Steak Pie
Steak Pie Say it: STAYK pye
Steak pie is a British savory pie of tender beef and onion in a rich gravy, topped with golden puff pastry. It is eaten all year round, especially in pubs and at home, and in Scotland it is a favorite New Year's Day dish. The filling is slow-simmered until the meat falls apart, then baked under a crisp, buttery lid. The contrast of deep, savory gravy and flaky pastry makes it a comforting classic.
Steak Pie
Steak Pie
Pronounced STAYK pye
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the pastry
Method
Pat the beef dry and season with half the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 4–5 minutes per batch, until deeply browned on all sides, then transfer to a plate.
Lower the heat to medium and cook the onion in the same pot for 6–8 minutes, scraping up the browned bits, until soft and golden. Stir in the flour and cook for 1 minute, until it smells toasted.
Gradually stir in the beef stock, then add the Worcestershire sauce, thyme, bay leaves and the remaining salt and pepper. Return the beef and any juices to the pot and bring to a gentle simmer.
Cover and simmer over low heat for 1 1/2–2 hours, until the beef is fork-tender. Uncover and simmer for 10–15 minutes more, until the gravy is thick enough to coat a spoon. Remove the bay leaves and let the filling cool for 15 minutes.
Heat the oven to 400°F (200°C). Spoon the filling into a 9-inch (23 cm) pie dish.
Roll the pastry between two sheets of parchment paper to about 1/8 inch (3 mm) thick and 1 inch (2.5 cm) larger than the dish. Brush the dish rim with egg wash, lay the pastry over the filling, press and trim the edges, and crimp. Cut a small steam hole in the center and brush the pastry all over with egg wash.
Bake on a baking sheet for 30–35 minutes, until the pastry is puffed, deep golden and the filling bubbles at the edges. Let the pie rest for 10 minutes before serving.
Regional variants
For a steak and ale pie, replace 1 cup (240 ml) of the beef stock with dark ale and simmer a few minutes longer to mellow the beer. Some cooks add sliced mushrooms or a spoonful of mustard for extra depth.
Cook's notes
- Use beef chuck or shoulder rather than lean stewing beef; it becomes tender and gives the gravy body.
- Let the filling cool for at least 15 minutes before topping with pastry so the pastry stays crisp.
- Set the pie dish on a baking sheet and tent the pastry loosely with foil if it browns before the filling is hot.
Serve with
Chips and mushy peas, mashed potatoes and cabbage, or a pint of ale.
Make ahead and storage
The filling can be made up to 2 days ahead and refrigerated; assemble and bake when ready. Leftover pie keeps for 3 days in the refrigerator.
