Gordon Ramsay Steak and Guinness Pie

There’s nothing quite like the rich, hearty comfort of a classic British pie, and Gordon Ramsay’s Steak and Guinness Pie delivers it in spades. Packed with tender chunks of braising steak, sweet caramelized shallots, bold Guinness gravy, and wrapped in golden, flaky shortcrust pastry, this pie is the perfect centerpiece for cozy dinners, Sunday family meals, or even a special occasion that calls for indulgence.

This recipe combines traditional British flavors with Ramsay’s signature approach—simple yet precise, letting quality ingredients shine. From searing the beef to building a deeply flavorful Guinness gravy, every step contributes to a pie that’s rich, satisfying, and unforgettable.

Why You’ll Love This Recipe

• Tender, melt-in-your-mouth beef: Slow-cooked in Guinness until perfectly soft.
• Bold, flavorful gravy: Guinness adds depth, while shallots, garlic, and herbs enhance complexity.
• Golden, flaky pastry: The perfect finishing touch for a classic pie.
• Cozy comfort food: Ideal for autumn or winter dinners when you crave hearty flavors.
• Impressive yet achievable: A restaurant-quality pie you can make at home.

Ingredients Breakdown

This recipe is structured into two main components: the filling and the pastry topping.

Filling

• 750 g braising steak (chuck or skirt), cut into chunks
• 4 tbsp plain flour
• Salt & black pepper, to taste
• 4 tbsp olive oil
• 1 tbsp tomato purée
• 500 ml Guinness
• 350 g shallots, peeled
• 2 garlic cloves, smashed
• A few sprigs thyme
• 2 bay leaves

Pastry

• 500 g shortcrust pastry
• 1 egg yolk + 1 tbsp water (for egg wash)

Tools & Equipment Needed

• Large frying pan or skillet
• Ovenproof casserole or deep pie dish
• Rolling pin
• Knife and cutting board
• Measuring spoons and cups
• Spoon or spatula for stirring
• Brush for egg wash
• Oven preheated to 200°C / 400°F

Step-by-Step Instructions

1. Prepare the Beef

Toss 750 g of braising steak chunks with 4 tbsp of plain flour and season generously with salt and black pepper. The flour helps thicken the gravy later.

2. Sear the Beef

Heat 2 tbsp olive oil in a large pan over medium-high heat. Sear the beef in batches to avoid overcrowding, browning all sides. Remove the beef and set aside.

3. Build the Base Flavor

Add the remaining 2 tbsp olive oil to the pan. Stir in 1 tbsp tomato purée and cook for 1 minute to remove raw taste.

4. Deglaze with Guinness

Pour in 500 ml Guinness, scraping up any browned bits from the pan. Simmer for 2 minutes to allow alcohol to cook off and flavor to concentrate.

5. Combine Ingredients for Filling

Return the seared beef to the pan. Add 350 g peeled shallots, 2 smashed garlic cloves, a few sprigs of thyme, and 2 bay leaves. Cover and simmer gently for 90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.

6. Cool the Filling

Allow the filling to cool for 15–30 minutes. Cooling prevents the pastry from becoming soggy when assembled.

7. Preheat Oven & Prepare Pastry

Preheat your oven to 200°C (400°F). Roll out 500 g of shortcrust pastry to fit your pie dish, with enough extra to cover the top.

8. Assemble the Pie

Fill a deep pie dish with the cooled filling. Roll the pastry over the top, sealing and crimping the edges for a neat finish.

9. Apply Egg Wash

Mix 1 egg yolk with 1 tbsp water and brush over the pastry to achieve a golden, glossy crust.

10. Bake

Bake in the preheated oven for 20–25 minutes until the pastry is golden brown and flaky.

11. Rest and Serve

Allow the pie to rest for 5–10 minutes before serving to let the filling settle. Serve hot, ideally with mashed potatoes, seasonal vegetables, or a fresh green salad.

Tips & Variations

• Beef Selection: Chuck or skirt steak is ideal for braising due to its marbling. For a leaner option, use brisket, though cooking time may vary.
• Beer Swap: Guinness provides a deep, malty flavor, but a stout or porter can also work. Avoid light beers; they won’t give the same richness.
• Pastry Option: Puff pastry can be used for a flakier, lighter top, though shortcrust is traditional.
• Make-Ahead: Cook the filling a day in advance. Assemble the pie just before baking for maximum flavor.
• Vegetable Boost: Add diced carrots or parsnips to the filling for additional texture and nutrition.

Flavor Profile & Pairings

• Taste: Deep, rich Guinness gravy with tender beef and sweet shallots. The shortcrust pastry provides a buttery, flaky contrast.
• Texture: Succulent chunks of beef, silky sauce, and crisp pastry.
• Side Pairings: Creamy mashed potatoes, roasted root vegetables, sautéed greens, or a light green salad.

Nutritional Overview (Approximate Per Serving)

Nutrient	Amount
Calories	300 kcal
Protein	28 g
Carbohydrates	18 g
Fat	14 g
Saturated Fat	5 g
Fiber	2 g
Sodium	450 mg

Dietary Notes: High-protein, comforting, gluten-containing (shortcrust pastry); can be adapted with gluten-free pastry if desired.

Make-Ahead & Meal Prep Tips

• Filling Prep: The beef and Guinness filling can be prepared up to 24 hours ahead. Store in an airtight container in the fridge.
• Pastry: Roll out pastry ahead and keep chilled until ready to assemble.
• Reheating: Leftover pie can be reheated in the oven at 180°C (350°F) for 15–20 minutes to restore crispiness.

FAQs

1. Can I make this pie in a single skillet?
Yes, use an oven-safe skillet for both cooking and baking.

2. Can I use a slow cooker for the filling?
Absolutely. Sear beef first, then transfer with all ingredients to a slow cooker on low for 6–8 hours.

3. Can I freeze the pie?
Freeze unbaked assembled pies for up to 1 month. Bake from frozen, adding extra 10–15 minutes.

4. Can I substitute Guinness?
Use any dark stout or porter. Avoid light beers; they lack the rich flavor needed.

5. Can I make this gluten-free?
Yes, use a gluten-free flour for coating the beef and a gluten-free pastry.

Cooking Timeline (At a Glance)

Step	Time
Prep Ingredients	10–15 min
Sear Beef	10 min
Simmer Filling	90 min
Cool Filling	15–30 min
Assemble Pie	10–15 min
Bake Pastry	20–25 min
Rest Before Serving	5–10 min
Total Time	2 hr approx

Serving Suggestions

• Serve with creamy mashed potatoes and sautéed greens for a classic British pub-style meal.
• Pair with roasted carrots, parsnips, or cabbage for added color and nutrition.
• Garnish with fresh thyme or parsley for visual appeal and a hint of freshness.

Ingredient Spotlight

Braising Steak: Ideal for slow-cooking. The marbled fat breaks down during braising, resulting in tender, flavorful chunks.

Guinness: Adds maltiness and depth to the gravy. Its bitterness balances the richness of beef and pastry.

Shallots: Sweet and mellow when cooked, they enhance the savory sauce without overpowering the beef.

Pro Cooking Tips

• Sear beef in batches to ensure proper browning; don’t overcrowd the pan.
• Use a mix of herbs and aromatics for depth; thyme and bay leaves are classic.
• Cool the filling before assembling to prevent pastry from becoming soggy.
• Egg wash ensures a glossy, golden crust that looks professional.

Storage & Freezing Guide

• Refrigeration: Store cooked pie in the fridge for 2–3 days. Reheat in the oven for best texture.
• Freezing: Assemble unbaked pie and freeze for up to 1 month. Bake from frozen, adding 10–15 minutes.
• Leftovers: Slice and store with foil covering to maintain pastry crispness.

Nutrition Estimate Table (Per Serving)

Component	Amount
Calories	300 kcal
Protein	28 g
Carbohydrates	18 g
Fat	14 g
Fiber	2 g
Suitable for	High-protein comfort meal, can adapt gluten-free

Expanded Conclusion

Gordon Ramsay’s Steak and Guinness Pie is the ultimate comfort food—rich, hearty, and satisfying. The tender beef, sweet shallots, and bold Guinness gravy wrapped in golden, flaky pastry create a dish that’s perfect for chilly evenings, Sunday family meals, or special occasions.

Whether you’re a fan of classic British pies or looking for a cozy dinner to impress, this recipe delivers a restaurant-quality experience at home. Pair it with mashed potatoes, seasonal vegetables, or a crisp salad, and you’ve got a meal that’s indulgent, flavorful, and utterly satisfying.

This pie proves that homemade comfort food doesn’t have to be complicated—just flavorful, slow-cooked, and made with care.

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