Description
Traditional British steak pie filled with tender beef chunks, soft potatoes, and rich gravy wrapped in flaky shortcrust pastry. Perfect for a hearty dinner.
Ingredients
1 tbsp olive oil
1 large brown onion, peeled and chopped
500 g (1.1 lbs) braising beef, chopped into bite-sized chunks
1 tbsp plain (all-purpose) flour
¼ tsp salt
¼ tsp black pepper
600 ml (2.5 cups) hot beef stock
2 large potatoes, peeled and chopped
1 tsp Worcestershire sauce
½ tsp salt
½ tsp black pepper
1 egg, lightly whisked
2 x 320 g (2 x 11 oz) packs of ready-rolled shortcrust pastry
Instructions
1. Preheat oven to 150C/300F (fan).
2. Heat oil in an oven-proof casserole dish, add chopped onion and cook for 5 minutes on medium-low heat.
3. Coat beef with flour, salt, and pepper. Add to the pan and sear until browned, about 5 minutes.
4. Pour in hot beef stock, add half the potatoes, Worcestershire sauce, salt, and pepper. Stir well.
5. Cover with a lid and bake in the oven for 1 hour.
6. Stir in remaining potatoes, add more stock if needed, and return to oven for another hour.
7. Remove from oven, increase temperature to 200C/400F, and let filling cool for 5 minutes.
8. Brush pie dish rim with egg, line with pastry, and fill with beef mixture.
9. Cover with top pastry, crimp edges, brush with egg wash, and cut steam vents.
10. Bake for 25–35 minutes until golden brown. Let sit for 5–10 minutes before serving.
Notes
Make ahead: You can fully bake the pie, cool it, wrap it, and freeze. Defrost in fridge and reheat at 150C/300F, covered in foil for 30–40 minutes, removing foil at the end.
Serve with mashed potatoes, carrots, and green vegetables for a traditional dinner experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Category: Pies
- Method: Baking
- Cuisine: British