How To make Steak & Guinness Pie

Marco Pierre White recipe for Steak and ale pie

Marco Pierre White cooks a traditional Steak and Ale Pie with Knorr stock

STEAK PIE | use STOUT not ALE | John Quilter

Steak & Ale pie is amazing and this video shows you how to make a steak and ale pie. This steak and ale pie recipe is gonna blow your minds because it has the very special Goose Island Bourbon County Imperial Stout in it. RECIPE INFO BELOW

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ULTIMATE Steak & Ale Pie
Served with Goose Island Imperial Stout

Ingredients
For the pastry
450g flour
salt & pepper
50ml milk
50ml warm water
150g chopped lard
1 yolk, beaten

For the filling
600g skirt steak, cut into big chunks
150g thick sliced button mushroom
1 grated onion
1 celery stick
1 lrg carrot
1 bay leaf
50g flour
Rosemary
100ml beef stock
150ml Goose Island Ale
50ml Worcestershire sauce
salt & pepper

Method
1. To make the pastry, sift the flour into a bowl and season well
2. Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 mins
3. Roll the dough out (if it’s a bit difficult to do, press into the tin) then press into 4 pork pie tins. Save enough pastry for a lid. Blind bake for 15 min with baking beans then remove and bake for a further 5 without.
4. For the filling, first fry the beef to brown, then remove from the pan
5. Gently fry the mushrooms off with no oil or fat. Then the onion, celery and carrot, add the rest of the ingredients cook for 2 hours, cool.
6. Spoon into the cases, put on lids. Brush with egg and cook for 25 minutes at 200°c until crisp and golden

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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

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STEAK PIE | use STOUT not ALE | John Quilter


John Quilter

Steak and Ale Pie | Use STOUT for a richer gravy

In this video, I make my very first Steak and Ale pie from scratch, I've never not used ready made pastry, but decided to teach myself.
Ive also swapped out the Ale for a creamy Stout!, the result is an amazing richer Gravy.
This recipe is also on my blog where you can print it out ;) icanucancook.com

0:00​ - Intro
1:52 - Ingredients
3:00 - The Filling
10:48 - The Pastry
13:50 - The Mash
15:00 - Create the casing
18:20 - Blend the Mash
22:00 - Create the Pie
26:00 - Plate Up!



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How to make steak pie

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Beef and Guinness™ Pot Pie

You don’t need the luck of the Irish to get this pot pie right—Pillsbury pie crust draped over a from-scratch, Guinness™-spiked filling keeps things as easy as they are delicious.

For the full recipe:

The Best Pie - a New Zealand Steak and Cheese Pie

Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.

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Ingredients

- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry

Method

1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.