Nothing beats the comforting warmth of a savory pie fresh from the oven, and the Crispy Beef Pot Pie with Guinness Recipe is my absolute favorite for chilly evenings. Tender beef, a rich Guinness-infused gravy, and flaky pastry come together for a real crowd-pleaser.

The image shows a round, golden brown pie with a flaky, crispy crust on top and around the edges. Inside the pie is a rich, dark brown stew with visible pieces of tender meat, small green peas, and orange carrot bits, all coated in a glossy sauce. A silver fork is lifting some of the pie crust and stew from the center, revealing the layers of flaky pastry and filling. The pie sits on a white marbled surface scattered with bright green chopped herbs, and there is a light brown mushroom next to it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beef Pot Pie with Guinness Recipe
Top Tip
How to Serve Crispy Beef Pot Pie with Guinness Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beef Pot Pie with Guinness Recipe

Why You'll Love This Recipe

I’ve made this Crispy Beef Pot Pie with Guinness Recipe countless times, and every time it feels like a warm hug on a plate. The slow-cooked beef is so tender, and that Guinness gravy? It’s downright irresistible.

Tender, Slow-Cooked Beef: Chuck roast simmers gently until it melts in your mouth, no dry meat in sight.
Rich Guinness Flavor: The dark stout adds depth and complexity to the meaty gravy.
Flaky Puff Pastry Top: Crispy, buttery, golden perfection that contrasts beautifully with the rich filling.
Individual Pies: Fun to make and perfect for serving—everyone gets their own personal pot pie!

Ingredients & Why They Work

Before we dive in, here’s a quick look at the ingredients that make this dish so special. Picking quality beef and keeping your puff pastry cold are two tips I swear by for the best results.

Flat lay of a small pile of fresh beef stew meat chunks, a medium roughly chopped onion, two peeled carrots cut into half-inch pieces, a cluster of sliced cremini mushrooms, three whole garlic cloves, a small white ceramic bowl filled with thick tomato paste, a small white ceramic bowl of dark stout beer, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of beef broth, a single beef bouillon cube, a small white ceramic bowl containing Worcestershire sauce, a small white ceramic bowl with granulated sugar, a small heap of dried thyme, one fresh bay leaf, a small white ceramic bowl filled with fresh frozen peas, two sheets of pale puff pastry neatly folded, and one whole, uncracked brown egg, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: For searing the beef to a gorgeous golden brown crust that locks in flavor.
Beef stew meat (or chuck roast): The star of the pie—fatty enough to stay tender after hours of slow cooking.
Salt and pepper: Simple seasoning that lets the beef and veggies shine.
Onion: Adds sweetness and body to the gravy.
Carrots: Small chunks bring a touch of natural sweetness and texture.
Cremini mushrooms: Earthy flavor that complements the beef perfectly.
Tomato paste: Deepens the savory notes in the stew.
Garlic: Adds warmth and a punch of flavor.
Guinness (or dark Irish stout): Gives this pot pie its signature rich, malty undertone.
All-purpose flour: Thickens the stew into a luscious gravy.
Beef broth (low sodium): Creates the hearty liquid base without overpowering saltiness.
Beef bouillon cube: Boosts savory depth.
Worcestershire sauce: Adds umami and complexity.
Sugar: Balances acidity from tomato paste and Guinness.
Dried thyme: A classic herb that lifts the flavors.
Bay leaf: Infuses subtle aromatic earthiness.
Frozen peas: A pop of color and sweetness stirred in last minute.
Puff pastry sheets: The flaky topping that transforms this into a proper pot pie.
Egg (for egg wash): Helps the pastry turn golden and glossy in the oven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Beef Pot Pie with Guinness Recipe is how easy it is to personalize. Whether you want to swap veggies, tweak the seasoning, or make it suit your dietary needs, there’s plenty of room to make it your own cozy creation.

Vegetable Swaps: I love adding a handful of diced potatoes or cauliflower florets for extra heartiness. It changes up the texture while still soaking in that rich Guinness gravy beautifully.
Guinness Alternatives: If you prefer to skip the beer, red wine or extra beef broth make wonderful substitutes that keep the deep, savory flavor intact.
Instant Pot Shortcut: When time is tight, using the Instant Pot for the beef stew step gives you all the tender, slow-cooked flavor in a fraction of the time. Just sear your meat on sauté, then pressure cook for 35 minutes.
Gluten-Free Option: For a gluten-free version, try swapping puff pastry for a gluten-free crust or top the ramekins with mashed potatoes instead.

Step-by-Step: How I Make Crispy Beef Pot Pie with Guinness Recipe

A close-up view of several mini pie bowls with golden brown flaky pastry crusts on top, each filled with chunks of dark brown savory beef stew with carrots and herbs. The pies are inside white bowls with a blue geometric pattern, with some crust pieces cracked open to show the rich stew inside. The bowls sit on a dark wooden surface with scattered green herbs and small crumbs of crust. A spoon is digging into one pie and a woman's hand holds the spoon. The background has soft focus of more pies and mushrooms around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

Start by setting your oven to 350°F to get everything ready for slow cooking and baking. Having the oven at the right temperature means your beef will simmer gently to perfect tenderness, and your puff pastry will bake up golden and flaky later on.

Step 2: Sear the Beef to Lock in Flavor

Heat the vegetable oil in a large Dutch oven over medium-high heat. Season your beef stew meat generously with salt and pepper. Add the beef in batches so you don’t crowd the pot, and sear each batch about 5 minutes until deeply browned on all sides. This step is key—the golden crust you develop here builds an incredible layer of rich flavor that’s essential to the dish. Remove each batch to a plate as you finish.

Step 3: Sauté the Veggies and Build Your Base

Using the same pot, toss in the onion, carrots, and sliced cremini mushrooms. Sauté them for about 5 minutes until they soften, stirring up those delicious browned bits stuck to the bottom. This mix creates a hearty base that complements the tender beef perfectly.

Step 4: Add Flour, Tomato Paste, and Garlic

Return the seared beef to the pot. Sprinkle the all-purpose flour over the meat and vegetables and cook for 1 minute to remove raw flour taste. Stir in the tomato paste and minced garlic, cooking for another 30 seconds. These ingredients thicken and deepen the flavor of the luscious gravy that’s about to come.

Step 5: Deglaze with Guinness and Simmer

Pour in half a cup of Guinness—or your preferred dark stout—and let it simmer for 2 minutes to reduce slightly, scraping the pot to capture all those meaty, caramelized flavors. Then add the beef broth, beef bouillon cube, Worcestershire sauce, sugar, dried thyme, and a bay leaf. Stir well to combine everything into a rich, fragrant mixture.

Step 6: Slow Cook in the Oven Until Tender

Bring the stew to a gentle simmer, then cover the Dutch oven and transfer it to your preheated oven. Let the beef slow cook for 2 to 2½ hours, until it’s melt-in-your-mouth tender. This slow cooking step is where all the flavors marry together beautifully.

Step 7: Stir in Peas and Prepare Puff Pastry

After removing the pot from the oven, stir in the frozen peas and carefully discard the bay leaf. Meanwhile, roll out your puff pastry sheets on a lightly floured surface, cutting them into 6 to 8 inch rounds—make sure these are about half to one inch larger than your ramekins so you can seal them snugly.

Step 8: Assemble Your Mini Pot Pies

Spoon the hearty beef mixture into each ramekin, filling them almost to the top. Lay the puff pastry rounds over each one, pressing the edges down to seal tightly. Brush the tops with beaten egg for that beautiful golden finish, and slice a few small vents to let steam escape while baking.

Step 9: Bake Until Golden and Crisp

Place your ramekins carefully into the oven and bake for 40 to 45 minutes. You’ll know they’re ready when the puff pastry is puffed up and golden brown—the unmistakable sign of a perfectly baked pot pie.

Step 10: Cool and Serve with a Smile

Let your individual pot pies cool for about 10 minutes before digging in. This resting time helps the filling set slightly, so you avoid any scalding bites and get to enjoy every comforting spoonful.

Top Tip

Mastering the Crispy Beef Pot Pie with Guinness Recipe is all about the details. Here are some tried-and-true tips that will elevate your pot pies to a whole new level of deliciousness.

Searing the Beef: Take your time here — a deep, golden-brown crust isn’t just pretty, it locks in flavor and tenderness that makes all the difference in the final dish.
Keeping Puff Pastry Cold: Always keep your pastry chilled right up until you’re ready to use it. Warm pastry can get sticky and won’t puff up as beautifully in the oven.
Choosing the Right Beef Cut: Stick to chuck roast or stew meat for that perfect melt-in-your-mouth texture after slow cooking. Lean cuts will dry out—trust me, it’s worth the extra fat!
Don’t Skip the Rest: Allow the pot pies to cool for about 10 minutes once baked. This pause helps set the filling and prevents any burns when digging in.

How to Serve Crispy Beef Pot Pie with Guinness Recipe

A white pot on a white marbled surface holds a mix of sliced mushrooms and small round orange carrot pieces. The mushrooms are light tan with dark brown gills, spread unevenly across the top layer. The carrots are cut into short rounds and sit underneath and among the mushrooms, showing some shiny cooked texture. The pot has dark handles and the vegetables look lightly cooked with some liquid or oil at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme on top adds a lovely pop of color and freshness. If you like a little zing, a tiny drizzle of whole-grain mustard on the side complements the rich gravy wonderfully.

Side Dishes

Simple sides like a crisp green salad with a light vinaigrette or some roasted root vegetables keep the plate balanced without overshadowing the hearty pot pies. Creamy mashed potatoes or buttery green beans also play nicely alongside this rich and savory main dish.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover pot pies in airtight containers in the refrigerator for 3 to 4 days. Proper storage keeps the flavors fresh and the pastry crisp for your next meal.

Freezing

You can freeze the beef stew portion separately for up to 3 months in airtight containers. If you prefer, freeze the fully baked pot pies for up to 1 month. Just be sure to wrap them well to prevent freezer burn and keep their scrumptious flavor intact.

Reheating

Reheat refrigerated leftovers in the microwave until hot, or for a better texture, warm them in the oven at 300°F for 10 to 15 minutes. This method helps crisp up the puff pastry and keeps the filling perfectly heated.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Absolutely! While Guinness gives a rich, malty flavor, you can substitute it with red wine or extra beef broth if you prefer not to use beer. These alternatives still add great depth to the gravy.

What if I don't have ramekins — can I use another baking dish?

Yes, you can use small oven-safe bowls or a larger baking dish and layer the beef mixture and pastry accordingly. Just adjust the baking time based on the size and depth of the dish.

Is there a quicker way to cook the beef stew filling?

If you’re short on time, the Instant Pot method works wonderfully. Sear the beef in sauté mode, then cook on manual high pressure for 35 minutes. This speeds up the process while still producing tender, flavorful beef.

How do I prevent the puff pastry from getting soggy?

Keeping the puff pastry cold before baking is essential. Also, make sure to seal the edges well and cut small slits in the pastry to release steam. Baking at the right temperature will help you achieve that perfect crispy crust.

Final Thoughts

There’s something truly comforting about a golden, flaky crust hugging a rich Guinness-infused beef filling. The Crispy Beef Pot Pie with Guinness Recipe invites you to slow down, savor each bite, and enjoy a cozy meal that’s as satisfying as it is memorable. Whether it’s a special occasion or a nourishing weeknight dinner, these little pies make every meal feel like home. I hope you love making—and sharing—this recipe as much as I do!