Gordon Ramsay Steak Pie Recipe

A steak pie with a golden, flaky crust and a deep, rich filling? Bring it, please!

With Gordon Ramsay’s recipe, browning the beef properly is the key—this builds layers of flavor before the simmering even starts.

I always add a little Worcestershire sauce for an extra punch of umami that rounds everything out.

A mix of beef stock and dark ale gives the filling that classic, slow-cooked richness.

Letting the stew cool slightly before adding the pastry keeps the crust from getting soggy.

I like to serve it with buttery mashed potatoes or peas to soak up every last drop of the gravy!

How to Make Gordon Ramsay’s Steak Pie

Ingredients

• 2 lbs Chuck Steak
• 2 tbsp Olive Oil
• 1 large Onion
• 2 Carrots
• 2 Celery Stalks
• 2 cloves Garlic
• 2 tbsp Flour
• 1 cup Beef Stock
• 1 cup Guinness Beer
• 2 tbsp Tomato Purée
• 1 tsp Thyme (dried)
• Salt and Pepper to taste
• 1 sheet Puff Pastry
• 1 Egg (for glazing)

Step-by-Step Instructions

Step 1:

Cut the chuck steak into 1-inch cubes and season it with salt and pepper.

Lightly toss the beef in flour to coat.

Step 2:

Heat olive oil in a large pan over medium-high heat.

Brown the beef cubes in batches to avoid overcrowding.

Step 3:

In the same pan, add more oil if needed.

Sauté the onion, carrots, celery, and garlic until they soften.

Step 4:

Stir in tomato purée and cook for a minute.

Pour in the Guinness, beef stock, and thyme, bringing everything to a boil.

Simmer until the beef is tender and sauce thickens.

Step 5:

Preheat the oven to 400°F (200°C).

Transfer the filling to a pie dish and cover it with the puff pastry, crimping the edges.

Brush with beaten egg and make a small slit in the top.

Bake until the pastry is golden brown.

Tips and Tricks for Making This Recipe

Browning the Beef Well

Browning the beef properly is crucial for flavor development, so take your time with this step to ensure the best outcome.

Using Fresh Ingredients

Using fresh vegetables enhances the taste significantly, so opt for fresh produce whenever you can for the best flavor.

Handling Pastry with Care

Ensure your puff pastry stays cold by refrigerating it before use so it puffs up beautifully during baking.

Alternative Beer Options

If Guinness isn’t available, a similar dark beer can substitute, preserving the rich flavor of the dish.

Allowing the Filling to Cool

Allowing the filling to cool slightly before adding the pastry will help prevent the pastry from becoming soggy.

What to Serve with Gordon Ramsay Steak Pie

Creamy Mashed Potatoes

When serving a hearty dish like Gordon Ramsay’s steak pie, creamy mashed potatoes are a classic choice.

You want the potatoes to be smooth and buttery to complement the rich flavors of the steak pie.

A little garlic in the mash can really add depth!

Steamed Green Peas

Steamed green peas can add a touch of freshness to your meal.

They’re not too heavy, providing a nice balance to the richness of the pie.

A sprinkle of mint as a finishing touch can bring out fresh flavors.

Buttered Mushy Peas

For a more traditional touch, try buttered mushy peas.

They pair wonderfully with steak pie, adding a comforting element to the dish.

A bit of melted butter stirs in for extra richness can make them a treat.

Honey-roasted Carrots

For something more unusual but delicious, consider honey-roasted carrots.

Their sweetness contrasts beautifully with the savory steak pie.

Adding a pinch of thyme could really bring out an earthy flavor.

Grilled Asparagus

Grilled asparagus offers a slightly charred and nutty flavor that complements the pie.

Just a drizzle of olive oil and a sprinkle of sea salt add the perfect finishing touch.

It’s an elegant side that surprises!

Balsamic-glazed Brussels Sprouts

Last but not least, try out balsamic-glazed Brussels sprouts.

Their tangy and caramelized coating adds a unique flair.

Roasting them to a crispy texture can introduce a whole new dimension to your meal.

Variations and Substitutions

Pastry Options

You can use puff pastry instead of shortcrust pastry for your steak pie if you love a flaky, buttery crust.

Using pre-made pastry can save you time and effort, especially if you’re new to baking.

Don’t worry; it will still taste amazing!

Beef Cuts

If you can’t find skirt or chuck, try using stewing beef or even ribeye for a more tender texture.

These cuts will still bring out that rich, beefy flavor you love in a steak pie.

Every option is delicious!

Ingredients Tweak

Feel free to swap out Guinness for another stout or ale you prefer.

The rich, deep flavor will enhance the pie filling to your taste.

For those who want a milder taste, beef broth can be a good substitution.

Throw in a handful of mushrooms or carrots to add more dimensions of flavor.

It’s always fun to experiment and see how the flavors mix together!

How to Store Leftover Gordon Ramsay Steak Pie

Cooling the Pie

Let the steak pie come to room temperature before storing it, to help retain its texture and flavor.

By allowing it to cool, you prevent unnecessary condensation in the container.

Refrigerator Storage

It’s best to place the steak pie in an airtight container for refrigeration to keep it fresh.

If you don’t have an airtight container, tightly wrapping the pie in plastic wrap or aluminum foil works too.

Freezing for Longer Storage

For longer storage needs, freezing is a great option to maintain the pie’s rich flavors for a couple of months.

To freeze effectively, wrap individual slices in plastic wrap, then place them in a freezer-safe bag to maintain peak freshness.

Common Mistakes to Avoid

Searing the Meat

You want to get a nice caramelization on your beef.

Make sure your pan is hot enough, or the steak might end up sticking.

Use a small amount of oil to help with the searing process.

Preparing the Pastry

Avoid microwaving the pastry because it can become too soft and lose its flaky texture.

Make sure to bake it until golden brown. Yum!

If you’ve prepped your pastry ahead of time, keep it well-chilled before use.

Timing the Cooking

Cooking the filling slowly helps bring out the best flavors.

Don’t rush this step by turning up the heat, or the meat might not be as tender.

Patience is key for the filling to develop rich, robust flavors.