Mary Berry Steak And Guinness Pie

Let me just say, the first time I made this pie, I underestimated it. Thought it was “just” another beef pie. I rushed the browning, forgot to cool the filling properly, and ended up with soggy pastry and chewy meat. It wasn’t a disaster… but it didn’t deserve a second slice either.

So I slowed down, followed Mary’s method to the letter (with a few cheeky tweaks), and something magic happened. The meat was melt-in-your-mouth tender. The Guinness gravy had a slight sweetness from the redcurrant jelly that made it feel like proper comfort food. And the all-butter pastry? Flaky heaven.

If you’ve ever wanted to master a classic British pie that tastes like it’s been simmering all day (because, well, it has), this is the one. Let me show you how to get it right.

WHY THIS ONE WORKS SO WELL

This pie is all about patience and layers of flavour—and every step adds something vital.

• Browning the beef first – It’s not optional. That deep, savoury flavour comes from caramelised edges.
• Guinness + redcurrant jelly – Sounds strange, works beautifully. The stout brings bitterness, the jelly balances it with a hint of sweetness.
• Cooling the filling – Crucial for getting a crisp pastry top. If it’s hot, you’ll steam it from underneath.

INGREDIENTS + WHY THEY MATTER

• Braising steak – Needs long, slow cooking to break down. I’ve used shin before—works great, but cube it small.
• Mustard powder in the flour – Adds depth and warmth. Skipping it? You’ll notice the difference.
• Guinness – Brings richness and a tiny bitter edge that balances the sweet vegetables. I once tried a cheaper stout—it still worked, but Guinness does give the best result.
• Redcurrant jelly – Don’t skip it. Rounds out the flavour and gives the gravy a lovely gloss.
• All-butter puff pastry – Worth the splurge. I once used a lower-fat version and it came out a bit flat and bland.
• Fresh herbs – Parsley and thyme stirred in at the end freshen the whole thing up.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Guinness? Try a different stout or even a dark ale. Just make sure it’s not too sweet.
• Want a suet crust instead of puff? Go for it. I’ve tested both, and while puff gives that golden top, suet has that old-school pub pie vibe.
• Gluten-free? Use GF flour for the dredge and a ready-made GF puff pastry (check it bakes up properly—I had one brand go soggy).
• No redcurrant jelly? A teaspoon of brown sugar and a dash of balsamic vinegar will get you close.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy pastry top	Filling was still warm	Always cool completely before topping with pastry
Tough beef	Didn’t cook it long enough	It needs the full 2½ hours to break down
Flat-tasting gravy	Skipped browning and jelly	Don’t skip those steps—they make the dish

HOW TO MAKE MARY BERRY’S STEAK AND GUINNESS PIE

1. Prep the beef
   Dry it well. Toss in seasoned flour and mustard powder. This step helps with browning and thickens the gravy later.
2. Brown in batches
   Heat oil until shimmering, then brown the beef in three batches. Don’t crowd the pan—you want sear, not steam.
3. Cook the veg
   In the same pan, sauté onion until golden, then add celery and carrots for a couple of minutes. Transfer all to a casserole dish.
4. Build the gravy
   Pour in Guinness and stock, stir in redcurrant jelly, and bring to a boil. Add bay leaves and season well.
5. Slow cook
   Cover and bake at 160°C (fan) for 2½ hours. The beef should be fork-tender. Cool completely.
6. Assemble the pie
   Stir herbs into the cooled filling. Fill your pie dish, moisten edges, and top with pastry strip + lid. Seal well.
7. Decorate and bake
   Brush with egg, make a steam slit, and bake at 220°C for 30–35 minutes until golden and puffed.

TIPS FROM MY KITCHEN

• I freeze the filling in batches—makes weeknight pies a breeze.
• Use a pie funnel if you’ve got one—it helps the steam escape and keeps the pastry from sinking.
• I press the pastry edge down with the handle of a knife for that proper British pie-shop look.
• My oven runs hot, so I tent the pie with foil halfway if it’s browning too quickly.

STORAGE + SERVING

• In the fridge: Keeps 2 days. Reheat in oven at 180°C for 15–20 minutes, uncovered.
• In the freezer: Freeze filling or assembled unbaked pie. Bake from frozen at 200°C for 45–50 minutes.
• Serve with: Creamy mashed potatoes, seasonal greens, and extra gravy if you’ve got it.

FREQUENTLY ASKED QUESTIONS

Q: Can I use shortcrust pastry instead of puff?
A: Absolutely. I’ve done it with a rough-puff base and shortcrust top for a heartier, crumblier version.

Q: Does the alcohol cook off?
A: Yes, it simmers for so long that the alcohol evaporates, leaving behind the flavour. Totally fine for kids.

Q: Can I make it in a slow cooker?
A: You can. Brown everything first, then cook on low for 6–8 hours. But you’ll still need to cool the filling and bake it in the oven with the pastry.

Q: Can I cook it all in one day?
A: You can, but the filling needs to cool fully before topping, or the pastry will flop. I usually make the filling the day before.

Try More Recipes:

• Ribeye Steak With Caramelized Shallots
• Mary Berry Vegetarian Lentil Cottage Pie
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Chicken and Ham Pie Recipe