice brown crust. Remove the beef from the pan and set aside.
- Step 3: Dice the onion and mince the garlic cloves, and cut large mushrooms in half. Add a little more oil to coat the pot, and sauté the diced onion, garlic, and mushrooms until the water comes out of the mushrooms and reduces. This takes about 15 minutes.
- Step 4: Add in the brown sugar, Worcestershire sauce, thyme, salt and pepper. Pour in the beef broth and Guinness, and add back the browned beef cubes. Bring to a boil, and then simmer on low for about an hour to an hour and half on the stove top.
- Step 5: At this point you can put it in the fridge overnight, or top with pastry and bake. To make the pie, put the stew mixture into a pie plate, baking dish, or individual ramekins, and add the thawed puff pastry lid to the top of the filling.
- Step 6: Bake at 400°F for about 25 to 30 minutes, until the pastry is golden brown.
Expert Tips
- Brown the beef in batches. This is really important. If you overcrowd the pan, the beef will steam instead of sear, and you'll miss out on all that flavor from the caramelized crust.
- Don't skip the simmering time. The beef needs that full hour to hour and a half to become tender. You'll know it's ready when it easily falls apart with a fork.
- Let the mushrooms release their water. When you sauté the mushrooms, give them time to release their moisture and let it cook off. This concentrates their flavor and keeps the gravy from getting watery.
- Use only one cup of Guinness. I know it's tempting to add the whole bottle, but trust me on this. Too much Guinness can make the filling bitter. Save the rest to enjoy while you cook.
- Make sure your puff pastry is thawed. Take it out of the freezer and let it thaw in the fridge before you need it. Trying to work with frozen puff pastry will just leave you frustrated.
- Cut vents in the pastry. This lets steam escape so your pastry stays crisp and doesn't get soggy from all that delicious gravy underneath.
Storage & Make Ahead Instructions
- Refrigerator: Store leftover steak Guinness and mushroom pie in an airtight container in the fridge for up to 3 days. The pastry will soften as it sits, but the filling stays delicious.
- Freezer: Freeze the filling (without the pastry) in a freezer safe container or ziplock bag for up to 3 months. Thaw overnight in the refrigerator, then top with fresh puff pastry and bake.
- Reheating: For best results and crispy pastry reheat in the oven.
- Make Ahead Timeline: This is perfect for entertaining. Make the stew filling 1 to 2 days ahead and refrigerate. On the day you're serving, just bring it to room temperature, top with puff pastry, and bake. Your guests will think you've been cooking all day when you've actually been relaxing with them.
- Double Batch Tip: Make a double batch of the filling and freeze half for another night. You'll thank yourself later when you can pull it from the freezer, top with pastry, and have an impressive dinner ready with minimal effort.
Frequently Asked Questions
Yes! This is one of the best make ahead dinners. Make the stew portion up to 2 days ahead, let it cool completely, and refrigerate. When you're ready to serve, just top with the puff pastry and bake. The flavors actually get even better after sitting overnight.
You can freeze the filling (without the pastry) for up to 3 months. Put it in a ziplock bag, freeze it flat, and thaw in the fridge overnight when you're ready to use it. Add to a baking dish, top with fresh puff pastry and bake as directed.
Stewing beef or chuck roast work best. These cuts have enough marbling to stay tender during the long simmer time. Avoid lean cuts as they'll dry out.
You can use another stout or dark beer, or even apple juice or non-alcoholic cider, but Guinness really does give the best flavor. The richness and slight bitterness balance perfectly with the brown sugar. Regular beer won't give you the same depth. Skip the brown sugar if you use apple juice/cider.
If your gravy seems thin after simmering, let it cook uncovered for another 15 to 20 minutes to reduce. The flour coating on the beef should thicken it naturally, but sometimes it needs a bit more time. Leave the lid off so the water can evaporate.
Puff pastry is traditional and gives you that beautiful golden, flaky top, but you could use shortcrust pastry if you prefer. You could also skip the pastry altogether and top with mashed potatoes instead, which would make this a cottage pie. Just adjust the baking time as needed.
A green salad, buttery peas, or green beans are perfect sides. The pie is rich and hearty, so lighter vegetables balance it nicely. And bread for soaking up the gravy.
More Main Dish Inspiration
If you try this Steak Guinness and Mushroom Pie or any other ideas on my blog leave a rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Steak and Guinness Pie
Ingredients
- 1 kg stewing beef steak or roast cut into bite size pieces
- ¼ cup flour
- 4 tablespoon olive oil
- 2 medium onions
- 2 cloves of garlic
- 16 oz. mushrooms
- 1 ½ tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- ½ teaspoon dried thyme
- 2 cups beef broth
- 1 cup Guinness
- 1 sheet of puff pastry
Instructions
- Coat cubed steak in flour and sear on all sides in the oil, in small batches.1 kg stewing beef, ¼ cup flour
- Heat two tablespoons of olive oil in a large pot or large Dutch oven, and sear the beef on all sides. Sear the beef in small batches, making sure not to over crowd the pan and steam the meat. Remove the beef from the pan and set aside.4 tablespoon olive oil
- Dice onion and mince garlic cloves, and cut large mushrooms in half. Add a little more oil to coat the pot, and sauté diced onion, garlic, and mushrooms until the water comes out of the mushrooms and reduces; about 15 min.2 medium onions, 2 cloves of garlic, 16 oz. mushrooms
- Add in the brown sugar, Worcestershire sauce, thyme and salt and pepper. Pour in the beef broth and Guinness, and add back the browned beef cubes. Bring to a boil, and then simmer on low for about an hour to an hour and half on the stove top.1 ½ tablespoon brown sugar, 1 tablespoon Worcestershire sauce, salt and pepper to taste, ½ teaspoon dried thyme, 2 cups beef broth, 1 cup Guinness
- At this point you can put it in the fridge overnight, or top with pastry and bake. To make the pie, put the stew mixture into a pie plate, baking dish, or individual ramekins, and the thawed puff pastry lid to the top of the filling.1 sheet of puff pastry
- Bake at 400 for about 25-30 minutes, until the pastry is golden brown.
Notes
- Don't overcrowd the pan when browning the beef or it will steam instead of searing. Work in small batches for the best results.
- The beef needs the full hour to hour and a half simmering time to become tender. You'll know it's ready when it falls apart easily with a fork.
- Guinness foams when you pour it. Measure carefully and don't be tempted to add the whole bottle. Too much Guinness can make the filling bitter. Save the rest to enjoy while you cook.
- The filling can be made 1 to 2 days ahead. Let it cool completely before refrigerating, then top with pastry and bake when ready to serve.
- Make sure your puff pastry is fully thawed before using. Take it out of the freezer and let it thaw in the fridge for best results.
- Cut a few small vents in the pastry top before baking to let steam escape and keep the pastry crisp.
Nutrition
About Dannyelle
Dannyelle is a trained celebrant with over 15 years of experience helping people celebrate life's special moments. At Life is a Party, she shares recipes, party planning tips, and home decor ideas that make everyday celebrations accessible and beautiful. Her expertise in creating memorable gatherings without breaking the bank has been featured in Better Homes & Gardens, American Farmhouse Style, and Apartment Therapy.
Dannyelle Nicolle-Ramjist says
This recipe is the perfect comfort food on a cold night. Your family will love it.