Mary Berry’s Steak And Guinness Pie Recipe [GUIDE]

Mary Berry’s Steak and Guinness Pie is a rich, flavorful, and hearty dish that combines tender chunks of beef, a deep, dark Guinness-flavored gravy, and a crisp, golden pastry. This iconic pie has gained a following for its comforting qualities, making it a beloved dish in British kitchens. It’s the perfect meal to indulge in on a cold evening or for any occasion that calls for a deliciously filling dish.

The marriage of steak and Guinness is nothing new in the world of British cooking. The beer adds a unique depth of flavor, creating a savory, slightly bitter undertone that contrasts wonderfully with the richness of the beef. What sets Mary Berry’s version apart is her skillful balance of ingredients and her easy-to-follow instructions, making it an approachable dish for both seasoned chefs and novice home cooks.

The pie itself is made with chunks of beef that are slow-cooked until meltingly tender in a thick, Guinness-infused gravy. The beef is surrounded by flaky, buttery pastry that crisps up beautifully when baked. While it’s a comfort food classic, Mary Berry’s version elevates the dish with her culinary precision, ensuring every bite is a perfect combination of textures and flavors.

Mary Berry’s Steak And Guinness Pie Recipe

Ingredients Needed

Mary Berry’s Steak and Guinness Pie uses simple, wholesome ingredients, but the key to the dish’s success lies in the way those ingredients work together to build layers of flavor. Here’s what you’ll need:

For The Filling

• Beef Stew Meat (chuck or braising steak) – About 1.5 pounds (700g). This cut of beef is ideal for slow cooking as it becomes tender and flavorful.
• Olive Oil – For browning the beef and adding flavor.
• Onions – Two large, finely chopped onions. These will soften and meld into the gravy, providing a rich, aromatic base.
• Carrots – Two medium carrots, peeled and diced. Carrots add a touch of sweetness to balance the rich flavors.
• Garlic – 2 cloves, minced. Garlic enhances the depth of the dish and complements the beef and beer.
• Guinness – 1 bottle (or 330ml). The dark, malty flavor of the Guinness creates a deep, savory base for the gravy.
• Beef Stock – About 300ml. The stock adds richness and helps the gravy reach the desired consistency.
• Flour – For dusting the beef and thickening the gravy. A couple of tablespoons will do.
• Fresh Thyme – A few sprigs of fresh thyme to add a herbaceous note to the stew.
• Bay Leaves – 1-2 leaves. They give the filling a subtle earthy undertone.
• Salt and Pepper – To season to taste.

For The Pastry

• Puff Pastry – 1 pack, enough to cover the pie. You can use store-bought puff pastry for ease or make your own if you’re feeling adventurous.
• Egg (for glazing) – 1, beaten. This will give the pastry a golden, glossy finish.

Equipment Needed

The following kitchen tools and equipment will make the preparation and cooking of this dish a breeze:

• Large Dutch Oven or Heavy-Based Pot – This is perfect for browning the beef and simmering the stew. A Dutch oven retains heat well, ensuring the beef cooks evenly and stays tender.
• Sharp Knife – For chopping the vegetables and cutting the beef into bite-sized pieces.
• Chopping Board – To safely chop your ingredients.
• Wooden Spoon – For stirring the filling as it cooks, ensuring that nothing sticks to the pot.
• Pie Dish or Ovenproof Dish – To assemble and bake the pie. A pie dish or a deep ovenproof dish works best, as it allows room for the filling and pastry to rise.
• Rolling Pin – For rolling out the puff pastry to fit your dish.
• Pastry Brush – To apply the beaten egg glaze to the pastry before baking.
• Colander – To drain any excess liquid from the stew once it’s cooked (optional, depending on the consistency you prefer).

Instructions To Make Mary Berry’s Steak And Guinness Pie

Now that you’ve gathered your ingredients and equipment, it’s time to get cooking. Follow these steps to create a truly mouthwatering steak and Guinness pie:

1. Prepare The Beef And Vegetables

• Begin by cutting the beef into bite-sized chunks, roughly 2-3cm. Pat them dry with paper towels to help them brown properly.
• Peel and chop the onions, carrots, and garlic.

2. Brown The Beef

• Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat.
• Add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides to develop flavor. Once browned, remove the beef and set it aside.

3. Sauté The Vegetables

• In the same pot, add a little more oil if necessary. Add the chopped onions and carrots, cooking them for about 5-7 minutes until softened.
• Add the minced garlic and cook for another minute until fragrant.

4. Deglaze With Guinness

• Pour in the Guinness, scraping up any caramelized bits from the bottom of the pan with your wooden spoon. These bits are full of flavor and will enrich the gravy.

5. Simmer The Filling

• Return the browned beef to the pot and stir in the flour. This will help thicken the gravy.
• Add the beef stock, thyme, and bay leaves. Bring the mixture to a simmer, then reduce the heat and cook for 1.5-2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and check the seasoning, adjusting with salt and pepper to taste.

6. Prepare The Pastry

• While the filling is simmering, preheat your oven to 180°C (350°F).
• Roll out the puff pastry on a floured surface. You want it to be large enough to cover the top of your pie dish with a little overhang.

7. Assemble The Pie

• Once the beef mixture is cooked and tender, remove it from the heat. If the sauce is too runny, you can use a slotted spoon to remove the meat and vegetables, then reduce the liquid on the stovetop until thickened.
• Transfer the filling into your pie dish, spreading it out evenly.
• Place the puff pastry on top of the filling, trimming any excess pastry and crimping the edges to seal the pie. Make a small slit in the center of the pastry to allow steam to escape.
• Brush the top of the pastry with a beaten egg to create a golden, shiny finish.

8. Bake The Pie

• Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden and puffed up. If the pastry starts to brown too quickly, cover it loosely with foil and continue baking until the filling is bubbling and the crust is perfect.

9. Serve

• Once baked, remove the pie from the oven and allow it to rest for a few minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.

Tips And Tricks

• Browning the Beef: Don’t rush this step! Properly browning the beef creates a depth of flavor that forms the base of your pie’s rich gravy. If you crowd the pan, the meat will steam rather than brown.
• Thickening the Sauce: If your sauce is too thin, you can remove the beef and vegetables and cook the liquid down for a few minutes. Alternatively, make a slurry by mixing flour with a bit of water and adding it to the sauce to thicken it up.
• Pastry Choice: While puff pastry is traditional and gives the pie a flaky, crisp texture, you can also use shortcrust pastry for a more sturdy base. If using puff pastry, ensure you use a good-quality, chilled variety to achieve the best results.
• Freezing: This pie can be made ahead and frozen before baking. Assemble the pie, cover it tightly with foil, and freeze. When ready to cook, bake from frozen at 180°C (350°F) for 45-55 minutes, or until golden and bubbling.
• Guinness Substitute: If you prefer a non-alcoholic version, you can swap the Guinness for a dark non-alcoholic beer or a beef broth that has been flavored with a little molasses or dark soy sauce for that rich, dark flavor.

Mary Berry’s Steak and Guinness Pie is a timeless dish that marries the savory goodness of tender beef, the deep, malty flavors of Guinness, and the indulgent crispness of golden pastry. It’s a perfect dish for family gatherings, casual dinners, or any occasion that calls for a hearty, comforting meal. With a little patience and care, you can recreate this classic in your own kitchen and experience the joy that this flavorful pie brings. Whether you follow the recipe exactly or add your own personal touch, the results are sure to impress. So, roll up your sleeves, gather your ingredients, and get ready to enjoy one of the UK’s favorite comfort foods.

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

Mary Berry’s Steak and Guinness Pie is a comforting British classic, combining tender beef, rich gravy, and the deep flavors of Guinness stout. While the original recipe is a masterpiece on its own, there are numerous ways to tweak it to suit your preferences or make it more exciting. Here are some easy variations you can try:

1. Vegetable Additions

   Mary Berry’s pie recipe traditionally uses just beef, onions, and a few herbs, but you can amp up the flavor and nutrition by adding a variety of vegetables. Carrots, parsnips, mushrooms, and peas all work beautifully with the rich meat filling. Chopped mushrooms will absorb the Guinness and add extra depth, while carrots and parsnips bring a subtle sweetness that contrasts nicely with the savory beef.

2. Herb Variations

   The original recipe uses thyme, which is classic for this dish. However, you can experiment with different herbs to create unique flavor profiles. Consider adding rosemary for a woodsy note, bay leaves for a more aromatic base, or even a bit of parsley for freshness. For a slightly spicier take, you can introduce some chopped fresh chilies or a pinch of smoked paprika, bringing a smoky, warming element to the dish.

3. Cheese Topping

   While the traditional Steak and Guinness Pie has a lovely golden pastry topping, why not add a cheesy twist? Grating some mature cheddar or blue cheese and mixing it into the pastry will give a decadent edge to the crust, melting beautifully as it bakes. The cheese adds a savory depth and complements the richness of the beef filling.

4. Slow-Cooker Version

   If you prefer a more hands-off cooking approach, a slow-cooker version of Mary Berry’s pie is a great alternative. Simply sear the beef, sauté the onions, and then transfer everything to the slow cooker with the Guinness and herbs. Cook on low for 6-8 hours, allowing the beef to become meltingly tender. When ready, place the mixture in a pie dish, cover with pastry, and bake as usual. This method enhances the flavors even further, and the meat practically falls apart, making the filling extra sumptuous.

5. Different Meats

   While beef is the traditional choice for steak pies, you can swap it for other meats for an interesting twist. Lamb, with its natural richness, pairs excellently with the Guinness and can bring an earthy flavor to the pie. For a lighter, more subtle option, chicken works too-though it may require a slightly altered cooking time, as chicken breasts or thighs cook faster than beef.

6. Gluten-Free Pastry

   For those with dietary restrictions, Mary Berry’s recipe can be adapted to make a gluten-free version. There are many gluten-free pastry options available at most supermarkets, or you can make your own using gluten-free flour blends. Just make sure to check the consistency of the pastry before rolling it out, as gluten-free dough tends to be a little more delicate.

7. Using Different Alcohols

   While Guinness gives the dish its signature deep flavor, you can experiment with other stouts or dark beers. A porter, with its slightly sweeter taste, can offer a gentler approach, or a dark ale can give the pie a less bitter profile. For a completely different flavor twist, try using red wine, which brings a fruitier note that can complement the savory beef and vegetables.

Storing Leftovers

Storing leftovers from Mary Berry’s Steak and Guinness Pie is an excellent way to extend the comfort of this dish into the next day, or even the next week. Here’s how to ensure your leftovers stay fresh and tasty:

1. Refrigerating

   If you plan to eat the leftovers within the next few days, refrigerating the pie is your best option. Allow the pie to cool completely at room temperature before covering it tightly with plastic wrap or aluminum foil. You can also store it in an airtight container to prevent moisture loss. The pie can last up to 3-4 days in the refrigerator without sacrificing too much flavor or texture.

2. Freezing

   For longer storage, freezing is the way to go. It’s a fantastic way to preserve the pie for up to 3 months. To freeze, let the pie cool to room temperature, then wrap it tightly in cling film or foil before placing it in a freezer-safe container. You can either freeze the whole pie or individual portions for easy meals later on. When ready to eat, let the pie thaw in the fridge overnight before reheating. To reheat, bake it in the oven at 350°F (175°C) for about 25-30 minutes until hot all the way through.

3. Reheating

   To preserve the texture of the crust and filling when reheating, opt for the oven rather than the microwave. Preheat your oven to around 350°F (175°C) and place the pie on a baking sheet, covering it loosely with foil to prevent the top from over-browning. Reheat for 15-20 minutes, then remove the foil and bake for another 10 minutes for that perfect golden crust. If you do use the microwave, place a damp paper towel over the pie to help retain moisture.

4. Portioning Leftovers

   If you have a large leftover pie, it’s a good idea to cut it into portions before storing. This makes reheating easier, and you can take out just what you need. Plus, it helps the pie cool down more quickly, reducing the risk of bacterial growth.

What To Eat With Mary Berry’s Steak And Guinness Pie?

The hearty nature of Mary Berry’s Steak and Guinness Pie makes it a versatile dish that can be paired with a variety of sides. Here are some ideas to complement the pie and create a balanced, satisfying meal:

1. Mashed Potatoes

   The ultimate comfort food pairing. Creamy mashed potatoes absorb the rich, savory gravy, providing a soft contrast to the flaky pie crust. For a twist, try mashed sweet potatoes for a subtly sweet counterpoint to the pie’s savory flavors.

2. Roasted Vegetables

   Roasted root vegetables, such as carrots, parsnips, and potatoes, are perfect for accompanying the pie. Their natural sweetness adds a nice balance to the beef’s richness, and their crispy edges add texture. You can even season them with fresh herbs like rosemary or thyme for added fragrance.

3. Greens

   To cut through the richness of the pie, serve it with a side of greens. Steamed broccoli, sautéed spinach, or braised cabbage work wonders to add freshness and color to your plate. The slight bitterness of the greens helps to balance out the richness of the beef.

4. Peas Or Mushy Peas

   A quintessential British side dish, peas (or mushy peas) pair beautifully with Steak and Guinness Pie. Their sweetness and lightness offer a lovely contrast to the savory filling. The mushy peas, often seasoned with a touch of mint or butter, are a nostalgic choice that adds a layer of texture and flavor.

5. Gravy Or Onion Gravy

   While the pie has its own rich filling, adding a little extra gravy never hurts! Consider making an onion gravy by sautéing onions until golden and adding beef stock, thyme, and a splash of red wine for a deep, flavorful accompaniment. This gravy can be poured over the pie or served on the side.

6. Salad

   For a lighter, fresher contrast, a simple green salad works well. A mix of peppery arugula, crisp lettuce, and tangy red onion dressed in a light vinaigrette can help cleanse the palate between bites of the rich pie.

Conclusion

Mary Berry’s Steak and Guinness Pie is more than just a dish; it’s a celebration of hearty flavors, tradition, and comfort. With its tender beef filling, rich gravy, and golden, flaky pastry, it’s the kind of meal that makes you feel at home no matter where you are. Whether you’re tweaking the recipe with new vegetables, experimenting with different meats, or pairing it with your favorite sides, this classic pie lends itself to countless variations. And with thoughtful storage and reheating methods, it’s a meal that can be enjoyed again and again, whether you’re serving it fresh from the oven or enjoying leftovers a few days later. Whether it’s a casual weeknight dinner or a weekend treat, Mary Berry’s Steak and Guinness Pie is a meal that brings both warmth and satisfaction to the table, every time.

FAQs

What Ingredients Do I Need To Make Mary Berry’s Steak And Guinness Pie?

To make Mary Berry’s Steak and Guinness Pie, you’ll need the following ingredients: 900g (2lbs) of stewing steak, 1 large onion, 2 garlic cloves, 2 tablespoons of tomato purée, 1 tablespoon of Worcestershire sauce, 1 tablespoon of flour (to thicken), 500ml of Guinness stout, 250ml of beef stock, salt and pepper to taste, a handful of fresh thyme, 1 sheet of ready-made puff pastry, and 1 egg (for glazing).

How Long Should I Cook Mary Berry’s Steak And Guinness Pie For, And At What Temperature?

For Mary Berry’s Steak and Guinness Pie, you need to cook it for about 1.5 to 2 hours at 160°C (fan oven) or 180°C (conventional oven), until the meat is tender. Once the pie filling is cooked, you can top it with puff pastry and return it to the oven for an additional 20-25 minutes at the same temperature, or until the pastry is golden and crisp.

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

Yes, you can make the filling for Mary Berry’s Steak and Guinness Pie ahead of time. In fact, the flavors improve when it’s allowed to rest. Once the filling is cooked and cooled, store it in the fridge for up to 2 days. When ready to serve, reheat the filling, add the pastry, and bake as per the recipe instructions. You can also freeze the pie filling if you need to prepare it well in advance.