Are you looking for a delicious and hearty meal that will warm you up on a cold day?
Do you want to impress your family and friends with a classic British dish that is inspired by the famous chef Gordon Ramsay?
If so, you’ll love this recipe for Gordon Ramsay Beef and Ale Pie.
This pie is made with tender chunks of beef that are marinated in ale and herbs, then cooked in a rich and flavorful gravy with red wine and stock. The pie is topped with a flaky buttery puff pastry crust that is homemade from scratch. It is easy to make and doesn’t require any special equipment or techniques. You can also make the filling ahead of time and assemble the pie when you are ready to bake it.
In this article, I’ll share with you his secrets and tips for making a delicious and impressive beef and ale pie that will wow your family and friends.
You’ll learn how to:
- Choose the best cuts of beef for your pie
- Marinate the beef with ale and herbs for maximum flavor
- Make a rich and glossy gravy with red wine and stock
- Prepare a buttery and flaky pastry dough from scratch
- Assemble and bake your pie to perfection
Are you ready?
Let’s get started!
What is Gordon Ramsay Beef and Ale Pie?
Gordon Ramsay Beef and Ale Pie is a classic British dish that consists of tender chunks of beef cooked in a rich and flavorful gravy with ale, herbs, and vegetables, topped with a flaky buttery puff pastry crust. It is a hearty and satisfying meal that can be enjoyed on any occasion, especially on cold and rainy days.
- Related: Gordon Ramsay Steak and Guiness Pie
What are the Ingredients for Gordon Ramsay Beef and Ale Pie
To make this beef and ale pie, you’ll need the following ingredients:
- 1 kg of braised steak, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp of vegetable oil
- 2 onions, peeled and sliced
- 4 garlic cloves, peeled and crushed
- 2 tbsp of plain flour
- 500 ml of dark ale (such as Guinness or stout)
- 2 bay leaves
- A few sprigs of thyme
- 500 ml of beef stock
- 2 tbsp of Worcestershire sauce
- 1 tbsp of tomato paste
- 1 egg, beaten
- 500 g of puff pastry, thawed if frozen
- Flour, for dusting
Instructions to Make Gordon Ramsay Beef and Ale Pie?
Follow these steps to make your beef and ale pie:
Step 1: Marinate the beef
The first step is to marinate the beef with ale and herbs. This will tenderize the meat and infuse it with flavor.
- Season the beef chunks with salt and pepper.
- Place them in a large bowl or ziplock bag.
- Pour over the ale and add the bay leaves and thyme.
- Mix well to coat the meat.
- Cover with plastic wrap or seal the bag.
- Refrigerate for at least 4 hours or overnight.
Step 2: Cook the beef
The next step is to cook the beef until it’s soft and falling apart.
- Preheat the oven to 160°C (320°F).
- Heat the oil in a large ovenproof casserole dish over high heat.
- Drain the beef from the marinade, reserving the liquid.
- Pat the beef dry with paper towels.
- Working in batches, brown the beef on all sides, for about 10 minutes per batch.
- Transfer to a plate and set aside.
- Reduce the heat to medium-low.
- Add the onions and garlic to the same dish.
- Cook, stirring occasionally, until soft and golden, for about 15 minutes.
- Sprinkle over the flour and cook, stirring, for 2 minutes.
- Gradually whisk in the reserved marinade, scraping up any browned bits from the bottom of the dish.
- Bring to a boil, then reduce the heat and simmer until slightly thickened, for about 10 minutes.
- Stir in the stock, Worcestershire sauce, and tomato paste.
- Season with salt and pepper to taste.
- Return the beef to the dish and bring to a boil.
- Cover with a lid or foil and transfer to the oven.
- Bake for 2 hours or until the beef is very tender.
Step 3: Make the pastry
While the beef is cooking, you can make your own pastry dough or use a ready-made one.
If you want to make your own pastry, here’s how:
- Cut 250 g of cold butter into small cubes.
- Place them in a bowl and freeze for 15 minutes.
- In another bowl, whisk together 375 g of plain flour, a pinch of salt, and 2 tsp of sugar.
- Add the butter to the flour mixture and toss to coat.
- Transfer to a food processor and pulse until the mixture resembles coarse breadcrumbs.
- Add 125 ml of ice water gradually, pulsing until a dough forms. You may not need all the water.
- Turn out the dough onto a lightly floured surface and knead briefly until smooth.
- Shape into a disc and wrap in plastic wrap.
- Refrigerate for at least 30 minutes or up to 2 days.
Step 4: Assemble and bake the pie
The final step is to assemble and bake your pie.
- Increase the oven temperature to 200°C (390°F).
- Roll out the pastry on a floured surface to a thickness of about 3 mm (1/8 inch).
- Cut out a circle slightly larger than the top of your casserole dish.
- Cut out a smaller circle from the center of the pastry to make a hole for steam to escape.
- Brush the rim of the dish with some of the beaten egg.
- Place the pastry over the dish and press the edges to seal.
- Brush the pastry with more egg and decorate with any leftover pastry scraps if you like.
- Bake for 25 to 30 minutes or until the pastry is golden and puffed up.
Enjoy your pie!
Your beef and ale pie is ready to serve. Enjoy it hot with some mashed potatoes, green beans, or a green salad. You’ll love the contrast between the crispy pastry and the succulent beef. The gravy is rich and flavorful, with a hint of sweetness from the ale. This is a hearty and satisfying meal that will warm you up from the inside.
What Do I Serve With Gordon Ramsay Beef and Ale Pie?
You can serve Gordon Ramsay Beef and Ale Pie with a variety of side dishes, such as:
- Mashed potatoes: A classic and comforting accompaniment that goes well with the gravy.
- Green beans: A simple and healthy vegetable that adds some color and crunch to the plate.
- Green salad: A fresh and light salad that balances out the richness of the pie.
- Bread: A warm and crusty bread that you can use to mop up any leftover gravy.
Pro Tips to Make Perfect Gordon Ramsay Beef and Ale Pie
Here are some pro tips to make your beef and ale pie even better:
- Marinate the beef for as long as possible. This will help to tenderize the meat and infuse it with flavor. Ideally, you should marinate the beef overnight or for at least 4 hours.
- Brown the beef well. This will create a caramelized crust on the meat that will add depth and color to the gravy. Don’t overcrowd the pan when browning the beef, as this will cause steaming instead of browning. Work in batches if necessary.
- Deglaze the pan with the marinade. This will help to loosen up any browned bits from the bottom of the pan that will add flavor to the gravy. Bring the marinade to a boil before adding it to the dish, as this will kill any bacteria from the raw meat.
- Use good quality ale. The ale is one of the main ingredients in this recipe, so make sure you use one that you like and that has a strong flavor. Dark ales, such as Guinness or stout, work well in this recipe, as they have a rich and malty taste that complements the beef.
- Don’t overwork the pastry. If you are making your own pastry dough, be careful not to overmix or over-knead it, as this will make it tough and chewy. Handle the dough gently and briefly, and keep it cold until you are ready to use it.
- Cut a hole in the pastry. This will allow steam to escape from the pie while baking, which will prevent the pastry from becoming soggy or bursting open.
I hope you liked this recipe and found it easy to follow. If you did, please share it with your friends and leave me a comment below. I’d love to hear from you.
Thank you for reading my article and happy cooking! 😊