Hamdi Saidani This Gordon Ramsay Steak And Guinness Pie Recipe is a rich and hearty recipe, which is made with tender braising steak and Guinness. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.
Gordon Ramsay Steak And Guinness Pie Recipe Ingredients
For the Filling:
- 750g braising steak (chuck or skirt), in chunks
- 4 tbsp plain flour
- Salt & black pepper
- 4 tbsp olive oil
- 1 tbsp tomato purée
- 500ml Guinness
- 350g shallots, peeled
- 2 garlic cloves, smashed
- Few sprigs thyme
- 2 bay leaves
For the Pastry:
- 500g shortcrust pastry
- 1 egg yolk + 1 tbsp water (for egg wash)
How To Make Gordon Ramsay Steak And Guinness Pie
- Prepare the Beef: In a large bowl, combine the flour with a generous amount of salt and pepper. Add the beef chunks and toss until they are evenly coated.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pan. Set the seared beef aside.
- Start the Gravy: Add the remaining 2 tablespoons of oil to the pot. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
- Deglaze and Simmer: Pour in the Guinness to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for 2 minutes.
- Braise the Filling: Return the beef to the pot. Add the shallots, smashed garlic, thyme, and bay leaves. Stir everything together, bring back to a simmer, then cover with a lid and cook on low for 90 minutes, or until the beef is tender and the gravy has thickened.
- Cool the Filling: Remove the pie filling from the heat and let it cool for at least 15–30 minutes. This prevents the hot steam from making the pastry soggy.
- Assemble the Pie: Preheat your oven to 200°C / 400°F. Spoon the cooled filling into a pie dish. Roll out the shortcrust pastry until it’s large enough to cover the top. Lay the pastry over the filling, trim the excess, and crimp the edges to seal.
- Bake the Pie: Mix the egg yolk and water to create an egg wash. Brush it evenly over the pastry top. Cut a small slit in the center for steam to escape. Bake for 20–25 minutes until the pastry is golden brown and crisp.
- Rest and Serve: Allow the pie to rest for 5–10 minutes before serving.
Recipe Tips
- What is the best cut of beef for a steak pie? Braising steak like chuck or skirt is ideal. These cuts have more connective tissue, which breaks down during the long, slow cooking process, resulting in incredibly tender, melt-in-your-mouth beef.
- How do I get a really thick gravy? The flour used to coat the beef is the primary thickener. Simmering the filling uncovered for the last 15-20 minutes of cooking can also help reduce and thicken the gravy if it seems too thin.
- Can I make the filling in advance? Absolutely! The filling tastes even better when made a day ahead. This allows the flavors to meld and deepen. Simply cool it completely, store it in the fridge, and then assemble the pie when you’re ready to bake.
- How to ensure a crispy pastry top? Always let the filling cool down before topping it with pastry. A hot filling will create steam and make the pastry soggy from underneath. The egg wash is also crucial for achieving that beautiful, golden, and crisp finish.
What To Serve With Steak and Guinness Pie
This rich pie pairs perfectly with classic British pub sides. Here are a few suggestions:
- Creamy mashed potatoes to soak up the gravy.
- Steamed green beans or buttered peas.
- Roasted root vegetables like carrots and parsnips.
- A simple green salad with a sharp vinaigrette.
How To Store Steak and Guinness Pie
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C / 350°F until warmed through to help the pastry crisp up again.
Freeze: You can freeze the cooked and cooled pie, either whole or in individual portions. Wrap it tightly in plastic wrap and then foil. It will last for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Steak and Guinness Pie Nutrition Facts
- Serving Size: 1/6 of the pie
- Calories: 750kcal
- Carbohydrates: 60g
- Fat: 40g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
u003cstrongu003eu003cstrongu003eCan I use a different beer instead of Guinness?u003c/strongu003eu003c/strongu003e
While Guinness provides a signature rich, malty flavor, you can substitute it with another stout or a dark ale. A non-alcoholic stout would also work if you prefer.
Why does the pie filling need to cool before adding the pastry?
If you put pastry on top of a hot filling, the steam will rise and make the underside of the pastry wet and soggy. Letting the filling cool ensures the pastry bakes up crisp and golden.
Can I use puff pastry instead of shortcrust?
Yes, puff pastry is a popular and delicious alternative. It will create a lighter, flakier topping. The baking time will be similar; just bake until it’s puffed and deeply golden.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Bang Bang Cauliflower Recipe
- Gordon Ramsay Chicken Liver Pâté Recipe
- Gordon Ramsay Aglio e Olio Recipe
Gordon Ramsay Steak And Guinness Pie Recipe
Description
The ultimate comfort food, this pie features incredibly tender beef and sweet shallots braised in a rich Guinness gravy and topped with a golden, crisp pastry crust.
Ingredients
Instructions
- Toss beef in seasoned flour. Sear in batches in hot oil and set aside.
- In the same pot, cook tomato purée for 1 minute.
- Pour in Guinness, deglaze the pan, and simmer for 2 minutes.
- Return beef to the pot with shallots, garlic, and herbs.
- Cover and simmer on low for 90 minutes until the beef is tender.
- Cool the filling, then spoon into a pie dish and top with pastry.
- Brush with egg wash and bake at 200°C / 400°F for 20-25 minutes.
Notes
- u003cliu003eu003cstrongu003eDon’t Rush the Sear:u003c/strongu003e Take the time to get a deep brown crust on the beef. This step, called the Maillard reaction, builds a massive amount of flavor in the final gravy.u003c/liu003eu003cliu003eu003cstrongu003eCooling is Crucial:u003c/strongu003e Do not skip the cooling step for the filling. It’s the most important tip for preventing a soggy crust.u003c/liu003eu003cliu003eu003cstrongu003ePastry Vents:u003c/strongu003e Always cut a small hole or a few slits in the top of your pie crust to allow steam to escape while it bakes.u003c/liu003eu003cliu003eu003cstrongu003eMake-Ahead Filling:u003c/strongu003e The pie filling can be made up to two days in advance and stored in the fridge. The flavor will be even better on the second day.u003c/liu003e
