# Steak & Stout Pie

A delicious British pub food dish featuring a rich steak and stout filling encased in a flaky pastry, served with creamy mash and gravy.

- Servings: 4 servings
- Total time: 150 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 800 g shortcrust pastry
- plain flour
- 1 beaten free-range egg
- 3 tbsp vegetable oil
- 900 g Lean stewing steak pieces
- 2 chopped onions
- 2 chopped celery sticks
- 4 chopped garlic cloves
- 1 fresh thyme sprig
- 2 bay leaves
- 300 ml Beef stock
- 400 ml stout
- 2 chopped 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 with salt and pepper.
2. Heat vegetable oil in a large ovenproof casserole dish and brown the seasoned beef in batches, then set aside.
3. Reduce heat and cook chopped onions, celery sticks, and chopped garlic until softened, around 8-10 minutes.
4. Return the beef to the pan, add a fresh thyme sprig, bay leaves, 300ml of beef stock, and 400ml of stout.
5. Add chopped carrots, bring the mixture to a boil, then cook in the oven at 150C until the beef is tender, about 2–2½ hours. Adjust seasoning and cool.
6. Line the pie dish with shortcrust pastry.
7. Blind bake the pastry with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
8. Once cooled, carefully tidy up the edges of the pastry with a sharp knife.
9. Peel and chop Maris Piper potatoes into medium chunks.
10. Boil potatoes in salted water until fork-tender.
11. Mash the potatoes or put them through a potato ricer.
12. Melt 100g of unsalted butter in a pan with 100ml of milk and add to the mash, then season to taste.
13. Transfer the cooled beef and stout filling to the pastry-lined dish.
14. Preheat the oven to 200C.
15. Brush beaten egg around the pastry edge, place the remaining pastry on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry, finish your pie with something decorative.
16. Brush the top of the pie with the remaining egg wash.
17. Bake the pie for 30–35 minutes until golden and crisp.
18. For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes remembering to keep stirring.
19. Then add 150ml of red wine (this will thicken a lot) and whisk in 350ml of beef stock.
20. Season the gravy to taste.
21. Serve the pie on top of the mash and pour over your gravy.

## Equipment

- ovenproof casserole dish
- pie dish
- baking beans
- sharp knife
- potato ricer
- pan
- whisk
- oven
- baking tray
- pot

## Tips

- Blind bake the pastry with baking beans for a crisp base.
- Tidy up the pastry edges with a sharp knife.
- Use a potato ricer for fluffy mash.

## Source

- Original video: https://www.tiktok.com/t/ZT6HhTSDR/
- Recipe page: https://www.cliprecipe.com/recipe/c4826a60-b597-447f-8822-d77fe0446421
- Extracted: 2025-08-14

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