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This Beef Pot Pie Recipe is the ultimate comfort food. Its classic hearty and comforting tender beef, earthy mushrooms, and aromatic vegetables are simmered in a flavorful Guinness-infused gravy, creating a symphony of savory flavor.
The buttery, flaky pastry crust adds a delightful texture contrast, making this pot pie a masterpiece. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and delivers exceptional results.
Table of Contents
Why You’ll Love This Recipe
- Guinness Magic: Guinness beer adds a unique depth of flavor to the gravy while most of the alcohol cooks off, leaving a rich, savory taste.
- The Power of Two Crusts: This recipe utilizes a sturdy pie crust on the bottom and a flaky puff pastry on top, resulting in a contrasting texture experience with every bite.
- Flavorful Filling: Tender beef mingles with earthy mushrooms and aromatic vegetables in thick, savory gravy. If you liked my Instant Pot Beef and Mushroom Gravy, then you’re going to love this Beef and Mushroom Pot Pie.
- Refrigerate for Success: Cooling the filling completely (ideally overnight) melds the flavors and creates a thicker consistency, perfect for pot pies.
- Detailed Tips & Variations: Helpful hints throughout the recipe guide you toward success. You can even make your pie crust for an utterly homemade experience!
Equipment Needed
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- Casserole Dish or Pie Plate
- Large Skillet
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Beef: Use a cut of beef suitable for slow cooking, such as chuck roast or beef stew meat.
- Mushrooms: Any mushroom can be used, but baby bella mushrooms are popular.
- Guinness: Guinness beer adds a unique flavor to the gravy. If you don’t have Guinness, you can substitute it with another dark beer.
- Pie Crust: You can use a store-bought pie crust or make your own.
How To Make Beef and Mushroom Pie
Beef Filling
Season the beef with salt and pepper.
Heat the oil and two tablespoons of butter in a large skillet over medium-high heat. Add the meat, browning on all sides. Then, remove the meat and keep it warm.
Add the remaining butter and melt, then add the mushrooms, onion, celery, carrots, and garlic.
Cook for 4 to 5 minutes until the vegetables are tender-season with the thyme.
Push the vegetables to the edge of the pan. Add the flour to the pan and stir it into the butter. Cook for 1 minute.
Add the beef broth and stir until the flour is well combined.
Then add the Guinness and water.
Stir in the tomato paste and Worcestershire sauce.
Add the beef to the pan and simmer for 30 to 40 minutes until thickening.
Remove the skillet from the heat and cool completely. I highly recommend refrigerating overnight if you have time.
Preheat the oven to 350° F.
Crust:
Place the pie crust in the bottom of a pie pan and crimp the edges. Crumple a piece of parchment paper and place it in the crust. Add pie weights or beans to the parchment paper.
Bake the crust for 20 minutes. Remove and cool for 10 minutes before lifting the beans from the crust.
Add the cold beef mixture to the crust.
Place the puff pastry over the crust, gently cutting off any excess around the pie. Press the pastry to the crust.
Cut a few slits into the top of the crust and Brush the egg wash over the crust.
Bake for 50 to 60 minutes in a preheated 350° F. oven. Remove when the crust begins to turn golden brown.
Serve with some parsley if desired.
Recipe Tips
- Crust: You can make this with a homemade pie crust and put it on top.
- Guinness: The Guinness beer gives this dish such a great flavor, and the alcohol is cooked out, leaving a rich flavor.
- Well Done: Ensure the meat is cooked until the broth has thickened and much of it has been cooked down. As the meat cools, it will get thicker, which is great for this pie.
- Chill Out: The filling must be completely cooled before adding it to the pie. For the best results, I prefer to refrigerate overnight.
- Baking: The bottom crust and the filling are already cooked before baking, so it may not take the full time to bake. This will depend on whether you have refrigerated your filling before baking. You want your pie to be bubbly and the top nice and golden brown. If the edges get too dark, wrap them with tin foil.
What To Serve with Steak Pot Pie
- Chopped Vegetable Salad – A fresh, crisp salad with chopped vegetables.
- Green Bean Casserole
- Homemade Cornbread
- Angel Biscuits – Combination of dinner rolls and biscuits.
FAQs
Yes! You can cook the beef filling the day before, refrigerate it overnight, and bake the pie the next day.
Store the leftover steak pie in an airtight container in the refrigerator for 3 to 5 days.
Yes, Store it in a freezer-safe, airtight container and freeze it for up to 3 months.
This Old-Fashioned Guinness Beef and Mushroom Pot Pie will surely become a new favorite, thanks to its irresistible flavors and comforting textures.
More Recipes
Grab your ingredients, preheat your oven, and prepare to create a culinary masterpiece!
Recipe
Ingredients
Beef Filling
- 1 1/2 pounds chuck roast cut into small bite sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 6 tablespoons butter divided
- 8 ounces sliced Baby Bella mushrooms
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 tablespoon minced garlic
- 1/2 teaspoon thyme
- 5 tablespoons all-purpose flour
- 2 cups beef broth
- 11 ounces Guinness
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- Parsley for serving
Crust:
- 1 pie crust
- 1 sheet puff pastry
- 1 egg beaten
Instructions
Filling:
- Season the beef with salt and pepper.
- Heat the oil and 2 tablespoons of butter in a pan and add the meat. Brown on all sides. Then remove the meat and keep it warm.
- Add the remaining butter and melt, then add the mushrooms, onion, celery, carrots and garlic. Cook for 4 to 5 minutes until the vegetables are tender. Season with the thyme.
- Push the vegetables to the edge of the pan and add the flour to the pan and stir into the butter. Cook for 1 minute.
- Add the beef broth and stir until the flour is well combined, then add the Guinness and water.
- Stir in the tomato paste and worcestershire sauce.
- Add the beef back into the pan and simmer for 30 to 40 minutes until thickened.
- Remove from the heat and cool completely. I highly recommend refrigerating overnight if you have time.
- Heat the oven to 350°.
Crust:
- Place the pie crust in the bottom of a pie pan and crimp the edges. Crumple a piece of parchment paper and place in the crust. Add pie weights or beans to the parchment paper.
- Bake the crust for 20 minutes. Remove and let cool for 10 minutes before lifting the beans from the crust.
- Add the cold meat to the crust.
- Place the puff pastry over the crust and gently cut any extra from around the pie. Press the pastry to the crust.
- Cut a few slits into the top of the crust and Brush egg over the crust.
- Bake for 50 to 60 minutes. Remove when the crust begins to turn golden brown.
- Serve with some parsley if desired.
Video
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
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