Beef and Mushroom Guinness Pie with Buttermilk Biscuits

Biscuit-Topped Beef and Guinness Pie starts as a rich beef and mushroom stew cooked with Guinness, then goes into the oven with cheesy buttermilk biscuits baked right on top. The gravy bubbles up around the biscuits while they turn golden and crisp. It’s a hearty one-skillet dinner.

Guinness Beef Skillet with Biscuits

This isn’t a traditional British steak pie, and it isn’t shepherd’s pie either. It’s more of a Southern combination with a rich Guinness beef stew on the bottom and buttermilk biscuits standing in for pastry or mashed potatoes on top. The biscuits bake right on the stew, soaking from the bottom while their tops stay crisp and cheesy.

I don’t reach for a pint very often, but a splash of Guinness in the pan is a different story. That roasted flavor is what gives this stew it’s richness. A single cup gives this beef and mushroom filling a deep, roasted flavor you can’t really get any other way. It doesn’t taste like beer, it just makes the gravy taste like it has been cooking all day.

I also add it to my short rib chili recipe for all the same reasons.

It’s a true one-pan dinner if you’ve got an oven-safe skillet. You brown the beef, soften the onions and mushrooms, deglaze with Guinness, then drop biscuit rounds over the top and slide the whole thing into the oven. If your skillet can’t go in the oven, the filling transfers easily to a casserole dish before you add the biscuits.

Beef, Biscuits, and a Little Guinness

You can find the exact amounts in the recipe card at the bottom. Here’s a quick look at the key ingredients and how they work in the recipe.

• Boneless beef chuck roast: Cut into bite-sized pieces. Chuck has enough marbling to stay tender as it cooks and holds up well under the biscuit topping.
• Guinness beer: One cup is enough to give the gravy a deep, roasted flavor. Another stout-style beer can stand in if needed. Most grocery stores sell single bottles, so you don’t have to commit to a whole pack just for this recipe. It’s my husbands favorite, so I always have a bottle I can steal.
• Brined green peppercorns or capers (optional but nice): Green peppercorns are mild, slightly tangy, and a little peppery. If you can’t find them, capers bring a similar salty-tart bite and are easier to find.

Sear, Simmer, and Slide It in the Oven

Step One: Brown the Beef

Don’t crowd the pan when browning the beef: Brown in batches so the meat sears properly and stays tender.

Step Two: Build the Mushroom Gravy

Expect a looser filling before baking: The gravy will look thin going into the oven and will thicken as the biscuits bake on top.

Step Three: Make the Biscuit Dough

Step Four: Top the Pie and Bake

Pro tip: The pie takes about 30 minutes in the oven depending on how thick your biscuits are. You don’t want the biscuits to end up doughy. To determine if they are done, lift one biscuit up once they are golden brown on top to make sure they’re cooked on the bottom.

If you’re looking for a dinner that feels a little special but still comes together in one pan, this beef pie delivers. The stew is rich and savory, the biscuits soak up just enough gravy, and the crispy tops are perfect for tearing off and dunking back into the skillet. It’s the kind of comforting meal that’s just as good for a casual Sunday dinner as it is for a cold weeknight.

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Beef and Mushroom Guinness Pie with Buttermilk Biscuits

Author: Barbara Curry

Biscuit-Topped Beef and Guinness Pie starts as a rich beef and mushroom stew cooked with Guinness, then goes into the oven with cheesy buttermilk biscuits baked right on top. The gravy bubbles up around the biscuits while they turn golden and crisp. It’s a hearty one-skillet dinner.

4.50 from 2 votes

Print Pin

PREP: 30 minutes minutes

COOK: 30 minutes minutes

TOTAL: 1 hour hour

Servings: 8

Ingredients

 

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Filling Ingredients

• ▢ 2 lbs Boneless beef chuck roast Cut into 1 inch pieces
• ▢ 2 tablespoons flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoon butter
• ▢ 1 onion diced
• ▢ 2 cloves garlic minced
• ▢ 8 ounces mushrooms sliced
• ▢ 1 ½ tablespoons tomato paste
• ▢ 1 tablespoon worcestershire sauce
• ▢ 2 teaspoons brined green peppercorns/capers optional
• ▢ 1 cup Guinness beer
• ▢ ½ cup beef broth
• ▢ 1 teaspoon fresh thyme

Biscuit Topping Ingredients

• ▢ 1 ¾ cups flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 2 teaspoons sugar
• ▢ ¼ teaspoon salt
• ▢ 8 tablespoons butter cut into ½ inch pieces
• ▢ 2 ounces gruyere cheese grated
• ▢ ¾ cup buttermilk

Equipment

Oven Proof Skillet

Instructions

 

Filling Instructions

• Preheat the oven to 350º.
• Pat beef dry. Combine flour and salt and pepper and pour over all sides of beef, stirring until evenly coated.
• Heat olive oil in a large oven proof skillet over medium high heat. When hot, add beef in batches if necessary and brown, turning so that all sides are browned. About 2 minutes per side. Remove to a plate.
• Turn heat to medium and add 1 tablespoon of butter. Add onion and salt and pepper. Cook until softened, about 5 minutes. Add garlic and thyme and cook for an additional minute.
• Add an additional tablespoon of butter and mushrooms to the skillet and cook until they are softened, about 5 minutes. Stir in tomato paste, Worcestershire sauce and peppercorns and cook for about 5 minutes. Stir in Guinness, beef broth, and beef and bring to a boil. Remove from heat.

Buttermilk Biscuits Instructions

• In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal. Add cheese and buttermilk and process just until combined but still shaggy.
• Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each 4th on top of each other. Pat into a rectangle and repeat 3 more times.
• Pat or roll to 1 inch thickness. Using a biscuit cutter, cut dough into 8 biscuits without twisting. Place on top of the beef mixture.
• Bake for 30 minutes or until biscuits are golden brown and set on the bottom.

Barbara’s Tips + Notes

•  The filling will be soupy when you put it in the oven; it will thicken as it bakes.
• Cook the beef in batches or it will get tough. It only needs to be browned, not cooked through, since it will finish in the oven.
• You can add cheddar cheese instead of Gruyere to the biscuits, or leave the cheese out altogether.
• You can brush the top of the biscuits with an egg wash for a nice golden color and top with salt and pepper.
• Sprinkle with parsley before serving for a pop of color.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 29g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 126mg | Sodium: 800mg | Potassium: 650mg | Fiber: 1g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 4mg

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