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!

Jump to:

• Ingredients
• Directions
• What to serve with this pie
• Recipe
• Discover more Pi Day recipes

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

Yield: 6-8 Servigns

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

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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

Instructions

1. 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.
2. 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.
3. In a dutch oven, heat the olive oil.
4. 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.
5. Add in the onions and garlic and cook for five minutes, until soft.
6. 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.
7. Stir in the Worcestershire, thyme, rosemary, bay leaf, and broth.
8. Stir in carrots, parsnips, and turnip. Bring a boil, then reduce to a simmer.
9. Partially cover and let simmer for 2-3 hours, until meat is tender.
10. Stir in the peas and turn off the heat.
11. Preheat the oven to 375 degrees.
12. Remove the dough from the refrigerator and roll out into two large circles. Use one as the bottom crust to line a pie plate.
13. Spoon the beef stew mixture into the pie plate. Top with other rolled-out crust. Trim the edges and crimp.
14. Bake for 30-40 minutes, until crust is golden-brown.
15. 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