Classic Steak and Guinness Pie Recipe for Tender Beef Filling

The Classic Beef Steak Pie

Short Crust Pastry

• 250g (8.8oz) – Plain (All Purpose) Flour
• 140g (4.9oz) – Unsalted Butter, Diced & Chilled
• 2 ½ Tbsp (50ml) – Sparkling Water or Cold Water
• Salt, to taste

Beef Gravy

• 2 Tbsp (40ml) – Olive Oil
• 1kg (2.2lb) – Beef Chuck Steak, Diced
• 1 – Brown Onion, Diced
• 1 – Carrot, Diced
• 1 – Celery Stick, Diced
• 6 – Garlic Cloves, Chopped
• 4 Tbsp (28g) – Plain (All Purpose) Flour
• 2 – Beef Stock Cubes, Crushed
• 3 Tbsp (48g) – Tomato Paste
• 1 Cup (250ml) – Beef Stock
• 2 Cups (500ml) – Dry Red Wine (or substitute extra beef stock)
• 2 tsp (10ml) – Worcestershire Sauce
• 5 – Dried Bay Leaves (bouquet garni)
• 6 – Thyme Sprigs (bouquet garni)
• 6 – Flat Leaf Parsley Sprigs (bouquet garni)
• Salt & Pepper, to taste

Pie Topping

• 4 – Puff Pastry Sheets, Thawed
• 2 – Egg Yolks, Beaten
• Sea Salt Flakes
• Cracked Black Pepper

Short Crust Pastry

• Place the flour and chilled diced butter in a food processor and pulse until the mix resembles fine breadcrumbs. With the motor running, add the cold sparkling or regular water gradually until the dough comes together. If needed, add a little more water. Form into a smooth ball, wrap tightly, and chill for at least 30 minutes to firm the butter.
• Preheat the oven to 180°C (350°F). Roll the pastry and cut rounds slightly larger than your pie tins. Gently line the tins and shape the pastry to fit.
• For blind baking, place parchment and rice or baking beads inside each shell. Bake 18–20 minutes until golden, remove the weights and parchment, then return to the oven 4–6 minutes to crisp the base. Set aside to cool.

Beef Gravy & Assembly

• Pat the beef dry and season generously with salt and pepper.
• Heat half the oil in a large pot over high heat. Sear half the beef for 5–6 minutes until deeply browned; remove and repeat with the remaining beef. Set the seared beef aside.
• In the same pot, add the remaining oil if needed, then sauté the onion, celery, carrot and a pinch of salt over medium-high heat for about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle in the flour and stir to combine.
• Stir in the tomato paste, crushed beef stock cubes, beef stock, red wine, Worcestershire sauce and the bouquet garni. Season with salt and pepper and bring to a boil.
• Return the beef and any juices to the pot, mix, cover and reduce the heat to low. Cook for 2 hours, then remove the lid and discard the bouquet garni. Simmer a further 20 minutes until the beef is tender and falling apart. Allow to cool — ideally refrigerate overnight, or cool for at least 4 hours until lukewarm.
• Fill the cooled pastry shells with the beef mixture. Cut puff pastry slightly larger than the tins, brush the rim with beaten egg and press the lids in place. Brush the tops with egg, score if desired, and sprinkle with sea salt flakes and cracked black pepper.
• Bake at 180°C (350°F) for 25–28 minutes until golden. Let rest 15–20 minutes before serving to avoid burns. Enjoy.