Happy Pi Day!
This week has been incredibly stressful and having something fun to focus on today is a blessing.

Today, I’m sharing my new favorite savory pie – steak and vegetables simmered in Guinness and wrapped in a cheddar pie crust.
Yes, it’s as good as it sounds!
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Ingredients
For the pie dough:
- 2 ½ cups all-purpose flour
- 1 Tbsp. sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- ⅓ cup ice cold water
- 1/2 cup shredded cheddar cheese
For the filling:
- 2 Tbsp. olive oil
- 1 lb. boneless chuck roast, cut into 1″ cubes
- Salt and pepper, to taste
- 1/3 cup flour
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bottle Guinness
- 1 Tbsp. Worcestershire sauce
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 bay leaf
- 1 cup beef broth
- 2 carrots, coin sliced
- 2 parsnips, coin slice
- 1 turnip, chopped
- 1/2 cup frozen peas
Since I wanted to make this a decadent crust – lots of butter and cheese! – I really wanted to pack a veggie punch in the filling. Carrots, parsnips, turnip and peas all make an appearance along with the beef. And all of it is infused with that great Guinness flavor – so perfect with St. Patrick’s Day coming up!

Directions
- To make the pie crust: In a large food processor, pulse together the flour, sugar, and salt. Add in the butter and pulse until crumbled. While the food processor runs, drizzle in the water until a dough forms.
- Add cheese and pulse a few times to combine. Remove to a floured surface, divide in half and form into two disks. Wrap each in plastic wrap and refrigerate.
- In a dutch oven, heat the olive oil.
- Season roast pieces with salt and pepper and dredge in flour. Add to the pan and brown, turning every few minutes, for about 5 minutes.
- Add in the onions and garlic and cook for five minutes, until soft.
- Stir in the Guinness and scrape up any browned bits that have stuck to the pot. Bring to a boil and let simmer until reduced a bit, stirring occasionally.
- Stir in the Worcestershire, thyme, rosemary, bay leaf, and broth.
- Stir in carrots, parsnips, and turnip. Bring a boil, then reduce to a simmer.
- Partially cover and let simmer for 2-3 hours, until meat is tender.
- Stir in the peas and turn off the heat.
- Preheat the oven to 375 degrees.
- Remove the dough from the refrigerator and roll out into two large circles. Use one as the bottom crust to line a pie plate.
- Spoon the beef stew mixture into the pie plate. Top with other rolled-out crust. Trim the edges and crimp.
- Bake for 30-40 minutes, until crust is golden-brown.
- Let sit for 5 minutes before serving.
This pie takes some time – but the effort is worth it. I suggest making the dough for the crust the day before so it’s properly chilled when you’re ready to roll it out.
The flavor of the filling – and the tenderness of the meat – develop during the long simmer time. It’s definitely not something to skimp on!

What to serve alongside the pie
When I made this, I paired it with a big salad. Cheddar and Chive Beer Bread would also go perfectly!
For dessert, I recommend Irish Cream Double Chocolate Cookies, Chocolate Guinness Cupcakes, or Shamrock Shake Pie.
Recipe

Steak & Guinness Pie
Ingredients
For the pie dough:
- 2 ½ cups all-purpose flour
- 1 Tbsp. sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- ⅓ cup ice cold water
- 1/2 cup shredded cheddar cheese
For the filling:
- 2 Tbsp. olive oil
- 1 lb. boneless chuck roast, cut into 1" cubes
- Salt and pepper, to taste
- 1/3 cup flour
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bottle Guinness
- 1 Tbsp. Worcestershire sauce
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 bay leaf
- 1 cup beef broth
- 2 carrots, coin sliced
- 2 parsnips, coin slice
- 1 turnip, chopped
- 1/2 cup frozen peas
Instructions
- To make the pie crust: In a large food processor, pulse together the flour, sugar, and salt. Add in the butter and pulse until crumbled. While the food processor runs, drizzle in the water until a dough forms.
- Add cheese and pulse a few times to combine. Remove to a floured surface, divide in half and form into two disks. Wrap each in plastic wrap and refrigerate.
- In a dutch oven, heat the olive oil.
- Season roast pieces with salt and pepper and dredge in flour. Add to the pan and brown, turning every few minutes, for about 5 minutes.
- Add in the onions and garlic and cook for five minutes, until soft.
- Stir in the Guinness and scrape up any browned bits that have stuck to the pot. Bring to a boil and let simmer until reduced a bit, stirring occasionally.
- Stir in the Worcestershire, thyme, rosemary, bay leaf, and broth.
- Stir in carrots, parsnips, and turnip. Bring a boil, then reduce to a simmer.
- Partially cover and let simmer for 2-3 hours, until meat is tender.
- Stir in the peas and turn off the heat.
- Preheat the oven to 375 degrees.
- Remove the dough from the refrigerator and roll out into two large circles. Use one as the bottom crust to line a pie plate.
- Spoon the beef stew mixture into the pie plate. Top with other rolled-out crust. Trim the edges and crimp.
- Bake for 30-40 minutes, until crust is golden-brown.
- Let sit for 5 minutes before serving.

Discover More Pi Day Recipes
- Mini Blueberry Ginger Pies by The Redhead Baker
- Maple Cream Pie by Savory Moments
- Dutch Strawberry Blackberry Pie by Palatable Pastime
- Air Fryer Mini Berry Pie by Karen’s Kitchen Stories
- Greek Chicken and Spinach Pie by A Day in the Life on the Farm
- Tin Roof Sundae Pie by Simply Inspired Meals
- Banana Cream Pie by Making Miracles
Pingback: Tin Roof Sundae Pie ~ Simply Inspired Meals
This sounds delicious! Perfect for Pi Day and St. Patrick’s Day!
This looks so good!! Hearty and delicious – plus I love savory pie recipes.
I do love a homemade pot pie and this looks wonderful!
Ahhhhh, a girl after my own heart. Savory pies are the way to go.
Pingback: Steak & Guinness Pie — Kate’s Recipe Box | My Meals are on Wheels
Happy pie day too! Hope you enjoyed your lovely pie!