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Classic Steak Pie Recipe

Classic Steak Pie Recipe

This hearty steak pie wraps tender braised beef and vegetables in a golden, flaky pastry. Comforting, savory, and perfect for a cozy dinner.
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Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb beef chuck, cut into 1-inch cubes
  • 1.25 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 0.4 cup all-purpose flour for dredging
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz yellow onion, diced
  • 6 oz carrots, diced
  • 8 oz cremini mushrooms, sliced
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 2.5 tbsp Worcestershire sauce
  • 3 cup beef broth low-sodium preferred
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 18 oz puff pastry sheets thawed
  • 2 tbsp milk for brushing
  • 2 tbsp all-purpose flour for dusting the counter

Instructions

Preparation Steps

  • Preheat oven to 400°F. Position a rack in the center.
  • Season beef with salt and pepper. Toss with the dredging flour until lightly coated.
  • Heat oil and butter in a large heavy pot over medium-high. Brown beef in batches; set aside.
  • Sauté onion, carrots, and mushrooms in the same pot until lightly softened, about 6 minutes.
  • Stir in garlic and tomato paste. Cook 1 minute, then splash in Worcestershire and scrape up browned bits.
  • Return beef to the pot. Pour in broth, add thyme and rosemary, and bring to a gentle simmer.
  • Cover and simmer on low until beef is fork-tender, 70 to 80 minutes, stirring occasionally.
  • Uncover and simmer 10 to 15 minutes until the gravy thickens. Remove from heat and cool 10 minutes.
  • Dust the counter with the extra flour. Roll pastry slightly larger than your pie dish.
  • Spoon the filling into a 9-inch pie dish. Lay pastry over the top, trim, and crimp edges.
  • Brush crust with milk and cut a few small vents for steam.
  • Bake 30 to 35 minutes until deeply golden and bubbling. Rest 10 minutes before slicing.

Notes

Variation: Add 1 cup of frozen peas to the filling after thickening for a pop of color and sweetness. For a richer crust sheen, swap the milk brush with a mix of 1 tbsp milk and 1 tsp melted butter.
Storage: Cool completely, then cover and refrigerate for up to 3 days. Reheat at 350°F until hot, or freeze the baked pie for up to 1 month.
This recipe is an original creation inspired by classic Classic Steak Pie Recipe flavors. All ingredient ratios and instructions are independently developed.