Here’s a recipe for Irish beef and Guinness pie, straight from my grandmother’s kitchen. The beef is slow-cooked with caramelised onions, diced carrots, celery, and chestnut mushrooms in a rich Guinness gravy, then topped with a golden puff pastry crust.
It’s my favourite pie to make once the weather turns cold and grey — best enjoyed with a pint of Guinness and a side of peas!
1. Toss the beef in seasoned flour. Heat 3–4 tbsp butter in a heavy pot. Brown beef in small batches, adding more fat as needed, until well caramelised. Remove to a plate.
-Note: If the pot base is burnt or very dark, wash or wipe it clean before continuing. This prevents bitterness.
2. Add onions and cook slowly for 20–25 minutes until deeply caramelised.
3. Stir in diced carrots, celery, and garlic. Cook 5 minutes. Add tomato paste.
4. Return beef to the pot. Pour in Guinness. Add stock, bay leaves, thyme.
5.Simmer gently on the hob for about 2.5 hours, or braise in the oven at 150°C / 300°F, until beef is tender.
6. Add mushrooms for and cook a further 30 minutes.
7. Season with salt, pepper, stir in the mustard and finish with a knob of butter.Let filling cool completely before topping with pastry.
1. Preheat oven to 220°C / 425°F. Grease a 23 cm / 9-inch round pie dish, 4–5 cm deep.
2. Roll one puff pastry sheet slightly larger than the dish and line the base and sides, pressing gently into place. Spoon in the cooled beef and Guinness filling.
3. Roll out the second sheet of puff pastry to cover the top. Lay it over the filling, trimming or overlapping as needed. Press edges together to seal. Score the top lightly with a sharp knife (diagonal or criss-cross pattern) and cut a small steam vent in the centre.
4. Brush all over with egg wash, then sprinkle with flaky salt and black pepper.
5. Chill the assembled pie for 15 minutes before baking (this helps the pastry puff and stay crisp).
1. Bake for 10 minutes at 220°C / 425°F .
2.Reduce the oven temperature to 190°C / 375°F and bake another 35–40 minutes until golden, crisp and fully cooked. Rest 5–10 minutes before serving.
3. Best served with creamy mash or buttered peas or cabbage and a pint of Guinness.
6 servings