This Guinness Braised Beef Pot Pie is a rich and hearty dish featuring tender beef slow-cooked in a flavorful Guinness stout gravy, topped with a flaky, golden crust. Perfect for cold nights, St. Patrick’s Day, or any time you crave a comforting homemade meal!
Why You’ll Love This Recipe
- Rich & Flavorful – The deep, malty flavor of Guinness enhances the beef and gravy.
- Tender, Slow-Cooked Beef – Braised until melt-in-your-mouth delicious.
- Golden, Flaky Crust – Buttery and crisp, the perfect contrast to the filling.
- Perfect for Special Occasions – Ideal for St. Patrick’s Day or cozy family dinners.
- Make-Ahead Friendly – Prepare the filling in advance for easy assembly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Guinness Braised Beef Filling:
- Beef chuck or stew meat (cubed)
- Salt & black pepper
- Flour (for coating)
- Olive oil
- Onion (chopped)
- Carrots (diced)
- Celery (diced)
- Garlic (minced)
- Tomato paste
- Guinness stout
- Beef broth
- Worcestershire sauce
- Fresh thyme (or dried)
- Bay leaf
- Frozen peas (optional, for added texture)
For the Pie Crust:
- Puff pastry (store-bought or homemade)
- Egg (for egg wash)
Directions

Step 1: Brown the Beef
- Season & Coat – Season beef with salt and pepper, then toss with flour.
- Sear the Meat – Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides, then set aside.
Step 2: Build the Flavor
- Sauté the Veggies – In the same pot, cook onions, carrots, and celery for 5 minutes until softened.
- Add Garlic & Tomato Paste – Stir in garlic and tomato paste, cooking for 1 minute.
Step 3: Braise the Beef
- Deglaze with Guinness – Pour in Guinness stout, scraping up browned bits.
- Add Broth & Seasonings – Stir in beef broth, Worcestershire sauce, thyme, and bay leaf.
- Simmer Until Tender – Return beef to the pot, cover, and simmer on low for 2-3 hours until fork-tender.
- Final Touches – Stir in frozen peas and discard the bay leaf.
Step 4: Assemble the Pot Pie
- Preheat Oven – Set to 400°F (200°C).
- Fill the Dish – Pour the beef filling into a pie dish or individual ramekins.
- Top with Puff Pastry – Roll out puff pastry and place over the filling, sealing the edges.
- Egg Wash – Brush with beaten egg for a golden finish.
- Bake – Bake for 20-25 minutes, until golden brown.
Step 5: Serve & Enjoy
- Let cool slightly before serving for the best texture.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Bake Time: 25 minutes
Variations
- Cheesy Topping – Add shredded cheddar under the crust for extra richness.
- Vegetable Add-Ins – Mushrooms or potatoes make great additions.
- Gluten-Free Version – Use cornstarch instead of flour and a gluten-free crust.
- Spicy Twist – Add red pepper flakes for a slight heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze unbaked pot pies for up to 3 months; bake from frozen.
- Reheating: Warm in a 350°F oven for 15 minutes or microwave in short intervals.
FAQs
Can I make this ahead of time?
Yes! Prepare the filling a day in advance and refrigerate. Assemble and bake when ready.
What’s the best cut of beef for braising?
Chuck roast or brisket works best for tender, flavorful meat.
Can I use a different beer?
Yes! Try a dark ale or another stout for a similar rich flavor.
Do I have to use puff pastry?
No! A traditional pie crust or biscuit topping also works well.
Can I make this in individual ramekins?
Yes! Divide the filling into ramekins and top each with pastry.
How do I thicken the filling?
If too thin, simmer uncovered for a few minutes or stir in a cornstarch slurry.
What’s the best way to get a crispy crust?
Brush with egg wash and bake on the top rack for even browning.
Can I make this dairy-free?
Yes! Use dairy-free pastry and skip the egg wash or use a non-dairy alternative.
What can I serve with this dish?
A green salad, roasted Brussels sprouts, or mashed potatoes pair beautifully.
How do I make the filling extra rich?
A splash of heavy cream or a knob of butter at the end enhances the flavor.
Conclusion
This Guinness Braised Beef Pot Pie is the ultimate comfort food, combining rich, slow-braised beef with a flaky, buttery crust. Whether you’re making it for St. Patrick’s Day or a cozy winter meal, this dish is guaranteed to impress. Try it today and enjoy a warm, hearty, and flavorful homemade pie!
PrintGuinness Braised Beef Pot Pie
This Guinness Braised Beef Pot Pie is rich, hearty, and packed with tender beef, slow-cooked in a deep, flavorful Guinness stout gravy, then topped with golden, flaky puff pastry. It’s the perfect comfort food for cold nights, St. Patrick’s Day, or any time you’re craving a savory, pub-style meal!
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Braising & Baking
- Cuisine: Irish-Inspired, Comfort Food
Ingredients
For the Guinness Braised Beef Filling:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons flour (for coating beef)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled & chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups Guinness stout beer
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- ½ cup frozen peas
- 1 tablespoon butter (for extra richness)
For the Pastry Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flaky sea salt & black pepper, for topping
Instructions
Step 1: Sear the Beef
- In a bowl, toss beef with flour, salt, and black pepper until evenly coated.
- Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
- Sear beef in batches for 2-3 minutes per side, until browned. Remove and set aside.
Step 2: Build the Guinness Gravy
- In the same pot, sauté onions, carrots, and celery for 5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, then deglaze the pot with Guinness beer, scraping up browned bits.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return beef to the pot.
- Cover and simmer on low heat for 1 ½ to 2 hours, until the beef is fork-tender.
- Stir in frozen peas and butter. Remove bay leaf and let cool slightly.
Step 3: Assemble the Pot Pie
- Preheat oven to 400°F (200°C).
- Spoon the beef mixture into a pie dish or individual ramekins.
- Roll out puff pastry slightly and place over the filling, trimming excess.
- Brush with egg wash, then sprinkle with flaky sea salt and black pepper.
- Cut small slits in the pastry for steam to escape.
Step 4: Bake & Serve
- Bake for 20-25 minutes, until the crust is golden brown and crispy.
- Let cool for 5 minutes, then serve warm with mashed potatoes or a pint of Guinness! 🍺
Notes
- No Guinness? Use another dark stout or extra beef broth.
- Want extra richness? Stir in ½ cup shredded cheddar cheese before baking.
- Make ahead: The filling can be made 1 day in advance and refrigerated.