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

Cook Time 1 30

Course Dinner

Cuisine traditional

Servings

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.