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“Beef and Guinness Pie”
1hr 52mins

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp. Remove, drain on kitchen paper and set aside. Fry the onions in the rest of the oil until softened. Tip in the steak and fry until browned, stirring often. Stir in the flour and cook for 2 minutes. Stir in the tomato puree and mustard powder, pour in the Guinness and stock, then keep stirring until the mixture thickens. Add the carrot, mushroom, thyme and fried bacon, then lower the heat and cover and simmer for 1 1/4-1 1/2 hours, until the meat is really tender, stirring occasionally.
  2. Remove from the heat, discard the thyme sprigs and stir in the parsley. Season, cool, and chill until cold. Tip the cooled mixture into a 1.2-1.5l (2-2 1/2 pint) ovenproof pie dish.
  3. Preheat the oven to gas 7, 220C, fan 200°C Roll out the pastry on a lightly floured surface, so it's about 2.5cm (1 in) wider than the pie dish. Cut off a separate 2.5cm (1 in) pastry strip to cover the dish rim. Brush the dish rim with egg and stick the strip to it. Brush the pastry strip with more egg, then lay the pastry lid over the top and press the edges down to seal. Cut 2 small slits in the pastry lid, then brush with egg. Bake for 25-30 minutes, or until the pastry is golden (cover with foil for the last 5-10 minutes if the pastry is browning too quickly). Serve with some veg, such as mashed potato and shredded greens.

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