Name: Steak Pie Recipe
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: British
Ingredients: 2 pounds boneless chuck (stew beef), cut into ¾-inch pieces; 2 teaspoons kosher salt; ½ teaspoon garlic powder; ½ teaspoon freshly cracked black pepper; 3 tablespoons vegetable oil; 4 tablespoons unsalted butter (½ stick); 2 medium yellow onions, thinly sliced; 4 garlic cloves, minced; 2 teaspoons fresh thyme leaves; 1 tablespoon tomato paste; 2 teaspoons Worcestershire sauce; ¼ cup all-purpose flour; 1 ¾ cups beef stock; 1 large egg, beaten; 1 sheet puff pastry, thawed at room temperature

Jump to Recipe

If you’re searching for that perfect comforting dish to warm your heart and soul, nothing quite hits the spot like a classic Steak Pie. Imagine tender chunks of rich, savory chuck beef enveloped in a luscious, thick gravy, all crowned with a golden, flaky puff pastry crust that shatters beautifully with every bite. This homemade Steak Pie balances deep, meaty flavors with the subtle sweetness of caramelized onions and a hint of fresh thyme, making it an unforgettable meal that’s both hearty and elegant. Whether it’s a cozy dinner on a chilly evening or a special weekend treat, this pie is bound to become one of your go-to favorites.

Ingredients You’ll Need

For this delicious Steak Pie, the ingredients are simple but play a vital role in creating the bold flavors and perfect texture you expect. Each component, from the tender cut of beef to the fragrant herbs, works together to deliver a dish that’s as rich in taste as it is in tradition.

2 pounds boneless chuck (stew beef), cut into ¾-inch pieces: This cut is perfect for slow cooking, becoming wonderfully tender while soaking up all the flavors.
2 teaspoons kosher salt: Essential for seasoning the beef and bringing out all the savory notes.
3 tablespoons vegetable oil: Provides a high-heat cooking fat to get that beautiful sear on the steak pieces.
4 tablespoons unsalted butter, (½ stick): Adds richness to the onions and helps create the luscious gravy base.
2 medium yellow onions, thinly sliced: Slowly caramelized to add natural sweetness and depth.
4 garlic cloves, minced: Lends a fragrant warmth without overpowering the dish.
1/4 cup all-purpose flour: The thickening agent that gives the gravy its luscious consistency.
1 3/4 cups beef stock: Deepens the meaty flavor and forms the gravy’s hearty base.
1 tablespoon tomato paste: Adds a subtle umami boost and rich color to the sauce.
2 teaspoons fresh thyme leaves: Infuses an earthy, herbaceous note that complements the beef beautifully.
2 teaspoons Worcestershire sauce: Brings a tangy, savory punch that lifts the overall flavor.
1/2 teaspoon garlic powder: Enhances the garlic flavor, creating a layered taste sensation.
1/2 teaspoon freshly cracked black pepper: Adds a little heat and complexity.
1 large egg, beaten: Used to seal and glaze the pastry, helping create that irresistible golden crust.
1 sheet puff pastry, thawed at room temperature: The flaky, buttery topping that makes this Steak Pie so special.

How to Make Steak Pie

Step 1: Season and Brown the Beef

The first step to an unforgettable Steak Pie is seasoning your beef generously with salt, then browning it in hot vegetable oil. This step locks in flavor and creates those beautiful, caramelized edges on each piece. Don’t rush it — working in batches ensures the meat sears instead of steams, building the perfect foundation for the pie’s rich gravy.

Step 2: Cook Onions and Garlic for Depth

After setting the beef aside, your pot isn’t done yet. Add butter and toss in the yellow onions, covering them to allow slow cooking until they become meltingly tender and sweet. Then add in the minced garlic, cooking just until fragrant. This step adds crucial layers of sweetness and aromatic warmth that blend perfectly with the beef.

Step 3: Make the Thickened Gravy

Next, melt the remaining butter and sprinkle in the all-purpose flour, stirring to form a roux. Slowly add beef stock, tomato paste, fresh thyme, Worcestershire sauce, garlic powder, black pepper, and remaining salt. Returning the browned steak and any juices back to the pot, you bring everything to a boil, then simmer gently until the sauce thickens and the beef becomes tender — this infusion of flavors is what makes your Steak Pie truly shine.

Step 4: Prepare the Pie for Baking

Once your filling is ready, transfer it to a deep pie dish. Brush the rim with beaten egg — this helps the puff pastry seal properly. Roll out your thawed puff pastry and place it over the filling, pressing the edges tightly to the rim, trimming any excess. Make a few slits on top for steam to escape and brush generously with egg wash. This step ensures a golden, crisp, flaky crust that contrasts perfectly with the savory filling beneath.

Step 5: Bake to Perfection

Bake the Steak Pie at 400°F for 40 to 50 minutes or until the pastry is deeply golden and fully cooked. Keep an eye on it — if the crust starts to brown too quickly, cover it loosely with foil to prevent burning. Once baked, let your pie rest for several minutes; this brief pause allows the flavors to settle and the filling to thicken slightly, so every forkful is pure bliss.

How to Serve Steak Pie

Garnishes

Serving your Steak Pie with a sprinkle of fresh thyme or finely chopped parsley adds a burst of color and a fresh herbal note that brightens the dish beautifully. A light dollop of wholegrain mustard or horseradish cream on the side can also introduce a zesty contrast that pairs wonderfully with the rich meat filling.

Side Dishes

Traditional sides like buttery mashed potatoes or smooth mashed peas complement Steak Pie with classic comfort. For a veggie boost, steamed green beans, roasted carrots, or a crisp seasonal salad add freshness and balance the richness of the pie. These sides keep the meal hearty but well-rounded.

Creative Ways to Present

If you want to impress your guests, serve your Steak Pie in individual ramekins topped with puff pastry for elegant single portions. Alternatively, create mini hand pies perfect for appetizers or casual gatherings. Pair the pie with a robust red wine or a cold ale to elevate the whole experience to a festive occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Steak Pie keeps beautifully when stored in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even more delicious the next day. To keep the crust from becoming soggy, you might want to store the filling and pastry separately if possible.

Freezing

Steak Pie freezes well and is a fantastic option for meal prep. Freeze fully baked and cooled pie wrapped tightly in foil and plastic wrap for up to three months. Alternatively, freeze the beef filling and puff pastry separately to assemble and bake fresh later.

Reheating

To reheat, place your Steak Pie in a 350°F oven until piping hot and the pastry crisp again, usually about 20-25 minutes. Avoid microwaving if possible as this can make the pastry lose its crunch and become soggy.

FAQs

Can I use a different cut of beef for Steak Pie?

Absolutely! While chuck is ideal for its balance of tenderness and flavor, other stew cuts like brisket or short rib can work well too, as long as they are suited for slow cooking.

Is puff pastry necessary, or can I use shortcrust pastry?

Puff pastry gives a light, flaky texture that contrasts wonderfully with the rich filling, but shortcrust pastry can be used for a sturdier, crumbly topping if you prefer.

Can I make this recipe in a slow cooker?

Yes! Brown the steak and sauté the onions on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender before assembling and baking with the pastry.

How can I make the filling thicker if it’s too runny?

If the filling is too thin, simmer it uncovered for a bit longer to reduce the liquid, or stir in a slurry of flour or cornstarch and water to thicken before adding the beef back in.

What wine pairs best with Steak Pie?

A medium to full-bodied red like a Cabernet Sauvignon, Merlot, or Malbec complements the rich, savory flavors of Steak Pie beautifully.

Final Thoughts

This Steak Pie is more than just a meal — it’s a cozy hug on a plate, full of comfort, flavor, and love. Once you try making it yourself, you’ll see why it’s such a timeless classic. So grab your ingredients, roll up your sleeves, and treat yourself to the warm, flaky, and flavorful magic that only a homemade Steak Pie can deliver. Happy cooking!

Steak Pie Recipe

★★★★★

5 from 21 reviews

Author: anna
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

This classic Steak Pie features tender chunks of boneless chuck beef slowly simmered in a rich, savory gravy with caramelized onions and aromatic herbs, all encased in a golden, flaky puff pastry crust. Perfect for a comforting dinner, this recipe blends hearty flavors and textures for a satisfying meal.

Instructions

Season the Beef: Generously season the beef chunks with 1 ½ teaspoons of kosher salt all over to enhance the flavor before cooking.
Brown the Meat: Heat the vegetable oil in a large Dutch oven or cast-iron skillet over high heat. Once shimmering, add the beef in batches to avoid overcrowding, cooking and stirring occasionally until all sides are browned, about 10 to 12 minutes. Transfer browned beef to a plate.
Sauté Onions and Garlic: Reduce heat to medium; add 2 tablespoons butter and let it melt. Add the sliced onions, cover the pot, and cook, stirring occasionally, until the onions are very tender and soft, about 12 minutes. Stir in the minced garlic and cook until fragrant, about 1 more minute.
Create the Sauce Base: Add the remaining 2 tablespoons butter and allow it to melt. Sprinkle the flour over the onions and stir continuously to form a roux. Gradually add the beef stock while stirring. Incorporate tomato paste, thyme leaves, Worcestershire sauce, garlic powder, freshly cracked pepper, and the remaining ½ teaspoon salt. Stir until well combined and smooth.
Simmer the Beef Stew: Return the browned beef along with any juices back into the pot. Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer gently until the sauce thickens and the beef is tender, about 1 hour.
Preheat Oven: Set the oven temperature to 400°F (205°C) to prepare for baking the pie.
Assemble the Pie: Transfer the beef mixture into a deep pie pan or a 2-quart baking dish. Brush the rim of the dish with a thin layer of the beaten egg to help seal the pastry. Roll out the thawed puff pastry and lay it over the beef mixture, pressing the edges gently to adhere and trimming off any excess. Cut a few slits on top of the pastry to allow steam to escape and brush the entire pastry surface with beaten egg for a beautiful golden finish.
Bake the Pie: Place the pie in the preheated oven and bake until the puff pastry is golden brown and fully cooked, about 40 to 50 minutes. If the pastry starts to brown too quickly, cover loosely with aluminum foil to prevent burning.
Rest and Serve: Remove the pie from the oven and let it stand for 5 to 10 minutes. This resting period allows the filling to set slightly for easier serving and enhanced flavor.

Notes

For best results, use boneless chuck for its rich marbling and tenderness after slow cooking.
Make sure the puff pastry is fully thawed but still cold before rolling to prevent sticking and tearing.
Slow simmering the stew is crucial to tenderize the beef and develop deep flavors.
You can prepare the filling a day ahead and refrigerate to enhance the flavors before assembling the pie.
For a crispier crust, brush the pastry with egg wash just before baking.
If the gravy seems too thin after simmering, increase the heat and cook uncovered for a few minutes to reduce and thicken.

Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Category: Main Course
Method: Braising and Baking
Cuisine: British