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Rustic Puff Pastry Beef Pie

The famous perfect Guinness beef pie. Ultra tender fall apart chuck beef, rich thick stout gravy, and a golden flaky puff pastry lid. No soggy bottom, fully tested. This is the best beef pie you will ever make.
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Prep Time 40 minutes
Cook Time 3 hours
Cooling Time 4 hours
Total Time 7 hours 40 minutes
Course Dinner
Cuisine Irish
Servings 8 servings
Calories 580 kcal

Ingredients
  

Beef

  • 800 g chuck beef, cut into 3.5cm / 1.4" cubes (1.6 lb)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, plus extra if needed (or vegetable/canola)

Filling

  • 30 g unsalted butter (2 tbsp)
  • 200 g (7 oz) mushrooms, halved (quartered if large)
  • 125 g (4 oz) streaky bacon, cut into small cubes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 celery stalk, sliced
  • 1 carrot, sliced
  • 330 ml (11 oz) Guinness
  • 2 cups beef stock (low sodium)
  • 1 cup water
  • 1/4 tsp salt
  • 3/4 tsp coarsely crushed black pepper

Beurre Manié (Sauce Thickener)

  • 4 tbsp flour
  • 60 g unsalted butter, softened (4 tbsp)

Pastry

  • 1 shortcrust pastry base (homemade or store-bought)
  • 1 sheet puff pastry (for lid)
  • 1 egg, lightly whisked

For Serving

  • Ketchup or tomato sauce

Instructions
 

Brown the Beef

  • Preheat oven to 180°C / 350°F (160°C fan).
  • Season beef with salt and pepper.
  • Heat oil in a large heavy-based pot over high heat.
  • Brown beef in 2–3 batches until deeply browned.
  • Remove to a bowl.

Cook Bacon & Vegetables

  • Wipe pot clean if needed.
  • Cook bacon over medium heat until golden. Remove to bowl with beef.
  • Melt butter in pot and cook mushrooms until golden. Remove.
  • Cook onion, garlic, carrot, and celery for 5 minutes until softened.

Slow Cook

  • Return beef and bacon to pot.
  • Add Guinness, stock, water, salt, and pepper.
  • Bring to simmer, cover, and transfer to oven for 1 hour.
  • Add mushrooms and cook uncovered for another 1 hour.

Reduce & Thicken

  • Remove from oven and simmer uncovered on stovetop for 20 minutes to reduce.
  • Mix softened butter and flour into a smooth paste.
  • Stir into stew and cook 2 minutes until thickened to a honey-like consistency.
  • Cool completely (preferably overnight).

Assemble Pie

  • Blind bake shortcrust base in a 23cm / 9” pie dish. Cool 15 minutes.
  • Bring filling to room temperature and spoon into crust.
  • Brush edge with egg wash.
  • Top with puff pastry sheet, trim excess, and crimp edges.
  • Brush top with egg wash and cut a small X in the center.

Bake

  • Increase oven to 200°C / 390°F (180°C fan).
  • Bake 45–50 minutes until deeply golden.
  • Rest 5 minutes before serving.

Notes

  • Sauce must be thicker than standard stew before assembling pie.
  • Cooling filling prevents soggy pastry.
  • Filling can be made up to 3 days ahead.
  • Freezes well (filling only) for up to 3 months.
Keyword beef and bacon pie, Guinness beef pie, homemade meat pie, Irish beef pie