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Steak and Onion Pie Recipe

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★★★★★

4.4 from 65 reviews

A hearty and savory Steak and Onion Pie featuring tender chunks of chuck steak cooked slowly in a rich beef and mushroom sauce, encased in a flaky shortcrust and puff pastry crust. Perfect for a comforting meal that blends robust flavors with a crispy golden pastry top.

Ingredients

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Beef Stew Filling

  • 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

Pastry

  • 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

  1. Prepare the Filling: Preheat the oven to 180°C (350°F). Season the cubed 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 browned beef and set aside.
  2. Cook the Vegetables: In the same pot, add the remaining olive oil, minced garlic, and finely chopped onions. Cook until onions turn slightly brown, about 1 minute.
  3. Make the Sauce: Stir in tomato paste, BBQ sauce, Worcestershire sauce, vegetable or beef stock, dark ale (or additional stock if not using ale), and beef bouillon cube. Bring mixture to a boil, then cover and transfer to the oven to bake for 1.5 hours, or until beef is tender.
  4. Prepare the Mushroom Sauce: In a separate pan, melt unsalted butter and sauté sliced mushrooms for 2 minutes. Sprinkle in flour and stir well. Gradually add the remaining vegetable stock, stirring continuously until a smooth sauce forms.
  5. Combine and Thicken: Add the mushroom sauce back into the beef mixture and cook on the stovetop over medium heat for 10 minutes until the filling thickens. Remove from heat and allow filling to cool completely; ideally refrigerate overnight for enhanced flavor.
  6. Assemble the Pie: Preheat the oven to 180°C (350°F). Roll out the short crust pastry and fit it neatly into a pie dish. Spoon the cooled beef filling evenly over the base. Roll out the puff pastry sheets and cover the pie. Crimp the edges to seal and cut an X-shaped vent in the center for steam release. Brush the pastry surface with the beaten egg mixed with milk, then sprinkle with black sesame seeds if desired.
  7. Bake the Pie: Place the assembled pie in the oven and bake for 1 hour, or until the pastry is golden brown and crisp. Remove from oven and let cool for 10 minutes before serving.

Notes

  • For best flavor, allow the filling to cool overnight before assembling the pie.
  • If you do not have dark ale, simply replace it with extra stock for a milder taste.
  • Use freezing-safe pie dishes or metal pans for even baking.
  • The black sesame seeds are optional but add a nice visual and slight nutty flavor.
  • Ensure to crimp the puff pastry edges well to prevent leaks during baking.

Keywords: steak pie, beef pie, onion pie, British pie, comfort food, meat pie recipe

Find it online: https://dailysimplerecipe.com/steak-and-onion-pie-recipe/