Gordon Ramsay Steak Pie

Gordon Ramsay Steak Pie is a proper British comfort food dinner featuring tender beef braised in a Guinness-infused gravy. Flaky puff pastry covers a rich mixture of chuck steak, carrots, and celery for a hearty, traditional meal.

Gordon Ramsay’s approach here is all about the deep sear on the beef before the liquid hits the pan. Most recipes tell you to just brown the meat, but this one is better because we let the flour toast with the vegetables to create a nutty, thick base. This ensures the gravy has enough body to hold up against the heavy puff pastry lid without turning into a watery soup.

If you do nothing else, make sure you use a sturdy Dutch oven that can move from the stovetop to the oven. That’s the difference between a sauce that scorches on the bottom and a velvety braise that cooks evenly throughout. I’ve found that leaving the pie to sit for a few minutes after baking allows the juices to thicken so the crust doesn’t immediately sink into the liquid.

Gordon Ramsay Steak Pie Ingredients

For the Filling:

• 2 pounds (900g) chuck steak, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups (475ml) beef stock
• 1 cup (240ml) Guinness or other stout beer
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and pepper, to taste

For the Crust:

• 1 sheet of puff pastry
• 1 egg, beaten

How To Make Gordon Ramsay Steak Pie

• 1. Brown the beef: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, which should take about five to 7 minutes.
• 2. Soften the vegetables: Remove the beef from the pot and set it aside on a plate. Add the onion, carrots, celery, and garlic to the remaining fat in the pot and cook for 5 minutes until they’ve softened.
• 3. Toast the flour: Sprinkle the flour over the vegetables and stir well to coat every piece. Cook for about two minutes until the flour turns a light brown colour, as this removes the raw taste and helps thicken the gravy later.
• 4. Deglaze the pot: Add the tomato paste, beef stock, Guinness, Worcestershire sauce, and the bay leaf. Use a wooden spoon to scrape up all the dark, caramelised bits from the bottom of the pot before adding the beef back into the liquid.

Those dark bits on the bottom of the pan are where all the concentrated flavour lives. If you don’t scrape them up into the Guinness mixture, your gravy will taste flat and lose that signature richness.

• 5. Braise the meat: Bring the liquid to a simmer, put the lid on, and move the pot into a preheated 190°C (375°F) oven. Let it cook for two hours until the beef is tender enough to be easily shredded with a fork.
• 6. Prep the pastry: Take the pot out of the oven and increase the temperature to 200°C (400°F). Roll out the puff pastry on a lightly floured surface until it’s just large enough to cover the top of your pot.
• 7. Seal the lid: Brush the beaten egg over the edges of the pot and lay the pastry over the top, pressing the edges down firmly. Brush the rest of the egg wash over the top of the pastry to help it turn a deep gold in the oven.
• 8. Bake the crust: Return the pot to the oven without the lid and bake for twenty to 30 minutes. Stop when the puff pastry has risen and looks crispy and golden brown all the way across.
• Don’t be tempted to pull it out early just because it looks brown. The pastry needs the full time to cook through the middle layers, otherwise the underside will be doughy and raw where it touches the gravy.

Recipe Tips

• Cut the meat uniformly: Ensuring every cube of chuck steak is the same size means they’ll all reach that meltingly tender stage at the exact same time. If some pieces are too large, you’ll end up with a mix of soft and chewy beef.
• Don’t overwork the pastry: Handling the dough too much with warm hands will melt the butter layers inside. This makes the crust tough and chewy instead of light and flaky, so try to roll it out quickly and get it straight onto the pot.
• Use a high-quality stout: Guinness provides a slightly bitter, malty depth that balances the sweet carrots and rich beef. If you don’t like beer, you can use extra beef stock, but you’ll lose that classic dark colour and complex flavour.
• Let the filling cool slightly: If you have the time, letting the beef mixture cool for ten minutes before adding the pastry helps the crust rise better. Very hot steam can melt the raw pastry before it even hits the oven, which prevents those beautiful flaky layers from forming.
• Season at every stage: Add a pinch of salt when browning the beef and another when softening the vegetables. This builds layers of seasoning rather than just having a salty sauce at the end.
• Check the seal twice: When you press the pastry onto the rim of the pot, make sure there are no gaps. A tight seal prevents the gravy from bubbling over the sides and helps the steam inside the pot finish tenderising the meat.

What To Serve With Gordon Ramsay Steak Pie

A big pile of buttery mashed potatoes or some minted peas are the most traditional sides for this dish. The potatoes are perfect for soaking up any extra Guinness gravy left on your plate.

Roasted root vegetables or some steamed broccoli also work well to add a bit of freshness. If you want a real pub-style meal, serve it with a side of thick-cut chips and a cold pint.

How To Store Steak Pie

• Fridge: Keep any leftover pie in the pot or an airtight container for up to three days. The pastry will inevitably soften in the fridge, but the beef filling will continue to develop its flavour.
• Reheat: The oven is the only way to save the crust. Reheat at 180°C (350°F) for about fifteen minutes so the pastry crisps back up. Using a microwave will turn the puff pastry into a soggy, limp mess that isn’t very pleasant to eat.
• Freeze: You can freeze the beef filling on its own for up to 2 months. It’s best to make a fresh pastry lid when you’re ready to eat it, as frozen puff pastry often loses its lift once it’s been baked and frozen.

Gordon Ramsay Steak Pie Nutrition Facts

Per serving (1 of 6):

• Calories: 580 kcal
• Protein: 34g
• Fat: 32g
• Carbohydrates: 28g
• Sugar: 5g
• Sodium: 890mg

FAQ

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Beef Wellington Recipe
• Gordon Ramsay Hash Browns
• Gordon Ramsay Shrimp Scampi