Gordon Ramsay Steak Pie Recipe

This Gordon Ramsay Steak Pie Recipe is a rich and tender recipe, which is made with braising steak and a savory beef stock gravy. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

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Gordon Ramsay Steak Pie Recipe Ingredients

• 900g braising steak, cubed
• Plain flour, seasoned (for dusting)
• 1 tbsp olive oil
• 2 onions, sliced
• 1 tbsp chopped parsley
• 1 tbsp chopped thyme
• Salt and pepper
• 570ml hot beef stock
• 225g shortcrust pastry
• 1 free-range egg, beaten

How To Make Gordon Ramsay Steak Pie Recipe

1. Dust and Sear the Beef: Place the seasoned flour in a shallow dish. Toss the cubed steak in the flour until lightly coated. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Working in batches, sear the beef until it is deeply browned on all sides.
2. Sauté the Aromatics: Add the sliced onions, chopped parsley, and chopped thyme to the pot. Season with salt and pepper. Stir for about 5 minutes until the onions have softened.
3. Simmer the Filling: Pour in the hot beef stock, stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 90 minutes, or until the beef is tender.
4. Prepare for Baking: Once the filling is cooked, let it cool down. Preheat your oven to 190°C / 375°F.
5. Assemble the Pie: Spoon the cooled steak filling into a pie dish. Roll out the shortcrust pastry. Cut thin strips from the pastry and line the rim of the pie dish, brushing them with a little beaten egg to help them stick. Place the main pastry lid on top.
6. Seal and Finish: Press the edges of the lid down firmly to seal. Trim any excess pastry. Cut a small slash in the center of the lid to act as a steam vent. Brush the entire top of the pie with the remaining beaten egg.
7. Bake the Pie: Place the pie on a baking tray and bake for 60–90 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Rest and Serve: Let the pie rest for at least 10 minutes before slicing and serving.

Recipe Tips

• Why do I have to rest the pie before cutting? Resting the pie for at least 10 minutes is a crucial step. It allows the hot, bubbling gravy to settle and thicken slightly. If you cut into it immediately, the filling will flood out and you won’t get a clean slice.
• How do I get a perfectly golden, shiny crust? An egg wash is the secret. Brushing the pastry rim helps seal the lid, and brushing the top gives it a beautiful, professional-looking golden shine as it bakes. For an extra deep color, you can brush it with egg wash twice.
• Is the steam vent really necessary? Yes, absolutely. As the filling heats up, it creates a lot of steam. The vent allows this steam to escape. Without it, the pressure would build up under the pastry, which can cause the pie to burst or the crust to become soggy.
• What’s the best way to avoid oven spills? Always place your pie dish on a larger baking tray before putting it in the oven. This will catch any potential drips from the bubbling filling, keeping your oven clean. It also helps with even heat distribution to the bottom of the pie.

What To Serve With Steak Pie

This classic British pie is the star of the show and pairs perfectly with traditional sides:

• Creamy mashed potatoes
• Steamed green vegetables like peas, green beans, or cabbage
• Roasted root vegetables like carrots and parsnips
• Extra gravy on the side

How To Store Steak Pie

• Refrigerate: Allow the pie to cool completely. Cover it with foil or transfer slices to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven to re-crisp the pastry.
• Freeze: You can freeze the cooked and cooled pie, either whole or in slices. Wrap it well in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Steak Pie Nutrition Facts

• Calories: 764kcal
• Carbohydrates: 50g
• Protein: 60g
• Fat: 35g
• Saturated Fat: 15g
• Sodium: 900mg
• Fiber: 5g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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