Beef and Guinness Pot Pie

Beef and Guinness Pot Pie

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This hearty Beef and Guinness Pot Pie is the perfect comfort food for the colder winter nights! It is certain to become a firm favourite.

  • Recipe serves2
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 200 ml Water
  • 2 Carrots, peeled and sliced
  • 500 g Rump steak, cubed
  • 1 Onion, finely chopped
  • ½ cup Frozen peas
  • 15 ml Sunflower oil
  • 1 Punnet button mushrooms, sliced
  • 200 ml Guinness Beer
  • 1 sachet KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
  • 1 Roll ready-made puff pastry, defrosted
  • Milk, for brushing pastry


  • Preheat oven to 220°C.
  • Heat oil in a pot and fry the onion until lightly browned.
  • Add the cubed rump steak and brown well then add the carrots and mushrooms and fry for 5 minutes.
  • Stir in the contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce together with the water and Guinness, bring to the boil then reduce the heat and allow to simmer for 15 minutes.
  • Add the frozen peas and simmer for a further 2 minutes.
  • Transfer the beef mixture into two oven proof rectangular pie dishes.
  • Unroll the puff pastry onto a lightly floured surface and divide the pastry in half.
  • Using a sharp knife score the surface of the pastry to give it an attractive appearance and cut a small “V” shape into the centre of each pastry lid and flip it over to allow the steam to escape from the pies while baking.
  • Place the pastry lids on top of the beef filling and firmly press the edges down to seal.
  • Place the pies into a preheated oven for about 7 minutes or until the pastry is puffed and golden.
  • Serve with salad.