Beef, Guinness, & Cheddar Pie (it’s Pi Day!)



I am on a roll with this whole remembering Pi Day thing, guys! This year I decided to make a savory pie, since I’ve already made two chocolate pies and fruit right now is not the greatest. And, hey, this can double as a St. Patrick’s Day post, too.  I’m just killing this whole blogging thing.

So, this pie. It starts with braised beef that gets fork-tender and delicious while cooking in a Guinness-y gravy. Then, you mix in some cheddar, plop it in a pan, top it with more cheddar and then puff pastry. Can we talk about puff pastry for a second? It should be its own food group, right? So good.

(I may have forgotten to put the cheese on the top and then had to peel back the crust to add it, sacrificing a prettier crust. Maaaaybe.)


This is some major comfort food. I know the temperatures are starting to rise (at least for now), but you still have some time to make this pie, and you should. We had it with peas (and salad) to sort of counteract the pastry (and the fact that we ate entirely too much on the first night), but it would be perfection with some mashed potatoes. Or maybe colcannon, to Irish it up? Either way, make it. And happy Pi Day!

Beef, Guinness, & Cheddar Pie (it’s Pi Day!)

  • 10 minutes
  • 3 hours
  • 6 servings


  • 2 Tbsp. olive oil
  • 2 lbs. beef (something good for braising like chuck/stew meat, brisket, short ribs, etc.) cut into 1" pieces
  • 2 medium onions, sliced
  • 2 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1/2 lb. mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp. flour
  • 1 large sprig of rosemary, leaves chopped
  • 12 oz. Guinness or other stout
  • 1.5 cups beef broth
  • 4 oz. sharp cheddar, shredded
  • 1 sheet puff pastry dough
  • 1 egg


  1. Preheat the oven to 350. In a Dutch oven/ovenproof pot, heat the olive oil. Season the beef with salt and pepper and then brown in batches, and remove to a plate. If there is a lot of fat, drain some of it off until you have about 2 tablespoons.
  2. Add the onions, carrots, celery, and mushrooms. Saute until the onion is soft and the mushrooms have released and reabsorbed their juices. Stir in the garlic and rosemary until fragrant, about 30 seconds. Stir in the flour and cook for one minute.
  3. Add the beer and broth. Scrape up any browned bits from the bottom of the pot and stir until it thickens slightly, making sure the flour has been incorporated. Season with salt and pepper. Add the beef and any accumulated juices back into the pot and bring to a boil. Put a lid on the pot and transfer it to the oven. Braise for 2-2.5 hours, checking 1-2 times during the process to make sure you have enough liquid (add additional broth or water if necessary).
  4. At this point, the sauce should be quite thick. If it is runny, you can place the pot back on the stovetop and simmer it until thickened. Cool slightly, mix in half the cheese, and then pour into a pie or baking dish.

  5. On a lightly floured surface, roll out the pastry dough to the appropriate size. Sprinkle the remaining cheddar over the beef and then top with the dough. Lightly beat the egg with about 2 teaspoons of water, and then brush the surface of the pastry. Make criss-crosses lightly with  a knife. Place in the oven and cook until the pastry is golden, about 30 minutes. Allow the pie to rest for 10-15 minutes before slicing.
Adapted from Jamie Oliver