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    Steak and Guinness pie

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    Steak and Guinness pie

    Allow marinating time for this rich beef, Guinness and wine recipe.

    • Preparation time: 3 hours, plus marinating
    • Cooking time: 45 minutes
    • Total time: 3 hours, 45 minutes plus marinating 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 6


    • 1kg ox cheeks, cut into large cubes
    • 300ml Guinness
    • 150ml full-bodied red wine
    • 2 bay leaves
    • 4 Cooks’ Ingredients thyme sprigs
    • 2 tbsp plain flour
    • 3 tbsp vegetable oil
    • 2 onions, roughly chopped
    • 100g smoked lardons
    • 1 tbsp tomato purée
    • 1 tbsp worcestershire sauce
    • 250g chestnut mushrooms, quartered
    • 10g unsalted butter
    • 400g frozen all butter puff pastry, defrosted
    • 1 egg, beaten


    1. Marinate the meat, Guinness, wine and herbs in the fridge for at least 6 hours.
    2. Drain the meat (keep the marinade), coat in the flour; season. Heat 1 tbsp oil in a pan; brown half the ox cheeks. Set aside, wipe the pan, then brown the rest.
    3. Heat 1 tbsp oil in a casserole; cook the onions and lardons for 10 minutes. Stir in the meat, marinade and herbs, tomato purée and worcestershire sauce; season. Cover; simmer for 2 hours 30 minutes, stirring occasionally. Allow to cool.
    4. Preheat the oven to 200c, gas mark 6. Fry the mushrooms in the butter over a high heat for 4 minutes. Spoon, with the stew, into a 20cm x 30cm pie dish. On a floured surface, roll the pastry out a bit larger than the dish; top the pie with the pastry and cut a cross in it. Trim away the excess and press down around around the edges. Brush with egg.
    5. Bake for 45 minutes until the pastry is puffed and gravy bubbles at the edges. Let it sit for 5 minutes before serving.

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    Drinks recommendation

    This classic and hearty dish calls for a rich, full-bodied red such as this charismatic Shiraz, packed full of black fruit and warming spice.Bin number: 36250


    Average user rating

    2 stars