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Best Steak Pie recipe

5 1 ratings
Total time 55 mins
10 mins preparation time
45 mins cooking time

This traditional beef steak pie recipe is so easy to make. It uses two types of pastry, but if you can use all shortcrust instead if wished (packs of 2 frozen sheets are available in supermarkets or make your own).

Ingredients

6 portion(s)
3 tbsp
vegetable oil
1 kg
diced braising beef steak (chuck)
2 
onions, peeled and chopped
3 tbsp
flour
1 tbsp
fresh thyme leaves, chopped
Freshly ground black pepper
600 ml
hot beef stock
320 g
sheet ready-rolled shortcrust pastry
320 g
sheet ready-rolled puff pastry
1 
egg, beaten

Preparation

Step 1

Preheat oven to 160C/140C Fan/Gas 3. Heat 2 tbsp of the oil in a large casserole dish on the hob and brown the meat all over in batches. Lift the meat out and set aside.

Step 2

Add the remaining 1 tbsp oil and fry the onions gently for 5 minutes until softened. Tip in the flour and stir well until it browns. Then add the meat and any juices back to the pot, along with the thyme, Kikkoman Soy Sauce and plenty of black pepper. Stir well then pour in the stock, bring to a simmer, cover and cook in the oven for 1.5-2 hours until the meat is tender.

Step 3

When you are ready to assemble the pie turn the oven temperature up to 220C/200C Fan/Gas 7. Lightly grease a 25cm round pie dish and line with the shortcrust pastry, leaving a bit overhanging the sides. Brush all around the top edges with beaten egg. Spoon the slightly cooled filling into the middle of the dish and level it out with the back of the spoon. Top the pie with the sheet of puff pastry and seal it well round the edges by pressing (or crimping) the two pastry layers together. Trim off any excess pastry and brush with lots of beaten egg. Cut a slit in the centre for steam to escape and bake the pie for 40 minutes until golden brown and bubbling inside. Allow to rest for a few minutes before serving. Enjoy with mashed potatoes, peas and extra gravy if liked.

Tip:

add diced potatoes or mushrooms to the pie filling to ring the changes

Recipe-ID: UK139

Recipe as PDF

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Preheat oven to 160C/140C Fan/Gas 3. Heat 2 tbsp of the oil in a large casserole dish on the hob and brown the meat all over in batches. Lift the meat out and set aside.

Add the remaining 1 tbsp oil and fry the onions gently for 5 minutes until softened. Tip in the flour and stir well until it browns. Then add the meat and any juices back to the pot, along with the thyme, Kikkoman Soy Sauce and plenty of black pepper. Stir well then pour in the stock, bring to a simmer, cover and cook in the oven for 1.5-2 hours until the meat is tender.

When you are ready to assemble the pie turn the oven temperature up to 220C/200C Fan/Gas 7. Lightly grease a 25cm round pie dish and line with the shortcrust pastry, leaving a bit overhanging the sides. Brush all around the top edges with beaten egg. Spoon the slightly cooled filling into the middle of the dish and level it out with the back of the spoon. Top the pie with the sheet of puff pastry and seal it well round the edges by pressing (or crimping) the two pastry layers together. Trim off any excess pastry and brush with lots of beaten egg. Cut a slit in the centre for steam to escape and bake the pie for 40 minutes until golden brown and bubbling inside. Allow to rest for a few minutes before serving. Enjoy with mashed potatoes, peas and extra gravy if liked.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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