Steak and Guinness Pie

This is a very hearty dish, appropriate for winter’s chill.


  • olive oil or butter for cooking vegetables
  • 1 red onion, chopped (large)
  • 1 sweet white onion, chopped (large, such as Walla Walla or Vidalia)
  • 3 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 8 thick slices of bacon
  • 1.25 – 1.5 pounds of brisket, cut into bite-sized pieces
  • 2-4 cups of Guinness
  • 1 T Worchestershire sauce
  • shallots and garlic
  • rosemary (fresh)
  • 1 bunch green onion, chopped
  • flour for dusting meat
  • sea salt
  • black pepper
  • 8 oz cheddar cheese, grated
  • 2 frozen deep dish pie shells (or make your own)
  • puff pastry dough
  • 1 egg, beaten

Preparation (.75 hours)

  • Preheat oven to 350; put rack at bottom level
  • Combine flour, salt, pepper in a shallow dish; coat beef, shaking off excess
  • In one pan, cook onion until soft (use either butter or olive oil) and then cook carrots, celery until softened (use either butter or olive oil)
  • In another pan, cook bacon until crisp. Pour off excess bacon grease, then brown the brisket in this pan, in batches, along with garlic and shallots (personal preference on quantity – I’ve used dried and fresh shallots, garlic paste and fresh garlic).
  • In an oven proof pan, add meat and vegetables. Add enough Guinness to cover the meat mixture; add Worchestershire sauce. Sprinkle green onions, rosemary sprig on top. Cover and bring to a simmer.

Bake (1.5 hours + 1 hour + 0.5 hour)

  • Transfer the pan to the oven
  • Braise the meat for 1.5 hours; remove from the oven and stir.
  • Return to the oven to cook for approximately another hour; the sauce should be thick and dark after 2.5 hours, the meat should be tender. (Note: if you make a double batch, you will have to cook the mixture longer to cook it down.)
  • While the meat is cooking, butter an 8x12x2 inch Pyrex dish
  • Remove the dough from the two pie shells; place on a sheet of plastic wrap and reshape to conform with the Pyrex dish (use a rolling pin and fingers – brush with flour or cover with another plastic wrap)
  • Remove meat from oven; let cool slightly, then add half of the cheddar cheese; stir well.
  • Pour meat into baking dish
  • Cover with puff pastry dough
  • Brush dough with egg
  • Bake until golden, at the bottom of the oven, about 30 minutes

Adapted from Jamie Oliver

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