Beef And Guinness Pie…An Irish Tradition

Each year as St. Patrick’s Day approaches, people all over the world are planning on how they will celebrate this Irish saint’s day. Whether you were born in Ireland, have Irish ancestors or are one of the people who wish they were Irish for just one day, food and drink usually play a part in the celebrations. Beef and Guinness Pie…an Irish tradition in pubs across the lovely Emerald Isle is an excellent dish to enjoy on the holiday or any other time when you want a hearty and flavorful meal. You can serve this dish with colcannon, champ, or buttery mashed potatoes to soak up some of the rich gravy. After eating this meal, you might want to get up from the table and dance an Irish jig.

Beef And Guinness Pie
Beef And Guinness Pie

Beef and Guinness pie might not be the first dish that you would think of preparing for  St. Patrick’s day. If you are an American, you might automatically think of making the traditional dish of corned beef and cabbage to celebrate the day. I love it and prepare it at least once a year…yes, typically on St. Patrick’s day. It is an Irish-American tradition but not actually a Irish one. A meal that would be similar and perhaps found on the kitchen table in homes in the Irish countryside might be a “bacon joint” which is similar to Canadian bacon that is cooked with boiled cabbage and potatoes.

Beef cooked with the famous Irish stout is an easy dish that requires little work.  The meat is braised in the oven, slow simmered on the stove top or cooked in a crock pot until the meat is fork tender. The resulting hearty beef stew can be served as is. It can also be placed in a casserole dish, pie plate or individual gratin dishes, topped with a flaky pastry or puff pastry and baked for a delicious beef and Guinness pie. For another way to serve this stew, you can go over to my friend Conor Bofin’s blog for his version.

Beef And Guinness Stew Ready For Its Pastry Top
Beef And Guinness Stew Ready For Its Pastry Top

Beef and Guinness Pie

Preheat the oven to 325 degrees

  • 1 or 2 strips of bacon, chopped
  • several Tbsp. of oil, if needed
  • 1 1/2 lb. of lean beef chuck, cut into 1 inch cubes
  • flour seasoned with plenty of pepper and salt for dusting the meat
  • 2 large onions, chopped
  • 4 cloves of garlic
  • 2 tsp. tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 1 bottle of Guinness or other stout
  • 2 c. beef broth
  • 2 bay leaves
  • 1 tsp. fresh thyme or 1/2 tsp. dried
  • 1 carrot cut in half plus 2 carrots diced
  • 1 stalk celery
  • 1 c. sliced mushrooms
  • 1 pie dough or puff pastry, your favorite recipe or store bought
  • egg wash (optional)

Cook the bacon in a large ovenproof pot or casserole over medium heat until brown and the fat has been rendered. Remove the bacon and set it aside but leave the bacon fat in the pot. Put the seasoned flour in a bag along with the beef, seal and shake to coat the meat. Add the beef in batches to the pot and sear until brown, adding oil if necessary. Remove to a bowl. Add the onion to the pot and cook slowly until they are soft and caramelized. Add the garlic, tomato paste, and the Worcestershire sauce, stir well and cook for one minute. Add in the Guinness, beef broth, bay leaves, thyme, carrot halves, celery stalk and the reserved bacon and bring to a boil. Cover the pot and place in the oven and let braise for about one and a half hours until just tender. Take out of the oven and throw away the carrot halves, celery stalk and bay leaves. Add the mushrooms and diced carrots and return to the oven uncovered. Cook for approximately 15 or 20 minutes, until the sauce has thickened.

Remove from the oven and pour into a deep pie plate, casserole dish or individual gratin dishes and let cool slightly. Place chilled pie dough on top, make a few slits, brush with egg wash, if using. Place in a preheated 425 degree oven and bake until golden brown about 10 to 15 minutes.*

*The stew can be prepared a day earlier. Top with the pie dough just before serving and bake for 15 minutes. I like to prepare a herbed pie dough, bake it separately, and then place on top of the pie and heat in the oven for about 5 minutes.


This pie, will certainly win over your taste buds. It doesn’t matter if you care for Guinness or not, the stout’s slightly bitter and chocolate flavor when cooked with the other ingredients creates a rich taste that you will enjoy. You will understand why this beef and Guinness pie is an Irish tradition that can be found in most pubs…at least on St. Patrick’s day.

You might also enjoy reading:

Shepherds Pie…For The First Time                                                                                       

The Luck Of The Irish

Lamb Stew For An Autumn Night 

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206 thoughts on “Beef And Guinness Pie…An Irish Tradition

    1. Hi Donna, I agree with you on both counts. We had this pie last night and I’m preparing corned beef on Sunday. That is a win, win as far as I’m concerned.

    1. Hi Tandy, I have to agree with you. Now my husband on the other hand, likes his Guinness in a glass as well as in a recipe. It really gives this dish so much flavor

    1. Thank you Annie, for your nice compliment. I agree that it is nice to have several different meals that we can prepare on St. Patrick’s day. I think you would enjoy the pie.

  1. Not surprisingly, with St. Patrick’s Day approaching, I have a kitchen full of ingredients for a Guiness and beef stew. Hope to post today, but the best laid plans….

    Your recipe certainly is traditional pub food – particularly with the ever-present peas (mashed, smashed or otherwise). Looks delicious.

    1. Hi Jeannee, I’m glad that you enjoyed the post. This truly is a dish that you would find in most Irish pubs…right down to the peas. Thank you for your comment and enjoy the stew.

  2. You had me at Guiness…but then I was lost again with beef and peas. The pie does look yummy though.

    1. Hi Heather, You will just have to enjoy the Guinness sans the beef…it is not easy being Vegan sometimes. You can make my Vegan version of green coconut curry. Oh wait…you don’t eat peas! Just enjoy a Guinness on Sunday and wear something green. 🙂

    1. Hi Mad Dog, The shamrock only has three leaves…that is the curve of the three leaves. It was more distinguishable before it was baked. I guess I’ll have to practice my leaf carving in dough a little more. 🙂 As far as lucky…that was in the eating of it. Thank you for your comment.

  3. Years ago, when I worked at the Meat Market, I had a customer from Ireland who shopped with us regularly. One year, I asked her what her Truly Irish household ate on St Patrick’s Day… She blushed, and said that her husband loved corned beef and cabbage so much, that she made it every year!
    She *did* make everyone go to church that day, though – just so they didn’t forget what the day really was 🙂
    Your pie is picture-perfect!

    1. Hi Marie, Thank you for sharing your story. I think must men love corned beef and cabbage…plus the corned beef sandwiches and corned beef hash that comes from the leftovers. I’m happy that you liked the pie…thank you for your lovely compliment.

  4. One of our best seller on the menu – and it goes for the whole of UK too. Not that found of the dish – have eaten too much of it – but it’s a very hearty and comforting dish … we used any ale.
    Your’s look fantastic!!! Big chunks of meat. For be true Irish you should have served it with Champ – mash potatoes with spring onion and butter. Very nice. Paddy’s day is really one of the few holidays I really like. Love post again, Karen.

    1. Hi Viveka, I’m happy that you liked the meal…thank you for your lovely compliment. I have to agree with you about this being a very popular dish. There is the old story about “best laid plans”…I had the spring onion but forgot about putting it in the potatoes until I was adding the photo to my post. Well, champ will be for another time I guess. 🙂

      1. Not many knows what Champ is … I love it – going to have some tonight with pan-fried plaice, loads of real butter.

    1. I have to agree with you on both points, Mary. This is a meal that will make the Irish smile and yes…a little jig afterwards won’t hurt. Thank you for your nice compliment.

  5. Thanks for the lovely recipe, Karen, your finished pie looks amazing. I was just over at Colin’s blog and I must say how serendipitous because I found my recipe for Sunday dinner (St. Patrick’s day), his seafood chowder — I even have some seafood broth in my freezer from the time I made Provençal Fish Soup! I know, bad planning on my part as we had JT’s Moroccan Braised Beef last Sunday with left overs over two lunches this week. I only like to serve beef at the most once per week, so we’ve over-done it! I know JT would love this recipe so I will bookmark it for another time.

  6. THis looks sooo good! You’re right we lean toward the cornbeef and cabbage with Irish Soda bread, However my husband would love this instead. thanks for sharing.

    1. Hi Karen, I’m happy to know that you like the recipe. My husband really enjoyed the pie as I think most men would. Thank you for your lovely compliment.

    1. Thank you Diane, for your kind words. I’m happy that you enjoyed the post and photos. I’m glad you will be Irish for a day…enjoy.

    1. Hi Deborah, I think you will really like this dish, my husband and I certainly did. Thank you for your nice compliment and enjoy!

  7. This looks and sounds fantastic Karen!! Thank you so much for sharing with us! ♥ I am going to link you from my FB page!!

    1. Thank you so much Didi, for your very nice compliment. I really do appreciate that you linked it on your Facebook page…that is so kind of you.

    1. Hi Renee, The pie was every bit as good as it looks. You are right…this is a simple dish to prepare. If you want, you can make the stew one day and put it together the next. Thank you for your compliment and wish. I hope you have a great day as well.

  8. My husband was just asking me to make corned beef last night so it certainly is a ‘guy thing’ 🙂 I think your Beef and Guiness pie looks wonderful. I don’t like Guiness on its own but added to dishes like this it adds a wonderful flavor. Love your crust!

    1. Hi Susan, I agree that corned beef is a “guy thing” as I think they dream of the sandwiches and hash that are made with the leftovers. My husband loves Guinness but I’m not so crazy about it but as you said…cooking with it is another story. It really does add so much flavor to what it is going into. Thank you for your nice compliment. I’m glad you liked the crust.

  9. Excellent food styling on the 2nd photo – love the carrot triangle and mushroom garnish! And an excellent recipe. I’ve had this (or something similar) before, but it’s a dish I’ve never made. Looks terrific! And how can you go wrong with Guinness? Lovely recipe, fun post — thanks so much.

    1. Thank you for your kind words, John. I’m happy that you enjoyed the photos and recipe. The stew or pie…how every you have it, is so good.

    1. Hi Kitchen Adventure, Thank you for stopping by for a visit and your nice compliment. I hope you will enjoy the recipe when you try it.

  10. First, Happy Patrick’s Day (on Sunday), Karen.
    Wow, So many great recipes each day, and not a stomach big enough to eat them all. I guess, one can dream/pretend that she had this fabulous meal.I appreciate your quality posts, one after another. 😀

  11. This looks like comfort food at its best. And your presentation looks wonderful. Lovely way to celebrate St. Pat’s.

    1. Hi Victoria, I have to agree with you about the pie being true comfort food. I’m happy that you liked my presentation…thank you for the compliment.

  12. Hi karen. I’m so pleased you posted your beef & guinness pie recipe, We have French friends coming for lunch on Sunday and I was wondering what to cook. I have some individual terracotta dishes so that will be a nice way of serving it, especially with the mashed potatoes with spring onions ( what did you call that) never served mash like that before. The whole recipe sounds great, so I hope it tastes as delicious as yours looks , A nice simple dish to impress my French friends ( lovely pictures) Enjoy your St Patrick’s day .
    Barbara Lilian

    1. Hi Barbara, I’m happy to know that my post for the beef and Guinness pie was timely. I’m thrilled that you want to make this for your friends. I hope that all of you will enjoy the dish. The mashed potatoes with the spring onions is called champ. Thank you for your nice compliment and wish. I hope you have a nice day as well with your friends.

    1. Thank you Uru, for your sweet compliment. I know that you are a vegetarian but you always have a kind word about my non vegetarian meals and they are very much appreciated.

  13. OMG!!! That looks amazing. I made a cream of leek soup and Irish soda bread as my nods to the holiday though I did it early cause I have been putting off making pulled pork for tamales. (Finally started it today and hope to do the tamales tomorrow).

    Would beef shank work in this instead of the chuck. Though since I’d have to go and buy some Guiness, and the LCBO is across the street from the city market … (hmmm… busy thinking)

    Darn you… more cooking ahead. 🙂

    1. Hi Boleyn, Thank you for your nice compliment. I know that your carrot and leek soup must have been terrific with the soda bread. I think whatever cut of meat you decide on you need a cut of beef that will be tender and retain its shape after the cooking as it is the star of the show.

    1. Hi Celia, I do think that this is a dish that all guys should enjoy…I hope your boys will like it. Thank you for your nice compliment.

    1. Hi Renee, Thank you for stopping by for a visit and your nice compliment. This really is a delicious dish not only for St. Patrick’s Day but anytime you want a hearty and delicious meal. I look forward to your return.

    1. Hi Dianne, So nice to know one of my faithful readers names…much nicer than just calling you Southern. I’m happy that you like this dish…it really is delicious. I appreciate your nice compliment, as always.

  14. I am definitely going to have to add this the list of dishes I make for my St. Pat’s day parties. I love that it doesn’t have potatoes in or on top of it, so that folks can still have my colcannon! To night is Irish soda bread night… have to get it all prepped and ready before Sunday.

    1. Hi Emilie, No potatoes in this recipe as I think if you want them, they should be served on the side. Colcannon, champ or mashed potatoes are delicious for soaking up the juices. Of course…your soda bread would be delicious for that purpose, as well.

  15. Well, as far as I am concerned there should be Guiness in the pie and Guiness in the glass! Totally unbalanced and unreasonable otherwise 🙂 ! Love the look and am sure would love the hearty taste. It does look so appetizing with the beautiful crust on, but, being me I would probably have it as a warming stew!! Yes, colcannon and champ have been on quite a few blogs, but for me the new one from that genre was rumbledethumps!! [OK, Scottisk, so perhaps not for St Pat’s!].

    1. Hi Eha, My husband would totally agree with you…he loves Guinness whether it is in the glass, in a recipe or alongside a meal like this. I think this dish is delicious whether served as a stew or with the crust and served as a pie. I know I would love rumbledethumps as I’m a real potato lover.

    1. Thank you Ray, for your kind compliment. I’m happy to know that you enjoyed the photo. I have to say that the stew is as good as it looks.

    1. Hi Suzanne, First let my wish you a wonderful birthday on Sunday! How fun to be of Irish decent and be born on St. Patrick’s Day. I agree with you about how good the stew is using the Guinness.

  16. Like many I’m not a fan of drinking Guinness but cooked with beef…well, it really shines doesn’t it? Love your pie, will have to make this next week I think…and am just dusting off my dancing shoes for dancing that jig 😉

    1. Hi Tanya, I think there is a lot of us that prefer the Guinness cooked in recipes. It certainly makes the beef in this pie delicious. I hope you and Big Man enjoy the pie.

    1. Thank you Anne, for your lovely compliment. I’m glad that you enjoyed the post. This is a good recipe for St. Patrick’s Day…I’m glad you like it.

    1. Thank you for your nice compliment, Laura. I’m happy that you like the pie. I thought the shamrock was a fun addition to the pie for St. Patrick’s Day.

  17. It looks delicious as just the stew, but I’d definitely have to add the crust. The potatoes with the melting butter look awefully good as well.

    1. Hi Larry, Thank you for your nice compliment. I agree with you that the stew is delicious but the crust really makes it special. The buttery potatoes make it a perfect meal as far as I’m concerned…I’m a real potato girl. 🙂

  18. Karen I love the beef and Guinness combination, even thought I don’t like the taste of Guinness as a drink. I usually make it as a casserole but you have inspired me to add a pasty top next time I make it. I love your pastry shamrock. Happy St Patrick’s Day!

    1. Hi B, I’m hope you have an enjoyable St. Patrick’s Day as well. I’m with you and a lot of others about preferring Guinness cooked in a recipe instead of a drink. Now as far as my husband is concerned…it is his favorite beer. I’m happy that you liked the pastry top and shamrock…it thought it made the dish special for the holiday.

  19. Karen, what a perfectly lovely looking savory Pie to celebrate St. Patrick´s Day! I have never tasted a Beef and Guiness Pie and your recipe sounds so tempting…I would love to have a taste. Your presentation is wonderful with that clover leaf cut-out on top of the Pie!
    Have a great weekend and enjoy St. Patrick´s Day!

    1. Hi Andrea, I think you would enjoy this dish…it was delicious. I’m happy to know that you liked the shamrock addition to the pastry. Thank you for your compliment and wish. I hope you have a lovely weekend as well.

    1. Hi Norma, Thank you so much for your lovely compliment. I’m glad that you liked how a pastry crust can take a stew to a whole other level. I made the colcannon last year to serve with my corned beef and cabbage. The link for my post The Luck Of The Irish tells how I prepared it.

  20. – Maybe I should be ashamed of myself as I’m not intending on doing a St. Patrick’s Day post. And I grew up in N. Ireland! Ouch, you’re all putting me to shame.
    – Delicious recipe. I’ve had something similar made by my eldest sister whilst visiting. However, I never drink draught Guinness outside of Ireland. It’s actually a different brew, and so much better.

    1. Hi Johnny, I really appreciate your compliment. I’m happy that you like my recipe for beef and Guinness pie…especially from someone that grew up in Ireland. I have read that Guinness is not the same outside of Ireland…thank you for confirming that.

  21. My time clock is so screwed up I haven’t even thought about St. Patrick’s Day when we usually have corned beef and cabbage. Maybe I should change it up and try your recipe. Beer and beef sound like a winner to me.

    1. Hi Linda, What a nice surprise to hear from you…welcome back from your trip. I know that you must be having a hard time adjusting to the time change and appreciate that you took the time to stop by. I do think that you would enjoy the recipe…it is delicious. Whatever you decide to prepare, I hope you have a nice day.

  22. Just recently, I bookmarked a recipe for Guinness stew from, get this, an Italian website, of all places. I trust you and your recipes far more, so, I think I’ll be discarding that bookmark. The photo of your stew, waiting for its pastry crown, is about as delectable as a stew can be. And you certainly can decorate your pastry, something that I’ve yet to learn. This is a great recipe, Karen. Thanks for sharing.

    1. Thank you John, for your kind words. It is a real compliment that you are bookmarking the recipe. The leftover stew that didn’t go into the pie was even better the next day. I’m not worried about you having any problems decorating the pastry…with all the great meals you have prepared.

  23. Oh my! Karen. I am starving looking at your photos! I really need to make this. I’ve never tried a pie dough before but its time. And the beef in Guinness is driving me crazy.

    1. Hi Danny, Anyone who can bake bread like you do, will have no trouble making pastry. I do think you would enjoy the pie…it was delicious. Thank you for your nice compliment.

    1. Hi Sam, I have to agree with you about this being a comforting meal. I’m happy that you like the dish and the pastry topping. Thank you for your compliment.

  24. It’s 7:12 a.m. & I want to dig into that pie, potatoes & peas! How delicious does that look, I’ll bet it tasted even better!

    I’m going to settle for tea & Irish soda bread!


    1. Hi Mary, Thank you for your nice compliment. Your are right…it does taste as good as it looks. Irish soda bread and a cup of tea sounds like the proper thing to enjoy early in the morning.

    1. Hi Joanne, I do have to agree with you about this being a traditional meal enjoyed my many on St. Patrick’s Day. Thank you for your nice comment.

    1. Hi Gregg, I’m glad you like the pie…thank you for your nice compliment. I think this is a pie that you would enjoy anytime of the year.

    1. Hi Nancy, I do think it is nice to have a few dishes in our repertoire to celebrate St. Patrick’s Day. I’m happy that you like the shamrock decoration on the pie…thank you for your nice compliment.

    1. Hi Daniela, Thank you for visiting my blog. I’m always happy when a new reader enjoys a post or one of my recipes. I appreciate your nice compliment.

  25. Now this is a dish I’d love to celebrate St Patty’s day with! It’s still cold, frosty and snowing here, so a steaming slice of this pie tomorrow would be just the best! I think you make the prettiest pie crust I’ve seen! Happy St Patrick’s Day!! xx

    1. Thank you Barb, for your nice compliment…I’m happy that you liked the pie crust. The weather is very cold here too, with between 6 and 10 inches of snow forecasted to start off this week. Warming dishes like this pie are very welcome at this time of the year.

  26. Happy St Pattys day Karen. Beautiful little pie and that photo of the beef before you put it in the pie crust says it all. I think I might have to do the Irish dig all night to burn off these calories but it sure looks good.

    1. Happy St. Pattys to you as well, Bobbi. I’m happy to know that you enjoyed the photo of the beef stew before it’s pastry top went on. The experts say that we need at least twenty minutes of exercise everyday…so a little jig works. 🙂

    1. Hi Carol, Thank you for stopping by for a visit and your nice compliment. I do think this traditional Irish dish is delicious…I’m glad you agree.

  27. Happy St. Patrick’s Day – glad to hear it mentioned that corned beef and boiled cabbage isn’t really an Italian thing at all. The beef and Guinness pie looks like a far better celebratory meal.

    1. Thank you, Jerry. Yes, as much as I enjoy corned beef and cabbage on St. Patrick’s Day, it is an Irish-American tradition…not Irish. Whereas, the beef and Guinness pie can be found in most Irish pubs. I’m glad you like the recipe.

    1. Hi Raymund, The beef and Guinness pie is a very comforting meal and a glass of stout served alongside makes my husband very happy. Thank you for your compliment.

    1. Hi Misky, I think that the Guinness gives so much depth of flavor to the stew used in the pie. I think you will like using it in certain dishes.

  28. A fine rendition indeed! And a timely one as I have all caught up on my blog reading just in time for the St. Patty’s day hangover on the streets of Boston! (not mine thankfully!)

  29. It doesn’t have to be St. Patrick’s Day for me to try making this. My hubby will LOVE it. When you make the herbed pie dough and bake it ahead of time, do you cut it in the shape and size of your serving dish and then bake for 15-20 minutes? Just checking.

    1. Hi Geni, It sounds like your husband is just like mine…he loved this dish and could eat it anytime. To make the crust ahead…put the serving dish on top of the rolled out crust and use for a pattern, cutting the pastry a little larger. Roll the edge under a little and crimp. Bake it until it starts to turn golden…about 10 minutes and then cool on a wire rack. When you a ready to serve…heat the stew, place in the serving dish, top with the crust and bake for 5 minutes. It is my preferred way of making a meat pie as the crust is so flaky. I hope your husband enjoys the pie and thank you for your lovely compliment.

  30. The only times I use Guinness in the kitchen is when I make my favourite gingerbread, but it sounds equally logical in this beef pie. It looks simply irresistible!

    1. Hi Sissi, Guinness plays such an important role in this dish as I’m sure it does in your gingerbread. Thank you for your nice compliment.

    1. Hi Julie, I’m glad that you like the beef and Guinness pie recipe. The nice thing about this dish is that it is welcomed anytime during the cool weather. Thank you for your nice compliment.

  31. Very nicely done, Karen. Great recipe and beautiful photos. I love that you detail variations off the recipe depending upon what you want. This is a real keeper.

    1. Thank you Richard, for your very nice compliment. I’m happy that you enjoyed the photos and recipes. I do like to give readers options on how they can serve recipes.

  32. I missed St. Paddy’s Day with too many “other” plans and being under the weather, but I’m so glad I didn’t miss this recipe! I’m not a big fan of corned beef, and this would actually be delicious any time! It’s beautiful with that top crust. I absolutely know I’ll be making this one! 🙂

    1. Hi Debra, I’m sorry that you haven’t been feeling well. You are right, the pie is nice anytime and I think you will enjoy it. Take care and thank you for your nice compliment.

  33. I love meat pies! I’m one of those Americans who may have an Irish last name, but it’s only by marriage – I’m mostly Scottish, actually. But, yes, even my Scottish mother made Corned Beef and Cabbage on St. Patrick’s Day – and so do I! A couple years ago I added Irish Soda Bread – no sure how “Irish” it is, but it seems to be turning up everywhere in the US these days, come March 17th. I’m frightened of yeast, so Irish Soda Bread comes easy to me and makes excellent toast the next day! Anyway, thanks so much for stopping by my blog!!

  34. Looks great. I usually make beef and guinness stew, too lazy to make a pie topping. Thanks for an authentic Irish recipe! Hope you had a nice Paddy’s day!

    1. Hi Lacey, We had a lovely day…I hope you did as well. I’m glad that you liked the recipe…thank you. Beef and Guinness stew is terrific and adding the crust just made it a little special.

    1. Hi Jen, Thank you for stopping by for a visit and your nice comment. I think you will enjoy this the beef pie. It is flavorful and comforting.

  35. An all time favourite and the most pie worthy filling I know. A very happy and belated St Paddy’s day and here’s hoping lots of rainbows follow you with big pots of gold for the year 🙂

      1. Thank you Alli, for your nice compliment. Adding a delicious crust to a beef stew makes it twice as good. 🙂

  36. What a wonderful dish! It certainly was THE one for St. Patrick’s Day (I am a bit late to the party here.) And your pie is beautiful.

    1. Thank you Ardi, for stopping by for a visit and your nice compliment. The beef and Guinness Pie is perfect for St. Patrick’s day or any time you want a comforting meal.

  37. Wow, what a great looking pie. I love savory pies! For some reason they seem to be much more popular in the UK and Ireland than in the States. Thanks for sharing this wonderful pie recipe!

    1. Thank you Laura, for your nice compliment…the beef and Guinness pie is delicious. I think you are right about savory pies not being too popular. I think it only takes eating something like this to change peoples minds.

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