Steak Pie

Few dishes can rival the comforting appeal of a homemade Steak Pie. Packed with tender chunks of beef, rich gravy, and encased in flaky, golden pastry, this classic dish is perfect for a cozy family dinner or a special occasion. Whether paired with creamy mashed potatoes or served with fresh veggies, steak pie is always a winner.

This Steak Pie recipe has a special place in our home. It all started when my husband requested a “proper” meat pie for a Sunday dinner. After experimenting with a few variations, I landed on this hearty recipe that brings everyone back for seconds. The rich aroma of the slow-cooked beef and the buttery pastry baking in the oven always draws my family to the kitchen. My daughter calls it “pie night magic,” and seeing her enjoy it makes the effort worth every bite.

Why You’ll Love Steak Pie

•Rich and Flavorful: Slow-cooked beef ensures every bite is melt-in-your-mouth delicious.

•Perfectly Balanced: Flaky pastry and hearty filling make this dish irresistible.

•Customizable: Add veggies or herbs to make it your own.

•Ideal for Gatherings: A crowd-pleaser for Sunday dinners or celebrations.

Ingredients Notes For Steak Pie

•Beef Chuck or Stewing Steak: Tender and flavorful when slow-cooked.

•Pastry: Puff pastry or shortcrust, depending on your preference.

•Onions and Carrots: Add sweetness and depth to the filling.

•Beef Stock and Ale: Create a rich, savory gravy base. Substitute ale with more stock if desired.

•Seasonings: Thyme, rosemary, and bay leaves for a classic flavor.

•Optional Add-Ins: Mushrooms or peas for extra texture and flavor.

Recipe Steps

1.Preheat Oven: Preheat your oven to 375°F (190°C).

2.Prepare Beef: Heat oil in a large skillet or Dutch oven. Brown the beef in batches and set aside.

3.Sauté Vegetables: In the same skillet, sauté onions and carrots until softened.

4.Make Gravy: Add flour to the vegetables and cook for 1-2 minutes. Gradually stir in beef stock and ale, scraping the bottom of the pan to deglaze. Add browned beef, herbs, salt, and pepper. Simmer for 1-2 hours until beef is tender and the gravy thickens.

5.Assemble Pie: Transfer the beef mixture to a pie dish. Roll out the pastry and place it over the filling, trimming excess and crimping the edges. Cut a small slit in the center for steam to escape.

6.Bake: Brush the pastry with egg wash and bake for 30-40 minutes, or until golden brown.

7.Serve: Let the pie rest for a few minutes before serving with your favorite sides.

Storage Options

•Refrigerator: Store leftover pie in an airtight container for up to 3 days. Reheat in the oven for best results.

•Freezer: Freeze the unbaked or baked pie for up to 3 months. Thaw in the fridge overnight before reheating or baking.

Variations & Substitutions

•Swap beef with lamb for a different twist.

•Add diced potatoes or parsnips to the filling for added heartiness.

•Use gluten-free flour and pastry for a gluten-free version.

Steak Pie

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Course: Main Course

Kitchen: British

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 6

Ingredients

 

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• ▢ For the Filling:
• ▢ 2 lbs stewing beef cubed
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons vegetable oil
• ▢ 1 large onion diced
• ▢ 2 medium carrots diced
• ▢ 2 garlic cloves minced
• ▢ 2 cups beef stock
• ▢ 1/2 cup red wine or ale optional
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ Salt and black pepper to taste
• ▢ For the Topping:
• ▢ 1 sheet puff pastry thawed
• ▢ 1 large egg beaten (for egg wash)

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Prepare the Beef: Toss the cubed beef with the flour, ensuring it’s evenly coated.
• Brown the Beef: Heat the vegetable oil in a large ovenproof pot or skillet over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
• Sauté Vegetables: In the same pot, add the onions, carrots, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
• Deglaze the Pot: Pour in the red wine or ale (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2 minutes.
• Simmer the Filling: Return the beef to the pot. Add the beef stock, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir well, bring to a simmer, cover, and transfer to the oven. Cook for 2 hours, or until the beef is tender and the sauce has thickened.
• Prepare the Pastry: Remove the pot from the oven and transfer the filling to a deep pie dish. Roll out the puff pastry and place it over the dish, trimming any excess. Press the edges to seal and crimp with a fork.
• Apply Egg Wash: Brush the beaten egg over the pastry to give it a golden finish.
• Bake the Pie: Increase the oven temperature to 400°F (200°C). Place the pie in the oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
• Serve: Let the steak pie rest for 5 minutes before serving with mashed potatoes and steamed vegetables, if desired.