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Gordon Ramsay Steak Pie

Gordon Ramsay Steak Pie
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A hearty British steak pie with tender beef in a rich, savory gravy, encased in a golden, flaky puff pastry crust. The filling is deeply flavorful from slow-cooked onions, mushrooms, and a touch of Worcestershire sauce, with a satisfyingly thick texture that pairs perfectly with the crisp pastry top.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 1/2 lb beef chuck, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp all-purpose flour
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, quartered
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth, low-sodium
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 sheet puff pastry (about 9x9 inches), thawed
  • 1 large egg, beaten with 1 tsp water (for egg wash)

Instructions

  1. Season the beef cubes with 1 tsp kosher salt and 1/2 tsp black pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp of the olive oil over medium-high heat until the oil shimmers. Working in batches to avoid overcrowding, sear the beef for 3-4 minutes per side until deeply browned all over. Use tongs to remove the beef to a plate; the deep browning creates the rich flavor base for the gravy.
  2. Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the sliced onion and cook, stirring occasionally, for 6-8 minutes until softened and lightly caramelized. Add the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pot.
  3. Add the quartered mushrooms to the pot and cook for 4-5 minutes until they have released their liquid and it has nearly evaporated. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute to deepen the flavor.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will thicken the gravy later.
  5. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the seared beef back to the pot along with any juices accumulated on the plate. Tuck in the rosemary and thyme sprigs.
  6. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot with a lid, and cook for 60-75 minutes, stirring occasionally, until the beef is fork-tender. The liquid should reduce slightly and thicken to a gravy consistency. Remove and discard the herb sprigs. Taste and adjust salt and pepper if needed.
  7. While the filling simmers, preheat the oven to 400°F / 204°C. If using store-bought puff pastry, thaw it according to package directions. On a lightly floured surface, roll the pastry sheet to a 10×10-inch square, about 1/8-inch thick.
  8. Transfer the cooked beef filling to a 9-inch pie dish or a 2-quart baking dish. Let it cool for 5 minutes so the steam does not make the pastry soggy.
  9. Drape the rolled puff pastry over the filling, pressing gently onto the rim of the dish. Trim any excess pastry with a knife, leaving a 1/2-inch overhang. Crimp the edges with a fork or your fingers to seal. Cut 4 small slits in the center of the pastry to allow steam to escape during baking.
  10. Brush the pastry all over with the egg wash for a glossy, golden finish. Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and deep golden brown. Let stand for 10 minutes before serving to allow the filling to set.
  11. An alternative method: if you prefer to bake the pie completely in the oven, transfer the cooked filling to the dish, top with pastry as directed, and bake as above. For a stovetop-only version, omit the pastry and serve the filling over mashed potatoes.

Notes

Storage: Refrigerate leftover pie in an airtight container for up to 3 days. Freezing: Assemble the pie (without baking), wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 400°F / 204°C for 40-45 minutes, covering loosely with foil if the pastry browns too quickly. Reheating: Reheat individual slices in a 350°F / 176°C oven for 10-15 minutes, or microwave on high for 2 minutes. The pastry is best re-crisped in the oven.

Nutrition

Keywords: Gordon Ramsay steak pie, British steak pie, beef pie recipe, puff pastry pie, classic pub pie, hearty pie, mushroom and beef pie, stovetop pie filling, comfort food, family dinner, winter meal

Find it online: https://britishrecipes.uk/gordon-ramsay-steak-pie/