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Gordon Ramsay Steak Pie Recipe

Steak pie is a beloved traditional British meal that has been savored for generations and has become a favorite in North America as well.

It’s the kind of hearty comfort food that brings to mind a warm kitchen and family gatherings.

Gordon Ramsay, known for his creative-scientific skills and straightforward approach to cooking, has put his spin on this classic dish.

His steak pie (sometimes referred to as beef and ale pie, manages to be both rustic and refined.

I’ve found that the key to a great steak pie lies in the quality of ingredients and patience during the slow cooking process.

You’ll be working with succulent beef and perhaps a rich, malty ale, creating layers of flavor that transform this pie into something extraordinary.

How to Make Steak Pie

gordon ramsay steak pie feat

Making a perfect steak pie involves creating tender beef encased in flaky pastry, seasoned with herbs and spices, and covered in a rich gravy.

Ingredients

  • 2 lbs of braised beef or chuck steak, cut into chunks
  • 2-3 tablespoons of plain flour, plus extra for dusting
  • 1 tsp of salt and 1 tsp of black pepper
  • 2 onions, chopped; 2 carrots, peeled and diced; 2 celery sticks, chopped; 4 garlic cloves, minced
  • 3-4 sprigs of fresh thyme, leaves picked
  • 2 cups of Guinness or a dark ale; 1 1/2 cups of beef stock; 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of olive oil
  • 2 tablespoons of tomato puree
  • 1 sheet of puff pastry or flaky pastry
  • 1 egg yolk beaten with 1 tablespoon of water

Step-by-Step Instructions

  1. Preheat your oven to 200°C (390°F).
  2. In a large bowl, toss the chunks of beef with flour, salt, and pepper until they’re well-coated.
  3. In a Dutch oven or large oven-proof pot, heat the olive oil over medium-high heat.
  4. Brown the beef in batches to avoid overcrowding; this should take about 3-5 minutes per batch.
  5. Once browned, transfer the beef to a plate and set aside.
  6. In the same pot, add the onions, carrots, celery, and garlic, cooking until soft, about 5 minutes.
  7. Stir in the tomato puree and cook for another minute.
  8. Pour in the Guinness or ale, beef stock, and Worcestershire sauce, then add the thyme leaves.
  9. Return the browned beef to the pot, cover, and cook in the oven for about 1.5 hours, or until the beef is tender.
  10. Transfer the stew to a pie dish, letting it cool slightly.
  11. Roll out the pastry to cover the pie dish.
  12. Place the pastry over the filling and trim any excess.
  13. Press the edges to seal and make a small slit in the center to allow steam to escape.
  14. Brush the pastry with the egg wash.
  15. Bake in the oven for 15-20 minutes or until the pastry is risen and golden brown.

Tips and Tricks to Making This Recipe

piping hot steak pie on counter

I’ve found that browning the meat in batches is crucial for that deep, rich flavor.

Don’t rush this step! For an even richer sauce, you could add in chestnut mushrooms with the veggies.

These mushrooms add a beautiful earthy taste that complements the beef and ale wonderfully.

If you don’t have Guinness, any dark stout or ale will work; it’s the malty depth that counts here.

If puff pastry isn’t your thing, try shortcrust or even a potato topping for a change of pace.

And remember, let the meat stew become completely cool before you top it with the pastry, this ensures your pastry stays crisp and flaky.

This recipe is versatile, so feel free to tweak it with your favorite herbs or add a bit more garlic if you’re a fan like I am.

As for that golden pastry top, an egg wash is your secret weapon; it gives a fantastic shine and the most tempting golden crust.

Serving Suggestions

When you take that steamy, rich steak pie out of the oven, the next question is what to serve with it to round out your meal.

side dishes for steak pie

What to Serve with Steak Pie

I’ve found that a side of mashed potatoes is the perfect companion to steak pie; their creamy texture complements the savory filling beautifully.

Don’t hesitate to add a spoonful of peas alongside for a pop of color and a sweet contrast to the robust flavors of the pie.

A crisp salad with a tangy vinaigrette can cut through the richness and refresh your palate.

For those who love their greens, steamed green beans with a touch of garlic butter make a delicious and healthy addition.

If you’re in the mood for something earthy, roasted veggies like carrots or parsnips are absolutely delightful.

And let’s not forget a side of warm, crusty bread to sop up that delicious gravy; it’s a must in my book.

Roasted or boiled potatoes, presented simply with a sprinkle of herbs, also work well if you prefer an alternative to mash.

All of these side dishes play a supporting role, ensuring your steak pie is the star of the show–as it should be!

Variations and Substitutions

If you’re looking to change things up with your steak pie, there are several tasty tweaks you can try.

Beef: Swapping out the traditional beef for a different protein is an option. Try lamb or venison for a rich alternative.

Around the holidays, some people even use turkey!

Flavors: Experiment with adding a splash of red wine for a deeper flavor profile. It pairs beautifully with the beef.

In place of tomato paste, you might opt for Worcestershire sauce or soy sauce for a savory kick.

Pastry: While puff pastry is the go-to, you have choices there too. For instance, try a shortcrust pastry for a different texture on top.

Ever thought of beefing up an apple pie? Add finely diced steak for a savory-sweet twist.

Vegetarians: Replace the beef with hearty mushrooms, lentils, or a mix of root vegetables for a vegetarian version.

Remember, you can always use vegetable oil instead of butter to keep it plant-based.

Beef Wellington: If you love steak pie, give Beef Wellington a whirl too. It’s a fancier take with a similar flavor sensation.

Herbs and spices: Thyme and bay leaves are classics, but feel free to toss in some rosemary or a pinch of smoked paprika.

Remember, these are just suggestions. You should feel free to play around and find what suits your palate best!

How to Store Steak Pie

After enjoying that hearty steak pie, you might find yourself with leftovers.

Don’t worry, it happens to the best of us!

Your fridge is perfect for short-term storage.

Just make sure to let your pie come to room temperature first.

To store in the fridge, wrap your pie tightly with plastic wrap or aluminum foil.

Or, pop it in an airtight container; you’ve got options!

Stored like this, your pie will stay fresh for 3 to 4 days.

Want to keep it longer? The freezer is your friend.

Freeze your pie by wrapping it just like for the fridge, then slide it into a freezer bag.

Label the bag with today’s date—no guessing when you froze it later!

Properly stored, your steak pie could last up to 1-2 months in the freezer.

When it’s time to reheat, you’ve got choices.

If refrigerated, you can reheat the pie in the oven until it’s warmed through—usually about 20 minutes at 350°F.

From frozen, thaw it in the fridge overnight, then warm it up in the oven. This method keeps the crust nice and crispy.

I’ve even used the microwave in a pinch. Just be aware it can soften the crust a bit.

Your leftovers will taste just as fabulous the second time around if you follow these tips!

Common Mistakes to Avoid

When making a Gordon Ramsay Steak Pie, it’s crucial to avoid a few common pitfalls to achieve the best results.

I can’t emphasize enough how important it is to not rush the browning of the meat.

If you crowd the pan, you’ll steam the meat instead of searing it, and you’ll lose out on a lot of flavor.

Another tip I’ve learned is to go easy on the flour when you’re coating the beef.

Too much flour and your meat will have a gummy exterior.

Potatoes make a great addition, but be cautious not to overcook them before they go into the pie, or you’ll end up with a mushy texture.

Using the egg as a wash on the pastry is a must, but be wary of using too much.
You want a glossy finish, not a soggy pastry.

When you sauté the shallots and other vegetables, make sure they’re softened but not overly browned or burnt.

Seasoning the meat properly is key to deep, robust flavors, so don’t skimp on the salt and pepper.

If it’s a savory pie you’re after, get your seasoning right before the mixture goes into the pastry.

If you’re hosting a get-together and this meat pie is your centerpiece, give your pie crust the proper time in the oven.
A golden crust is your signal that it’s ready.

gordon ramsay steak pie

Gordon Ramsay Steak Pie Recipe

Steak pie is a beloved traditional British meal that has been savored for generations and as become a favorite in North America as well.
I've found that the key to a great steak pie lies in the quality of ingredients and patience during the slow cooking process.
You'll be working with succulent beef and perhaps a rich, malty ale, creating layers of flavor that transform this pie into something extraordinary.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Dinner
Cuisine traditional
Servings 4
Ingredients
  
  • 2 lbs braised beef or chuck steak cut into chunks
  • 2-3 tablespoons plain flour plus extra for dusting
  • 1 tsp of salt and 1 tsp of black pepper
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 4 garlic cloves
  • 3-4 sprigs fresh thyme leaves picked
  • 2 cups Guinness or a dark ale; 1 1/2 cups of beef stock; 1 tablespoon of Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons tomato puree
  • 1 sheet puff pastry or flaky pastry
  • 1 egg yolk beaten with 1 tablespoon of water
Instructions
 
  • Preheat your oven to 200°C (390°F).
  • In a large bowl, toss the chunks of beef with flour, salt, and pepper until they're well-coated.
  • In a Dutch oven or large oven-proof pot, heat the olive oil over medium-high heat.
  • Brown the beef in batches to avoid overcrowding; this should take about 3-5 minutes per batch.
  • Once browned, transfer the beef to a plate and set aside.
  • In the same pot, add the onions, carrots, celery, and garlic, cooking until soft, about 5 minutes.
  • Stir in the tomato puree and cook for another minute.
  • Pour in the Guinness or ale, beef stock, and Worcestershire sauce, then add the thyme leaves.
  • Return the browned beef to the pot, cover, and cook in the oven for about 1.5 hours, or until the beef is tender.
  • Transfer the stew to a pie dish, letting it cool slightly.
  • Roll out the pastry to cover the pie dish.
  • Place the pastry over the filling and trim any excess.
  • Press the edges to seal and make a small slit in the center to allow steam to escape.
  • Brush the pastry with the egg wash.
  • Bake in the oven for 15-20 minutes or until the pastry is risen and golden brown.

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