This easy steak pie is proper British comfort food - tender slow-cooked beef in a rich, glossy gravy, topped with golden puff pastry. It's the kind of hearty, satisfying dish that turns a cold evening into something special.
The original recipe is from the BBC Good Food website - I found it when searching online for pie recipes. I knew it was going to need to be a recipe where the meat would be slow cooked...there's nothing better than a steak pie that has super tender meat and is full of flavour and topped with puff pastry.
This recipe really doesn't disappoint...and it does what it says on the tin...it is very easy to make, the ingredients list isn't long, with the surprising addition of tomato ketchup! Oh my goodness, it is soooo good.
As per the tips, you may need to cook your meat for 30 minutes longer than the original stated time of 2 hours. The end result should be very tender meat in a gravy that is so full of flavour with lovely flaky puff pastry on the top. Delicious comfort food in a pie!
Tips
- Braising steak - if you're unable to get braising steak, chuck, stewing, blade or beef shin are all good substitutes.
- Make ahead and freeze - the filling can be made up to 3 days ahead and chilled, or frozen for up to three months. If freezing, defrost thoroughly and then continue with the last step of the instructions.
- Check if the meat is tender enough after 2 hours. You might need to put it back in for another 30 minutes.
- Optional variations:
- Add mushrooms for a classic steak and mushroom pie version.
- Add ale - substitute 200ml of water for ale for a steak and ale pie.
- Add root veg like carrots and parsnips for winter depth.
- Add a little bacon or pancetta for smoky depth.
- Individual pies - make the pies in small pie dishes for dinner party presentation.
- You can easily adapt the recipe for this easy steak pie if you're cooking for less people. The leftover pastry could be used for another pie recipe or half our sausage rolls recipe!
Frequently Asked Questions
Braising steak, stewing steak, chuck, blade or beef shin are ideal as they become tender when slow-cooked.
Yes - this recipe uses ready-rolled puff pastry as it creates a light, golden, flaky topping and is the easiest option.
Yes - freeze before baking or after cooling completely. Reheat thoroughly before serving.
Ensure the filling is thick and cooled slightly before topping with pastry.
Yes - the filling tastes even better the next day and can be made up to 3 days ahead.
Low and slow is best - the filling will take 2 to 2.5 hours to ensure tender beef before the pie is topped with pastry and baked for 35 to 40 minutes.
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How to make this Easy Steak Pie
Ingredients
- 3 tbsp sunflower oil
- 1kg braising steak, diced (see Tips)
- 2 onions (approx. 240g), roughly chopped
- 3 tbsp plain flour
- 1 tbsp tomato ketchup
- salt and freshly ground black pepper
- 2 beef stock cubes or pots, mixed with 600ml boiling water
- 375g sheet ready-rolled puff pastry
- 1 egg yolk, beaten
Instructions
- To make the filling (see Tips to make ahead or freeze), heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole over a high heat, brown the meat really well in 2 to 3 batches (about 4 to 5 minutes for each batch), then set aside. Add the onions with the rest of the oil, then cook on a low heat for 5 minutes, until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup, season with salt and freshly ground black pepper and give it all a good stir. Pour over the stock and bring to a simmer then cover with a lid and put it in the oven for about 2 to 2.5 hours (see Tips), until the meat is tender.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Put the filling into a suitable rimmed pie dish (I use a 26cm round pie dish or 27cm x 20cm rectangular dish) and brush the rim of the dish with some of the beaten egg yolk. Unroll the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with the rest of the beaten egg yolk and make a few little slits in the centre of the pie and bake for 35 to 40 minutes, until golden. Leave to stand for a few minutes before serving.
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Easy Steak Pie
Ingredients
- 3 tbsp sunflower oil
- 1 kg (2.2 lb) braising steak diced (see Notes)
- 2 onions (approx. 240g) roughly chopped
- 3 tbsp plain flour
- 1 tbsp tomato ketchup
- salt and freshly ground black pepper
- 2 beef stock cubes or pots mixed with 600ml boiling water
- 375 g (13.2 oz) sheet ready-rolled puff pastry
- 1 egg yolk beaten
Instructions
- To make the filling (see Notes to make ahead or freeze), heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole over a high heat, brown the meat really well in 2 to 3 batches (about 4 to 5 minutes for each batch), then set aside. Add the onions with the rest of the oil, then cook on a low heat for 5 minutes, until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup, season with salt and freshly ground black pepper and give it all a good stir. Pour over the stock and bring to a simmer then cover with a lid and put it in the oven for about 2 to 2.5 hours (see Notes), until the meat is tender.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Put the filling into a suitable rimmed pie dish (I use a 26cm round pie dish or 27cm x 20cm rectangular dish) and brush the rim of the dish with some of the beaten egg yolk. Unroll the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with the rest of the beaten egg yolk and make a few little slits in the centre of the pie and bake for 35 to 40 minutes, until golden. Leave to stand for a few minutes before serving.
Notes
- Braising steak - if you're unable to get braising steak, chuck, stewing, blade or beef shin are all good substitutes.
- Make ahead and freeze - the filling can be made up to 3 days ahead and chilled, or frozen for up to three months. If freezing, defrost thoroughly and then continue with the last step of the instructions.
- Check if the meat is tender enough after 2 hours. You might need to put it back in for another 30 minutes.
- Optional variations:
- Add mushrooms for a classic steak and mushroom pie version.
- Add ale - substitute 200ml of water for ale for a steak and ale pie.
- Add root veg like carrots and parsnips for winter depth.
- Add a little bacon or pancetta for smoky depth.
- Individual pies - make the pies in small pie dishes for dinner party presentation.
- You can easily adapt the recipe for this easy steak pie if you're cooking for less people. The leftover pastry could be used for another pie recipe or half our sausage rolls recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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