Individual steak and Guinness pies with puff pastry lids

Individual steak and Guinness pies with puff pastry lids

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  • 500g lean braising steak cut into chunks

  • 3 carrots

  • 3 celery sticks

  • 3 red onions

  • A handful of closed cup chestnut mushrooms

  • 1 heaped tbsp plain flour

  • 330ml bottle of Guinness

  • 2 twigs fresh rosemary

  • 1 packet ready rolled puff pastry

  • a little milk

  • 1 tsp salt

  • 1 tsp ground black pepper


  • Heat up the oven to Gas Mark 3 / 160°C / 325°F.
  • Brown the steak in batches in a little oil in a heavy bottomed pan. Set aside.
  • Add roughly chopped onions to the same pan. Turn down the heat and sweat for 5 minutes until softened. Add carrots sliced into 1cm chunks, finely sliced celery, quartered mushrooms and finely chopped rosemary leaves. Stir, cover with a lid and sweat for 10 minutes.
  • Add the meat back into the pan, stir in the flour, salt and pepper, add the Guinness and top up with water until the meat is covered with liquid. Bring to the boil, cover with a lid and transfer to the oven for one hour. Stir, check the seasoning – you’ll probably need to add a little more salt and pepper at this stage – and put back in the oven for another 30 minutes.
  • When the pie mixture has cooled down, ladle it into ramekins, cover with pastry lids and seal. Make a small hole in the middle of each pastry lid and brush all over with milk. Bake in an oven heated up to Gas Mark 6 / 200°C / 400°F until the pastry is golden (around 15 minutes).