Name: Hairy Bikers Steak And Guinness Pie Recipe
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 kg beef steak (such as chuck or braising steak), cut into 2.5cm cubes; 2 large onions, roughly chopped; 2 carrots, peeled and chopped; 2 celery sticks, chopped; 150g button mushrooms, halved; 2 tbsp plain flour; 500ml Guinness stout; 500ml beef stock; 2 tbsp Worcestershire sauce; 2 bay leaves; 2 sprigs fresh thyme; 375g sheet ready-rolled puff pastry; 1 egg, beaten, for egg wash

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Introduction

Hairy Bikers Steak and Guinness Pie is a classic British comfort dish featuring tender beef chunks and savory vegetables simmered in rich Guinness gravy. Topped with a flaky puff pastry crust, this hearty pie is perfect for a satisfying meal any time of year.

The image shows three round white ramekins filled with meat pies, each topped with a golden brown, flaky crust sprinkled with green herbs. The pies have a rich, dark brown beef filling mixed with bright orange carrot pieces and green peas, visible through a section where the crust is broken away. The crust edges are slightly puffed and crispy, with some gravy dripping down the sides. The ramekins are placed on a white marbled surface with a white cloth partially under two of them, adding a cozy cooking vibe. The close-up view emphasizes the texture of the crust and the hearty filling, creating a warm and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 kg beef steak (such as chuck or braising steak), cut into 2.5cm cubes
2 large onions, roughly chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 tbsp plain flour
500ml Guinness stout
500ml beef stock
2 tbsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
150g button mushrooms, halved
375g sheet ready-rolled puff pastry
1 egg, beaten, for egg wash

Instructions

Step 1: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over high heat. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. Set the browned beef aside.
Step 2: Reduce the heat to medium and add the onions, carrots, and celery. Cook, stirring occasionally, for about 10 minutes until softened and lightly browned.
Step 3: Sprinkle the plain flour over the vegetables and stir for 1 minute to cook out the raw flour taste, creating a roux.
Step 4: Gradually pour in the Guinness stout, scraping the bottom of the pot to loosen any browned bits (deglazing). Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.
Step 5: Return the browned beef to the pot, stir well, then cover and reduce the heat to low. Let it simmer gently for at least 2 hours or until the beef is very tender.
Step 6: Stir in the mushrooms during the last 30 minutes of cooking. Once tender, remove the bay leaves and thyme sprigs. Check seasoning and adjust with salt and pepper as needed. Let the filling cool completely.
Step 7: Preheat your oven to 200°C (180°C fan). Spoon the cooled filling into a 2-liter pie dish. Lay the puff pastry over the top, pressing the edges to seal. Trim any excess pastry, brush with beaten egg, and cut a small vent in the center.
Step 8: Bake for 25-30 minutes until the pastry is puffed and golden brown. Serve hot.

Tips & Variations

Brown the beef properly in batches to develop a rich crust and deepen flavor.
Make sure the filling is completely cool before adding the pastry to prevent sogginess.
Don’t skip deglazing; the browned bits add incredible flavor to the sauce.
Use ready-rolled puff pastry for a quick and flaky crust.
For variations, try using a different dark stout or ale if Guinness isn’t available.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. You can freeze the baked pie or just the filling for up to 3 months—wrap well in plastic and foil. Thaw overnight in the fridge and reheat in the oven until warmed through.

How to Serve

Three small white round ramekins hold individual meat pies, each with a thick golden-brown crust on top, slightly puffed with a rough texture and sprinkled with green herbs. The top layer crust is broken open on one pie, revealing a rich dark brown stew filling with chunks of beef, small bright orange carrot pieces, and green peas mixed inside. The pies sit on a white marbled surface, and the edges of the crust are flaky and crisp, slightly spilling over the sides of the ramekins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of beef should I use?

Chuck or braising steak are ideal because they become tender after slow cooking. Ask your butcher for a good stewing cut if unsure.

Can I make the filling ahead of time?

Yes, the filling can be prepared up to two days in advance. Storing it in the refrigerator allows the flavors to deepen. Assemble and bake the pie just before serving.