Name: Steak and Onion Pie Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 1 kg (2.2 lbs) chuck steak, cubed into 3 cm pieces; 1 tsp salt; 1 tsp pepper; 1/4 cup extra virgin olive oil; 2 garlic cloves, minced; 2 large brown onions, finely chopped; 1/4 cup tomato paste; 1/4 cup BBQ sauce; 2 tbsp Worcestershire sauce; 3 1/2 cups vegetable or beef stock; 1 cup dark ale (optional, or replace with more stock); 1 beef bouillon cube; 1/4 cup unsalted butter; 1 cup mushrooms, sliced; 1/4 cup all-purpose flour; 2 sheets frozen short crust pastry, partly thawed; 2 sheets frozen puff pastry, partly thawed; 1 egg, lightly beaten; 1 tbsp milk; 2 tbsp black sesame seeds (optional)

Jump to Recipe

Introduction

This Steak and Onion Pie is a hearty, comforting dish perfect for cozy evenings. Tender cubes of beef simmered in a rich onion and mushroom sauce are wrapped in crispy, flaky pastry for a truly satisfying meal.

The image shows a white bowl filled with a rich, dark brown beef stew topped with a thick, golden-brown puff pastry crust. The crust is shiny and flaky with visible layers, and a section is cut open to reveal the stew inside. The stew has chunks of tender beef, small pieces of carrot, and a glossy sauce. Small sprigs of fresh green thyme are placed on top of the crust. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2.2 lbs) chuck steak, cubed into 3 cm pieces
1 tsp salt
1 tsp pepper
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 large brown onions, finely chopped
1/4 cup tomato paste
1/4 cup BBQ sauce
2 tbsp Worcestershire sauce
3 1/2 cups vegetable or beef stock
1 cup dark ale (optional, or replace with more stock)
1 beef bouillon cube
1/4 cup unsalted butter
1 cup mushrooms, sliced
1/4 cup all-purpose flour
2 sheets frozen short crust pastry (partly thawed)
2 sheets frozen puff pastry (partly thawed)
1 egg, lightly beaten
1 tbsp milk
2 tbsp black sesame seeds (optional)

Instructions

Step 1: Preheat the oven to 180°C (350°F, or 200°C/395°F for non-fan). Season the beef with salt and pepper. Heat half the olive oil in a large pot and brown the beef in three batches to ensure even cooking. Remove the beef and set aside.
Step 2: In the same pot, add the remaining olive oil, garlic, and onions. Cook until the onions start to brown slightly, about 1 minute.
Step 3: Stir in the tomato paste, BBQ sauce, Worcestershire sauce, vegetable or beef stock, dark ale (or additional stock), and the beef bouillon cube. Bring to a boil, then cover and transfer to the oven. Bake for 1.5 hours or until the beef is tender.
Step 4: While the beef cooks, melt the butter in a separate pan over medium heat. Sauté the mushrooms for 2 minutes, then add the flour and stir to combine. Gradually add the remaining vegetable stock, stirring continuously until a smooth sauce forms.
Step 5: Add the mushroom sauce to the beef mixture and cook on the stove for an additional 10 minutes to thicken. Allow the filling to cool completely; refrigerating overnight enhances the flavor.
Step 6: Increase the oven temperature to 180°C (350°F). Roll out the short crust pastry and line a pie dish. Spoon the cooled beef filling evenly into the dish.
Step 7: Roll out the puff pastry and cover the pie, crimping the edges to seal. Cut a small X in the center to allow steam to escape. Brush the pastry with the beaten egg mixed with milk. Sprinkle black sesame seeds on top if using.
Step 8: Bake the pie for 1 hour or until the pastry is golden and crisp. Let it rest for 10 minutes before serving.

Tips & Variations

For extra depth of flavor, marinate the beef in a bit of Worcestershire sauce and garlic for a few hours before cooking.
If you prefer, substitute the mushrooms with pearl onions or add diced carrots for added texture.
Use all puff pastry for a flakier crust, or all short crust for a sturdier base depending on your preference.
Dark ale adds richness but can be replaced entirely with stock for a milder taste or for those avoiding alcohol.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual portions in a preheated oven at 180°C (350°F) for 15-20 minutes to keep the pastry crisp. This pie can also be frozen after baking; thaw overnight in the fridge and reheat as above.

How to Serve

The image shows a close-up of a meat pie with a thick golden brown top crust that looks flaky and shiny, decorated with small sprigs of fresh green thyme on top. The crust is broken open to reveal three visible layers inside: a rich dark brown meat filling with chunks of tender meat and small orange carrot pieces in a thick gravy beneath the crust, and the white ceramic dish holding the pie. The whole pie sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the filling can be prepared and refrigerated overnight or even frozen prior to assembling the pie. This helps the flavors develop and makes the assembly easier.

What can I use instead of short crust and puff pastry?

If you prefer homemade pastry, a sturdy short crust for the base and a lighter puff pastry for the topping work best. Alternatively, a single type of pastry can be used based on your texture preference.