Our Guinness Pot Pie combines tender chunks of beef, slow-simmered in dark stout and aromatic spices, with hearty vegetables and a rich, thickened broth. All of this placed in a golden, flaky puff pastry, this dish delivers deep, savory flavors in every bite. Slow-cooking the filling makes the beef perfectly fork-tender, and the combination of peas, carrots, and potatoes adds texture and incredible hearty flavors. This beef pot pie is an excellent choice for a comforting meal, perfect for colder months or whenever you crave something filling and flavorful.
Guinness Beef Pot Pie
Our Guinness Beef Pot Pie is a rich, satisfying meal with the perfect balance of deep, savory flavors, all with a crisp, buttery pastry crust. The slow-cooked beef and hearty vegetables create a robust filling, while the golden crust adds an irresistible texture. This dish is a reliable favorite, whether for a cozy family dinner or a special occasion.
This is one of our favorite meals to make in the winter. Everything comes together so easily, so even though it takes about 3 hours to make, start to finish, a lot of that is passive time while the filling cooks and the meat gets to that fork-tender texture that you love.
Want a shortcut? This recipe is the perfect way to use leftover pot roast, leftover prime rib, or even leftover steak.
Why You’ll Love This Dish
- Deep, Rich Flavor – Guinness beer enhances the beef with malty, slightly sweet notes.
- Tender, Slow-Cooked Meat – The long simmering time ensures juicy, fall-apart beef.
- Flaky Puff Pastry Crust – Buttery and crisp, the pastry contrasts perfectly with the rich filling.
- Hearty and Satisfying – Packed with vegetables and a thick, savory sauce.
- Great for Leftovers – The pie stores well and tastes even better the next day.
Try our Smoked Shredded Beef Pot Pie!
Guinness Pot Pie shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Beef Chuck Roast
- Guinness Beer
- Water
- Onion
- Bay Leaf
- Whole Allspices
- Carrots
- Salt
- Black Pepper
- Garlic
- Yellow Potato
- Peas
- Corn Starch
- Olive Oil
- Puff Pastry Sheets
- Eggs
How about a Traeger Chicken Pot Pie?
How to make Guinness Beef Pot Pie on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Guinness Beef Pot Pie
- Prepare the Beef – Cut the chuck roast into ¾-inch chunks and season with salt and pepper. Brown the meat in a preheated pan over medium-high heat. Deglaze with Guinness, then transfer everything to a Dutch oven.
- Slow Simmer the Stew – Add water, onion, bay leaf, allspice, garlic, and two chopped carrots. Simmer on low for 3-4 hours, stirring every 30 minutes, until the beef is fork-tender.
- Add Vegetables and Thicken – Dice remaining carrots and potatoes. Add to the pot along with peas, then bring to a gentle boil. Mix cornstarch with cold water and slowly stir into the pot to thicken the stew. Let it cool.
- Assemble the Pie – Coat a pie tin with olive oil. Roll out one puff pastry sheet and press it into the tin. Fill with the cooled stew, then cover with another sheet of puff pastry, sealing the edges with a fork.
- Bake and Finish – Bake at 350°F for 30 minutes. Brush the top with egg wash and bake for another 30 minutes until golden brown. Let cool for 15 minutes before slicing.
Try these Grilled Dinner Rolls with your pot pie!
FAQ
How do I store leftovers?
Wrap the pie tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
How do I reheat the pie?
Reheat slices in a 350°F oven for 15 minutes or until warmed through. A microwave can be used but may soften the crust.
Can I prepare this in advance?
Yes, the filling can be made a day ahead and stored in the refrigerator. Assemble and bake the pie when ready to serve.
What substitutions can I make?
- Meat – Use lamb, venison, or pork instead of beef.
- Beer – Swap Guinness for another stout, or replace with red wine or beef broth for a milder flavor.
- Vegetables – Add mushrooms, parsnips, or green beans for variety.
Serve with our Strawberry Salad with Red Wine Vinaigrette
Serve This With…
- Garlic Mashed Potatoes – A perfect complement to the flaky crust.
- Grilled Brussels Sprouts – Adds a fresh, slightly bitter contrast.
- Irish Soda Bread – Great for soaking up extra gravy.
More great beef recipes to love!
More Irish-Inspired Recipes
Guinness Pot Pie
Ingredients
- 2 lbs beef chuck roast cut into ¾” chunks
- 8 oz Guinness beer
- 8 oz water
- 1 medium onion diced
- 1 bay leaf
- 2 whole allspice berries
- 6 whole carrots divided
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic minced
- 1 large yellow potato diced into ⅓” cubes
- 1 cup peas
- ¼ cup corn starch
- 1 tbsp olive oil
- 2 sheets puff pastry
- 2 eggs whisked
Instructions
Brown the Beef:
- Season the beef chunks with salt and pepper.
- Preheat a large sauté pan over medium-high heat.
- Brown the beef on all sides, then deglaze the pan with the Guinness.
Simmer the Stew:
- Transfer the contents of the pan to a large stockpot or Dutch oven over low heat.
- Add water, onion, bay leaf, allspice, garlic, salt, pepper, and two carrots (cut into large chunks).
- Cover and simmer for 3-4 hours, stirring every 30 minutes.
- After 2 hours, start checking the meat for tenderness with a fork.
Add Vegetables and Thicken:
- When the meat is fork-tender, dice the remaining carrots into ⅓” cubes.
- Add the diced carrots, potatoes, and peas to the pot and increase heat to medium.
- Once the mixture reaches a gentle boil, mix the cornstarch with ½ cup cold water to create a slurry.
- Slowly pour the slurry into the stew, stirring until thickened.
- Remove from heat and let cool.
Assemble the Pie:
- Preheat the oven or pellet grill to 350°F.
- Lightly coat a pie tin with olive oil.
- Roll out both sheets of puff pastry.
- Line the bottom and sides of the pie tin with one sheet, trimming any excess.
- Fill with the cooled stew.
- Place the second sheet of puff pastry on top, trimming any overhang.
- Use a fork to seal the edges.
Bake the Pie:
- Bake for 30 minutes.
- Brush the top with the whisked eggs.
- Continue baking for another 30 minutes, or until golden brown.
Cool and Serve:
- Let the pie cool for 15 minutes before slicing and serving.