Steak pie in dish with spoon

Easy steak pie

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(2 ratings)

Prep: 15 mins Cook: 3 hrs

Easy

Serves 6

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast takes just 15 minutes prep

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal611
  • fat36g
  • saturates14g
  • carbs32g
  • sugars4g
  • fibre3g
  • protein39g
  • salt1.6g
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Ingredients

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1kg diced braising steak
  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp plain flour
  • 1 tbsp tomato ketchup
  • 2 beef stock cubes mixed with 600ml boiling water
  • 375g sheet of ready-rolled puff pastry
  • 1 egg yolk, beaten

Method

  1. To make the filling heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and place in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or 3 months ahead and frozen.

  2. To make the pie heat oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few mins before serving.

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Comments, questions and tips

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vepici
7th May, 2018
5.05
Very easy and very tasty. I slow cooked the filling as we were going out. A great alternative to a Sunday lunch and a hit with the kids too. Will definitely double the filling next time and freeze half for a mid-week treat.
Frantic Flapjack
3rd May, 2018
3.8
This was very well received in our house. I made the filling the day before and then added the pastry top to cook fresh the next day. The only thing I did differently was to use a good quality (Waitrose) carton of beef stock which I think gives a much better flavour than a stock cube. Would recommend this to pie lovers!
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