Rating: 4.67 stars
103 Ratings
  • 5 star values: 82
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Recipe Summary test

prep:
25 mins
cook:
2 hrs 35 mins
total:
2 hrs 60 mins
Servings:
6
Yield:
1 pot pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.

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  • Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.

  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts

500 calories; protein 21.8g; carbohydrates 28.6g; fat 31.7g; cholesterol 77.2mg; sodium 258.8mg. Full Nutrition
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Reviews (76)

Most helpful positive review

Rating: 5 stars
03/29/2011
Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead. Read More
(27)

Most helpful critical review

Rating: 1 stars
04/18/2011
None of us really cared for this one. I guess I'm not a guinness fan. Sorry. Read More
(7)
103 Ratings
  • 5 star values: 82
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
03/28/2011
Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead. Read More
(27)
Rating: 5 stars
04/05/2011
I used the filling and cooked it to its full length. Don't cut down on the time simmered and baked, because as the water evaporates the flavor only becomes more robust. Modifications I made: - Mash Potatoes in place of crust. More like a Shepherd's Pie. It's also cheaper. About 3lbs of yellow potatoes, boiled then mashed. 4 Tbshp of unsalted butter, 1/2 cup of heavy whipping cream. Salt and Pepper to taste. (I don't use a blender for potatoes because it changes the dynamic of the mash) Chunks are good. -Doubled the recipe because I had a feeling this would be a hit and for all the time you put in it, you might as well have plenty of leftovers. - 2lbs of chuckeye with all the fat removed which probably made it about 1 1/2lbs of meat. - Used one white onion, then 2 shallots. - added about a 1lb of fresh cut up green beans. - Baby Portabella Mushrooms in place of crimini and I added a little more than what it called for. - Didn't add the sugar - subbed bay leaf for sage. - I also think you could add caraway seed or fennel seed, but didn't want to mess more than I did. Read More
(17)
Rating: 5 stars
03/16/2011
Since I didn't feel like making pie crust, I made this as a stew instead (added potatoes). Wonderful! It was gobbled up by my guests before I could get another bowl. Read More
(15)
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Rating: 5 stars
01/27/2015
Important Note: The recipe should state "dried thyme" NOT ground thyme (a completely different ingredient) which is why i think some people have found the thyme flavour overpowering- i think Allrecipes got confused perhaps our British and American wires got crossed! As other people have mentioned as well as making this as a pie i often just eat it as a stew or casserole- it works brilliantly both ways! It does take a while to cook i guess but the rich flavour you get at the end of it is so worth it! Read More
(12)
Rating: 4 stars
03/25/2011
Very good and flavourful however I don't think you need the last half hour of cooking. The vegetables (I added peas) in my filling turned mushy. Also I used half the puff pastry as a base crust and that shrank when I baked it on its own. BUT I will definitely try it again the ale gave it a fantastic flavour and normally I hate beer. Thanks! Read More
(10)
Rating: 5 stars
03/21/2011
I loved the taste of this dish. I skipped the long stove-top cooking and instead put the mixture in the crock pot after thickening the first time. I cooked it on high for about an hour then turned it to low for another hour and a half. I then put the mixture in the fridge util I wanted to make the pie. Read More
(10)
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Rating: 5 stars
03/23/2011
delicious but the guinness flavor really develops as it sits - so the flavor is a lot stronger if you eat it as leftovers the next day. i made it with ruth's grandma's pie crust from this site. Read More
(8)
Rating: 1 stars
04/18/2011
None of us really cared for this one. I guess I'm not a guinness fan. Sorry. Read More
(7)
Rating: 5 stars
03/18/2011
I made this for St. Patty's Day. My husband and I thought it was excellent. It certainly takes awhile to cook but the filling is delicious. I used Guinness Extra Stout and was afraid it might make it a bit bitter but the result was fantastic. Extras are already packed up for lunch tomorrow! Read More
(6)