This steak and Guinness pie is a classic, hearty dish. To make it ahead, cook the meat to the end of step 3, then leave it in the fridge overnight before finishing off the pie. Serve with mash and seasonal green vegetables. For more delicious recipes from Mary Berry’s ‘Cooks The Perfect Step by Step’
Steak and Guinness PieAdd to My Cookbook
- Difficulty Level Easy
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- 900g (2lb) braising steak, cut into bite-sized cubes
- 30g (1oz) plain flour
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 2–3 tbsp sunflower oil
- 1 large onion, coarsely chopped
- 3 celery sticks, cut diagonally into slices 2.5cm (1in) thick
- 2 large carrots, cut into rings 1cm (1⁄2in) thick, then quartered
- 500ml (16fl oz) Guinness
- 200ml (7fl oz) beef stock
- 2 tbsp redcurrant jelly
- 2 bay leaves
- 500g (1lb 2oz) shop-bought puff pastry (preferably all-butter)
- 2 tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme
- 1 egg, beaten
- Special equipment: 1.2 litre (2 pint) pie dish, about 27 x 20cm (101⁄2 x 8in) and 5cm (2in) deep
650 per serving Calories
- Preheat the oven to 160oC (fan 140oC/325oF/Gas 3). Pat the meat dry with kitchen paper. Put the flour on a large plate or tray and season with the mustard, 1⁄2 teaspoon of salt, and a few grindings of pepper. Coat one-third of the meat in the flour. Heat 2 tablespoons of the oil in a large, non-stick frying pan until hot and fry the floured meat over a medium–high heat. (Brown the meat well.) Remove the meat from the pan using a slotted spoon and transfer to a flameproof casserole. Divide the remaining meat into 2 batches and repeat the flouring and browning, adding more oil if needed.
- Add the onion to the frying pan, with a little more oil if necessary and fry for 3 minutes or until golden brown, stirring frequently. Add the celery and carrots and stir to mix, then fry for 2 minutes before tipping the vegetables on top of the meat in the casserole.
- with salt and pepper. Cover the casserole, transfer it to the oven, and cook for 21⁄2 hours or until the meat is tender. Remove the Pour the Guinness and stock into the casserole and add the redcurrant jelly.Mix well and bring to the boil, stirring. Add the bay leaves and season with salt and pepper. Cover the casserole, transfer it to the oven and cook for 2.5 hours or until meat is tender. Remove the casserole from the oven, taste the gravy for seasoning, and leave until cold.
- Make the pastry lid: preheat the oven to 220oC (fan 200oC/425oF/Gas 7). Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove the bay leaves from the casserole and stir in the parsley and thyme, then transfer the meat and vegetables to the pie dish using a large spoon, together with enough of the gravy to come just below the lip of the dish. Reserve any remaining gravy. Brush water around the lip of the dish; cut the pastry strip into smaller pieces and place the strips on the moistened lip. Moisten the strips, cover with the lid, and press to seal. (See pp132–33, Make a well-fitting, decorative pie lid, steps 1–3.)
- Trim, “knock up”, and scallop the edge, then brush the pastry lid with beaten egg to glaze. Use the trimmings to make decorations and re-glaze with as much of the remaining egg as needed. Cut a small slit in the centre of the lid.
- Bake the pie for 30–35 minutes or until the pastry is risen and golden brown. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie.