Go Back Email Link
–+ servings
Easy steak pie in a white serving dish with a portion of pastry removed

Easy Steak Pie

By: Deborah
Easy steak pie with tender beef in rich gravy topped with golden puff pastry. A classic British comfort food recipe perfect for Sunday dinner. 
PREP: 15 minutes
COOK: 3 hours 25 minutes
TOTAL: 3 hours 40 minutes
Servings: 6 people
PRINT RECIPE PIN RECIPE

Equipment

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!
 
You might also like to try:

Nutrition

Calories: 810kcal | Carbohydrates: 36g | Protein: 38g | Fat: 58g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 583mg | Potassium: 686mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS beef pie recipe UK, British steak pie recipe, comfort food pie recipe, easy steak pie, homemade steak pie, pub style steak pie, steak and gravy pie, steak pie filling recipe, steak pie with puff pastry, traditional steak pie, winter dinner ideas UK
Leave a star rating and comment below!