Description
A rich and hearty steak and Guinness pie featuring tender braised beef in a thick, flavorful gravy, topped with creamy sour cream and chive mashed potatoes, cheddar cheese, and a flaky puff pastry crust. Perfect for a comforting meal that combines slow cooking and baking techniques.
Ingredients
Scale
Beef Filling
- 1kg / 2lb Beef suitable for braising/slow cooking (see notes)
- 1 tsp Salt, plus more as needed
- 1/2 tsp Black Pepper, plus more as needed
- 2-3 tbsp Olive Oil, or as needed
- 150g / 5oz Back Bacon, diced
- 200g / 7oz Carrots, diced into small chunks
- 100g / 3.5oz Celery, diced into small chunks
- 1 large White Onion, finely diced
- 3 cloves Garlic, finely diced
- 40g / 1/4 cup Plain Flour
- 600ml / 2 1/2 cups Beef Stock
- 1 x 440ml / 14.8 fl oz can Guinness
- 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
- 1 tbsp Worcestershire Sauce
- 2 tsp Brown Sugar (preferably dark brown sugar)
- 2 Bay Leaves
- 4 sprigs Fresh Thyme
Mash Topping
- 1.5kg / 3.3lb Baking Potatoes, peeled and diced into chunks
- 6 tbsp / 90g Butter, closer to room temperature
- 120ml / 1/2 cup Sour Cream, at room temperature
- 60ml / 1/4 cup Whole Milk, at room temperature
- 1 x 20g / 0.7oz bunch Fresh Chives, finely diced
- 3 tsp Salt, or to taste
- 1/2 tsp Black Pepper, or to taste
- 150g / 5oz Cheddar, grated
- 1 x 320g / 11oz sheet Puff Pastry
- 1 Egg, beaten
Instructions
- Prepare the Beef: Trim any aggressive bits of fat from the beef and dice into large bite-sized pieces. Coat evenly with 1 tsp salt and 1/2 tsp black pepper to season.
- Sear the Beef: Heat 1 tbsp olive oil in a large deep pot over high heat. Add half the beef and sear until browned all over to develop flavour, then remove. Repeat for the second half, adding oil as necessary. Do not cook fully at this stage.
- Cook Vegetables and Bacon: Lower heat to medium. Add bacon to the same pot and fry until it crisps and releases fat. Add onion, carrot, and celery. Fry until softened and lightly colored. Add garlic and cook for an additional minute for aroma.
- Create the Gravy Base: Stir in the plain flour, mixing well, then gradually add half the beef stock, stirring to blend and form a roux. Slowly pour in the rest of the stock and all the Guinness, stirring constantly. Add Worcestershire sauce, tomato puree, brown sugar, thyme sprigs, bay leaves, and the seared beef along with any resting juices. Stir well and bring to a gentle simmer.
- Braise the Beef: Reduce heat to low, cover with a lid, and cook for 1 hour and 30 minutes, stirring occasionally. Remove lid and continue simmering for 35-40 minutes or until sauce thickens to a rich gravy and beef becomes tender. Stir frequently to prevent skin formation. Adjust seasoning as needed.
- Rest the Filling: Transfer the filling to a baking dish, removing thyme stalks and bay leaves as you go. Allow filling to rest and cool for at least 30 minutes, ideally an hour or overnight in the fridge to help form a skin for better topping adherence.
- Prepare the Mash: Place diced potatoes in a large pot with cold water and 2 tsp salt. Bring to a boil and cook until fork tender. Drain well and let potatoes sit for 5 minutes to let steam escape, ensuring fluffier mash.
- Mash the Potatoes: Return potatoes to the pot and mash with butter, sour cream, milk, chopped chives, salt (approximately 1 tsp), and black pepper (about 1/2 tsp) to taste. Mix until smooth and creamy.
- Assemble the Pie: Dollop mashed potatoes gently over the cooled filling, smoothing the surface to fill any gaps and create an even layer. Allow mash to cool slightly if it’s still hot to ensure crisp pastry topping.
- Top and Bake: Sprinkle grated cheddar cheese evenly over the mashed potatoes. Cover with the puff pastry sheet, trimming edges if necessary, and brush with beaten egg wash. Cut 4-5 steam holes on the pastry top for ventilation.
- Bake the Pie: Place the pie dish on a baking tray to catch any spills, then bake in a preheated oven at 190°C / 375°F for approximately 30 minutes or until the pastry is deep golden and crisp and the filling is bubbling around the edges.
- Rest and Serve: Let the pie rest for about 5 minutes out of the oven before serving to allow it to set slightly for easier slicing and eating. Enjoy warm.
Notes
- The pie features tender steak slowly braised in Guinness and beef stock, topped with creamy sour cream and chive mash, cheddar cheese, and a flaky puff pastry.
- Slow cooking the beef ensures maximum tenderness and flavor development in the rich gravy.
- Resting the filling before topping helps it thicken and improves assembly.
- Allowing potatoes to steam off after boiling improves the texture of the mash for baking.
- Using room temperature dairy ingredients in the mash makes it smoother and creamier.
- Placing the pie on a tray during baking prevents mess from possible spills.
- The recipe yields 8 generous servings, suitable for family meals or gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 910 kcal
- Sugar: 7.32 g
- Sodium: 1156 mg
- Fat: 52.63 g
- Saturated Fat: 18.59 g
- Unsaturated Fat: 23.98 g
- Trans Fat: 1.0 g
- Carbohydrates: 65.51 g
- Fiber: 6.4 g
- Protein: 42.16 g
- Cholesterol: 156 mg
