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.
Servings: 6 People
Ingredients
For the Pie Filling:
- 1 tbsp Sunflower oil See notes
- 700 g Stewing beef See notes
- 2 Onions Peeled and chopped into big chunks. See notes
- 4 Carrots Peeled and chopped. See notes
- 50 g Plain flour
- 2 tbsp Tomato purée
- Sea salt and freshly ground black pepper
- 600 ml Beef stock made from a cube is fine
- 2 tbsp Worcestershire sauce
For the Topping:
- 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 220°C fan 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
Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.
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: 552kcal | Carbohydrates: 40g | Protein: 33g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 440mg | Potassium: 849mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6836IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 5mg