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!
Servings: 4
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
Instructions
- Cut the chuck steak into 1-inch cubes and season it with salt and pepper.
- Lightly toss the beef in flour to coat.
- Heat olive oil in a large pan over medium-high heat.
- Brown the beef cubes in batches to avoid overcrowding.
- In the same pan, add more oil if needed.
- Sauté the onion, carrots, celery, and garlic until they soften.
- 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.
- 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.