Recipe by: Joanne Kane

Source: Beef sauce, carrots & colcannon: No source

Source: Quick flaky Pastry, Delia Smith’s Complete Cookery

Serves: 6+


  • 1.5kgs of stewing beef (bit size cubes)
  • Olive oil, aprox 1 tblsp
  • 225g onions (sliced)
  • Plain flour, 2tblsp
  • 1 pint Guinness stout
  • A sprig of fresh thyme or dried
  • 1 or 2 bay leaves
  • Salt & Pepper
  • Garlic, 1 or 2 cloves
  • 1 beef stock cube and water
  • 4 Carrots and dried or fresh tarragon for the carrot side dish
  • 8 large Potatoes, butter, cream and spring onion for the Colcannon.

Quick flaky pastry:

  • 225g plain flour
  • 175g butter (from the freezer)
  • Salt (if the butter in un-salted)
  • Cold water


  • Make the beef sauce first as it will taste better the longer it has to cook, (or make the day before).
  • In a bowl, toss the beef cubes in seasoned flour. Heat oil in a large casserole on your stove, brown the floured meat.
  • Remove the meat from the pan. Brown the sliced onions, garlic and thyme. Add the beef back into the casserole.
  • Add a little more flour. Stir.
  • Add the Guinness and some beef stock. Add enough stock so that a decent amount of thick sauce will remain after the sauce has cook for an hour or more and beef has become tender, (allowing for an inch of evaporation).
  • Simmer until the beef is tender. Season to taste.
  • Make the pastry by grating the frozen butter into the flour (in a bowl). Mix with a knife and add enough water so that the mixture forms a loose clump. Bring the clump together with your hands, touching the mixture as little as possible. Chill the pastry in the fridge until needed, (at least 30 mins).
  • Chop the carrots into large chucks, put into a saucepan, season and add a little oil or butter and cook over a low flame with a pinch or two of dried tarragon, (less is more!). Cover and cook until tender.
  • Peel and boil the potatoes. When cooked, drain them. Allow as much water as possible to evaporate before using a ricer or masher to mash until smooth. Add lots of butter and cream (to a nice moist consitency). Season to taste.
  • Preheat the oven to 220C. Roll out the pastry so that it’s the same size and shape as ypur casserole dish. Pierce the pastry with air holes. Place ontop of the beef sauce. Cook in the oven until golden brown. Eat.

Download PDF version here: irish-beefguinness-pie-joanne-kane