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Beef and Beer Pie

Make this tasty traditional Irish dish for your St. Paddy’s Day get-together or for a classic, quick dinner.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
619 calories per serving


> 1 lb sirloin steak
> ¼ cup flour
> 2 tbsp vegetable oil
> 1 cup diced onions
> 1 tbsp minced garlic
> 1 beef bouillon cube
> 1 (12 oz) bottle beer
> 3 tbsp cornstarch
> 1 tbsp Dijon mustard
> 1 (16 oz) pkg frozen peas and carrots
> 1 sheet puff pastry
> 1 egg


Preheat oven to 425°F. Cut the steak into small chunks and toss with flour, salt and pepper, until well-coated.
Heat a large nonstick skillet over medium-high heat. Add the oil to the pan, followed by the beef. Cook for 4 min. or until browned, turning occasionally.
Add the onions and garlic to the pan. Continue to cook for 2 min. Crumble the bouillon cube into a medium bowl. Add the beer, cornstarch, and mustard. Whisk to combine.
Add the beer mixture, peas, and carrots to the pan, while stirring. Turn heat to high and bring to a boil, then reduce heat to medium and simmer for 4 min.
Pour beef and vegetable mixture into a 9-inch casserole dish. Cover with the puff pastry and trim any excess with a sharp knife or scissors. Separate the egg. In a small bowl, whisk the yolk with 1 tbsp of water, and brush the pastry until it’s completely covered. Place on a baking tray and put into the oven. Cook for 15 min., or until pastry is golden brown and crispy.


If you want to add cheese, sprinkle a handful of Irish Cheddar over the stew before you add the pastry sheet.

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