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.
Ingredients
Scale
Beef and Seasoning
- 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
Cooking Fat
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter (½ stick)
Aromatics and Flavorings
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
Thickener and Liquids
- ¼ cup all-purpose flour
- 1 ¾ cups beef stock
Pastry and Finishing
- 1 large egg, beaten
- 1 sheet puff pastry, thawed at room temperature
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
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Steak Pie, beef pie, British cuisine, savory pie, puff pastry, comfort food, stew beef recipe
