Steak Pie Recipe

Why You’ll Love This Recipe

• Rich and savory flavors that deepen as it cooks

• Simple ingredients with easy-to-follow steps

• A golden, buttery puff pastry topping

• A comforting and satisfying main dish

• Great for both casual weeknights and special occasions

• Leftovers taste even better the next day

• Versatile—add your favorite vegetables or seasonings

• Freezer-friendly for meal prep

• Kid-approved and crowd-pleasing

• Impressive yet approachable

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds boneless chuck (stew beef), cut into ¾-inch pieces

• 2 teaspoons kosher salt

• 3 tablespoons vegetable oil

• 4 tablespoons unsalted butter (½ stick)

• 2 medium yellow onions, thinly sliced

• 4 garlic cloves, minced

• ¼ cup all-purpose flour

• 1 ¾ cups beef stock

• 1 tablespoon tomato paste

• 2 teaspoons fresh thyme leaves

• 2 teaspoons Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon freshly cracked black pepper

• 1 large egg, beaten

• 1 sheet puff pastry, thawed at room temperature

Directions

1. Season beef with 1 ½ teaspoons of kosher salt.

2. In a large Dutch oven or cast-iron skillet, heat oil over high heat. Brown steak in batches until golden on all sides (10–12 minutes). Transfer to a plate.

3. Lower heat to medium, add 2 tablespoons of butter, and melt. Add onions, cover, and cook until very tender, about 12 minutes. Add garlic and cook 1 more minute.

4. Stir in the remaining butter. Sprinkle in flour and mix well. Add beef stock, tomato paste, thyme, Worcestershire sauce, garlic powder, pepper, and remaining ½ teaspoon salt. Stir to combine.

5. Return steak and juices to the pot. Bring to a boil, then reduce to low, cover, and simmer for 1 hour until beef is tender and sauce is thickened.

6. Preheat oven to 400°F.

7. Transfer mixture to a deep pie dish or 2-quart baking dish. Brush rim with beaten egg. Roll out puff pastry and lay over the top. Press edges to seal and trim excess. Cut slits in the top for steam to escape. Brush pastry with beaten egg.

8. Bake for 40–50 minutes, or until pastry is golden and cooked through. Cover with foil if it browns too quickly.

9. Let rest 5–10 minutes before serving.

Servings and Timing

Serves: 6
Prep Time: 15 minutes
Cook Time: 2 hours 50 minutes
Calories per Serving: 482

Variations

• Add Veggies: Toss in diced carrots, mushrooms, or peas during the simmering phase.

• Spicy Kick: Add a pinch of red pepper flakes or smoked paprika.

• Cheesy Crust: Sprinkle shredded cheddar on top of the pastry before baking.

• Shortcrust Base: Line the dish with shortcrust pastry before adding filling for a two-crust pie.

• Herb Infusion: Experiment with rosemary, bay leaves, or sage for extra aroma.

• Individual Pies: Make in ramekins or mini pie dishes for personal servings.

• Gluten-Free: Use a gluten-free puff pastry and flour alternative.

• Low Carb: Serve the stew-like filling on mashed cauliflower or omit the pastry.

• Lamb Swap: Use lamb instead of beef for a classic British-style meat pie.

Storage/Reheating

• Refrigerate: Cool completely and store in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheat: Warm in a 350°F oven until hot and pastry is crisp, about 15–20 minutes. Microwave only if needed, as it softens the crust.

FAQs

1. What cut of beef is best for steak pie?

Boneless chuck or stew beef is ideal because it becomes tender after slow cooking and absorbs flavors well.

2. Can I make this pie ahead of time?

Yes, prepare the filling up to a day in advance and refrigerate it. Add the puff pastry just before baking.

3. Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry works great and saves time. Just make sure it’s thawed properly.

4. Can I use a different protein?

Yes, lamb or even chicken can be used, though cooking times may need adjustment.

5. How do I keep the bottom crust from getting soggy if I use one?

Blind bake the bottom crust first, and let the filling cool slightly before adding it.

6. Can I use frozen vegetables?

Yes, just add them in the last 15–20 minutes of simmering to avoid overcooking.

7. Is it necessary to sear the beef first?

Yes, searing adds flavor and seals in juices, contributing to the richness of the dish.

8. What sides go well with steak pie?

Mashed potatoes, peas, roasted root vegetables, or a simple green salad pair wonderfully.

9. Can I make this recipe in a slow cooker?

You can cook the filling in a slow cooker on low for 6–8 hours, then transfer to a baking dish to top with pastry and bake.

10. What can I use instead of puff pastry?

A homemade or store-bought pie crust or biscuit topping can be used instead of puff pastry.

Conclusion

This steak pie is a timeless dish that brings warmth and satisfaction with every bite. From the savory filling to the golden puff pastry, it’s perfect for feeding a hungry crowd or enjoying cozy leftovers. Versatile, hearty, and deeply flavorful, this recipe is a staple worth adding to your collection.