Beef and Guinness Pie

Nothing more says Ireland than a beef and Guinness pie except when you’re using great Australian grass-fed beef and our very own locally produced grass-fed beef stock. We’ve also added a spoonful of good old Aussie Vegemite making this warming pie a marriage of two cultures.

Requirements: a large bowl, large (heavy-based) saucepan, ovenproof casserole or pie dish

Preparation and cooking time: just over 3 hours


6 people


  • 75 g (½ cup) plain flour
  • 1 kg free range, grass-fed beef chuck steak, cut into 3 cm cubes
  • 3 tbsp Australian extra virgin olive oil
  • 3 medium onions, cut into wedges
  • 2 cloves garlic, finely chopped
  • 2 small carrots, cut into thick slices
  • 1 stick celery, cut into thick slices
  • 440 ml Guinness draught beer
  • 500 ml (2 cups) The Stock Merchant Beef Stock
  • 1 tbsp Vegemite
  • 2 bay leaves
  • 8 sprigs thyme, leaves picked
  • 1 sprig rosemary, leaves picked and chopped
  • sea salt and freshly ground black pepper
  • extra flour for dusting
  • 170 g ready-made butter puff pastry (we love Caréme Pastry)
  • 1 free-range egg, lightly whisked


  1. Place flour in large bowl and season well with salt and pepper. Add beef and toss to coat evenly.
  2. Heat half the oil in a large, heavy based saucepan over medium high heat and add beef in batches. Turn occasionally to brown all sides. Remove from heat and repeat with remaining beef.
  3. Add remaining oil and reduce heat to medium low. Add onions and garlic, and sauté for 10 minutes, till soft but not coloured.
  4. Increase heat to medium high, add carrot and celery and cook for 1 minute further.
  5. Return beef to pan along with beer, stock, Vegemite, bay leaves, thyme and rosemary. Bring to boil then reduce heat to low and simmer covered for 1- 11/4 hours, until beef is tender. Remove lid and cook for a further 10 minutes till sauce thickens. Remove from heat and check for seasoning. Set aside to cool for 30 minutes.
  6. Preheat oven to 200C (180C fan-forced).
  7. Spoon cooled beef mixture into a large ovenproof casserole dish.
  8. Lightly dust a clean work surface with flour and roll pastry out with a rolling pin to a 2.5mm thickness.
  9. Place pastry over the top of the pie dish and press down on edges to seal. Using a sharp knife, cut a small slit in the centre of the pastry, so that the steam can escape whilst cooking.
  10. Brush top with whisked egg and bake in oven for 45 minutes, or till pastry is puffed and golden. Serve with mashed potatoes and peas.

Adapted from a recipe found at

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