Despite a madly busy day, l managed to whip up a delicious mushroom dish for dinner! Though I didn’t make it out for a fungi hunt, I’ve got this hearty recipe to share—and oh, what a treat it was! This classic Irish-inspired pie is loaded with tender beef and earthy mushrooms, slow-cooked in a rich, deeply flavorful Guinness-infused gravy, all wrapped in a golden, buttery pastry. Every bite was warm, hearty, and comforting—perfect for a chilly day!
Here is how I made it:
Mushroom and Beef Steak Guinness Pie 🥧
Ingredients:
Baby Button Mushrooms
For the filling:
800g (1 lb) beef chuck or stewing steak, cut into chunks
2 tbsp flour (seasoned with salt & pepper)
2 tbsp butter or beef dripping
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
200g button mushrooms, cut into quarters.
1 large carrot, diced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme (or a few fresh sprigs)
1 tsp dried rosemary (or fresh)
330ml (1 bottle) Guinness stout
250ml (1 cup) beef stock
1 tsp sugar (optional, to balance bitterness)
Salt & black pepper, to taste
For the shortcrust pastry (or use shop-bought)
250g (2 cups) all-purpose flour
125g (½ cup) cold butter, cubed
½ tsp salt
4–6 tbsp cold water
1 egg and 2 tbsp Milk (for egg wash)
Instructions 🥧
- Make the shortcrust pastry 🥧
In a bowl, mix the flour and salt.
Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Gradually add cold water, mixing until a dough forms.
Divide into two, i slightly bigger than the other.
Wrap in cling film and chill for at least 30 minutes before rolling out.
- Prepare the filling🥧
Heat butter in a heavy pot over medium-high heat.
Brown the beef in batches, then set aside.
In the same pan, sauté the onion and garlic until soft.
Add mushrooms and carrot, cooking until browned.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for a minute.
Add beef stock, sugar, salt and pepper.
Pour in Guinness, scraping up any browned bits.
And the browned beef.
Bring to a simmer, cover, and cook on low heat for 1.5–2 hours until the beef is tender and the sauce thickens.
Let the filling cool slightly before assembling the pie.
- Assemble and bake🥧
Preheat oven to 200°C (400°F).
Roll out the shortcrust pastry on a floured surface to fit your pie dish.
Roll the pastry around a rolling pin.
Unroll into the pie dish.
Press the edges of the pastry base with a piece of dough to fill the base.
Prick the base with a fork to keep the base from bubbling during cooking.
Roll out the remaining pastry for the the top as cover and cut out some decors (if preferred)
Then, add the cooled filling.
Brush the edges with the egg and milk mixture.
Gently place the pastry lid.
Crimp the edges with your fingers.
Make a few slit in the center for steam to escape.
I use a wheat sheaf pattern, as Guinness is made from barley.
Brush with egg mixture,
Add the cut-out decors and brush again.
Bake for 35–40 minutes until golden brown and crisp.
Let it cool slightly before serving.
It easily came off the pie dish and was a crisp, buttery shortcrust pastry.
What a pie!
Served with creamy mashed potatoes and vegetables.
Or add extra gravy!
It is rich and savoury, with tender beef, earthy mushrooms, and a deep, malty Guinness gravy, which the whole family enjoyed!
Wholesome and delicious!
Have a lovely day,
Mariah 🍄😊💗