Steak and Irish Stout Pie

Steak and Irish Stout Pie

Michael St. Laurent 0

"This delicious Irish meal may provoke your guests into licking the pie dish clean."

Ingredients 3 h 30 m {{adjustedServings}} servings 597 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place steak cubes onto a plate and sprinkle with flour.
  3. Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
  4. Transfer steak mixture to a large casserole dish.
  5. Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
  6. Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  7. Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  8. Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  9. Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  10. Spoon cooked steak filling into the partially-baked pie crust.
  11. Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  12. Bake pie until top crust is golden brown, 10 to 15 minutes.
Tips & Tricks
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  • Cook's note:
  • If the gravy becomes too thick while baking in the casserole dish, then add a little water and stir to thin it out again.
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Reviews 12

  1. 13 Ratings


I got this recipe from the Guinness website several years ago, and I've made it many, many times since then. It is our traditional Christmas dinner with Colcannon. Because I always use sweet onions, I do not use the raisins. It takes a while to prepare, but it's definitely worth it for a special occasion.


Recipe Group Selection: 09, March 2013 ~ I made this for my guys, knowing I would not be trying it. I used 1 pound of round steak and 1 pound of venison. I also had to sub green peppers for the mushrooms as they don’t care for them and omitted the raisins for the same reason. I have never used lard before; therefore I didn’t have any so I used olive oil instead. So, I made the Steak and Irish Stout Pie using the above ingredients, plus the rest listed and the guys LOVED it! They took one bite and said, “Give this one 5-stars”. Because of the length of time it takes to prepare this recipe, I did all the browning and baking of the meats on one night, cooled and refrigerated the dish over night. The next night, I heated the filling and proceeded with the recipe. sassyoldlady, another AR member sent out a reminder about piercing the bottom crust when pre-baking it. That was so helpful, as I would not have done that because the instructions didn’t tell me to do so. I pre-baked the crust, add the filling, minus some of the broth and added the top crust. Mine did take about 20-25 minutes to completely bake. I let the pie rest 10-15 minutes before cutting to let it set up. As I said before, my guys loved it. When they reheated the leftovers, they added a dollop of sour cream and enjoyed it even better that way. Thanks Michael St. Laurent for sharing your recipe – it is a keeper for my family!


Made this for Recipe Group...I liked it, but the guys LOVED it! I did do a few things differently though...I didn't have any lard, so I used about 3 Tbsps. butter, 2 onions instead of 5, which seemed like A LOT to me, and no raisins. IMO, this did need some salt and pepper. It's not that this recipe was complicated, b/c it was not, but I just felt like it took me all day to make it, lol...maybe I was just in one of those moods today, lol. Oh, also, it took longer than 15 mins. to finish in the oven, once I put the top crust on (took more like 30 mins.), but that was fine b/c I had the extra time. The flavors are great, and this cut beautifully. I would most likely make this again! Thanks for sharing. :)