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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.

A steak pie in a dish with a golden crust with a piece missing, showing the beef and carrot filling. The pie sits on top a table with a blue and white tea towel under it.

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 Steak Pie

⭐️ Great for batch cooking (eat one and freeze one)

⭐️ Really easy to make but looks so impressive

⭐️ The ultimate comfort food meal


A blue and white tea towel with a pie dish on top, with a golden cooked steak pie being served up with a spoon.

How we came up with this recipe

Having a showstopper of a pie up our sleeves for the time of year when comfort food is calling is a MUST for all us home cooks. 

But sometimes baking a pie can seem a bit much in our busy lives.

This is exactly why I wanted to make a very SIMPLIFIED pie that ticked all of the boxes for flavour and satisfaction, but also happened to be ridiculously easy to make. 

After much testing and testing again, I think we’ve cracked it! All you have to do is fry off your beef, add veggies and flour, then stock to make a sauce. 

Simmer it gently for about two hours, then top with pastry and the BEST steak pie is ready for the oven. As easy as pie! (So easy, we can even enjoy this midweek too.)

You can also make the filling in the slow cooker instead if you’d rather. The tips are below for how to do this.


What to serve with Steak Pie


Favourite pies with puff pastry…


Steak Pie Ingredients Notes

The ingredients for a steak pie recipe laid out on a white tablecloth, including diced beef, carrots, onion, egg, pastry, stock cube, tomato puree and Worcester sauce.
  • Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
  • Stewing 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
  • Onion – I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
  • Carrots – Again, keep these in quite big chunks as they will be cooking for a long time with the beef
  • Beef stock – Stock made with a cube is absolutely fine
  • Puff pastry – As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
  • Egg – I use medium free-range

How to make Steak Pie

Cooked dice beef with carrots and onion in a large pan for the recipe Steak Pie, step 1.

1. Brown the beef in a pan with hot oil for about 5-10 minutes. Add the vegetables until they’re starting to soften.

Cooked beef, carrots, onion and flour in a large pan for step 2 of the recipe for Steak Pie.

2. Add the flour and cook for another 5 minutes or so.

Cooked beef and carrots in a rich gravy in a large pan for step 3 in the recipe for Steak Pie.

3. Add the purée, stock, Worcester sauce 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.

An uncooked steak pie with a pastry top that has been brushed with egg in a white pie tin. Ready for the oven.

4. Spoon the pie filling into a dish and leave to cool if you can. Smooth the pastry over the top, brush with beaten egg and 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

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.

FAQs

Can I make this a gluten-free Steak Pie?

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.

Can Steak Pie be frozen?

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.

Is Steak Pie British?

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).

5 from 85 votes

Steak Pie {Easiest EVER Recipe!}

This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 1 hour
Servings: 6 People

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
  • 2 tbsp Worcestershire sauce

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, Worcestershire sauce 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 cooks. 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.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Beef: You need to use a beef suitable for slow cooking, this is often sold as stewing steak or braising steak
Onions: I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
Carrots: Again, keep these in quite big chunks as they will be cooking for a long time with the beef
Beef stock: Stock made with a cube is absolutely fine
Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
How to freeze: 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. You can also freeze the cooked filling on its own and make up the pie on the day you want it

Nutrition

Calories: 552kcalCarbohydrates: 40gProtein: 33gFat: 29gSaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 440mgPotassium: 849mgFiber: 3gSugar: 5gVitamin A: 6836IUVitamin C: 6mgCalcium: 48mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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23 Comments

  1. 5 stars
    This turned out great. I made adjustments so I know it’s not traditional but…I was looking for a way to use up leftover grilled steaks. I cubed the cooked steaks and added them to a Dutch oven with the vegetables. I added a bit of dried thyme and red wine while everything simmered. I didn’t have the full time to simmer it but cooked it down until it was the consistency that I wanted, maybe 30 mins. It turned out delicious and I would make it again with leftover steak or with stewing beef as written.

  2. 5 stars
    Absolutely loved it! Did it in slow cooker with 400ml of water and high for 4 hours and it was sooo soft! Definitely another one to save xxxx

  3. 5 stars
    I tried it with Shortcrust Pastry, and my husband said it was the best pie he’s had since school!!!😊
    Thank-you

  4. 5 stars
    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 👍🏼

  5. 5 stars
    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!