Beef For Steak Pie

4

Beef for steak pie? We’re not just saying that to rile you up. It’s one meat, many steaks. Meat pies.

Beef is a stalwart of British cuisines. A traditional meal for a big family and the ultimate dish to settle down with after a long day at work. The perfect snack for watching the football on a Saturday afternoon, or as a hearty meal in itself with a side of chips. Beef is also tasty in pies, burgers and so much more!

Easy steak pie

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:3 hrs
  • Easy
  • Serves 6

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep

NutrientUnit
kcal611
fat36g
saturates14g
carbs32g
sugars4g
fibre3g
protein39g
salt1.6g

Ingredients

  • 3 tbsp sunflower oil
  • 1kg braising steak, diced
  • 2 onions, roughly chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato ketchup
  • 2 beef stock cubes mixed with 600ml boiling water
  • 375g sheet of ready-rolled puff pastry
  • 1 egg yolk, beaten

Method

  • STEP 1To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
  • STEP 2Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
  • STEP 3To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

Rich and Tasty Slow-Cooked Steak Pie

You can’t beat this rich, meaty and delicious homemade steak pie, filled with slow-cooked beef and potatoes it’s the ultimate comfort food.

After eating this, can you believe that Chris (with a large smile on his face) actually said these words: “I love you more when you make me pie”.  Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum.

Large steak and potato pie with slice taken out.

No it doesn’t come with a couple of horns sticking out like your Desperate Dan classic, but it’s still a damn good meat and potato pie.

This is no lightweight ‘pastry lid’ pie.
This is pastry base, pastry sides and pastry topping. I use ready-made shortcrust pastry for this recipe (I find the ready-made stuff to be almost as good as homemade, so I only make it myself when I’ve got plenty of time).

How do you make a steak pie?

First soften some onions in a pan with a little oil:

What cut of beef is best for pies?

The best cuts for a slow-cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine.  You don’t need to use expensive cuts of meat for this steak pie.

  • Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
    • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
  • Silverside (bottom round) – comes from the hindquarter – just above the back leg
    • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.

Coat your steak in seasoned flour (this will help thicken the sauce later):

Coating cubes of beef in flour for a steak pie

Add it to the onions and brown, then add stock, seasoning, Worcestershire sauce and some chopped potato.

👩‍🍳 Pro Tip: I like to add half the potato at the beginning, as these potatoes will soften quite a lot during the cooking process and will help to thicken the pie filling. Then I add more potatoes about halfway through the cooking time, so there are some slightly firmer potatoes in there too.

Bring to the boil, then place in the oven at 150C/300F for an hour, before adding in those extra potatoes and cooking for a further hour.

Spoon the beef mixture into a pie dish lined with pastry (no need to blind bake first).

Place a pastry lid on top and pinch the edges of the pastry for a decorative crust.

👩‍🍳 ***Pro Tip*** A super easy and effective way to crimp the edges of the pastry is to place your index fingers on each hand and pinch them together.  Workaround the edge of the whole thing for a simple crimped edge for a perfect rustic meat and potato pie.

Brush with egg wash and place in the oven for 30-35 minutes, until the pastry is golden brown.

So delicious for a winter dinner!

🍽 What do you serve with steak pie?

This meat and potato pie is almost a meal in itself so you don’t need loads of sides.  I like to serve mine with:

  • Green veg (hmmm loving those sprouts!!) and carrots.
  • If we are feeling particularly hungry mashed potato.
  • How about trying it along with my super easy cauliflower cheese.
  • Some pickled cabbage
  • Chris likes cauliflower and broccoli as “its the perfect veg for soaking up the gravy” < that’s the extra gravy I have to make  🙂

📺 Watch how to make it

🙋 FAQ’s

Can you freeze a steak pie?

the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout. Remove the foil for the last few minutes.

Can I make it gluten-free?

Yes! With a few adjustments:
1. Replace the flour with a plain (all-purpose) gluten-free flour blend.
2. For the pastry – you can use gluten-free shortcrust pastry, but I find the brands I’ve tried to shrink and go very hard. I’d recommend using a gluten-free puff pastry. Jus-Rol does a good one. You can use this for the base and the top.
3. Use  gluten-free beef stock (knorr does good gluten-free beef stock cubes)
4. Make sure the Worcestershire sauce is a gluten-free version (usually is but it’s best to check).

Can I make the meat pie filling in the slow cooker?

Yes, at the end of stage 6 – after bringing it to the boil, add all of the potatoes, transfer to the slow cooker and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7).

Can I make some gravy to go with it?

If you like, you can add extra, approx 500ml (2 cups), of stock when cooking the filling. Then use a slotted spoon to transfer the filling to the pastry-lined dish. The sauce that’s left in the pan will be your gravy. Cover and then reheat it just before serving.

I like this pie to have a thick filling that just about holds its shape when you cut into it. If you like your pie saucier, then just add an extra cup or two of stock to the beef when you cook it.

Steak Pie Recipe

Rich, meaty and delicious. This steak pie, filled with slow cooked beef and potatoes is the ultimate comfort food for a winter dinner.

PREP TIME15 mins

COOK TIME2 hrs 50 mins

TOTAL TIME3 hrs 5 mins

COURSEDinner

CUISINEBritish

SERVINGS4 -6 people

CALORIES811 kcal

INGREDIENTS 

Pie Filling:

  • ▢1 tbsp olive oil
  • ▢1 large brown onion – peeled and chopped
  • ▢500 g (1.1 lb) braising beef – chopped into bite-sized chunks
  • ▢1 tbsp plain (all-purpose) flour
  • ▢¼ tsp salt
  • ▢¼ tsp black pepper
  • ▢600 ml (2.5 cups) hot beef stock – (water plus 2 stock cubes is fine)
  • ▢2 large potatoes – peeled and chopped (about 300g/10.5oz each)
  • ▢1 tsp Worcestershire sauce
  • ▢½ tsp salt
  • ▢½ tsp black pepper

Also:

  • ▢1 egg – lightly whisked
  • ▢2 x11oz (320g) packs of ready-rolled shortcrust pastry

INSTRUCTIONS 

  • Preheat the oven to 150C/300F
  • Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
  • Place the beef in a bowl and mix it with the flour, salt and pepper.
  • Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
  • Add the beef stock and half of the potatoes.
  • Add in the Worcestershire sauce and salt and pepper and stir everything together.
  • Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
  • After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
  • Take out of the oven and turn the oven up to 200C/400F. Remove the lid and give everything a gently stir. Leave to cool slightly for 5 minutes before assembling the pie.
  • Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.
  • Line the dish with pastry, so it overhangs the edge of the dish slightly. 
  • Spoon the pie mix into the dish and top the pie with pastry.
  • Crimp the edges of the pastry by pinching it all the way round. (see picture above for how the crimp should look)
  • Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess pastry to make a couple of little leaves to cover it up. Eggwash the leaves too. 
  • Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
  • Place the pie in the oven for 25-35 minutes until golden brown.
  • Serve with mashed potato green veg and carrots.

VIDEO

✎ NOTES

Can I make it ahead?

Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Defrost in the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout. Remove the foil for the last few minutes.

.

Can I make it gluten-free?

Yes! With a few adjustments:

Replace the flour with a plain (all-purpose) gluten-free flour blend.

For the pastry – you can use gluten-free shortcrust pastry, but I find the brands I’ve tried to shrink and go very hard. I’d recommend using a gluten-free puff pastry. Jus-Rol does a good one. You can use this for the base and the top.

Use  gluten-free beef stock (knorr does good gluten-free beef stock cubes)

Make sure the Worcestershire sauce is a gluten-free version (usually is but it’s best to check).

.

Can I make the filling in the slow cooker?

Yes, at the end of stage 6 – after bringing it to the boil, add all of the potatoes, transfer to the slow-cooker and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7).

.

I’d like some gravy with that pie!

If you like, you can add approx 500ml (2 cups) extra of stock when cooking the filling. Then use a slotted spoon to transfer the filling to the pastry-lined dish. The sauce that’s left in the pan will be your gravy. Cover and then reheat it just before serving.

.

Nutritional Information is per serving ( based on 4 very hungry people).

NUTRITION

Calories: 811kcalCarbohydrates: 97gProtein: 49gFat: 23gSaturated Fat: 6gCholesterol: 138mgSodium: 1582mgPotassium: 895mgFiber: 6gSugar: 1gVitamin A: 60IUVitamin C: 14.2mgCalcium: 68mgIron: 11.7mg

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