Hairy Bikers Steak and Guinness Pie Recipe

This tender, flaky Hairy Bikers Steak and Guinness Pie Recipe is made with rich stewing steak, dark stout, and ready-rolled puff pastry, and is ready in just over two hours. The most satisfying moment comes when you crack through the golden, crisp pastry lid to reveal the steaming, thick beef gravy underneath. I absolutely love making this on weekends when I want a proper pub-style comfort meal at home.

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Why This Classic Works

I used to find making meat pies intimidating because I worried the filling would be watery or the pastry soggy. But this version is foolproof because you thicken the gravy naturally with flour-coated beef and let it reduce down before the crust ever goes on. The Guinness adds a deep, malty richness that ordinary stock just can’t match, transforming simple ingredients into something special.

The real secret here is patience with the filling; rushing the simmering stage results in chewy meat, which is the biggest mistake you can make. When I finally learned to let the beef bubble away until it was falling apart, the result was a restaurant-quality pie that beat anything I’d ever ordered at a local pub.

Hairy Bikers Steak and Guinness Pie Recipe Ingredients

• 900g stewing steak or braising steak, cut into 3cm cubes
• 2 tbsp plain flour, seasoned with salt and black pepper
• 2 tbsp vegetable oil or butter
• 2 medium onions, roughly chopped
• 2 large carrots, peeled and sliced thick
• 2 celery sticks, sliced (optional)
• 150g button mushrooms, wiped and halved
• 2 garlic cloves, finely chopped
• 500ml Guinness (or other Irish stout)
• 500ml good quality beef stock
• 1 tbsp tomato purée
• 2 sprigs fresh thyme
• 1 bay leaf
• 375g ready-rolled puff pastry sheet
• 1 egg, beaten (for glazing)

How To Make Hairy Bikers Steak and Guinness Pie Recipe

1. Coat the Beef: Place the seasoned flour in a large bowl and toss the diced steak in it until every piece is evenly coated. Shake off any excess flour.
2. Brown the Meat: Heat half the oil or butter in a large casserole dish or heavy-bottomed pan over medium-high heat. Fry the beef in batches until nicely browned on all sides, then remove with a slotted spoon and set aside.
3. Sauté Vegetables: Add the remaining fat to the pan. Tip in the onions, carrots, and celery (if using). Cook for 5–8 minutes until the onions start to soften and turn golden. Stir in the garlic and mushrooms and cook for another 2 minutes.
4. Simmer the Filling: Return the beef to the pan. Pour in the Guinness and beef stock, stirring and scraping the bottom of the pan to release any sticky, flavourful bits. Stir in the tomato purée, thyme, and bay leaf.
5. Cook the Stew: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for roughly 1.5 to 2 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally. Once done, remove from heat and let it cool slightly (this prevents the pastry from melting too fast later).
6. Prepare the Pie: Preheat your oven to 200°C (180°C fan/Gas 6). Transfer the beef filling into a large pie dish (roughly 1.5 litres). Discard the bay leaf and thyme sprigs.
7. Bake the Pie: Unroll the puff pastry and drape it over the dish. Trim the edges and crimp them against the rim of the dish to seal. Brush the top generously with the beaten egg and cut a small slit in the centre for steam to escape. Bake for 25–30 minutes until the pastry is risen, deep golden, and crisp.

Recipe Tips

• Cool the filling: Never put puff pastry on top of boiling hot stew. The fat in the pastry will melt before it bakes, leading to a soggy, greasy lid. Let the filling cool until it’s just warm.
• Don’t skip the sear: Browning the beef is crucial for flavour. It creates a Maillard reaction that gives the gravy a deep, savoury colour and taste that boiling alone cannot achieve.
• Check the consistency: If the gravy is too thin after simmering, remove the lid for the last 20 minutes to let it reduce. If it’s too thick, add a splash of water or stock before baking.
• Pastry temperature: Keep your puff pastry in the fridge until the very last second. Cold pastry hitting a hot oven is what creates those spectacular flaky layers.

What To Serve With Hairy Bikers Steak and Guinness Pie

This rich pie screams for creamy mashed potatoes to soak up that dark, glossy gravy. For vegetables, vibrant garden peas or buttered savoy cabbage work brilliantly to cut through the richness of the stout and beef. A side of roasted root vegetables like parsnips can also add a nice sweetness that complements the savoury filling.

How To Store

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to crisp up the pastry, as microwaving will make it soft. You can also freeze the cooked pie (or just the filling) for up to 3 months; defrost thoroughly before reheating.

FAQs

• Can I make this in a slow cooker? Yes. Brown the meat and veg first, then transfer everything to a slow cooker. Cook on Low for 6-8 hours or High for 4 hours, then transfer to a pie dish and bake with the pastry as normal.
• Can I use shortcrust pastry instead? Absolutely. If you prefer a sturdier, crumbly crust, use shortcrust pastry. You may need to bake it slightly longer (around 30-40 minutes) at the same temperature.
• What if I don’t like Guinness? You can substitute the Guinness with any dark ale, or simply use extra beef stock if you want to avoid alcohol entirely. The flavour will be lighter but still delicious.
• Why is my pastry soggy on the bottom? Since this is a pot pie with only a top crust, the “bottom” is just the stew. If the lid is soggy underneath, ensure your oven is fully preheated and the filling wasn’t steaming hot when you added the pastry.

Nutrition

• Calories: 850 kcal
• Total Fat: 45g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 950mg
• Total Carbohydrate: 55g
• Protein: 48g

Try More Recipes:

• Hairy Bikers Monkfish Kebabs Recipe
• Hairy Bikers Manchester Tart Recipe
• Hairy Bikers Victoria Sponge Recipe