Steak & Guinness Puff Pastry Pie

December 10, 2012

Author Notes: Last year I was in the mood for a real St. Patrick's celebration -- one with frothy Guinness pints and a plate full of bubbly, slow-cooked savory pie. After a few cookbook searches I came upon one by Jamie Oliver that promises "damn fine comfort food for a cold evening." He encourages using store-bought puff pastry dough and focusing your energy on developing the flavors that are in the pie -- enough said. Armed with this simplified approach and a starting point for a recipe, I channeled my inner Irish-woman {I did go to Notre Dame, after all} and came up with this rich, soul-warming pie plate of goodness.cdilaura

Serves: 6


  • 1 large vidalia or sweet onion, diced
  • 2 cloves garlic, finely chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 fennel bulb, chopped
  • 6 cremini mushrooms, quartered
  • 2 tablespoons butter
  • 2 pounds stewing beef, cut into cubes
  • 2 sprigs fresh thyme, leaves removed
  • 2 sprigs fresh rosemary, leaves removed and chopped
  • salt and pepper
  • 1 pint Guinness
  • 2 tablespoons flour
  • 1 cup Gouda or other favorite melting cheese, shredded
  • 1 pound store-bought Dufour puff pastry dough
  • 1 egg, beaten
  • 1/2 cup frozen or fresh peas
In This Recipe


  1. Preheat oven to 375 degrees F. In a large dutch oven on the stove, heat olive oil on low heat. Add the onions until they become translucent and lightly caramelized.
  2. Turn the heat to high and add the rest of the vegetables (except peas) with the butter. Cook for two minutes until fragrant, then add the beef, herbs, salt and pepper. Sear beef for 3-4 minutes, then pour in the Guinness, flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated over for 1.5 hours.
  3. Give the stew a stir and let cook for another hour, until tender and thick. If stew is still liquidy after an hour, continue cooking until reduced.
  4. Remove from heat, stir in half the cheese, taste and season as needed. Let cool slightly.
  5. Cut 1/3 of the pastry from the block, leaving a larger piece with the remaining 2/3. With a floured surface, roll both pieces out evenly using a floured rolling pin to the thickness of a silver dollar.
  6. Butter a pie dish, then line with the larger sheet, leaving the edges hanging over the side. Pour the stew into your lined dish, add the peas, then sprinkle over the remaining cheese. Brush the edges of the pastry with a little beaten egg.
  7. Cut the other rolled piece of pastry to fit the top of the pie dish and crisscross lightly with a sharp knife, being careful not to cut all the way through. Place it over the top of the pie and fold the overhanging pastry onto the pastry top, rolling to make the edges.
  8. Brush the top with beaten egg, then bake the pie on the lowest oven rack for 45 minutes, until pastry is cooked and golden.

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