If you love rich, comforting, and deeply flavorful dishes, then this Steak & Stout Pie is about to become a favorite. This British pub classic is all about tender slow-cooked beef, a buttery shortcrust pastry, and a thick, velvety gravy. Pair it with creamy mashed potatoes and extra stout-infused gravy, and you’ve got the perfect cozy meal.
This pie is No.2 on my Top 5 Recipes of 2024, and once you try it, you’ll see why!
Why You’ll Love This Pie
✅ Deep, Rich Flavor – Slow-cooked beef and stout create an incredible depth of taste.
✅ Golden, Buttery Crust – Flaky shortcrust pastry that melts in your mouth.
✅ Perfect Comfort Food – Ideal for chilly nights, family dinners, or just when you need a hearty meal.
Ingredients (Serves 4)
For the Pie
- 800g shortcrust pastry
- Plain flour, for dusting
- 1 free-range egg, beaten (for glaze)
- 3–4 tbsp vegetable oil
- 900g lean stewing steak, cut into chunks
- 2 onions, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, chopped
- 1 fresh thyme sprig
- 2 bay leaves
- 300ml beef stock
- 400ml stout (like Guinness)
- 2 large carrots, chopped
- Salt & black pepper, to taste
For the Mash
- 1.2kg Maris Piper potatoes, peeled and chopped
- 100g unsalted butter
- 100ml milk
- Salt & black pepper, to taste
For the Gravy
- 50g butter
- 50g plain flour
How to Make It
Step 1: Cook the Steak Filling
- Heat 2 tbsp vegetable oil in a large pan over medium-high heat.
- Season the steak pieces with salt and black pepper, then brown them in batches. Remove and set aside.
- In the same pan, add another 1-2 tbsp oil, then sauté the onions, celery, and garlic until softened.
- Add the thyme, bay leaves, and carrots, then pour in the stout. Let it simmer for 5 minutes.
- Return the steak to the pan, add the beef stock, and stir well.
- Cover and let it simmer on low for 1.5 to 2 hours, until the beef is tender and the sauce has thickened.
Step 2: Make the Gravy
- In a small saucepan, melt 50g butter over medium heat.
- Stir in 50g plain flour and cook for 1-2 minutes, until golden.
- Gradually whisk in some of the cooking liquid from the steak until you get a smooth, thick gravy.
- Simmer for a few minutes, then remove from heat.
Step 3: Assemble & Bake the Pie
- Preheat the oven to 190°C (375°F).
- Roll out two-thirds of the shortcrust pastry on a floured surface and line a pie dish with it.
- Spoon in the beef and stout filling, discarding the bay leaves and thyme sprig.
- Roll out the remaining pastry, place it on top, and seal the edges.
- Brush with beaten egg for a golden crust.
- Make a small hole in the center to let steam escape.
- Bake for 30-35 minutes, until golden brown.
Step 4: Make the Mash
- Boil the potatoes in salted water until tender. Drain well.
- Mash with butter and milk, then season with salt and pepper to taste.
Step 5: Serve & Enjoy!
- Slice the pie and serve with creamy mashed potatoes and extra stout gravy on the side.
Final Thoughts
This Steak & Stout Pie is everything a great comfort food should be—rich, hearty, and full of deep, savory flavors. Whether it’s a cozy night in or a special occasion, this dish is guaranteed to impress!
Try it out and let me know how it turns out. Enjoy! 🥧🔥