Mary Berry Ultimate Steak and Guinness Pie Recipe

A Mary Berry Steak Pie is the epitome of comforting, hearty British fare. As someone who has experimented with numerous pie recipes, this classic steak and Guinness pie stands out with its depth of flavor and satisfying texture. Ideal for preparing ahead of time, this pie will be the centerpiece of any meal and is sure to impress.

Why You’ll Be Glad You Tried This Recipe

Rich and Flavorful: The combination of tender braising steak, hearty Guinness, and aromatic herbs creates a deeply satisfying taste.

Perfect for Gatherings: Serves 6-8, making it ideal for family dinners or social events.

Make-Ahead Convenience: Can be prepared in advance, simplifying your meal planning.

Customizable: Easily adapted for vegetarian preferences or adjusted to use different types of beer.

Comforting and Hearty: Offers the warm, comforting essence of traditional British cuisine.

How To Make Mary Berry’s Steak and Guinness Pie Recipe Overview

This recipe for Mary Berry Steak Pie is a substantial dish made with tender braising steak and a rich Guinness-based gravy, enveloped in a light, buttery puff pastry. The process involves marinating the steak with flour and mustard powder, then slow-cooking it with vegetables and Guinness until beautifully tender. The pie is then topped with puff pastry and baked to golden perfection. Total preparation and cooking time is approximately 3 to 3.5 hours, and this recipe serves around 6-8 people, making it a fantastic choice for a weekend meal or a festive gathering.

Ingredients

  • Braising Steak: 1.1 kg, cubed into bite-sized pieces for easy cooking and eating.
  • Sunflower Oil: 3 tablespoons, used for browning the steak to develop flavor.
  • Mustard Powder: 1.5 teaspoons, adds a subtle heat and depth to the meat.
  • Plain Flour: 37 grams, used for dusting the steak, aiding in thickening the gravy.
  • Celery: 4 sticks, sliced diagonally about 3 cm thick, contributing a fresh, crisp texture.
  • Onion: 1 large, coarsely chopped, foundational for building the savory base of the pie.
  • Beef Stock: 250 ml, enriches the filling with a robust, meaty flavor.
  • Carrots: 3 large, cut into 1.5 cm thick rings and then quartered, for sweetness and color.
  • Guinness: 625 ml, infuses the pie with a deep, malty character.
  • Puff Pastry: 625 grams, creates a flaky, golden crust atop the pie.
  • Redcurrant Jelly: 2.5 tablespoons, adds a hint of tartness and gloss to the sauce.
  • Bay Leaves: 3, for an aromatic touch that complements the rich flavors.
  • Egg: 1 large, beaten, used for glazing the pastry to achieve a golden sheen.
  • Fresh Parsley: 3 tablespoons, chopped, for a burst of color and fresh flavor.
  • Fresh Thyme: 2.5 teaspoons, chopped, provides a subtle, earthy undertone to the dish.

Instructions

  1. Prepare the Steak: In a large bowl, combine the flour and mustard powder. Add the steak cubes and toss to coat evenly.
  2. Brown the Steak: Heat the sunflower oil in a large skillet or frying pan. Add the steak in batches and brown all over. Transfer browned steak to a large pot.
  3. Sauté Vegetables: In the same skillet, add a bit more oil if necessary, and sauté the onion, celery, and carrots until slightly softened, about 5-7 minutes. Add to the pot with the steak.
  4. Deglaze and Simmer: Pour the Guinness into the skillet to deglaze, scraping up any browned bits. Add this, along with the beef stock, redcurrant jelly, and bay leaves to the pot. Bring to a simmer, then cover and let cook for about 2.5 hours, or until the meat is tender.
  5. Assemble the Pie: Preheat your oven to 200°C (390°F). Spoon the steak mixture into a deep pie dish. Roll out the puff pastry to cover the top of the pie dish and trim any excess. Seal the edges and brush the top with beaten egg.
  6. Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
  7. Garnish: Sprinkle with chopped parsley and thyme before serving.

Nutritional Value (per serving)

Calories: 590 kcal

Protein: 38g

Carbohydrates: 38g

Fat: 30g

Sodium: 460mg

Fiber: 3g

Also Read: Mary Berry Spaghetti Bolognese Recipe

FAQs

Which is the best steak for pies?

The best steak for pies is braising steak. It includes cuts like chuck or skirt steak. These cuts are affordable and flavorful. When slow-cooked, they become very tender. This makes them perfect for pies, where you want the meat to be soft and juicy. Choose braising steak for a pie that is delicious and melts in your mouth.

Are steak pies healthy?

Steak pies can be part of a balanced diet but are not the healthiest choice. They are high in calories and fat, mainly from the pastry and meat. However, they do provide protein and iron. To make them healthier, use leaner cuts of meat and less pastry. Also, add more vegetables to the filling. Enjoy them occasionally as part of a varied diet.

What can I serve with Mary Berry Steak Pie?

Mary Berry Steak Pie goes well with mashed potatoes, steamed green beans, or a crisp garden salad. These sides complement the rich flavors of the pie. Mashed potatoes offer a creamy texture that pairs perfectly with the savory filling. Green beans add a fresh crunch, and a salad provides a light, refreshing balance to the hearty dish.

Can I use another type of beer instead of Guinness?

Yes, you can substitute Guinness with any dark stout or ale in your steak pie. Each beer brings its unique flavor, slightly altering the taste of the pie. Dark beers generally contribute a rich, malty depth, enhancing the gravy’s robustness. Experiment with different beers to find the one that suits your taste the best.

Is there a vegetarian alternative I can use?

For a vegetarian version of the steak pie, try using portobello mushrooms and lentils. These ingredients mimic the meat’s texture and absorb flavors well, making them a great substitute. Add the same seasonings and cook them as you would the meat to ensure a rich, flavorful filling. This makes the pie hearty and satisfying, even without the meat.

Conclusion

Mary Berry Steak Pie is a recipe that promises to warm hearts and fill bellies with its sumptuous layers of flavor and texture. Whether you’re hosting a dinner party or simply looking to treat your family, this pie will deliver satisfaction on every level. Enjoy the process and the delicious results!

Mary Berry Steak Pie Recipe

Mary Berry Steak Pie Recipe

Total Time 3 hours 30 minutes
Cuisine British
Servings 8 people
Calories 590 kcal

Ingredients
  

  • Braising Steak: 1.1 kg cubed into bite-sized pieces for easy cooking and eating.
  • Sunflower Oil: 3 tablespoons used for browning the steak to develop flavor.
  • Mustard Powder: 1.5 teaspoons adds a subtle heat and depth to the meat.
  • Plain Flour: 37 grams used for dusting the steak, aiding in thickening the gravy.
  • Celery: 4 sticks sliced diagonally about 3 cm thick, contributing a fresh, crisp texture.
  • Onion: 1 large coarsely chopped, foundational for building the savory base of the pie.
  • Beef Stock: 250 ml enriches the filling with a robust, meaty flavor.
  • Carrots: 3 large cut into 1.5 cm thick rings and then quartered, for sweetness and color.
  • Guinness: 625 ml infuses the pie with a deep, malty character.
  • Puff Pastry: 625 grams creates a flaky, golden crust atop the pie.
  • Redcurrant Jelly: 2.5 tablespoons adds a hint of tartness and gloss to the sauce.
  • Bay Leaves: 3 for an aromatic touch that complements the rich flavors.
  • Egg: 1 large beaten, used for glazing the pastry to achieve a golden sheen.
  • Fresh Parsley: 3 tablespoons chopped, for a burst of color and fresh flavor.
  • Fresh Thyme: 2.5 teaspoons chopped, provides a subtle, earthy undertone to the dish.

Instructions
 

  • Prepare the Steak: In a large bowl, combine the flour and mustard powder. Add the steak cubes and toss to coat evenly.
  • Brown the Steak: Heat the sunflower oil in a large skillet or frying pan. Add the steak in batches and brown all over. Transfer browned steak to a large pot.
  • Sauté Vegetables: In the same skillet, add a bit more oil if necessary, and sauté the onion, celery, and carrots until slightly softened, about 5-7 minutes. Add to the pot with the steak.
  • Deglaze and Simmer: Pour the Guinness into the skillet to deglaze, scraping up any browned bits. Add this, along with the beef stock, redcurrant jelly, and bay leaves to the pot. Bring to a simmer, then cover and let cook for about 2.5 hours, or until the meat is tender.
  • Assemble the Pie: Preheat your oven to 200°C (390°F). Spoon the steak mixture into a deep pie dish. Roll out the puff pastry to cover the top of the pie dish and trim any excess. Seal the edges and brush the top with beaten egg.
  • Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
  • Garnish: Sprinkle with chopped parsley and thyme before serving.

Leave a Comment

Recipe Rating