Classic Steak Pie – Craving a hearty. And a comforting meal? This Classic Steak Pie. Is just what you need. Tender braising steak, rich beef stock, and flaky puff pastry. Come together in this delicious dish. That’s perfect for any occasion. Ready in a few hours. With simple ingredients. This recipe will quickly become a family favorite.
The first time I made this Classic Steak Pie. It was a chilly Sunday afternoon. My husband. A true steak enthusiast. Couldn’t resist the aroma wafting through the house. Our little one. Usually picky. Took one bite. And exclaimed, “Yum!” Now, it’s a staple in our home. Bringing warmth and smiles. With every serving.
What makes this Classic Steak Pie truly stands out?
This Classic Steak Pie stands out. For its melt-in-your-mouth braising steak. Richly flavored with onions. And a hint of tomato. The ready-rolled puff pastry. Makes it easy to achieve a perfect golden crust. Without the fuss. It’s a comforting, hearty dish. That’s perfect for family dinners. Or special gatherings.
What You Need To Make This Classic Steak Pie Recipe?
Sunflower Oil: A neutral oil. Perfect for browning the meat. Without overpowering its natural flavors.
Braising Steak: Diced into bite-sized pieces. This cut becomes wonderfully tender after slow cooking.
Onions: Roughly chopped to add sweetness. And depth to the filling.
Plain Flour: Helps thicken the filling. Creating a luscious, rich gravy.
Tomato Ketchup: Adds a touch of sweetness. And acidity. Balancing the flavors perfectly.
Beef Stock Cubes: Dissolved in boiling water. They create a rich. And savory base for the filling.
Ready-Rolled Puff Pastry: Makes it easy to achieve a flaky, golden crust. With minimal effort.
Egg Yolk: Brushed on top. For that beautiful, golden-brown finish.
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Steps To Make Classic Steak Pie:
Step 1: Prepare the Filling: Preheat your oven to 160°C (140°C fan/gas 3). Heat half of the sunflower oil in a large casserole dish. Brown the meat really well in batches. Then set it aside. Add the onions with a drizzle of more oil. And cook on a low heat for 5 minutes. Until they’re nicely colored.
Step 2: Thicken the Filling: Scatter the plain flour over the onions. Stirring until the flour turns brown. This step ensures your gravy will be thick. And delicious.
Step 3: Combine and Cook: Return the browned meat. And any juices to the pan. Adding the tomato ketchup. Give everything a good stir. Pour over the beef stock. Season to taste. And bring to a simmer. Cover with a lid. Transfer to the oven for about 2 hours. Or until the meat is tender. You can make the filling up to three days ahead and chill. Or freeze it for up to three months.
Step 4: Assemble the Pie: Preheat the oven to 220°C (200°C fan/gas 7). Transfer the filling to a 24-26cm rimmed pie dish. Brush the rim of the dish with some beaten egg yolk. Unravel the puff pastry. Drape it over the dish. And use a knife to trim. Press the edges against the side of the dish. Re-roll the trimmings. To create a decoration if you like.
Step 5: Bake: Brush the pie heavily. With the remaining egg yolk. Make a few small slits in the center of the pie. To allow steam to escape. Bake for 40 minutes. Until the pastry is golden brown. Let the pie stand for a few minutes before serving. To set slightly.
Tip:
For the ultimate comfort food experience. Make the filling a day ahead. Allowing the steak mixture. To sit overnight in the fridge. Helps the flavors meld. And intensify. Creating a richer. And more complex taste. When you reheat the filling. And bake it with the puff pastry. The result is an incredibly rich. And flavorful pie. That tastes even better than freshly made. This resting period allows the seasonings to penetrate the meat more deeply. Making each bite more delicious. Plus, prepping in advance. Means less stress. And more time to enjoy the meal. With your family. And friends.
Frequently Asked Questions:
Can I use a different cut of beef?
Yes. You can use chuck steak. Or any other stewing beef. Just make sure to cook it long enough. For the meat to become tender.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling up to three days in advance. And store it in the fridge. Assemble and bake the pie. When you’re ready to serve.
What can I serve with this steak pie?
This pie pairs wonderfully with mashed potatoes. And steamed vegetables like peas or carrots. For a complete meal.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Steak Pie
Ingredients
- 3 tablespoons sunflower oil
- 1 kg braising steak diced
- 2 onions roughly chopped
- 3 tablespoons plain flour
- 1 tablespoon tomato ketchup
- 2 beef stock cubes mixed with 600 ml boiling water
- 375 grams sheet of ready-rolled puff pastry
- 1 egg yolk beaten
Instructions
- Preheat oven to 160°C (140°C fan/gas 3).
- Heat 1.5 tablespoons sunflower oil in a large casserole dish. Brown diced steak in batches. Set aside.
- Add remaining oil. And cook onions for 5 minutes until colored.
- Stir in flour until brown. Add steak, juices, and ketchup.
- Pour in beef stock, season, simmer, cover, and bake for 2 hours until tender.
- Preheat oven to 220°C (200°C fan/gas 7). Fill a pie dish with the meat mixture.
- Brush the dish rim with beaten egg yolk. Cover with puff pastry, trim, and press edges.
- Brush pastry with egg yolk, cut slits, and bake for 40 minutes until golden.
- Let cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
