Beef, Mushroom, and Guinness Pie Recipe

Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead.

There was no need to thicken the stew, because it really had cooked down and was over thickened after only 1 hour. I probably should have checked at 40-45 minutes. I added more liquid, but the pie still cooked up a bit dry. My burners cook hot, so knowing that, this can be corrected in the future. The filling really didn’t fill up the pie dish, and I can see adding another carrot and definitely more mushrooms next time. The one thing that I just didn’t care for was the puff pastry crust. I think this is more suited for pie crusts, two of them. My husband said he missed the bottom pie crust, and so did I. So a little tweaking will be involved to suit our tastes, but the important thing is this pie’s flavor is simply excellent, the BOMB! The beef was fork tender, and the only thing I added was a little salt and pepper. This recipe may be a bit intimidating when you first read it, but it’s really quite easy to make. You do need to set aside some time, but you’ll be rewarded when this comes out of the oven.

I have made this recipe MANY, MANY times and no one ever complains about it, they just want the recipe! A few "musts": do NOT substitute other alcohol such as red wine or beer, you MUST use Guiness Stout or Extra Stout as that is where the actual signature flavor comes from. Don't even bother to rate this recipe if you don't use Guiness, you didn't make THIS recipe. I much prefer the puff pastry crust but in a pinch you can use a ONE crust pie crust recipe or store bought refrigerated pie crust. Some of the reviewers said they made it as a stew, and it does make a good one! But do NOT mess with the seasonings or the recipe otherwise, and if you can get it fresh thyme is preferable to dried thyme LEAVES, not "ground" thyme which is awful and overpowering. And don't skim on the bacon!

I used the filling and cooked it to its full length. Don't cut down on the time simmered and baked, because as the water evaporates the flavor only becomes more robust. Modifications I made: - Mash Potatoes in place of crust. More like a Shepherd's Pie. It's also cheaper. About 3lbs of yellow potatoes, boiled then mashed. 4 Tbshp of unsalted butter, 1/2 cup of heavy whipping cream. Salt and Pepper to taste. (I don't use a blender for potatoes because it changes the dynamic of the mash) Chunks are good. -Doubled the recipe because I had a feeling this would be a hit and for all the time you put in it, you might as well have plenty of leftovers. - 2lbs of chuckeye with all the fat removed which probably made it about 1 1/2lbs of meat. - Used one white onion, then 2 shallots. - added about a 1lb of fresh cut up green beans. - Baby Portabella Mushrooms in place of crimini and I added a little more than what it called for. - Didn't add the sugar - subbed bay leaf for sage. - I also think you could add caraway seed or fennel seed, but didn't want to mess more than I did.

Made it for friends and they were impressed.

I loved the taste of this dish. I skipped the long stove-top cooking and instead put the mixture in the crock pot after thickening the first time. I cooked it on high for about an hour then turned it to low for another hour and a half. I then put the mixture in the fridge util I wanted to make the pie.

Very good, easy to follow! Tweaked some things as I didn't have a stout at the time, used voodoo ranger imperial IPA and two cloves of garlic. I think the IPA gave it a slight sweet taste that was interesting. Added a little more flour instead of the cornstarch/water for thickening. Did a top and bottom pie crust. Dutch oven made the beef very tender and delicious, your house will smell good for hours!

I made this recipe, and when I did I changed it in the following ways I used three cups of Guinness which I reduced down to one cup for a more powerful Guinness flavor. To offset the extra bitterness of the Guinness reduction and to add a more velvety texture to the Stew, I melted in 4 tablespoons of butter directly before filling the puff pastry. I really enjoyed this recipe!

Excellent. The only thing I did different was adjust the recipe to cook in my instant pot -25 min, high pressure then Finish with the puff pastry in the oven. It was so good the two of us ate the whole thing in one sitting.

This is one of my favorite go-to recipes. Sometimes I make it ahead to bake just before serving it, sometimes I make one and freeze portions for lunches. ALWAYS it is a big hit with people. I like to use fresh thyme, but other than that, I change nothing. ????

OMG This was sooo amazing. I had 5 teenage boys to feed. I made enough for 2 pans, and used puff pastry over one and Mashed Potatoes with Boursin over the other. I used Bisto gravy thickener instead of Corn Starch becuase that's what I had. Also I couldn't find cremini at the store, so used bella mushrooms, maybe they are the same? Not sure. And whenever a recipe calls for a certain number of slices of bacon - I read that as one pound - and trim the fattiest bits away. The house smelled wonderful and the boys were all looking for leftovers later. I would make this every weekend if I could. I may have added Worcestershire sauce too because it seemed like the right thing to do.

I really was not impressed at all. I make several soups and roasts. This lacks flavor and took way too long in Lodge dutch oven. I always look at reviews, took several into consideration. For anyone who is a first timer...this a great but adjust to your liking. I followed recipe...lacking alot. sorry not as described but again make your adjustments...super bland

Really great recipe! I’ve made this several times now and the only change I make is add 2 or 3 stalks of celery when I add the onions and carrots. I may double the recipe next time because for some reason there just isn’t enough left overs! Ha!

ZOWIE was that good

This was soooo good that there were no leftovers! I followed the recipe as it was written. Except that during the simmering part I left the lid askew just a little to let some of the steam out. I didn't time the simmering and just checked it from time to time to check the thickness of the sauce. I will absolutely make this again!

I followed the directions and ingredient list to the letter. The pie flavor was good but not good enough to justify 3 hrs of my time. This is an incredibly time intensive dish without the flavor punch I would hope for. As another reviewer explained, there was no Guinness flavor, just your typical beefy stew flavor. Also, my filling was a little drier than I would like after hours of simmering and the addition of the flour/water slurry. There is probably room to cut back on the simmering and save some time.

I needed something to go by so I went by this recipe, but I did it my way I had leftover beef brisket and I cut that up instead. And I used, already made gravy.

So easy to make and so tasty. We just had it as a stew, no pastry. We had it with mashed potatoes. Tastes even better the next day

Not enough filling even though I increased the mushrooms and added peas. Next time I'd add about 2 cups of veg. Great idea though.

Good recipe but time consuming. Not difficult though. I did add another carrot to the stew and I think more veggies like green beans or canned diced tomatoes might be nice, but I doubt that it would keep it authentic with those additions. It had nice flavor. I did add salt and pepper while cooking. I liked the puff pasty top, but I could see this working with traditional pie crust as well as others have mentioned using.