This recipe for Steak and Guinness Pies with a Blue Cheese Crust was inspired by two things: my recipe for Guinness Stew, and the Beef and Blue Cheese Pie from Pub Royale. I combined the two to create a delicious new recipe. The result is a deeply flavorful savory pie with chunks of super tender beef, mushrooms, onions, carrots, and potatoes in a thick sauce. Charles loved how this meal was a nod to UK cuisine, and I was a fan of how the buttery crust topped with blue cheese complimented the stout flavor of the beef.
Since this meal incorporates Guinness, it might be a fitting meal to serve on St. Patrick’s Day. Even though the alcohol cooks out of the stout, you can still taste a subtle stout flavor in the sauce and beef. And since it is a pie, you could even serve it on Pi Day on March 14th.
The pie filling is basically just a thickened version of my Guinness Stew recipe. It takes about 2 hours to prepare from start to finish, but you can prepare this ahead of time and then turn it into pies a day or two later. I promise it is worth the time, simmering the beef in the sauce for 90 minutes makes it extra tender.
The process of making the pies takes just 10 minutes of preparation time and about 35 minutes of cook time.
I loved the extra burst of flavor from the blue cheese on the crust, but I know that not everyone loves blue cheese. You can omit this if you want.
I cooked the Steak and Guinness Pies in ramekins, but if you don’t have oven safe ramekins you can find small disposable mini pie pans at the grocery store.
I definitely recommend making individual pies, instead of serving one large pie. The pie filling would be too messy if you were making a big pie – serving it would be a big challenge. This works perfectly for individual mini pies – plus mini pies are cuter anyway!
30 minPrep Time
2 hr, 15 Cook Time
2 hr, 45 Total Time
- 1 lb Beef (Beef Stew Meat or Sirloin)
- 1/4 cup Flour
- Salt and Pepper
- 3 tablespoons Butter
- 1 (14.9 ounce) can of Guinness
- 1 cup of sliced Mushrooms
- 1 cup chopped Carrots
- 1 cup chopped White Onion
- 1 White Potato, chopped and peeled
- 2 cloves of Garlic, minced
- 2 cups Beef Broth
- 1 teaspoon dried Thyme
- 1 teaspoon Worcestershire sauce
- 2 Rolls of Pie Crust, at room temperature
- 1 tablespoon Olive Oil
- 2 teaspoons of Blue Cheese
- Chop the beef into small pieces about 1/2 inch in size.
- Start by browning the beef. Season the flour generously with salt and pepper and then dunk the pieces of beef in the flour. Heat 1 tablespoon of butter in a large pot or dutch oven over medium heat. Once the butter has melted, add the beef and brown all sides of it. I did this in 2 batches, adding more butter with the second batch. Each batch took about 6 minutes to brown.
- Once the beef has been quickly browned, place it in a bowl and set it aside. Melt another tablespoon of butter, and add the mushrooms. Season them with salt and pepper. Let cook for 4 minutes, and then add the onions and garlic. After 3 more minutes, add about 1/2 of the Guinness - enough to cover the bottom of the pan. Bring to a simmer and add the carrots and potatoes. Let cook for 5 minutes.
- Add the remaining Guinness and the beef broth, thyme, and Worcestershire sauce to the pot. Bring to a steady simmer, and return the beef and its juices to the pot. Place a lid on the pot, and let simmer for 90 minutes, stirring occasionally.
- Once the beef and vegetables are done cooking, prepare the pie crusts. Locate 4 ramekins large enough to hold about 1 1/2 cups of the filling. Place a ramekin on the pie crust and cut around it, do this 8 times. Then use a rolling pin to roll out 4 of the pieces of crust until the increase in size by a third. Then place these pieces of crust in the bottom of the ramekins.
- Fill the ramekins with the beef filling, filling them almost to the top.
- Place the remaining pieces of pie crust on top of the beef filling. Use a fork to seal the top and bottom of the pie crust together. Then cut a couple of small slits in the top of the pie crust.
- Place the pies in the oven to bake at 350 degrees. After 25 minutes, remove the pies from the oven. Bruch them with the olive oil and sprinkle the blue cheese on top. Return the pies to the oven and let them cook for another 10 minutes, until the pie crust is golden brown.
- Serve immediately.
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