Pies, which can be savoury or sweet, are synonymous with British cuisine. With flaky pastry enveloping a hearty filling, they are the perfect antidote to a cold day.
There’s no shortage of recipes for pies of all kinds, but when it comes to classic flavours, Mary Berry’s steak pie hits the mark. Sharing a recipe with Sainsbury’s, Mary described her steak and Guinness pie as “hearty” and “classic”. It has a buttery pastry case, a rich, meaty filling infused with herbs, and a touch of redcurrant jelly.
This pie takes a few hours to make from start to finish, but it is well-suited to being prepared ahead of time. You can make it a few days before you plan to serve it.
To feed a small crowd of six people, you will need a simple list of 12 ingredients that can be purchased from Sainsbury’s or other major supermarkets.
It’s best to use the real Guinness, but you can switch it out for an alternative, like this creamy stout people are raving about.
Looking for the perfect pudding to accompany homemade pie? Why not try this Guinness cake recipe shared by the famous Irish brewing family themselves? Or try these homemade chocolate brownies.
Mary Berry’s steak and Guinness pie recipe
900g braising steak, cut into bite-sized cubes
30g plain flour
One tsp mustard powder
Two tbsp sunflower oil
One large onion, coarsely chopped
Three celery sticks, cut diagonally into slices 2.5cm thick
Two large carrots, cut into 1cm thick rings, then quartered
500ml Guinness
200ml beef stock
Two tbsp redcurrant jelly
Two bay leaves
500g puff pastry
Two tbsp fresh parsley chopped
Two tsp fresh thyme, chopped
One egg, beaten
Method
Preheat the oven to 160C/fan 140C/gas mark 3, then prepare the meat. Pat the steak dry with kitchen paper and set aside.
Meanwhile, put the flour on a large plate or tray, add the mustard and season with salt and pepper. Coat one-third of the meat in the flour mixture.
Heat the oil in a large, non-stick frying pan until hot. Fry the floured meat over medium-high heat. Carefully remove the meat from the pan using a slotted spoon and transfer it to a flameproof casserole dish.
Now divide the remaining meat into two batches and repeat the flouring and browning process, adding more oil if needed.
Add the chopped onion to the frying pan, with a little more oil if necessary, and fry for three minutes or until golden brown, stirring frequently. Stir in the celery and carrots with the onion fry for two minutes before tipping the vegetables on top of the meat in the casserole dish.
Add the Guinness and stock to the casserole dish and the redcurrant jelly. Mix well and bring to a boil, stirring as you go.
Add the bay leaves and season, then cover the casserole dish and cook for two and a half hours or until the meat is tender.
Remove the dish from the oven, taste the gravy for seasoning and leave until cold.
Preheat the oven to 220C/fan 200C/gas mark 7. Meanwhile, roll out the pastry and cut out a lid and a strip for the lip of the pie dish.
Pluck out the bay leaves from the casserole dish and stir in the parsley and thyme. Then, using a large spoon, transfer the meat and vegetables to the pie dish.
Add enough gravy to cover just below the lip of the dish. Brush water around the lip of the dish, then cut the pastry strip into smaller pieces and place the strips on the moistened lip. Dampen the strips, cover with the lid, and press to seal.
Now carefully trim and scallop the edge of the pastry, 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
Finally, cut a small slit in the centre of the lid to allow steam to escape. This is important to stop the pie bubbling over.
Bake the pie for 30 to 35 minutes in the hot oven or until the pastry is golden brown. Reheat any leftover gravy until bubbling, then pour it into a jug and serve alongside the pie.