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Guinness Beef Pot Pies are easy to make and perfect for entertaining! Make St. Patrick’s Day an unforgettably delicious celebration when you serve these simple, savory beef pies. The stew is made in advance, then baked with a crispy, buttery pastry right on top.
Beef Pot Pies
This year, don’t let green beer and rainbow Jell-O shots be the only staples at your St. Paddy’s Day party! These easy to make Guinness Beef Pot Pies are pretty show stopping and it’s easy to indulge in that savory beef stew that’s topped off with perfect puff pastry. You’re going to obsess over just how rich these pot pies are, especially if you live in the colder regions like I do!
While you can make the stew the same day you make the pot pies, I find that it makes life much easier to make it in advance. Making it a day ahead also gives the flavors more time to develop in the stew, along with giving you more time to dye your beer green! Once it’s prepared, you just have to divide up the stew into individual dishes and top it off with pre-made puff patry dough. Pop it into the oven, and you’re the hostess with the most-ess.
The beauty of this Irish-inspired pot pie is that it’s simple, made with bold Guinness beer, and is comforting as can be. It’s perfect for digging into with a swig or two of Guinness as well, which is perfect for your party atmosphere! With that being said, I also like to make these pies for special weeknight dinners at home, too. They’re rich, decadent, and hearty – talk about magically delicious, right?!
How to Make Beef Pot Pies
- Season the beef. Season the beef generously with salt and pepper.
- Toss the beef. In a large bowl, toss the beef with the flour to coat evenly.
- Brown the beef. Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.
- Cook the onions. Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent.
- Cook the other veggies. Stir in the carrots and celery, cooking until just tender.
- Toss in the remaining ingredients. Add the tomato paste and cook until a deep burgundy color. Add the stock, beer, Worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Add the beef back to the pot.
- Slow cook the beef. Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours. Turn off the heat and allow the stew to cool to room temperature. At this point you can store the stew refrigerated in an airtight container until ready to use.
- Divide. Divide the stew among 6 individual oven-proof bowls.
- Assemble. Cut the puff pastry sheets into 8 equal pieces (yes, you will have two leftover). Lightly moistened the top of the bowl with a little water and place the puff pastry on top. Press down on the edges slightly to form a seal. Brush the top of the pastry with the egg wash. Repeat with the remaining bowls.
- Bake. Bake in a 400°F oven for 20-25 minutes or until the pastry is a deep golden brown and crispy. Serve immediately.
You can use a flakey pie crust if you prefer, we love using this easy homemade pie crust recipe.
Storing and Reheating Leftovers
Any leftover pot pies you have will remain fresh in an airtight container in the fridge for about 3-4 days. To reheat, pop your pot pie into an oven set at 350°F for about 7-9 minutes or until heated all the way through.
More Easy Irish Inspired Recipes
- Mini Irish Soda Bread Muffins
- Irish Nachos with Cheddar Beer Cheese
- The Nutty Irishman Cocktail
- The Best Corned Beef and Cabbage
- Easy Shepherd’s Pie Recipe
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Guinness Beef Pie Recipe
Equipment
- 6 Ramekins
Ingredients
- 2 lbs chuck roast, cut into 1 inch cubes
- 2 tablespoons flour
- 3 tablespoons olive oil, divided
- 1 large vidalia onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 3 tablespoons tomato paste
- 2 cups beef stock
- 2 1/2 cups Guinness beer
- 2 tablespoons worcestershire
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 bay leaves
- kosher salt and fresh ground pepper
- 2 sheets puff pastry, thawed but still cold
- 2 egg yolks whisked with 1 tablespoon water
Instructions
- Season the beef generously with salt and pepper.
- In a large bowl, toss the beef with the flour to coat evenly.
- Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.
- Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent.
- Stir in the carrots and celery, cooking until just tender. Add the tomato paste and cook until a deep burgundy color.
- Add the stock, beer, worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Add the beef back to the pot.
- Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours.
- Turn off the heat and allow the stew to cool to room temperature. (At this point you can store the stew refrigerated in an airtight container until ready to use. )
- Divide the stew among 6 individual oven-proof bowls.
- Cut the puff pastry sheets into 8 equal pieces (yes, you will have two leftover). Lightly moistened the top of the bowl with a little water and place the puff pastry on top. Press down on the edges slightly to form a seal. Brush the top of the pastry with the egg wash. Repeat with the remaining bowls.
- Bake in a 400 degree oven for 20-25 minutes or until the pastry is a deep golden brown and crispy. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out like a soup with tough meat in it. I have no idea how all of that liquid was supposed to thicken. It also makes no sense that you would add all the broth and beer then the next direction is to drain it all. Very confusing.
Was not a hit for Thanksgiving sadly.
Hi Alyna, I’m so sorry the stew was not a happy holiday meal. There was an error in the instructions and it was completely my fault. Please check your email as I sent you something to make up for the mistake. I hope this recipe didn’t deter you from trying another here. Happy Holidays!
What size are the dishes?
Could this be done in one larger dish? If so would any instructions change?
Thank you!
You can definitely do this in a casserole dish just bake a bit longer until the crust is golden brown.
Well, I am bar-hopping via the traditional Erin express in my neck of the woods with my hubs and friends, lol. Always fun to be a goodball garbed in green (after I volunteer all day at the kids school…every year our one big fundraiser is ALWAYS the same day as the Pub-bus adventure…sigh! ! These pies are exactly what I like! The fact that they are individual makes me like them even more!