Mary Berry Steak And Guinness Pie Recipe [Tips & Tricks]

If you’re looking to impress with a hearty, flavorful dish that brings a little bit of cozy pub food into your kitchen, Mary Berry’s Steak and Guinness Pie is an absolute must-try!

Packed with tender beef, rich gravy, and a deep, savory flavor from the Guinness, this recipe strikes the perfect balance between comfort and sophistication. Plus, with Mary Berry’s expert touch, you can rest assured that every bite will be a crowd-pleaser. Whether you’re cooking for family, friends, or just yourself, this pie will certainly warm your heart and satisfy your taste buds!

Mary Berry Steak And Guinness Pie Recipe

Ingredients Needed For Mary Berry’s Steak And Guinness Pie

To create Mary Berry’s hearty and flavorful Steak and Guinness Pie, the following ingredients are essential to ensure you achieve the rich, savory taste that this iconic British dish is known for:

1. Beef Stew Meat (Steak) – Typically, you’ll need around 1 to 1.5 pounds of beef stew meat, preferably chuck or braising steak, which is ideal for slow cooking as it becomes tender over time.
2. Guinness Beer – 1 to 1.5 cups of Guinness stout provides that deep, dark, and slightly bitter flavor that complements the rich beef filling. The beer also helps to tenderize the meat while adding complexity to the gravy.
3. Onions – 1 to 2 medium onions, finely chopped, provide a sweet and aromatic base for the filling. They cook down beautifully to give a silky texture.
4. Garlic – A couple of cloves of garlic, minced, contribute a savory punch, adding depth to the dish.
5. Carrots – 2 to 3 medium carrots, diced, provide a subtle sweetness and texture, perfectly balancing the other savory ingredients.
6. Mushrooms – 1 cup of mushrooms, sliced, lend an earthy flavor and a bit of extra umami to the stew.
7. Beef Stock – 1 to 2 cups of rich beef stock form the heart of the gravy. It should be a high-quality stock for the best flavor.
8. Worcestershire Sauce – A couple of teaspoons of Worcestershire sauce enhances the dish with its tangy and savory profile.
9. Flour – A couple of tablespoons of flour is needed to thicken the gravy. This will also help the filling set perfectly inside the pastry.
10. Fresh Herbs – Fresh thyme or bay leaves, and a sprig of rosemary, contribute their aromatic fragrance during the simmering process.
11. Pastry – For the pie crust, you can either use pre-made puff pastry or shortcrust pastry. Mary Berry’s recipe often suggests a buttery, flaky crust that crisps up beautifully when baked.
12. Egg Wash – A beaten egg brushed over the pastry helps it achieve a golden, glossy finish when baked.

These ingredients come together to create a balanced and satisfying filling, with tender chunks of beef, caramelized vegetables, and a rich, flavorful gravy that’s enhanced by the Guinness beer.

Equipment Needed

To prepare this delicious pie, having the right kitchen tools will ensure a smooth cooking process. Here’s a breakdown of the equipment you’ll need:

1. Large Ovenproof Casserole Dish or Dutch Oven – This is essential for browning the meat and slowly simmering the filling. A heavy-based Dutch oven works best for even heat distribution.
2. Large Frying Pan or Skillet – You’ll need this to cook the vegetables, brown the beef, and sauté the garlic and onions.
3. Sharp Knife and Chopping Board – To chop your vegetables and cut the beef into cubes. A sharp knife will make the process much easier and safer.
4. Rolling Pin – To roll out the pastry, ensuring it’s even and the right thickness to cover the pie.
5. Pie Dish or Pie Tin – A deep, round pie dish is ideal for holding the rich filling and pastry. Make sure it’s ovenproof, as you’ll need to bake the pie.
6. Pastry Brush – For brushing the egg wash over the top of the pastry before baking, ensuring a perfect golden finish.
7. Sieve or Strainer – To sift the flour for thickening the gravy or to remove any lumps that might form during cooking.
8. Ladle or Spoon – Useful for stirring the filling and transferring it into the pie dish.

These tools will ensure a well-executed dish, from prepping the ingredients to creating that perfectly baked pie.

How To Make Mary Berry’s Steak And Guinness Pie

Making Mary Berry’s Steak and Guinness Pie is a relatively straightforward process, though it requires a bit of patience and attention to detail. Here’s a step-by-step guide to help you through the preparation:

1. Prepare the Beef – Start by cutting your beef into bite-sized cubes. Heat a little oil in your Dutch oven or large casserole dish and brown the beef in batches to avoid overcrowding. Once browned, remove the beef and set aside.

2. Cook the Vegetables – In the same pan, add the onions, carrots, and mushrooms. Cook on medium heat, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.

3. Make the Gravy – Sprinkle the flour over the vegetables and stir for a couple of minutes to cook the flour out. Then, slowly pour in the Guinness, stirring constantly to avoid lumps. Follow with the beef stock and Worcestershire sauce, then bring the mixture to a simmer.

4. Add the Beef – Return the browned beef to the pan, and stir in your herbs (such as thyme, rosemary, and bay leaves). Season with salt and pepper, then reduce the heat to low. Allow the filling to simmer gently for about 1.5 to 2 hours, stirring occasionally. The meat should be tender, and the gravy should have thickened to a luscious consistency.

5. Prepare the Pastry – While the filling is simmering, roll out the pastry on a lightly floured surface to fit your pie dish. The pastry should be about 3mm thick.

6. Assemble the Pie – Once the filling is ready, transfer it into the pie dish. Lay the pastry over the top, trimming any excess. Press the edges down to seal, then use a knife to make a few small slits on top to allow steam to escape during baking.

7. Egg Wash – Brush the top of the pastry with a beaten egg for a glossy, golden finish.

8. Bake – Preheat your oven to 200°C (180°C fan) or 400°F. Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and crisp.

Expert Tips

1. Browning the Meat – Make sure you brown the beef in batches and don’t overcrowd the pan. This ensures that the meat develops a rich, caramelized crust, adding depth to the flavor of the dish.

2. Slow Simmering – The key to a tender, flavorful pie filling is slow cooking. Allow the beef to simmer gently for a couple of hours to really bring out its richness and allow the flavors to meld.

3. Guinness Substitutes – While Guinness is traditional, you can experiment with other stouts or even ales. Just make sure to choose a beer with a robust, deep flavor to complement the beef.

4. Thickening the Gravy – If the gravy isn’t thick enough after simmering, you can make a slurry by mixing a tablespoon of flour with water and stirring it into the sauce. Let it simmer for a few more minutes until thickened.

5. Pastry Tips – For an extra-flaky crust, use cold butter when making your pastry, and don’t overwork it. If using store-bought pastry, let it come to room temperature for a few minutes before rolling it out to prevent cracking.

Mary Berry’s Steak and Guinness Pie is the perfect comfort food that combines tender beef, a rich gravy, and a golden, flaky pastry. This pie is perfect for cold evenings, family gatherings, or special occasions.

While the process may take some time, the result is absolutely worth the effort. Whether you’re an experienced cook or a novice, following Mary Berry’s recipe will leave you with a dish that’s sure to impress.

From the depth of flavor in the Guinness-enhanced gravy to the deliciously buttery pastry, every bite offers a wonderful balance of savory and rich flavors. The beauty of this pie lies in its versatility-you can easily tweak it by adding more vegetables or experimenting with different types of beer, depending on your personal taste. By the end of the cooking process, you’ll have a golden, bubbling pie that embodies the essence of classic British comfort food.

If you’ve never tried making this pie before, now’s the perfect time to give it a go. The combination of rich, hearty flavors and tender beef makes Mary Berry’s Steak and Guinness Pie a dish that will have everyone coming back for seconds. Enjoy!

Easy Recipe Variations For Mary Berry’s Steak And Guinness Pie

Mary Berry’s Steak and Guinness Pie is a comforting classic, combining tender beef with the richness of Guinness stout in a savory gravy, all encased in a buttery, flaky pastry. However, like all great recipes, it offers room for creativity.

You can experiment with various ingredients and techniques to personalize the dish or adapt it to your tastes. Here are some easy recipe variations to give the traditional pie a fresh twist:.

1. Vegetable Additions:

   To boost the nutritional value and add a touch of sweetness, try adding root vegetables such as carrots, parsnips, or swede (rutabaga). These vegetables will soak up the flavor of the Guinness-infused gravy while adding texture and color to the filling.

   For a more earthy, hearty flavor, mushrooms or leeks can be added too. They complement the beef perfectly, enhancing the depth of flavor.

2. Herbs and Seasonings:

   While the classic recipe calls for thyme and bay leaves, you can experiment with different herbs to create unique flavor profiles. Rosemary, for example, would add a wonderful fragrance and earthy depth, while fresh parsley can offer a burst of freshness.

   For a more savory twist, a pinch of smoked paprika or ground cumin can bring a smoky, slightly spicy undertone to the dish. Don’t forget to taste and adjust the seasoning to suit your preferences.

3. Alternative Meats:

   While the traditional version calls for beef, you can easily swap out the steak for other meats. Lamb is a great option, particularly if you’re seeking a more intense, gamey flavor that pairs well with the rich Guinness gravy.

   Chicken thighs are also a suitable alternative for a lighter version, though they might not provide quite the same depth as beef or lamb. Additionally, venison or pork can make for a delicious, seasonal variation of the pie.

4. Pastry Variations:

   The standard Steak and Guinness Pie is made with shortcrust pastry for the base and puff pastry for the lid. However, you can mix things up by using just puff pastry for both the top and bottom of the pie for a lighter, more airy texture.

   Alternatively, for a rustic twist, try using a cheesy pastry, like one incorporating Parmesan or Gruyère, which can add a lovely sharp contrast to the rich filling. Or, for a healthier option, a whole wheat or gluten-free pastry can also be used to cater to dietary preferences.

5. Non-Alcoholic Version:

   For those who wish to avoid alcohol, a non-alcoholic version of the pie can easily be made by substituting the Guinness with a rich beef stock, possibly with a splash of apple cider vinegar or balsamic vinegar to mimic the depth of flavor the stout provides. This will still create a savory, umami-filled filling without the use of alcohol.

6. Slow Cooker or Pressure Cooker:

   While the stovetop method is tried and true, the filling for your Steak and Guinness Pie can also be made in a slow cooker or pressure cooker for an even more tender result. For a slow-cooked variation, simply brown the beef and then add the Guinness, vegetables, and seasonings into the slow cooker.

   Set it on low for about 6-8 hours, or high for 3-4 hours. If using a pressure cooker or Instant Pot, cook the filling under high pressure for 30-40 minutes, ensuring a melt-in-your-mouth texture.

Best Practices To Store Leftovers

Leftovers of Mary Berry’s Steak and Guinness Pie are a delicious treat, but knowing how to store them properly ensures you get the most out of them, keeping them fresh and full of flavor. Here are the best practices for storing leftovers:

1. Cooling Down:

   Before you store the pie, allow it to cool down to room temperature. This prevents condensation from forming inside the storage container, which could make the pastry soggy. It’s important not to let it sit out for more than two hours to avoid food safety issues.

2. Refrigeration:

   Once cooled, cover the pie tightly with plastic wrap or foil, or place it in an airtight container. Store it in the fridge for up to 3 days.

   The cool temperatures will slow the growth of bacteria, keeping the filling fresh while maintaining the crispiness of the pastry. For individual servings, you can also cut the pie into slices for easy reheating.

3. Freezing Leftovers:

   If you have leftover pie and want to save it for a later time, freezing is an excellent option. Wrap the pie (or individual slices) tightly in cling film, followed by a layer of foil.

   For an extra layer of protection, you can place the wrapped pie in a freezer-safe bag or container. The pie will keep in the freezer for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight and reheat in the oven to restore its crispy crust.

4. Reheating Tips:

   To ensure the best texture when reheating, avoid microwaving the pie, as this can make the pastry soggy. Instead, reheat it in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. If you’re reheating individual slices, consider wrapping them in foil to keep the pastry from drying out.

What Goes Well With Steak And Guinness Pie

Mary Berry’s Steak and Guinness Pie is a rich and hearty dish, so it pairs well with sides that offer balance through freshness or a lighter texture. Here are a few ideas to complement the pie:

1. Creamy Mashed Potatoes:

   The smooth, buttery consistency of mashed potatoes perfectly complements the rich, savory filling of the pie. You could add a bit of garlic, horseradish, or even some cream cheese to elevate the mashed potatoes and make them more indulgent.

2. Roasted Vegetables:

   A medley of roasted vegetables such as carrots, Brussels sprouts, and parsnips works wonderfully with the pie. The caramelized, slightly sweet flavors of the roasted vegetables provide a lovely contrast to the deep, umami-filled beef filling.

3. Greens:

   For a lighter, more refreshing side, a crisp green salad with a zesty vinaigrette can help cut through the richness of the pie. Alternatively, sautéed greens such as spinach, kale, or green beans make a nutritious, slightly bitter complement that balances the indulgence of the pie.

4. Beer or Cider:

   Given the presence of Guinness in the pie’s filling, it makes sense to pair it with a drink that has a similar depth of flavor. A rich stout or ale works perfectly. Alternatively, a crisp cider can offer a slightly tangy contrast that pairs well with the richness of the beef.

5. Pickles or Chutney:

   For a punch of acidity and sweetness, consider serving your pie with a side of tangy pickles or chutney. A sweet, spiced chutney like apple or tomato can complement the savory beef filling, while pickled onions can add a bit of sharpness to cut through the richness.

Conclusion

Mary Berry’s Steak and Guinness Pie is a truly timeless dish, offering a hearty, flavorful experience that combines the richness of slow-cooked beef with the distinctive notes of Guinness beer. Its versatility makes it a wonderful option for adaptation, allowing for variations that suit any taste or dietary need.

Whether you stick to the classic recipe or explore creative alternatives like adding vegetables, using different meats, or adjusting the pastry, the end result is always a comforting, filling meal. Paired with simple, fresh sides, this pie becomes a satisfying meal that’s perfect for any occasion, whether you’re enjoying leftovers or preparing it as the main dish for a cozy dinner gathering. And when you store it properly, your leftovers will remain just as delightful for days to come.

FAQs

What Ingredients Are Required For Mary Berry’s Steak And Guinness Pie?

The key ingredients for this pie include stewing beef (typically braising steak), Guinness stout, onions, carrots, garlic, flour, butter, beef stock, thyme, bay leaves, and a pre-made puff pastry or shortcrust pastry. You will also need seasoning such as salt and pepper for taste.

Can I Use A Different Type Of Beer Instead Of Guinness?

Yes, you can substitute Guinness with other stouts, like Murphy’s or other dark beers. However, the flavor may slightly differ as each stout has its own unique taste. If you prefer a non-alcoholic option, you can use a stout-flavored broth or stock.

How Long Should I Cook The Steak For In Mary Berry’s Steak And Guinness Pie?

The beef is simmered in the Guinness and stock mixture for about 1.5 to 2 hours on low heat. This slow cooking process ensures the meat becomes tender and absorbs the rich flavors of the beer and seasonings.

What Kind Of Pastry Should I Use For Mary Berry’s Steak And Guinness Pie?

Mary Berry’s recipe typically uses puff pastry for a light, flaky top. However, you can also opt for shortcrust pastry for a more traditional base and top. If using pre-made pastry, make sure to allow it to thaw properly before use.

Can I Prepare Mary Berry’s Steak And Guinness Pie Ahead Of Time?

Yes, you can prepare both the filling and the pastry ahead of time. The filling can be cooked and stored in the fridge for up to 2 days or frozen for up to 3 months. When ready to serve, simply assemble the pie with the pastry and bake as directed.

What Type Of Beef Is Best For This Recipe?

The best beef for Mary Berry’s Steak and Guinness Pie is stewing beef or braising steak. These cuts are ideal because they become tender when slow-cooked and absorb the flavors of the gravy. Avoid lean cuts like sirloin as they may dry out during cooking.

Can I Make The Filling Vegetarian?

Yes, you can make a vegetarian version of this pie by substituting the beef with vegetables such as mushrooms, lentils, or a mixture of root vegetables like carrots and parsnips. Use vegetable stock and a non-alcoholic stout or just water in place of the Guinness.

What Should The Consistency Of The Filling Be Before Adding The Pastry?

The filling should have a thick, gravy-like consistency before adding the pastry. If it’s too runny, you can thicken it by simmering it for a little longer to reduce the liquid. Alternatively, you can mix a bit of flour or cornstarch with water and add it to the filling to thicken it up.

How Do I Know When The Pie Is Done Cooking?

The pie is done when the pastry is golden brown and puffed up, typically after baking for 30 to 40 minutes at 200°C (400°F). You can check the filling by inserting a skewer to ensure it’s hot inside. The filling should be bubbling up from the sides.

What Can I Serve With Mary Berry’s Steak And Guinness Pie?

This hearty pie is best served with mashed potatoes, roasted vegetables, or a simple green vegetable like peas or green beans. A side of rich gravy or a simple salad can also complement the dish.