One of my favorite things about visiting England was checking out some of the local pubs. No, not for a few drinks, but for some delicious British pub food. I tried out several different quintessential pub dishes during my visit – cottage pie, bangers and mash, and of course, steak and ale pie.
When I got home, I began working on this steak and Guinness pie and let me tell you, it’s mighty tasty! It’s a great option for St. Patrick’s Day, but let me tell you – we enjoy it any day. It’s delicious comfort food.
You can, of course, make some changes to this recipe according to your preferences. I know quite a few people who like to add mushrooms, but being allergic to them, that’s one ingredient I left out.
My dad always preferred his pie to be a mixture of steak and kidney. They were good but other than Dad, I’m one of the few people in my family who will eat organ meats. And the more steak the better in my world!
You can certainly add in some vegetables if you’d like – it will take on a slightly more “pot pie” type of taste but still have the richness of the Guinness gravy. Yum! Peas, carrots, corn, and green beans are all good options.
STEAK AND GUINNESS PIE RECIPE
Steak and Guinness Pie Recipe
This traditional British pub fare is the perfect comfort food to warm the belly and soothe the soul. Steak and Guinness pie is simple to make and simply delicious!
- 2 pie shells
- 2 lbs round steak (Cut in bite size pieces)
- 1 tbsp flour
- 1 tbsp brown sugar
- 1 tbsp raisins
- 2 large onions (chopped)
- 11.2 oz Guinness Stout
- 8 slices bacon (diced)
- 3 tbsp butter
Dredge the steak in flour.
Melt butter in a skillet and brown the steak in it over medium heat. Remove steak from pan and place in a dutch oven or deep cast iron skillet.
Add the bacon and onions to the skillet. Cook until onions are soft and golden brown.
Add the bacon and onions to the casserole dish of steak along with the brown sugar, raisins, and Guinness.
Cover and simmer over low heat for 2 1/2 hours. Add a little water if the mixture begins to thicken up too much.
Place one pie shell (or sheet of homemade pastry) into pie plate. Bake at 400 degrees F for 10 minutes.
Add the meat mixture to the baked pie shell. Top with second piece of pastry and place in oven for an additional 10-15 minutes until golden brown.
This recipe is ideal for St. Patrick’s Day or anytime you want some delicious, hearty comfort food. Serve with a side salad to lighten things up a bit or with traditional sides like boiled potatoes and peas.
What’s your favorite kind of pub food?
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