Description
Succulent beef and rich gravy meld in Gordon Ramsay’s legendary steak pie, a classic British comfort dish. Flaky pastry crowns tender meat slow-cooked to perfection, inviting you to savor a hearty culinary journey through traditional British cuisine.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) chuck steak, cut into 1-inch cubes
Vegetables and Aromatics:
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Additional Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 grams) all-purpose flour
- 1 tablespoon (15 grams) tomato paste
- 2 cups (473 milliliters) beef stock
- 1 cup (237 milliliters) Guinness or other stout beer
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 bay leaf
- Salt and pepper, to taste
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
- Ignite the oven to 375°F (190°C), preparing for a hearty culinary adventure.
- Warm olive oil in a robust, oven-safe vessel over medium-high flame. Sear beef cubes until they develop a rich, caramelized exterior, approximately 5-7 minutes.
- Extract the browned beef, setting it aside momentarily. Introduce onions, carrots, celery, and garlic to the same pot, sautéing until vegetables soften and release their aromatic essence, about 5 minutes.
- Dust the vegetables with flour, stirring thoroughly to create a uniform coating. Allow the mixture to toast gently for 1-2 minutes, developing a subtle nutty undertone.
- Incorporate tomato paste, beef stock, Guinness, Worcestershire sauce, bay leaf, salt, and pepper. Stir meticulously to blend flavors, then reunite the seared beef with the fragrant liquid.
- Coax the mixture to a gentle simmer, drape with a lid, and transition to the preheated oven. Slow-cook for 2 hours, allowing the beef to transform into meltingly tender morsels.
- Carefully extract the pot from the oven and escalate the temperature to 400°F (204°C). Meanwhile, unfurl the puff pastry and trim to create a perfect lid for your culinary masterpiece.
- Apply beaten egg along the pot’s rim, then delicately lay the pastry atop, pressing firmly to create an impenetrable seal. Lavish the pastry’s surface with an additional egg wash for a lustrous, golden finish.
- Return the pot to the oven, allowing the pastry to bake for 20-30 minutes until it achieves a gloriously bronzed, crisp exterior. Serve immediately, presenting a symphony of rich flavors and textures.
Notes
- Choose premium chuck steak, fresh vegetables, and rich beef stock to elevate the pie’s flavor and texture.
- Cut meat into uniform pieces ensuring even cooking and maintaining optimal tenderness throughout the dish.
- Select a heavy-duty Dutch oven capable of transitioning seamlessly between stovetop and oven to protect meat moisture and prevent sauce burning.
- Cook meat thoroughly until fork-shredding becomes effortless, potentially requiring up to two hours depending on specific meat cut.
- Handle puff pastry delicately during rolling to prevent toughening, minimizing manipulation and maintaining its light, flaky characteristics.
- Press pastry edges firmly around pot rim to create a tight seal, preventing delicious gravy from escaping during baking.
- Allow steak pie to rest briefly after cooking, enabling gravy to thicken and puff pastry to set perfectly before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg