Description

This hearty steak pie is a British classic made with tender chunks of beef, cooked in a rich red wine and beef stock gravy, topped with golden puff pastry. Inspired by Gordon Ramsay’s take on the traditional recipe, it’s the perfect comfort food for cold evenings or a Sunday family dinner.

Ingredients

For the filling:

2 tbsp olive oil
2 lbs beef chuck or stewing steak, cut into 1-inch cubes
Salt and black pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 1/2 cups red wine
2 cups beef stock
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf

For the topping:

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

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Instructions

Brown the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown in batches until well-seared on all sides. Remove and set aside.
Cook the vegetables: In the same pan, add the onion, garlic, and carrots. Cook for about 5 minutes until softened.
Deglaze and simmer: Stir in tomato paste and cook for 1 minute. Sprinkle in the flour and cook for another minute. Pour in the red wine and scrape the bottom of the pan. Let simmer for 2-3 minutes.
Add liquids and herbs: Return the beef to the pan. Add beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender and the sauce has thickened.
Preheat oven to 400°F (200°C).
Assemble the pie: Transfer the beef mixture to a baking dish. Lay puff pastry over the top, pressing down the edges. Cut a small slit in the center to allow steam to escape. Brush with beaten egg.
Bake: Place the pie in the oven and bake for 25–30 minutes until the pastry is golden and crisp.
Serve: Let rest for a few minutes before serving. Enjoy with mashed potatoes or peas.

Notes

You can make the filling a day ahead to let the flavors develop even more.
If you prefer, use ale instead of red wine for a more traditional British taste.
Make sure the filling is cool before adding the pastry to avoid soggy bottoms.

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 580
Sugar: 5g
Sodium: 710mg
Fat: 32g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 40g
Cholesterol: 115mg