Hamdi Saidani This Gary Barlow’s scrumptious steak & stout pie is a rich and hearty recipe, which is made with tender beef skirt and dark stout. It’s the ultimate comfort food recipe, ready in about 3 hours.
Gary Barlow’s Scrumptious Steak & Stout Pies Ingredients
PASTRY
- 300g plain flour, plus extra for dusting
- 100g shredded suet
- 100g unsalted butter (cold)
- A good pinch of sea salt
FILLING
- olive oil
- 1 knob of unsalted butter
- 3 red onions
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 3 fresh bay leaves
- 1kg quality beef skirt or stewing beef, cut into 2cm cubes
- 750g chestnut mushrooms
- 2 tablespoons tomato purée
- 3 tablespoons balsamic vinegar
- 300ml stout or dark ale
- 3 heaped tablespoons plain flour
- 750ml quality organic beef stock
- 80g Westcombe Cheddar
- 1 large free-range egg
How To Make Gary Barlow’s Scrumptious Steak & Stout Pies
- Caramelize the onions: Place a large casserole pan over a medium heat with 2 tablespoons of oil and the butter. Peel, finely slice, and add the onions. Pick and finely chop the rosemary and thyme, and add them to the pan along with the bay leaves. Cook for 20 minutes, stirring occasionally, until the onions are soft and golden.
- Sear the beef and mushrooms: Slice the beef into rough 2cm strips and clean and slice the mushrooms. Add both to the pan with the tomato purée and a good pinch of sea salt and black pepper.
- Simmer the stew: Turn up the heat, stir in the balsamic vinegar, stout, and flour. Gradually pour in the stock, bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 20 minutes, or until the meat is tender and the sauce has thickened.
- Make the pastry: While the stew simmers, put the flour and a pinch of salt into a bowl with the suet. Cube the cold butter and add it to the bowl. Use your fingertips to rub the fat into the flour until it resembles coarse breadcrumbs. Slowly stir in 125ml of ice-cold water and gently bring it together into a ball. Wrap in clingfilm and place in the fridge to chill.
- Assemble the pies: Preheat the oven to 180°C/350°F/gas 4. Ladle the cooled stew into individual pie dishes. Finely grate or crumble the Cheddar cheese over the filling.
- Top with pastry: Roll out the pastry on a floured surface until it’s slightly bigger than your pie dishes. Brush the edges of the dishes with a beaten egg, then carefully place the pastry on top, trimming any overhang and pinching the edges to seal.
- Bake the pies: Decorate the tops with any pastry offcuts if you like, then brush the top with more beaten egg. Bake for 45 to 50 minutes, or until the pastry is beautifully golden and the filling is bubbling.
Recipe Tips
- How to get the most tender beef? The key is the long, slow simmer. This allows the tough connective tissues in the beef skirt to break down, resulting in fall-apart tender meat.
- Can I make the filling ahead of time? Yes, this is a perfect make-ahead dish. The recipe notes that the filling can be made the day before and stored in the fridge, which will actually improve the flavor.
- What kind of pastry is this? This is a classic British suet crust pastry. The suet makes the pastry incredibly rich, flaky, and savory, perfect for a meat pie.
- How do I prevent a soggy bottom? This recipe is for a pot pie with a top crust only. However, if you choose to line the bottom of your dish, ensure your filling is completely cool and has thickened properly before adding it to the raw pastry case.
What To Serve With Steak & Stout Pie
This classic British pie is a hearty meal that pairs perfectly with simple sides.
- Steamed seasonal greens, like cabbage or kale
- Creamy mashed potatoes
- Roasted carrots and parsnips
How To Store Steak & Stout Pie
- Refrigerate: Store leftover baked pie covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until the pastry is crisp and the filling is hot.
- Freeze: The unbaked pie filling freezes exceptionally well for up to 3 months.
Steak & Stout Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 850 kcal
- Fat: 50g
- Carbohydrates: 55g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is beef skirt?
Beef skirt is a long, flat cut of beef from the plate section of the cow. It’s a flavorful but tougher cut, making it ideal for the long, slow cooking method used in this stew.
Do I have to use stout?
Stout or a dark ale provides a deep, rich, slightly bitter flavor that is classic for this type of pie. If you prefer not to use alcohol, you can substitute it with an equal amount of extra beef stock.
Can I make one large pie instead of individual ones?
Yes, the recipe notes that you can make one or two larger pies instead of a collection of small ones. You may need to adjust the final baking time slightly.
Try More Recipes:
- Grilled Steak Ratatouille & Saffron Rice Recipe
- Steak & Guacamole Wrap Recipe
- Steak, Guinness & Cheese Pie Recipe
Gary Barlow’s Scrumptious Steak & Stout Pies Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
30
minutes2
hours50
minutes850
kcalA classic British pie with fall-apart tender beef in a rich stout gravy, all baked under a flaky, cheesy suet pastry.
Ingredients
Pastry: 300g plain flour, 100g shredded suet, 100g cold unsalted butter, salt
Filling: 1kg beef skirt, 3 red onions, 3 cloves garlic, 2 carrots, 2 celery sticks, 750g chestnut mushrooms, fresh rosemary & thyme, 3 tbsp balsamic vinegar, 300ml stout, 3 tbsp plain flour, 750ml beef stock, 80g Cheddar cheese
Directions
- Filling: In a large casserole pan, slowly cook sliced onions and herbs in oil and butter for 20 mins. Add beef, mushrooms, tomato purée, and seasonings.
- Stir in balsamic, stout, flour, and stock. Cover and simmer on the stove or in a 180°C/350°F oven for 1 hour 20 minutes until the meat is tender and the sauce is thick.
- Pastry: Rub the suet and cold butter into the flour and salt until it resembles breadcrumbs. Add 125ml of ice water to form a dough. Chill for 30 minutes.
- Assemble: Ladle the cooled stew into pie dishes. Top with grated cheese.
- Cover the pies with the rolled-out pastry, seal the edges, and brush with a beaten egg.
- Bake at 180°C/350°F for 45-50 minutes until golden.
Notes
- The slow braise is key to the tender meat and rich gravy.
- This is a fantastic make-ahead meal; the filling can be made the day before.
- For an extra indulgent pie, use a double quantity of pastry and line the bottom of the dish as well.
- Don’t be afraid to let the filling reduce on the stove until it’s nice and thick before topping with the pastry.