The kind that warms you up, fills you up, and makes you want to come back for it again next week.
At The Courthouse Hotel, our Beef & Guinness Pie has quickly become one of the most talked-about dishes on the menu — and for good reason. It’s rich, hearty, and made with care, not shortcuts.
Here’s what makes it so good.
It Starts with the Beef
We don’t cut corners.
Our pie starts with tender chunks of slow-cooked beef, not mince or mystery meat. It’s braised low and slow in Guinness until it practically falls apart. The flavour? Deep, savoury, and unmistakably comforting.
Guinness Does the Heavy Lifting
There’s a reason Guinness is in the name.
That rich, dark Irish stout isn’t just for drinking — it’s the secret to our gravy.
As it simmers down with herbs, onions, and beef stock, it adds a subtle bitterness and depth that you just can’t fake. It’s bold, a little old-school, and 100% delicious.
Wrapped in a Proper Pastry
We believe the crust should hold its own.
Our pie is wrapped in flaky golden pastry that stands up to the filling but still melts in your mouth. No soggy bottoms here — just a warm, buttery casing that seals the deal.
Served Like a Pub Pie Should Be
We serve our Beef & Guinness Pie with proper sides — creamy mash, buttered peas, and a generous ladle of gravy on top.
It’s everything a pub pie should be: no fuss, just flavour.
Why It’s a Local Favourite
We’re not claiming to have reinvented the pie — we’re just doing it the way it should be done.
Real ingredients. Real flavour. No shortcuts.
That’s why it’s become one of the top picks from both locals and visitors alike.
If you haven’t tried it yet, now’s the time.
And if you have — well, you already know.
