Braised beef and Guinness pie recipe

Braised beeg and guinness pie

RACV Staff

Posted September 07, 2021

Take the opportunity to indulge in a homemade favourite with this family favourite that will make mouths water.

There's nothing quite like a homemade pie fresh from the oven. Traditionally an irish recipe, this braised beef and Guinness pie from RACV City Club Executive Chef Jason Camillo is designed to be shared, either straight out of the oven or heated up for a delicious lunch the following day. 


he advises that “the best meat to use is either beef shoulder or chuck.” 


How to make braised beef and Guinness pie



Time to make

4 hrs




  • 500g beef cheeks, cut into 5cm cubes
  • 15ml olive oil
  • 1 onion, diced finely
  • 1 celery stalk, diced finely
  • 1 carrot, diced finely
  • 1 garlic clove, finely chopped
  • 375ml water
  • 375ml Guinness
  • 2 thyme sprigs
  • 1 orange, finely zested and juiced
  • 1 cinnamon stick
  • 1 star anise
  • 80g cornflour


  1. To prepare, dice the meat into 5cm cubes and brown in a pan. Remove and keep aside.
  2. Sweat the finely diced onions, celery and carrot with the garlic, then add the browned meat.
  3. Add the Guinness and reduce the liquid until evaporated. Then add the thyme, orange zest and juice, star anise and cinnamon stick.
  4. Add water or beef stock to the meat until it is just covered and simmer it for three hours until tender.
  5. Strain the liquid and reserve.
  6. Cool the meat and roughly shred. 
  7. Add a little of the liquid to the shredded meat to make a saucy consistency, then add a little cornflour to thicken. Leave to cool.
  8. Line a pie tin with shortcrust pastry and fill almost to the top with the cooled meat.
  9. Cut a round of puff pastry and place on top.
  10. Pinch the edges with your fingers or press with a fork. Cut a small hole in the top to allow steam to escape.
  11. Brush the top with egg yolk and bake in a fan-forced oven at 175 degrees for around 15-20 minutes until golden brown and hot inside.
  12. Cool slightly before serving.   

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