# Steak & Stout Pie

A delicious British pub food featuring tender steak and stout in a pie with mashed potatoes and gravy.

- Servings: 4 servings
- Total time: 180 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 800 g shortcrust pastry
- plain flour
- 1 free-range egg
- 3 tbsp vegetable oil
- 900 g Lean stewing steak pieces
- 2 onions
- 2 celery sticks
- 4 garlic cloves
- 1 fresh thyme sprig
- 2 bay leaves
- 300 ml Beef stock
- 400 ml stout
- 2 large carrots
- salt
- pepper
- 1.2 kg Maris Piper Potatoes
- 100 g Unsalted Butter
- 100 ml Milk
- 50 g Butter
- 50 g Flour
- 150 ml Red wine
- 350 ml Beef stock

## Instructions

1. Season the beef pieces with salt and pepper.
2. Heat olive oil in a large ovenproof casserole dish and brown the seasoned beef in batches, then set aside.
3. Chop the celery.
4. Chop the onions.
5. Reduce heat, add onions, celery, and garlic to the pan and cook until softened for about 8-10 minutes.
6. Return the beef to the pan.
7. Add the stout.
8. Chop the carrots.
9. Add thyme, bay leaves, beef stock, and carrots to the pan.
10. Bring to a boil, then cook in the oven until the beef is tender, approximately 2–2½ hours at 150C. Adjust seasoning and cool.
11. Roll out the shortcrust pastry.
12. Line the pie dish with shortcrust pastry.
13. Blind bake with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
14. Carefully tidy up the edges with a sharp knife.
15. Peel and chop the potatoes into medium chunks.
16. Boil potatoes in salted water until fork-tender.
17. Whisk an egg in a bowl.
18. Roll out another piece of shortcrust pastry and cut out decorative shapes for the pie lid.
19. Transfer the cooled beef filling to the pastry-lined dish.
20. Preheat the oven to 200C.
21. Brush beaten egg around the pastry edge, place the pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. Add decorative pastry pieces and brush the top with the remaining egg wash.
22. Bake the pie for 30–35 minutes until golden and crisp.
23. Melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring.
24. Add red wine, whisk well (this will thicken a lot).
25. Whisk in beef stock and season to taste.
26. Mash the boiled potatoes or put them through a potato ricer.
27. Melt butter in a pan with milk and add to the mash, then season to taste.
28. Serve the pie on top of the mash and pour over your gravy.

## Equipment

- large ovenproof casserole dish
- knife
- frying pan
- rolling pin
- pie dish
- baking beans
- potato peeler
- pot
- oven
- potato ricer
- whisk

## Tips

- Blind bake the pastry base with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
- Carefully tidy up the edges of the pastry with a sharp knife once cooled.
- With any leftover pastry, finish your pie with something decorative.
- Crimp the edges of the pie with a fork and create steam vents on top.

## Source

- Original video: https://www.instagram.com/p/DEVJLmvMarq/
- Recipe page: https://www.cliprecipe.com/recipe/366e9494-e885-4869-9416-f7e89ff62f22
- Extracted: 2025-10-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt