Steak Pie Recipe
25 Reviews
About our steak pie recipe:
This simple steak pie is a perfect winter warmer, brimming with a rich steak filling, and topped with buttery, crumbly pastry.
There's nothing more rewarding than slicing into a homemade pie, with golden shortcrust pastry. When we make this recipe, we like to pair it with a deliciously-chocolatey pudding to round off the meal; our Melt in the Middle Chocolate Puddings are the perfect accompaniment.
How can I thicken my steak pie filling?
If your steak casserole mixture needs to thicken up before you add it to the pie dish, simply add a teaspoon of plain flour, stir into the steak mix, and see how the mixture looks. Add flour slowly, one teaspoon at a time, until your mixture starts to thicken up.
Method
Step 1
Preheat your oven to 160°C (140°fan / gas 2) You will need a rectangular pie dish length about 26cm
Step 2
First make the filling. In a flameproof casserole heat 1 tbsp. Oil until very hot, then brown the beef well on all sides in batches, adding more oil if you need it. Remove the beef from the pan and reduce the heat a little, add a touch more oil and soften the onion for 2-3 minutes, adding the garlic and then the carrots and
mushrooms. Fry for about 5 minutes to allow the vegetables to soften but not brown too much.Step 3
Return the beef to the pan, add the flour and some salt and pepper. Give everything a good stir, it wont look very appetising at this point but don't worry.
Step 4
Mix together your stock or wine, herbs, tomato puree and Worcestershire sauce in a jug. Pour this all over the meat and vegetables and stir again, the meat should just be covered, but if its not add a little more liquid to do so.
Step 5
Bring the casserole up to a boil, then cover and place in your preheated oven for 1 ½ hours until the meat is tender and the gravy thickened.
Step 6
While the casserole cooks make your pastry. Rub together the flour and the fats until they are like breadcrumbs, and then bind the pastry together with the water using your hands. Wrap the pastry in cling film and then rest in the fridge for about an hour.
Step 7
When the casserole is cooked and the meat is tender, remove from the oven and allow to cool.
Step 8
Preheat your oven to 190°C (170°C / Gas 5)
Step 9
Divide your pastry into 2/3 and 1/3. Use the larger section to line your pie dish, leaving the edges draped over the edges. Fill with the cooled casserole. Roll out the second piece of pastry. Moisten the rim of the pastry in the pie dish with water using your fingers. Drape the pastry lid over the top and stick down. Trim
the edges and check they're sealed.Step 10
Make some decorations using leftover pastry and prick some holes for the steam to escape. You can chill the pie until you are ready to cook it. When you are ready to cook, brush the pastry with milk.
Step 11
Bake in your preheated oven for 30-40 minutes. Serve straight away.
Ingredients
For the filling
- 2 tbspVegetable oil
- 1kgBraising steak
- 1pinchSalt
- 1pinchPepper
- 1Onion(s) (large, coarsely chopped)
- 2Garlic clove(s) (roughly crushed)
- 2 tbspAllinson's Plain White Flour
- 1 tbspWorcestershire sauce
- 2 tbspTomato purée
- 1 tspDried mixed herbs
- 250gMushrooms (sliced)
- 2Large carrots (sliced in 5mm circles)
- 500mlRed wine or beef stock
For the pastry
- 75gButter (unsalted) (cold)
- 300gAllinson's Plain White Flour
- PinchSalt
- 75gLard
- 5 tbspWarm water