Mary Berry Steak And Guinness Pie

This classic Steak and Guinness Pie is rich, hearty, and packed with flavour. The beef is slow-cooked until tender in a Guinness and redcurrant jelly gravy, then topped with a golden, flaky puff pastry crust. Perfect for a comforting family meal, serve with mashed potatoes and seasonal green vegetables.

Ingredients Needed

For the Filling:

• 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, sliced diagonally (2.5cm/1in thick)
• 2 large carrots, cut into 1cm (½in) rings and quartered
• 500ml (16fl oz) Guinness
• 200ml (7fl oz) beef stock
• 2 tbsp redcurrant jelly
• 2 bay leaves

For the Pastry Lid:

• 500g (1lb 2oz) shop-bought puff pastry (preferably all-butter)
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh thyme
• 1 egg, beaten

How To Make Steak and Guinness Pie

1. Prepare the beef: Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Pat the beef dry with kitchen paper. In a shallow dish, mix the flour, mustard powder, ½ tsp salt, and a few grinds of black pepper. Toss one-third of the beef in the seasoned flour until lightly coated.
2. Brown the beef: Heat 2 tbsp sunflower oil in a large non-stick frying pan over medium-high heat. Fry the floured beef for 6 minutes, turning until browned on all sides. Remove with a slotted spoon and transfer to a flameproof casserole dish. Repeat with the remaining beef in two more batches, adding extra oil if needed.
3. Cook the vegetables: Add the onion to the same pan with a little more oil if needed. Fry for 3 minutes, stirring often, until golden brown. Stir in the celery and carrots and cook for another 2 minutes. Transfer the vegetables to the casserole dish.
4. Make the gravy: Pour the Guinness and beef stock into the casserole dish. Stir in the redcurrant jelly and bring to a boil, stirring well. Add the bay leaves, season with salt and pepper, then cover and transfer to the oven. Cook for 2½ hours, or until the beef is tender. Once cooked, taste and adjust seasoning if needed. Let the mixture cool completely before assembling the pie.
5. Prepare the pastry lid: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Roll out the puff pastry on a floured surface. Cut out a pastry lid 2cm (¾in) larger than your pie dish. Cut a pastry strip for the rim of the dish.
6. Assemble the pie: Remove the bay leaves from the filling and stir in the parsley and thyme. Transfer the beef mixture to a 1.2-litre (2-pint) pie dish (about 27 x 20cm/10½ x 8in and 5cm/2in deep). Spoon in enough gravy to reach just below the rim. Brush water around the edge of the dish and press the pastry strip onto it. Moisten the strip, then place the pastry lid over the top, pressing the edges to seal.
7. Decorate and bake: Trim any excess pastry, then press a fork or knife handle around the edge for a decorative finish. Brush the pastry with beaten egg for a golden glaze. Cut a small slit in the centre to allow steam to escape. Bake for 30–35 minutes, or until the pastry is golden brown and puffed up.
8. Serve: If you have any leftover gravy, reheat it and serve on the side. Enjoy with mashed potatoes and seasonal greens.

Recipe Tips

• Brown the beef well: This step adds depth of flavour to the filling. Make sure the pan is hot and don’t overcrowd the beef.
• Cool the filling before adding pastry: This prevents the pastry from becoming soggy.
• Use a high-quality puff pastry: All-butter pastry gives the best flaky texture.
• Make ahead: Cook the filling up to a day in advance and store it in the fridge before assembling the pie.

How To Store & Reheat Leftovers

In the fridge: Store any leftover pie in an airtight container for up to 2 days. Reheat in a 180°C (fan 160°C/350°F/Gas 4) oven for 15–20 minutes, until hot.

In the freezer: Freeze the unbaked assembled pie or just the filling for up to 3 months. If freezing the whole pie, bake from frozen at 200°C (fan 180°C/400°F/Gas 6) for 45–50 minutes until the pastry is golden and the filling is piping hot.

Try More Recipes:

• Rib-eye Steak With Green Peppercorn Sauce
• Fillet Steak With Peppercorn Sauce
• Miso Steak Recipe