This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy. Simply delicious.
Is there anything more comforting, impressive and hearty than a homemade Steak Pie?
This recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.
Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it OK?)
Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too, or eat one, freeze one, as a handy batch cook hack!
Why you’ll love this Beef Pie
⭐️ Great for batch cooking (eat one and freeze one).
⭐️ Really easy to make but looks so impressive.
⭐️ The ultimate comfort food meal.
About this recipe for Steak Pie
I’ve simplified this recipe a lot recently to make it easy to serve as a midweek meal. You just fry off your beef, add veggies, add flour and then stock to make a sauce.
Simmer it gently for about two hours, then top with pastry and our Beef Pie is ready to be baked. As easy as pie!
What to serve Steak Pie with
- Mashed potatoes or Colcannon
- Green vegetables
- Boiled potatoes
- Chips (oh HELLO!)
- Parmentier Potatoes
- Peas
- Extra gravy!
My other favourite pies with puff pastry
Steak Pie Ingredients
- Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect.
- Stewing beef
- Onion
- Carrots
- Plain flour
- Tomato purée
- Salt and freshly ground black pepper
- Beef stock
- Puff pastry – Ready-made sheets
- Egg
How to make Steak Pie
- Brown the beef in a pan with hot oil for about 5-10 minutes.
- Add the vegetables until they’re starting to soften, then add the flour for another 5 minutes or so.
- Add the purée, stock and salt and pepper. Put the lid on and cook on a very low heat for about 2 hours, or until the beef is very soft.
- Spoon the pie filling into a dish and leave to cool if you can.
- Smooth the pastry over the top, brush with beaten egg then bake for about 30 minutes on 220C.
Substitutions
- Shortcrust pastry – I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a puff pastry meat pie.
If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)
Leftovers
Can Steak Pie be reheated? Yes. You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving.
In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.
Top tips for making the best Steak Pie
Type of beef
Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here.
If you want to make a puff pastry base for your pie
As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.
Cooking the filling in the slow cooker
You can prepare your filling this way if you prefer. Simply brown your mince and cook for about 3-4 hours on HIGH. Reduce the liquid to 400ml instead.
FAQ
Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.
Yes! Ideally it’s best to freeze the pie BEFORE it’s been cooked. Then it’ll be lovely and fresh when you come to cook it.
Yes. It originates in the United Kingdom and it’s thought to date back centuries, with different variations such as Steak and Ale and Steak and Kidney all making an appearance. I think it began by anything being thrown in a pie they could get their hands on!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Really Easy Steak Pie {with Puff Pastry & Rich Gravy}
Ingredients
For the pie filling
- 1 tbsp Sunflower oil See notes.
- 700 g Stewing beef See notes.
- 2 Large onion Peeled and chopped into big chunks. See notes.
- 4 Carrots Peeled and chopped. See notes.
- 50 g Plain flour
- 2 tbsp Tomato purée
- Salt and black pepper
- 600 ml Beef stock See notes.
For the pie
- 320 g Puff pastry sheet See notes.
- 1 Egg Beaten.
Instructions
- Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and stir through everything, cook for 5 minutes.
- Add the tomato purée, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
- NB: Keep an eye on the beef as it cooked. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Inta Gifford says
This sounds so good and perfectly doable! I will try it for sure. Thank you!
Caroline says
Hi Sarah,
Can this be frozen?
Sarah Barnes says
Hi Caroline, yes ideally I’d freeze it before cooking the pastry. Hope that helps!
Abbie Parker says
This looks amazing – would it be possible to put the pie ingredients in the slow cooker after browning?
Sarah Barnes says
Yes! Just reduce the liquid you add to 400ml and you should be good to go!
Grace says
Hi Sarah. Looks delish. Could you make the beef filling Etc in slow cooker and then finish the pie in oven?
Sarah Barnes says
Yes! Just reduce the liquid you add to 400ml and you should be good to go!
Jess Cheadle says
Hi Sarah, how long would you put the filling in the slow cooker for ?
Thank you
Carol says
Yummmmmmmmm and then some more yuuummmmmm
Paula Quigg says
Hands down the tastiest pie I’ve ever made!
Everyone loved it ❤️
Gill says
Quick and easy
Elaine says
The tastiest pie I’ve ever made. Already been requested to make it again!
Frank says
I am an 80yr old male not used to cooking, just finished eating my attempt at your recipe. Best pie ever and so simple to make. Only problem is that all the family say it should be a weekly thing. There goes my rest time. 😋
Sarah Barnes says
Hi Frank, thank you so so much for your lovely comment. I’m so happy that the recipe was a help. Please send me a photo if you take one next time you make it, I’d love to see!
Frank says
I’ve got a photo but I don’t know how to send it
Robert says
Hi im going to atempt this recipe over the week end sounds amazing, what size pie dish for this amount of ingrediants please i have three sizes of pie dish like the one in your photo but not sure what one to use
Matt says
Such a great recipe! I added a bit of red wine while it was simmering. Everyone loved the pie and was probably the best pie I’ve ever eaten which I’d like to say was down to me but it was actually down to this great recipe. Followed it exactly (minus the wine) and was amazing!
Emma says
Family of 5, 14 year old twins and a 9 year old. Always struggling to find a recipe that everyone likes. This was a hit, cooked in the slow cooker with 400ml of stock and the consistency was perfect 👍🏼
Kerry says
Hi Sarah,
Could this filling be done in the slow cooker do you think whilst we are at work?