Steak & Guinness Pie Recipe
Sirloin tips, potatoes, onions & carrots in Guinness Stout gravy, baked in pastry and topped with gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Pastry
Topping
Method
Filling Preparation
- 1
Cook the Meat
In a large skillet, heat olive oil over medium-high heat. Add sirloin tips and sear until browned on all sides, about 5-7 minutes.
- 2
- 3
Create Gravy
Pour in the Guinness Stout and beef broth, then stir in Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- 4
Thicken Gravy
In a small bowl, mix cornstarch and water to create a slurry. Gradually add the slurry to the skillet, stirring constantly until the gravy thickens, about 2-3 minutes. Remove from heat and let cool.
Pastry Preparation
- 5
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together.
- 6
Chill the Dough
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Roll Out Pastry
On a floured surface, roll out the chilled pastry dough to fit your pie dish. Reserve some dough for a top crust.
- 9
Fill the Pie
Transfer the rolled-out pastry into the pie dish, fill with the cooled meat and vegetable mixture, and cover with the top crust.
- 10
- 11
Bake
Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and flaky.
- 12
Serve
Let the pie cool for a few minutes before slicing. Serve warm, topped with additional gravy if desired.