Tender beef, sweet onions, beefy gravy, and flaky puff pastry—all snuggled into one legendary Classic Steak Pie. It’s basically a hug in pie form.
You know when you try a recipe and accidentally start a tradition? That’s what happened here.
I first made this Classic Steak Pie on a rainy Tuesday, which honestly was already a disaster. I was meant to make a salad. A salad. But I’d had one of those “I’m tired of pretending to eat light” days, you know? So I said nope, went rummaging through the fridge, and what did I find? A packet of stewing beef I forgot I bought, two onions that were just about to turn, and one sheet of puff pastry I had no plan for.
Boom. The idea just hit. Like, “Why not make a pie?” Which sounds chill, but I’d never made one before. Spoiler: it turned out amazing. The beef got so tender I nearly cried, the gravy had this sweet-savory thing going on (thanks, ketchup), and the pastry puffed up like it had something to prove. I ate half that pie standing over the counter, not even kidding.
Since then? It’s been my go-to for comforting meals, last-minute guests, and yes, freezer batches that I “accidentally” forget to share. Sorry not sorry.
Why You’ll Love This Classic Steak Pie Recipe?
So here’s the thing. There are a lot of steak pies out there. Some are overly complicated. Some are dry. Some require a bottle of wine you’ll never use again. But this Classic Steak Pie? It’s just right. Like your favorite pair of old jeans. Or that one episode of Bake Off you watch on repeat.
Here’s why it works:
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The beef stews itself in the oven. Seriously, you just toss it in and forget about it for two hours.
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The gravy is rich but not claggy (technical term), with just a cheeky bit of ketchup to give it depth.
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You don’t need to make pastry from scratch. We are not in culinary school, and supermarket puff pastry is a gift.
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It feels like a celebration, even when you’re just reheating it for lunch in your PJs.
It’s not fancy. It’s just good. Really good. Like, make-it-once-and-it-lives-in-your-rotation good.
Ingredient Notes:
Look, we all scroll past ingredient lists sometimes. But this one deserves a second. Every piece pulls its weight.
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Braising steak – Cheap cut, big payoff. Cooks low and slow until it’s so soft you could spread it on toast. (Not saying you should, but you could.)
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Sunflower oil – Nothing fancy. Just reliable. Like your old kettle that rattles but still works.
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Onions – Two of ’em. Roughly chopped. If they make you cry, lean into it—this pie is emotional anyway.
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Plain flour – Thickens the gravy, no magic tricks required.
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Tomato ketchup – Yeah, I know. But hear me out. It’s got tang, it’s got sweetness, and it just works. No gourmet tomato paste needed.
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Beef stock cubes + boiling water – Fancy stock? Great. Cubes? Still great. Don’t overthink it.
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Puff pastry (ready-rolled) – Store-bought, stress-free, and flaky like your most dramatic friend.
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Egg yolk – For that golden shine. Makes your pie look like it went to finishing school.
How To Make Classic Steak Pie?
Alright. You’ve got your ingredients. Your apron’s maybe on. Or maybe it’s a hoodie with gravy risk. We roll either way.
Step 1: Beef browning business
Heat a bit of oil in a big pot. Chuck in your diced steak in batches. I know it’s tempting to dump it all in, but that’ll just steam it. We want color. We want sizzle. Set it aside once browned.
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Step 2: Onion time
Same pot, fresh oil. Throw in your chopped onions and cook ‘til they’re golden and a bit soft. You’ll know. It smells amazing. Like Sunday lunch coming early.
Step 3: Gravy magic
Sprinkle in your flour and stir it like you mean it. Let it brown a bit (don’t panic if it sticks—it’s flavor). Toss the beef back in with the ketchup and pour in the beef stock. Stir, season with salt and pepper, bring it to a low simmer, slap the lid on, and bake it at 160°C for about 2 hours.
Step 4: Assemble your glory
The beef will now be soft like poetry. Preheat your oven to 220°C. Fill a pie dish with the meat and gravy (try not to drink it). Brush the edge with egg yolk, lay your puff pastry on top, trim the excess, and crimp the edges if you’re feeling fancy. Slit the top so it can breathe, and brush again with yolk.
Step 5: Bake and try not to cry
Bake for 40 minutes. The top should be golden and puffed and begging to be Instagrammed. Let it cool for a few (or not—I respect reckless enthusiasm).
Storage Options:
If you don’t eat it all in one go (which is a flex), here’s how to keep it delicious:
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Fridge: Covered, it lasts 3 days. Reheat in the oven for crispness.
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Freezer: Slice it up, wrap it tight, freeze it. Bake straight from frozen or defrost overnight.
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Microwave? Only if you’re okay with soggy pastry. Just saying.
Variations and Substitutions:
No one’s judging. Make it your own.
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Try lamb if you’re feeling bougie. Chicken thighs also work in a pinch.
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Add peas or carrots for veggie cred.
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No puff pastry? Use shortcrust or go rogue and mash some potatoes on top—hello, pie-shepherd hybrid.
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Splash of wine? Sure. Glug some in the gravy. Glug some in your glass too.
What to Serve with Classic Steak Pie?
This pie doesn’t need sides. But sides make it feel loved.
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Mash – Smooth, buttery, a gravy sponge. Enough said.
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Peas or greens – Something green makes it feel balanced, even if it’s 80% pie.
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Roasted root veg – Caramelized carrots and parsnips? Yes.
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A cheeky pint or a bold red – Because why not?
Frequently Asked Questions:
Can I prep ahead?
Totally. Make the filling, keep it in the fridge, top with pastry later.
Can I use frozen pastry?
I always do. It’s fine. Let it thaw first though—unless you enjoy pastry shrapnel.
What if my beef’s still tough?
Keep cooking it. No shame in giving it extra time—it’s not you, it’s the cow.
If you’re looking for something that feels like home, this Classic Steak Pie might just be it. It’s got that cozy, can’t-stop-eating, smells-like-someone-loves-you energy. Honestly, I didn’t mean for it to become my signature dish—but here we are.
Give it a try. Tweak it. Add peas or wine or leftover cheese if that’s your vibe. Just promise me one thing—don’t rush the beef.
And if you do make it, tag me, message me, or just yell “IT WORKED!” into the void. I’ll hear you.
<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!
Keep the Flavor Coming – Try These:
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!
