Beef & Guinness Pie with Mashed Potato Top

Beef & Guinness Pie with Mashed Potato Top Recipe

A simple, delicious and satisfying meal to warm you up on our chilly Queensland winter nights. You can substitute the Guinness with any other rich & creamy Stout Beer.


  • 2 tbsp olive oil Beef & Guinness Pie with Mashed Potato Top
  • 2 carrots, roughly chopped
  • 2 onions, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 bay leaves & a small bunch of thyme tied with string
  • 500g stewing beef, 2.5cm dice
  • 3 tbsp flour
  • 600ml Guinness
  • 2 tsp brown sugar
  • 450g potatoes
  • 75ml milk
  • 1 tbsp butter


  1. Heat the olive oil in a large casserole dish over a medium heat and add the vegetables and herbs. Toss everything in oil to coat, season and cook, covered, for 10 minutes, stirring occasionally, until the veg is softening. Transfer to a plate.
  2. Toss the beef in the flour and season, then brown in the dish, in batches if necessary. De-glaze the pan with the Guinness. Add the veggies and herbs. Top up with water if needed, to just cover the meat and veg. Stir in the brown sugar.
  3. Bring to the boil, then simmer, covered, for about 2 hours or until the meat is tender.
  4. Meanwhile, cook the potatoes, then mash with the milk, butter and a pinch of salt and pepper.
  5. Preheat the oven to 200C/gas 6. Put the meat & veggies in an ovenproof dish, top with mash, drizzle with olive oil, then bake for 20 minutes or until golden and crisping up.

Alternately, make the pie in 4 “single serve” sized (oven proof) dishes and serve them up in the hot dish and they’ll stay hot longer.

Serve with the rest of the Guinness in a pot glass or a ginger ale for the kids.