No image available
Member recipe

Steak, Guinness and Cheese Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Member recipe by


Serves 4

Steak pie with a puff pastry lid by Jamie Oliver

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • olive oil
  • 3 medium red onions, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 sticks of celery, trimmed and chopped
  • 4 field mushrooms, peeled and sliced
  • 1 kg brisket of beef or stewing beef cut into cubes
  • rosemary sprigs, leaves picked and chopped
  • sea salt and freshly ground black pepper
  • 440ml can Guinness
  • 2 heaped tbsp plain flour
  • 200g grated cheddar cheese
  • 500g all butter puff pastry
  • 1 egg, beaten


    1. preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
    2. A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
    3. Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
    4. cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Dec, 2013
Can this be frozen?
10th Nov, 2017
A few years late with a reply so you've probably worked it out for yourself by now that freezes very well. I made the filling...kept it in a wrapped plastic box for a month and then thawed it and finished it off with the pastry...absolutely gorgeous!
8th Jun, 2011
Where did the carrots come from ? Not in the list of ingredients ! It was still a deliciously rich and tasty pie. (even without the carrots!)
10th Sep, 2009
This is truly delicious. Yes it takes a long time to make and yes its very rich - but it is worth it!! Comfort food at it's very best.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
20th May, 2019
I’ve been making this pie for about 8 years, it’s a real favourite. I normally make the stew the day before and allow it to cool completely with half of the cheese. Giving it time to mature in flavour really pays off in the end. As suggest in other sites I’ve tried browning the meat separately with some of the flour and all the pepper and then added and it didn’t make much difference. Using stock instead of water to top up the Guinness also didn’t add much to the flavour so don’t waste your time. I also blind bake a base of shortcrust pastry for the bottom and have puff for the top. Just something we as a family like.