Guinness pie from The New York Times Cooking by Fergus Henderson and Jamie Oliver

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on March 19, 2026

    This was amazing! I used the beef chuck, made the stew a few days ahead and froze it. Defrosted the night before in the fridge, heated it in warming drawer for a couple hours, then added the crust and baked per instructions. The Guinness is the main flavor and I was so surprised that I loved the flavor so much. It was a hit at the St. Pat’s Day party!

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