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Beef and Guinness Pie with Minted Greens and Champ

This recipe will serve 4 people as a main

Preparation Time: 1 hour

Cooking Time: 3 to 4 hours



  • 4 beef cheeks, trimmed and diced
  • 2 carrots, 2 red onions, 2 cloves of garlic, 3 celery sticks all diced
  • 1 tablespoon of flour
  • 100g butter
  • 100g chestnut mushrooms sliced
  • 400g tinned tomatoes
  • 2 bay leaves, picked thyme
  • 2 x 500 ml bottles of Guinness 
  • 1kg potatoes, 50g butter, 100mls cream
  • Bunch spring onions finely chopped
  • 1 roll of all butter puff pastry 
  • 2 egg yolks for glazing the pastry

Seasonal Greens

  • Peas, asparagus, kale, broccoli
  • Knob of country butter
  • Picked mint


  • Blanch the greens in plenty of boiling salted water for 3 minutes. Once blanched, plunge the greens into lots of iced water to stop the cooking process. This ensures the greens keep their colour and stay vibrant. When the vegetables are cooled, strain and set aside. Before serving, place the greens into boiling water for 1 minute and strain again. Toss the greens in butter and mint and season with salt and pepper.
  • Sear the beef cheeks in a hot heavy based pan until golden all round. Take the beef out of the pan and set to one side. In the same pan add the butter, onions, carrot, garlic and celery and sauté until soft. Add the beef back to the pan along with the Guinness, tomatoes, mushrooms and herbs. Place a lid on the pan and cook in a 140 degree oven for 3 hours until soft and tender.
  • When the beef stew is cooked and tender place in a casserole dish and allow to cool. Roll out the puff pastry and place on top of the cooled casserole dish. Brush the top of the puff pastry with the egg yolk. Cut off any extra pastry. Use the extra pastry to make a garnish for the top of the pie. I used a trellis cutter but if you don’t have this kitchen gadget, just cut 1cm strips and place on top of the pie. Brush again with egg yolk before baking. The pie needs to be baked for 30 to 40 minutes in a 170 oven or until golden brown and piping hot.
  • To make the champ, boil the potatoes until cooked. Strain and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated.  Mash the potatoes until smooth with no lumps. In a separate pan, sauté the spring onions until soft. Add the cream and season with salt and pepper. Fold the onion mixture through the mashed potatoes and serve.

Chef’s Tip

  • Ask the butcher to trim off any excess sinew from the beef cheeks and dice
  • Be sure to get plenty of colour on the beef as this will give the sauce more flavour
  • This recipe will also work with diced stewing beef but the cheeks give superior flavour  
  • A variation of fresh green vegetables can be used for this recipe
  • It is best to make this pie the day before and bake for 35 minutes in the oven until golden brown
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie