Tender Guinness braised beef and vegetables topped off with flaky puff pastry creates flavorful personal pot pies.

Beef and Guinness Pies with Puff Pastry Recipe from bakedbyrachel.com

Today is day 2 of boozy recipes for St Patrick’s day! If you missed day 1, be sure to check out it out: mini Baileys cheesecakes with chocolate whipped cream. They’d pretty much be a perfect ending to today’s recipe.

I ripped this recipe out of a magazine last year. Yes, an entire year ago with the sole plan of making them this year… or eventually, for the Mr to enjoy. He’s the beer drinker. He’s fun to test recipes out on. I knew this would be a sure thing since last year I made an easy slow cooker Guinness beef stew and that was a big hit. This is pretty similar, but does require more hands on time, no slow cookers for this dish but it’s completely worth it.

Beef and Guinness Pies with Puff Pastry Recipe from bakedbyrachel.com

As you’ve probably learned by now, I’m a huge fan of personalized dishes or even bite size dishes. Hence all of the mini cheesecakes floating around, plus they’re just darn cute. Of course beef pie isn’t cute, but this one is personalized! You could of course make one giant version but that’s not nearly as fun. You could even eat the base of this dish as is immediately after it’s cooked but again, just go the distance and make a pot pie. If you really want to go the distance, you could make your own puff pastry. I don’t have a recipe for you for that yet, maybe someday.

So since St Patrick’s day is all of a week and a half away, you may or may not be starting to think about dishes you want to make. Regardless, you need these beef pies in your life. Forget the traditional corned beef and cabbage, these beef pies won’t disappoint. The beef and vegetables are braised in Guinness and broth, creating an ultimate savory and tender stew that is then topped off with flaky golden puff pastry. It’s perfection.

Beef and Guinness Pies with Puff Pastry Recipe from bakedbyrachel.com

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Beef and Guinness Pies with Puff Pastry

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 2
Tender Guinness braised beef and vegetables topped off with flaky puff pastry creates flavorful personal pot pies.


  • 1 lb beef chuck, cut into bite size pieces
  • 1 Tbsp all purpose flour
  • 1 Tbsp vegetable oil
  • 1/2 C celery, chopped
  • 1/2 C onion, chopped
  • 1/2 C carrot, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp water
  • 1 Tbsp tomato paste
  • 1/2 C beef broth
  • 1/2 C Guinness
  • 1/2 Tbsp worcestershire sauce
  • 3/4 tsp ground black pepper
  • 1/2 tsp thyme
  • 1/4 tsp red pepper flakes, optional
  • 1/2 sheet puff pastry
  • 1 large egg


  • Preheat oven to 350°F.
  • Add flour to a large plastic bag, add beef chunks and shake to cover. Transfer to a large platter, season with salt and pepper to taste.
  • Heat vegetable oil in a large oven safe pot (such as a 4-5 quart Dutch oven). Brown meat in batches, removing browned meat to a platter.
  • Add onion, celery, carrots, garlic and water to pot. Cook, stirring and scraping the bottom of the pot with a wooden spoon, until vegetables are tender. Add tomato paste, stirring for 1 minute. Return beef to pot, along with any juices, broth, beer, Worcestershire sauce and seasonings. Cover and cook in the oven for 1 hour.
  • Allow stew to cool completely before adding pastry topper, at least 30 minutes or overnight.
  • Preheat oven to 425°F.
  • Divide cooled stew between two: 16-oz ramekins.
  • Roll out puff pastry large enough to cover two dishes. Cut into equal squares. Lightly bright a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top and sides of pastry lightly with beaten egg.
  • Freeze for 15 minutes.
  • Bake for 15 minutes at 425°F, then reduce temperature for 400 and continue cooking for 5-10 more minutes or until pastry is puffed and lightly browned.
  • Serve hot.


An original recipe from Baked by Rachel


Calories: 894kcal, Carbohydrates: 44g, Protein: 51g, Fat: 57g, Saturated Fat: 19g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 28g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 727mg, Potassium: 1198mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5718IU, Vitamin C: 10mg, Calcium: 98mg, Iron: 8mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American

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