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Steak and Guinness Pie

Steak and Guinness Pie is a hearty beef and mushroom pot pie cooked in a delicious gravy with a puff pastry crust. Make this hearty meal to celebrate St. Patrick’s Day or anytime the craving for comfort food strikes.

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We made a double batch of grilled steak bites over the weekend and used them to make this amazing steak pot pie. We also love this shortcut Beef Pot pie with Biscuits that uses leftover brisket.

Steak and Guinness Pot Pie in a dish, puff pastry crust.

Steak and Guinness Pie ~ Beef and Mushroom Pot Pie

Pot pie has always been one of my favorite comfort foods and this Steak and Guinness Pie hits all of the marks for the classic Irish Pub dinner. Loaded with hearty chunks of sirloin steak, potatoes, carrots, celery and mushrooms in a thick gravy.

Ingredients Needed for Beef Pot Pie

  • Sirloin Steak
  • Onions
  • Olive Oil
  • Brown Sugar
  • Granulated Garlic
  • Dried Thyme
  • Ground Rosemary
  • Kosher Salt
  • Black Pepper
  • Bacon + Drippings
  • Carrots
  • Celery
  • Mushrooms
  • Russet Potatoes
  • All Purpose Flour
  • Guinness Stout
  • Beef Broth
  • Bittersweet Chocolate
  • Frozen Puff Pastry
  • Egg

How to Make Steak and Guinness Pie

Prepping ingredients for steak pot pie.

  • Cut the sirloin steak into 2 inch chunks and slice the onions.
  • Drizzle both with olive oil.
  • In a bowl combine the brown sugar, garlic, thyme, rosemary, salt and pepper. Sprinkle over the steak and toss to coat well.
  • Peel and dice potatoes, dice celery and slice carrots, thinly.

grilling steak chunks and onions collage.

  • Prepare a grill fire to 350°.
  • Cook the steak chunks and onion over indirect fire with the grill closed for 5 minutes.
  • Turn the steak and onions and continue to cook another 7 – 10 minutes until steak reaches 140°.
  • Remove from grill. Cool 10 minutes. Dice the steak and onions and set aside.
  • Alternately, cook the steak and onions in a dutch oven or large pan with 2 tablespoons of olive oil over medium-high heat, until seared on all sides, about 15 minutes.

collage frying bacon, cooking vegetables for pot pie.

  • Meanwhile, cook the bacon in a dutch oven or deep pan until crisp. Remove bacon to a paper towel lined plate and set aside.
  • Cook the carrots and celery in the bacon drippings over medium for 3 minutes, stirring occasionally. Add the mushrooms and continue to cook until vegetables are softened.
  • Remove vegetables and set aside.

Collage making gravy for pot pie.

  • Add additional bacon drippings or olive oil to the pan with the all purpose flour. Season with salt and whisk continually about 3- 4 minutes until flour starts to brown.
  • Pour in Guinness Stout and whisk until combined.
  • Whisk in the beef broth and bring the mixture to a boil.
  • Add diced potatoes to the gravy and cook for about 5 minutes.
  • Stir in the reserved vegetables.

Collage making steak pot pie filling.

  • Next add in the steak and onions.
  • Grate the chocolate into the filling.
  • Crumble the bacon and add to the pan, stirring until well combined.

Steak Pot Pie Filling in a pan.

  • Remove from heat.

Collage 2 pie plates with steak pot pie filling, puff pastry crust.

  • Spoon the filling into 2 9- inch pie plates.
  • Roll the puff pastry out on a lightly floured board.
  • Place over the filling and trim the edges.
  • Make a few slits in the crust with a sharp knife.
  • Beat the egg with a tablespoon of water and brush over the puff pastry.
  • Bake the pies for 45 minutes to 1 hour until filling is bubbly and crust is baked through and golden brown.

Overhead view of puff pastry crust pot pie.

  • Remove from oven and allow to rest about 10 minutes before serving.

Bowl of steak pot pie, pie plate in background.

Recipe Notes for Pot Pie

  • Yield: 2 Pot Pies
  • Beef: We used sirloin steak, chuck steak or stew meat will also work for this recipe.
  • Bittersweet Chocolate: It may seem odd to add chocolate to the beef pot pie but it cuts the bitterness of the gravy and you never know it’s there. It’s optional of course.
  • Vegetables: We used potatoes, carrots, celery and mushrooms. Use any vegetables that you prefer.
  • Storage: Cover with plastic wrap and refrigerate up to 3 days.
  • Reheat: Reheat in a covered skillet over medium heat for about 8 – 10 minutes or in an oven safe dish in a 350° oven for 20 minutes.
  • To Freeze: Do not brush egg wash over puff pastry before freezing. Wrap pie dish in 2 layers of plastic wrap and a layer of aluminum foil. Label and freeze up to 3 months.
  • To Bake: When you are ready to bake, remove from freezer. Remove plastic wrap and foil and brush with egg wash. Bake  for 1 – 1 ½ hours until puff pastry is browned and filling is heated through.

More Irish Inspired Recipes to Try

bowl of steak and mushroom pot pie.

Give this amazing Steak and Guinness Pie a try for dinner this week. It makes 2 pot pies to feed a crowd or freeze one to have on hand for busy weeknights.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 2 Pies

Steak and Guinness Pie

Steak and mushroom pot pie with puff pastry crust in a bowl.

Steak and Guinness Pie is a hearty beef and mushroom pot pie cooked in a delicious gravy with a puff pastry crust. Make this hearty meal to celebrate St. Patrick's Day or anytime the craving for comfort food strikes.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 1/4 pounds Sirloin Steak, cut into 2 inch chunks
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground rosemary
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 slices bacon, drippings reserved
  • 2 stalks celery, diced
  • 2 medium carrots, sliced
  • 8 ounces baby portabella mushrooms, sliced
  • 1 pound russet potatoes, peeled and diced
  • 1/4 cup bacon drippings or olive oil
  • 1/4 cup all purpose flour
  • 12 ounce Guinness Stout
  • 3 cups beef broth
  • 1 ounce bittersweet chocolate, optional
  • 2 sheets frozen puff pastry
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Place steak chunks in a bowl.
  2. Drizzle olive oil over steak and onions. Toss to coat.
  3. In a bowl combine the brown sugar, garlic, thyme, rosemary, 1 teaspoon salt and pepper. Sprinkle over the steak and toss to coat well. 
  4. Prepare a grill fire to 350°. 
  5. Cook the steak chunks and onion over indirect fire with the grill closed for 5 minutes. 
  6. Turn the steak and onions and continue to cook another 7 - 10 minutes until steak reaches 140°. 
  7. Remove from grill. Cool 10 minutes. Dice the steak and onions and set aside. 
  8. Alternately, cook the steak and onions in a dutch oven or large pan with 2 tablespoons of olive oil over medium-high heat, until seared on all sides, about 15 minutes.
  9. Meanwhile, cook the bacon in a dutch oven or deep pan until crisp. Remove bacon to a paper towel lined plate and set aside.
  10. Cook the carrots and celery in the bacon drippings over medium for 3 minutes, stirring occasionally. Add the mushrooms and continue to cook until vegetables are softened. 
  11. Remove vegetables and set aside. 
  12. Add additional bacon drippings or olive oil to the pan with the all purpose flour. Season with 1 teaspoon salt and whisk continually about 3- 4 minutes until flour starts to brown. 
  13. Pour in Guinness Stout and whisk until combined.
  14. Whisk in the beef broth and bring the mixture to a boil. 
  15. Add diced potatoes to the gravy and cook for about 5 minutes.
  16. Stir in the reserved vegetables. 
  17. Next add in the steak and onions. 
  18. Grate the chocolate into the filling. 
  19. Crumble the bacon and add to the pan, stirring until well combined. 
  20. Remove from heat. 
  21. Spoon the filling into 2 9- inch pie plates.
  22. Roll the puff pastry out on a lightly floured board.
  23. Place over the filling and trim the edges. 
  24. Make a few slits with a sharp knife to vent the filling. 
  25. Beat the egg with a tablespoon of water and brush over the puff pastry.
  26. Bake the pies for 45 minutes to 1 hour. 
  27. Remove from oven and allow to rest about 10 minutes before serving.

Notes

Beef: We used sirloin steak, chuck steak or stew meat will also work for this recipe.

Bittersweet Chocolate: It may seem odd to add chocolate to the beef pot pie but it cuts the bitterness of the gravy and you never know it's there. It's optional of course. 

Vegetables: We used potatoes, carrots, celery and mushrooms. Use any vegetables that you prefer.

Storage: Cover with plastic wrap and refrigerate up to 3 days. 

Reheat: Reheat in a covered skillet over medium heat for about 8 - 10 minutes or in an oven safe dish in a 350° oven for 20 minutes.

To Freeze: Do not brush egg wash over puff pastry before freezing. Wrap pie dish in 2 layers of plastic wrap and a layer of aluminum foil. Label and freeze up to 3 months.

To Bake: When you are ready to bake, remove from freezer. Remove plastic wrap and foil and brush with egg wash. Bake  for 1 - 1 ½ hours until puff pastry is browned and filling is heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 445Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 97mgSodium: 885mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 28g

Nutritional calculations are estimated and may not be accurate.

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