Beef and Guinness Pie

This Beef and Guinness Pie recipe has all the hallmarks of the classic Irish dish with the addition of seasonal mushrooms.

Cooking pastry on a camping trip is tough unless you carry a portable or camp oven. Thankfully, the beef and Guinness meat base makes for a fantastic Irish style stew which can be enjoyed with the addition of a few vegetables.

Browning the initial ingredients adds a richness to the pie base while brushing the pastry with beaten egg gives a fluffy, golden crust.

The beef and Guinness stew will make two medium pies.

Beef and Guinness Pie

750 grams of lean, diced beef

30 small button mushrooms or 15 medium, halved

2 brown onions, halved and very finely sliced

4 cloves of minced garlic

1 carrot, diced into very small pieces

1 celery stick, diced into very small pieces

1 tablespoon olive oil

1 tablespoon butter

1/4 cup of plain flour

1 440ml can of Guinness

1 cup of chicken stock

crushed black pepper

4 sheets of puff pastry

1 egg

1 tablespoon milk


Melt 1/3 of the butter and oil in a very hot, deep pan and thoroughly brown the mushrooms.

Remove mushrooms and heat half the remaining oil and butter.

Brown the onions and garlic until they have a deep, rich colour, stirring constantly

Remove the onions and add the last of the oil and butter.

Brown the beef in smalls batches so as not to cool the pan too rapidly.

Return all the browned beef to the pan and dust with the flour.

Cook over a low heat for 5 minutes, stirring.

Return the mushrooms and onions to the pan with the beef.

Add the diced carrot and celery and season with black pepper.

Stir gently and add the Guinness and chicken stock.

Simmer, uncovered for 2 hours until the beef is tender. Some of the liquid needs to evaporate to create a very thick stew.

Stand and allow to completely cool.

When the beef and Guinness base has cooled, grease 2 pie dishes and lay a pastry sheet in the bottom of each dish.

Blend the milk and egg and brush the edge with this mixture.

Lay the pastry lid over the pie and seal the edges with a pinching action.

Brush the egg and milk over the pie and prick with a fork to allow any pressure to escape whilst cooking.

Bake in a preheated oven for 40 minutes at 180° C, turning occasionally to create an even, golden crust.

If you choose to make this recipe as a stew, without pastry, then Naan Bread is great way to soak up the beef and Guinness flavours. Of course no self-respecting Irish folk would consider anything other than potatoes and peas.

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