Steak Pie
Steak Pie is a hearty, comforting dish made in a golden, pastry crust and filled with perfectly cooked steak pieces and seasoned well. Besides being a traditional meal in Britain, this steak pie is incredibly satisfying and is a lovely meal to make for your friends and family.
In this post, you will learn how to make a hearty steak pie.
What is Steak Pie?
A steak pie is a hearty and comforting dish that features tender pieces of steak enveloped in a rich, savoury gravy, all encased in a flaky, golden pastry crust. Also, the filling is typically made by slow-cooking the steak with onions, garlic, and often other vegetables like carrots and mushrooms, in a robust broth seasoned with herbs and spices.
This flavourful mixture is then placed in a pie dish and topped with a layer of buttery puff pastry or shortcrust pastry, which bakes to a crispy perfection. Ideal for a satisfying meal, steak pie is a classic favourite that combines the succulent texture of well-cooked beef with the delightful crunch of a well-made pastry.
A perfect meal to make when craving some delicious comfort food.
How to Make Steak Pie
This steak pie is made in a hob safe casserole dish. On your hob, braise the stewing beef in vegetable oil. Once the beef is braised on all sides, remove from the heat and set aside.
In the same casserole dish, fry the onions then add the garlic and carrots to soften them and bring out the flavour. Return the stewing beef to the pot and cover everything in a light coating of flour. Mix together.
Now add the beef stock, ketchup, and Worcestershire sauce. Season to taste. If using beef stock made from a stock cube, I do not season with extra salt here. I find that the stock cubes are a bit salty so I prefer not to.
Mix everything together then bring to a simmer. Simmer on the hob for two hours stirring occasionally. Preheat the oven to 400℉/200℃/Gas Mark 6.
Roll out your pie crust and place into the bottom of the pie dish. Spoon in your steak pie filling. Brush the edges of the pie crust with the beaten egg yolk. Roll the top of the pie crust out onto the steak pie. Crimp the edges together and remove the excess pie dough with either a spoon on scissors. Brush the egg yolk wash generously onto the top of the pie crust. Pierce three holes into the top of the steak pie. Add your decorative cut outs here if you have any and brush with the beaten egg yolk.
Bake the pie for 35-40 minutes until it is golden-brown and the edges are bubbling.
Lastly, remove from the oven and let cool.
Steak Pie Crust
The Steak Pie crust can either be store bought or homemade.
Click this link to learn how to make my own Flaky, Pie Crust Recipe.
If you choose to make the pie crust in the link, that particular pie crust is big enough for the base and lid of a pie and there will be a few bits of pie dough leftover if you want to make any decorations for the steak pie.
I definitely recommend making the above pie crust for a simple crust recipe. I have made it many times for this steak pie recipe. Besides, it is hard to tell what is tastier and more satisfying: the steak pie filling or the pie crust.
If you want to try making a Puff Pastry Crust, try my Puff Pastry recipe. Amazing results!
What Cuts of Beef Should I Use?
For a steak pie, the best types of beef to use are cuts that are suitable for slow cooking and braising. These cuts are generally tougher, but they become tender and flavourful when cooked slowly.
For a delicious steak pie, using cuts like chuck, brisket, round, short rib, or shin will provide the best results. These cuts become tender and flavourful when slow-cooked, making them perfect for the rich, hearty filling of a steak pie.
Make sure that the beef is labeled as stewing beef in the store as that beef is meant to be cooked for long periods of time.
Ingredients
Pie Filling
Vegetable Oil: vegetable oil is used to sear the stewing beef and sauté the onions, garlic, and carrots. It helps in developing a rich, browned flavour.
Stewing Beef: stewing beef provides the main protein and rich, meaty flavour. The long cooking time breaks down the connective tissues, making the meat tender and flavourful.
Onions: onions add a base layer of flavour when sautéed with garlic, contributing to the overall complexity of the filling.
Carrots: carrots add sweetness, texture, and nutritional value to the filling.
Garlic: garlic enhances the savoury taste of the filling, providing aromatic depth.
All-Purpose/Plain Flour: all-purpose/plain flour acts as a thickening agent for the filling, creating a rich and velvety consistency.
Beef Stock: beef stock provides a deep, meaty flavour and moisture to the filling, essential for a savoury, rich taste.
Ketchup: ketchup adds a subtle sweetness and acidity that balances the savoury flavours of the beef and vegetables.
Worcestershire Sauce: Worcestershire sauce adds umami, a deep savoury taste, and complexity to the filling.
Pie Crust
Pie Crust: the pie crust forms the bottom and/or top layer of the pie, holding the filling together and adding texture.
Egg Yolk: the egg yolk is brushed on the pie crust before baking, it creates a glossy, golden-brown finish.
Tips
- Leave your onions and carrots in large chunks as they will be simmering for a while and will have time to soften fully.
- Make sure to purchase beef that is labeled as stewing beef as that meat is meant to be slow cooked for long periods of time.
- If using beef stock made from a stock cubes, I find that they are a bit salty so I do not season the pie with extra salt.
Steak Pie
Ingredients
Pie Filling
- 2 tbsp. vegetable oil
- 2 lbs. (1kg) stewing beef
- 2 onions chopped
- 3 garlic cloves minced
- 4 large carrots finely chopped
- 3 tbsp. all-purpose/plain flour
- 2 1/2 c. beef stock
- 1 tbsp. ketchup
- 2 tbsp. Worcestershire sauce
Pie Sheet
- Homemade pie crust or 1 store bought pie crust
- 1 egg yolk beaten
Instructions
- In a deep hob safe casserole dish, add 2 tbsp. of vegetable oil and braise your stewing beef until the outsides are browned. Remove from the heat by pouring into a separate bowl.
- In the same casserole dish, on medium heat add your onions and fry for about 2 minutes. Add the garlic and carrots to the frying pan and fry for about 8 minutes. Once the vegetables are softened, add the braised steak pieces back into the dish and coat in flour.
- Add the ketchup, Worcestershire sauce, and beef broth to the dish. Season to taste.
- Bring the filling to a simmer, then cover and let simmer for 2 hours. Stirring occasionally.
- Once the filling has completed simmering, roll out your pastry into the pie dish.
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Spoon the beef filling into the pie dish. Brush some of the beaten egg yolk onto the edges of the pie dough and place the pie dough lid onto the top of the pie and crimp the edges together. Use either a spoon or kitchen scissors to remove the excess pie dough. Brush the entire pie dough lid with the beaten egg yolk. Poke three slits into the centre of the pie for baking. Add your decorative cut outs here if you have any and brush with the beaten egg.
- Bake the pie for 35-40 minutes until it is golden-brown and the edges are bubbling.
- Remove from the oven and let cool.
Notes
In this blog post, you learned how to make a hearty steak pie.