Guinness Beef Pot Pie

Puff Pastry Beef Pot Pie features a slow-cooked Guinness beef and vegetable stew topped with a flaky puff pastry crust. Transport yourself to an Irish pub with this serious comfort food recipe that will make your house smell amazing!

If you enjoyed this recipe, you’ll also want to give our Guinness Beef Stew a try!

This post is sponsored by Ohio Beef. As always, all opinions are our own.

Cozy Puff Pastry Beef Pot Pie

Puff Pastry Beef Pot Pie made in a cast iron skillet and topped with fresh thyme and rosemary.

There are few things more cozy than a beef pot pie, and this one, made with Guinness and fresh herbs and draped in puff pastry, is perhaps the coziest of them all.

Eating this pot pie will make you feel like a grizzled and weary sailor, slipping into an Irish pub to escape the cold and wind. It’s nourishment and warmth and rich flavor all tucked into one snug skillet.

Just don’t blame us if you want to curl up by a fire and take a nap after eating it.

There’s a lot to love about this beef pot pie, from the tender hunks of beef to the savory mushrooms, but my favorite part is the puff pastry crust.

Why are we not making more things with puff pastry? It makes everything better- Pigs in a Blanket, Sausage Rolls, Egg Tarts, and yes, pot pies.

Using puff pastry means 1) You don’t have to make pie crust and 2) You get ultimate flakiness, ultimate butteriness, and ultimate browning. It’s a win win.

This meaty pot pie is a labor of love, but it’s certainly worth the work. It would be a sensational dinner for St. Patrick’s Day, but it’s really the ticket for any day you have a serious comfort food craving (or want to cosplay being an Irish sailor).

Pot pie with the crust taken off of a portion so you can see the beef and vegetable filling.

Key Ingredients + Substitutions

  • Stew beef- Stew meat is beef cut from tougher portions of the cow, like the chuck or round. It usually comes pre-cut into bite sized hunks. We got several packages when we bought a side of beef, however, if you can’t find stew beef in the store, buy a chuck roast and cut it into smaller pieces for the stew.
  • Vegetables– We’re using the holy trinity of soups and stews–onions, carrots, and celery, along with potatoes for extra heartiness.
  • Mushrooms- While technically a vegetable, these deserve their own line item. Be still my soul, the mushrooms in this pot pie are divine! I prefer to use crimini, but white mushrooms also work.
  • Garlic and herbs– Along with salt and pepper, we use garlic, fresh thyme, and rosemary to flavor the pot pie filling. If you’re using dried herbs, remember to cut the amounts in half.
  • Guinness stout beer- Guinness stout beer lends its unique blend of roasted malt and hoppy bitterness to this pot pie. We think you’ll really love the flavor it adds to the recipe, even if you aren’t a beer drinker. That said, you can substitute for more beef broth or another dark stout beer.
  • Beef broth– We are loyal to Better than Bouillon’s lower sodium beef stock, but feel free to use whatever beef broth you have on hand.
  • Cornstarch– This will be used to thicken the beef filling. Cornstarch should always be whisked with an equal amount of water before adding to liquids to prevent dry clumps.
  • Puff pastry– We recommend using Pepperidge Farm brand puff pastry, preferably one that hasn’t been in your freezer for two years. (We say this only because we’re guilty of it). The puff pastry should be thawed, but kept cold.
  • Egg– A simple egg wash makes a gorgeous, shiny brown crust.
Ingredients for beef pot pie spread out on a cutting board.

How to Make Beef Pot Pie with Puff Pastry

Step 1: Brown the beef. Heat the oil in a large pot or dutch oven over medium high heat. Season the beef generously with Kosher salt and pepper, then add it to the skillet. Brown for a few minutes on each side.

Step 2: Saute the vegetables. Add the onion, carrots, and celery, and cook until starting to soften, stirring occasionally, about 5 minutes. Stir in the potatoes and mushrooms and cook an additional 3-4 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the rosemary and thyme to the pot.

Step 3: Add the liquids and simmer. Pour in the Guinness, scraping up any browned bits from the bottom of the pan. Add the stock and give everything a good stir. Turn the heat to low, cover, and allow the mixture to gently simmer for 1-1.5 hours or until the beef is fork tender. Taste and season with additional salt and pepper if needed.

Step 4: Preheat and thicken the filling. Preheat the oven to 400 degrees. Stir the cornstarch slurry mixture into the pot, and bring to a gentle boil, allowing the mixture to thicken for several minutes. Remove from heat.

Step 5: Prepare the puff pastry. Remove the puff pastry from the packaging and cut it into a circle roughly the size of the pan. (You can see mine was cut a little large, so I just folded it over around the edges, which made a great extra thick crust!) Whisk together the egg and water, then brush it on one side of the pastry. Layer the pastry, egg side up, over the beef mixture, overlapping slightly.

Step 6: Bake. Transfer to the oven and bake for 30-35 minutes or until pastry is deep golden brown and puffed. Serve immediately.

Tips for Success

  • Use a large, shallow dish. You want the filling of the pot pie to be spread out so that there isn’t a lot of liquid for the puff pastry to fall into. We use this cast iron chicken fryer, but a 9 x 13 inch casserole dish or large 12 inch cast iron skillet would also work.
  • Make sure the mixture is thickened enough. It should be a little thicker than gravy. You can always add additional cornstarch slurry, a ½ tablespoon at a time, if needed.
  • Cook it low and slow. Low and slow cooking is always the way to go for tougher meats like stew beef and roast. The low heat helps break down the connective tissues, resulting in tender, melt in your mouth beef.
  • Keep the pastry cold. The puff pastry should be thawed, but kept chilled. I do not recommend microwaving the puff pastry to thaw it, unless you have time to stick it back in the fridge for awhile after. You can prep the pastry by cutting it and adding the egg wash at any point while the filling is cooking, just make sure to cover it and place it back in the fridge until you’re ready to top the pie.
  • Measure the puff pastry with the pan you’ll be using. To make it easier to measure the pastry, place whatever pan you’re using on top of it and cut it to size before starting the recipe.
  • Use your puff pastry scraps! Bake any leftover puff pastry scraps on a separate pan. You can even sprinkle them with everything bagel seasoning or cinnamon sugar, similar to a pie crust cookie!
Freshly baked beef pot pie with puff pastry crust.

Storage and Make Ahead Instructions

  • Make Ahead– The pot pie filling can be made up to two days ahead of time and stored in the fridge.
  • Serving– Puff pastry pot pie is best served right after it comes out of the oven.
  • Leftovers– Store leftovers in the fridge, covered, for up to five days.
  • Reheating– Reheat leftovers in a 350 degree oven for 20 minutes.
Spoon taking a scoop of beef pot pie out of a cast iron skillet.

FAQs

What can I use in a recipe other than Guinness?

You can substitute the Guinness for another stout beer, or replace it with additional beef broth. You can also substitute a dry red wine, like Cabernet, for a flavor more similar to this Slow Cooker Beef Stew with Dumplings.

Can I make pot pie in individual bowls?

Yes! Feel free to portion the pot pie filling into individual ramekins or oven safe bowls and top with puff pastry squares cut to size.

What if I don’t have an oven safe skillet?

You can transfer the beef filling to any large, shallow pan before baking. A 9 x 13 inch pan or deep dish pie pan should both work.

Scoop of Guinness beef pot pie with puff pastry.

What to Serve with Beef Pot Pie

Serve this pot pie with a side of Irish soda bread for sopping up all the leftover gravy.

Quick and easy drop biscuits would also be an excellent side dish.

If you’d like to add some greens, try pairing this recipe with an apple fennel salad, garlic green beans, or 1905 salad.

Puff pastry clover on top of a beef pot pie.

More St. Patrick’s Day Recipes to Try

Round out your St. Patrick’s Day recipes with these other favorites:

Try our Slow Cooker Reuben Dip or Pull Apart Reuben Bread for a delicious appetizer.

Our Crock Pot Corned Beef and Sauerkraut is another great main dish option.

And for dessert, try our Lucky Charms Rice Krispie Treats or have a night cap of Bailey’s Irish Coffee.

Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for more facts about beef nutrition, as well as cooking tips and recipes. Plus, meet one of the more than 17,000 family farmers here in Ohio. Use #OhioBeef to share photos of your amazing beef recipe creations!

Pot pie with the crust taken off of a portion so you can see the beef and vegetable filling.

Guinness Beef Pot Pie

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

A savory Guinness, beef, and mushroom filling is blanketed with flaky puff pastry for the ultimate Beef Pot Pie.

Ingredients

  • 2 Tablespoons olive oil
  • 1 ½ lbs. stew beef
  • Kosher salt and black pepper
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped into rounds
  • 2 celery stalks, chopped
  • 2 small russet or yukon potatoes, chopped
  • 8 ounces crimini mushrooms, sliced in halves or quarters
  • 4 large cloves garlic, minced
  • 3 stalks thyme, stems removed
  • 1 stalk rosemary, stems removed
  • ½ cup Guinness
  • 1 ½ cups low sodium beef broth
  • 1 ½ Tablespoons cornstarch mixed with 1 ½ Tablespoons water
  • Salt and pepper, to taste
  • 2 sheets thawed puff pastry, kept cold
  • 1 egg + ½ Tablespoon water

Instructions

  1. Heat the oil in a large pot or dutch oven over medium high heat. Season the beef generously with Kosher salt and pepper on all sides, then add it to the skillet. Brown for a few minutes on each side.
  2. Add the onion, carrots, and celery, and cook until starting to soften, stirring occasionally, 3-4 minutes.
  3. If there's no or very little oil left in the pan, add a bit more. Stir in the potatoes and mushrooms and cook an additional 3-4 minutes. Stir in the garlic and saute until fragrant, about 1 minute.
  4. Add the rosemary and thyme to the pot. Pour in the Guinness, scraping up any browned bits from the bottom of the pan. Add the stock and give everything a good stir.
  5. Turn the heat to low, cover, and allow the mixture to gently simmer for 1-1.5 hours, or until the beef is fork tender. Taste and season with additional salt and pepper if needed.
  6. Stir the cornstarch mixture into the pot, and bring to a gentle boil, allowing the mixture to thicken for several minutes. Remove from heat.
  7. Preheat the oven to 400 degrees. Remove the puff pastry from the packaging and cut it to the size of your baking dish or skillet. Whisk together the egg and water, then brush it on one side of the pastry. Layer the pastry, egg side up, over the beef mixture, overlapping slightly. Put a few slashes across the top for steam to escape. Transfer to the oven and bake for 30-35 minutes or until pastry is very golden and puffed. Serve immediately.

Notes

  • If you don't have or can't find stew beef, buy a chuck roast and cut it into bite size chunks.
  • The Guinness can be substituted with additional beef broth, another stout beer, or red wine, if you prefer.
  • You can use any large, shallow pan to bake the pie. If needed, transfer the filling to a 9 x 13 inch pan, deep dish pie pan, or even individual ramekins.
  • Make sure the mixture is thickened enough. It should be a little thicker than gravy. You can always add additional cornstarch slurry, a ½ tablespoon at a time, if needed.
  • Keep the pastry cold. The puff pastry should be thawed, but kept chilled. I do not recommend microwaving the puff pastry to thaw it, unless you have time to stick it back in the fridge for awhile after. You can prep the pastry by cutting it and adding the egg wash at any point while the filling is cooking, just make sure to cover it and place it back in the fridge until you’re ready to top the pie.
  • Measure the puff pastry with the pan you'll be using. To make it easier to measure the pastry, place whatever pan you're using on top of it and cut it to size before starting the recipe.
  • Use your puff pastry scraps! Bake any leftover puff pastry scraps on a separate pan. You can even sprinkle them with everything bagel seasoning or cinnamon sugar, similar to a pie crust cookie!

Recommended Products

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Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 123mgSodium: 314mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 35g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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14 Comments

  1. Made this with leftover standing rib roast. Had to sub red potatoes for the russets. Everyone LOVED it! The only issue I had was that any part of the puff pastry that touched the surface of the filling did not rise. No big deal!

  2. Pies everywhere =) Whoa! This looks incredibly yummy! Just by looking at the picture makes me drool. Can I add or replace other ingredients when I prepare this? Like I’ll replace beef with duck roasted in an apple wood, like those of hong kong peking duck? By the way, thanks for sharing =)

  3. Oh my gosh, I’m going to knit you a puff pastry afghan next chance I get. That is the best idea ever. PS, congratulations on making pot pie look gorgeous and appetizing! No small feat.

  4. Mmmm, there’s nothing better than beef cooked in beer and tucked under a buttery, flaky crust. This looks amazing. Thanks for including my recipe link!

  5. I really can’t turn down a pot pie, ever! This looks SO good as comfort food, Courtney–love it!!!

  6. Oh heck yes. I had wanted to make exactly this but forgot and made a slow cooker stew instead. There’s still time…

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