This London Beef and Oyster Pie Recipe, my take on a popular pub pie in London, simmered in Guinness, topped with pastry and served with raw oysters.
What Is A London Beef Pie?
Nearly every country makes some type of meat pie; beef, pork, duck, you name it!
Here in America we make a pot pie, with a variety of meats and veggies inside.
An empanada is a delicious example of a beef pie, also made with pork and chicken.
But the pub pies of the United Kingdom are not to be beat.
Chunks of beef, often the cheaper cuts, simmered low and slow until totally tender, in a broth of many flavors.
The longer it simmers the thicker the gravy will be once encased in a scrumptious pastry.
London Beef Pie Recipe
Often times I find myself cooking with wine in my recipes, but as of late, I find that beer pairs well with beef, when simmered slow.
Guinness happens to be the beer this beef pie is traditionally cooked with.
It is low in alcohol, deeper in flavor which adds to the overall flavor of the broth.
Guinness simmers beautifully into a slow cooked beef stew, which is ultimately what a beef pie is, before it becomes a savory pie.
Most often the beef dish tourist will try when in England is Shepherd’s Pie.
A Shepherd’s pie, made with lamb, is not to be confused with a Cottage Pie, which is made with beef.
This same recipe could easily be made into a Cottage Pie by covering the top with mashed potatoes instead of a pastry.
What Is Guinness and Why Is It Great In This Beef Pie?
Guinness is a classic Irish dry stout, rich, dark, and famously smooth with a creamy head. It’s brewed with roasted barley, hops, yeast, and water, and its signature deep color and slightly bitter-sweet flavor come from the barley being roasted until nearly black. That roasting is what gives Guinness its notes of coffee, cocoa, caramel, and toast.
Why it’s great in cooking, especially stews and soups:
- Deep, slow-building flavor – Guinness adds a backbone of richness that tastes like it’s been simmering for hours, even when it hasn’t. Its roasted malt character settles into beef, lamb, and root vegetables beautifully.
- Natural tenderizer – The stout’s acidity works like a gentle marinade, helping break down tougher cuts of meat, perfect for chuck roast, shanks, and stewing beef.
- Balances savory and sweet – Guinness brings just a touch of caramel sweetness but also a clean, dry finish. That balance keeps hearty dishes from feeling too heavy or one-note.
- Enhances browning – When reduced, the sugars in the stout cook down into a glossy, flavorful base for gravies, braises, and reductions, ideal for pie fillings and slow-cooked soups.
In dishes like Beef and Guinness Oyster Pie, the stout plays the role of both seasoning and sauce, lifting the briny oysters, enriching the beef, and tying everything together with that unmistakable dark, malty warmth.
My London Beef Pie Recipe On Television
Who knew that years after I created this recipe, I would get to make it on national television! The Great American Recipe, on PBS, Season 1 Episode 1, is when I cooked this dish for a panel of judges!
Ultimately my recipe for London Beef Pie is in the Great American Recipe Cookbook too!
Savory London Pies
Pies, for many, are first thought to be for dessert, a savory dish wrapped in a pastry is so much more inviting than the stew it might otherwise be.
When my children were growing up, four of them, as a single mom with a full time business, I was always looking for ways to make meal time fast and feel unique.
Leftovers make for the most unique savory pies.
A beef stew from a previous meal, portioned into individual baking dishes, covered with a pie crust or puff pastry and you have a totally unique, repurposed scrumptious meal.
Pork, being a lesser expensive meat, often found its way into my cooking for a large family. My kids loved, what I now call A Man’s Pork Pot Pie.
Leftover chili, seafood chowder or anything that can be covered by a pie pastry, baked and served as though it was your intention all along!
Beef Pie Pastry
Beef, in my opinion, doesn’t have a huge amount of flavor on its own. I know, you must be shaking your finger at me on that statement.
I grew up on lamb which is loaded with flavor, even if it’s not your preference, you have to admit it’s got flavor.
I feel the same about chicken or turkey breast. I think they need help.
A homemade pastry to place on top, is always the best, since it provides an opportunity to put flavor into the pastry; herbs, garlic, cheese or mustard. Yes, mustard!
Mustard is loaded with flavor and certainly enhances the flavor of beef.
Why do you think Gordon Ramsay always brushes his tenderloin beef with mustard before he wraps even an expensive cut of beef into a pastry!
If you are using a store bought pie crust or puff pastry for your beef pie, mix a little mustard with an egg yolk and brush it across the top of the pastry before baking it.
It will make the crust both golden in color and more flavorful.
Cuts Of Beef For A Stew
Since a beef stew is what gets made first before making a beef pie, you may already know an inexpensive cut of beef will become tender when simmer low and slow in liquid.
Adding Guinness, or a favorite ale to the liquid, adds not only a rich flavor but also helps to break down any tough cartilage in the beef.
A tenderloin of beef might not be the most frugal cut for this recipe, opting instead for a less expensive cut.
Occasionally my son, a professional chef, hooks his mama up with an entire tenderloin.
When I am lucky enough to have one, I cut off the scraps and odd pieces when I trim the tenderloin.
I use those for this delicious London beef pie recipe.
Oysters With Beef?
Talk about a surf and turf! I first had a beef pie made with Guinness and served with a raw oyster, while visiting England.
It was so darn decadent and delicious that I had to try to replicate what I ate. This recipe is as close to what that pie tasted like to me.
When the pie is served piping hot, the raw oyster gets slid into the pie crust and slightly steamed inside the beef pie. Talk about presentation!
THE CAMERA EATS FIRST! A trailer pitch I produced showcasing this fabulous Beef Pie and a trip to each place where the ingredients came from: Farm and Sea to Table!
Other Savory Pies To Love
I couldn’t help but share a few more of my favorite savory pies with you, especially since they have dear memories for me, raising four kids alone who loved these meals.
The pastry for a savory pie can be easily made at home, or the use of puff pastry, phyllo dough or even just cover the top of a thick stew with homemade biscuits or homemade bread dough!
- Herb Biscuit Turkey Pot Pie – buttery herb biscuits top this mushroom rich turkey pie, perfect for Thanksgiving leftovers!
- Bread Crust Potato Herb Tart – a rustic French style tart with shallots, herbs and grated cheeses.
- Elegant Beef Wellington – the ultimate savory pie, since mushroom pate, beef and lots of other goodies are wrapped in a pastry!
- Mediterranean Venison Wellington – a smaller yet rich take on the beef wellington, for the very lean and delicious venison.
Ingredients Needed
- Beef, a hearty cut of beef, ideally something with good marbling like a hanger steak, brings deep, slow-cooked richness to the pie. As it braises, it turns meltingly tender and gives the Guinness gravy its signature body.
- Onion, sweet onions simmer in the aromatic foundation of the filling. They mellow as they cook, adding a subtle sweetness that balances the stout and complements the briny oysters.
- Butter, a generous knob of butter is what makes the base of the stew glossy and comforting. It helps the vegetables caramelize just slightly, adding that pub-style depth you’d expect from a London classic.
- Garlic, a few cloves of garlic bring gentle warmth and savory intrigue. It’s not meant to overpower, just to lift the flavor of the beef and herbs with a little earthy brightness.
- Herb bundle – rosemary, oregano, thyme, this trio of herbs creates a rustic bouquet that travels beautifully between the English countryside and the Mediterranean. Rosemary offers piney strength, oregano brings a soft floral bitterness, and thyme ties everything together with its delicate, woodsy aroma.
- Salt and Black Pepper, simple seasonings, but essential. Salt draws out the beef’s richness while pepper adds a warming spice that stands up well to the Guinness.
- Carrots melt into the gravy as they soften, adding color, sweetness, and that familiar stew-like comfort you’d expect in a hearty pub pie.
- Peas for a pop of color and a nod to classic British cooking, peas add brightness and a slight vegetal sweetness. They lighten the overall feel of the filling just enough.
- Potatoes add earthiness and help thicken the pie naturally as they cook. They make each bite satisfyingly substantial, exactly what you want in a Guinness-based dish on a chilly day.
- Guinness, the soul of the pie. Guinness lends bitterness, malt sweetness, and that deep-roasted character the stout is famous for. As it reduces, it creates a glossy gravy that marries the beef, herbs, and oysters into something truly unforgettable.
- Egg whisked and brushed over the pastry, the egg gives the crust its burnished golden shine, essential for that bakery-window pie finish.
- Flour, a spoonful of flour helps the juices from the beef and vegetables thicken into a silky gravy that clings to every piece of meat and vegetable.
- Oysters, the signature twist. Fresh oysters add a briny pop that cuts through the richness of the beef and stout. They soften gently in the heat without losing their plumpness, echoing the tradition of old English pies where seafood and beef were often paired for depth and luxury.
Equipment Needed
- Cutting Board, your sturdy workspace for prepping all the vegetables and herbs. With a recipe like this, full of aromatics, roots, and tender beef, it gets plenty of use.
- Chopping Knife, sharp, reliable knife makes quick work of dicing onions, slicing carrots, and trimming beef. It’s the essential tool that sets the whole pie in motion.
- Vegetable Peeler, handy for gently peeling carrots and potatoes, keeping the textures smooth and the prep tidy.
- Measuring Cup, perfect for getting the right amount of Guinness into the pot, because while you can cook with instinct, stout deserves accuracy.
- Measuring Spoons, for salt, pepper, herbs, and any finishing touches. These little tools ensure the seasoning stays balanced, especially in a rich stew-like filling.
- Sauté Pan, where the magic begins. This is where you brown the beef, sauté the onions, and build the aromatic base that becomes the heart of the pie.
- Spatula, great for nudging the beef as it browns and making sure nothing sticks to the pan, a small but mighty helper in developing flavor.
- Cooking Spoon, for stirring the Guinness gravy as it thickens around the beef and vegetables. It also helps gently fold in the oysters so they stay plump and tender.
- Four Individual Baking Dishes, these little dishes turn the stew into charming, pub-style pies. Each one bakes up with its own golden crust, making serving easy and wonderfully rustic.
- Stovetop or Burner, where the stew simmers and the flavors deepen. Low and slow heat turns simple ingredients into cozy comfort.
- Oven, the final stage, baking the pies until the crust is puffed and beautifully browned. It transforms the filling into a bubbling, aromatic masterpiece ready for the table.
London Beef and Oyster Pie Recipe
Equipment
- 4 Baking Bowls
- Large Skillet with lid
Ingredients
- 1 lb Beef cut into bite size cubes
- 1 Onion – medium finely chopped
- 4 tbsp Butter
- 1 Garlic clove crushed
- Herb bundle rosemary, oregano, thyme (tied)
- Salt and pepper to taste (pinch of cayenne)
- 2 cups Carrots chopped
- 1 cup Peas
- 2 cups Potatoes chopped bite size
- 12 oz Guinness or stout
- Roux 2 tablespoons butter and 2 tablespoons flour
- 2 Puff pastry sheets or homemade pie crust
- Egg wash 1 egg yolk and 1 tablespoon mustard, mixed to brush across pastry
- 8 Raw Oysters served on the shell
Instructions
- In a large skillet, caramelize the onions in butter with the herb bundle until golden brown. Add garlic and beef cubes that have been seasoned with salt and pepper. Brown on all sides.Â
- Move the meat to the edges of the pan, add roux ingredients – 2 tablespoons butter/2 tablespoons flour, stir until flour and melted butter are blended. Mix the meat and onions together with the roux, stirring to coat the meat. Slowly pour in the Guinness and stir.
- Add carrots and potatoes. Cover and allow the carrots and potatoes to soften and the sauce to thicken. Add peas, stir, turn off the burner and remove the herb bundle.Â
- Pastry Instructions
- On a floured surface, roll out the puff pastry. Cut the pastry to fit the top of the individual baking dishes. Gather scraps of the pastry to use as trim.Â
- Fill the baking bowls with the beef mixture. Place pastry on top. Use the strips around the edges to create an attractive edge. Brush the egg-wash across the pastry and the edges.Â
- Bake at 400 for 20 minutes or until the crust is golden.Â
- OystersÂ
- Oysters add not only a lovely presentation but the surf and turf flavors are completed with the addition of the oysters. Serve the raw oysters in a shell or attractive decorative plate alongside the piping hot beef pie.Â
- At Table – insert a knife into the pastry and slide the raw oyster into the beef pie. Allow it to sit for a few minutes. The oysters will steam, ever so slightly and maintain their delicious briny flavor.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.