Steak pie in dish with spoon

Easy steak pie

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(28 ratings)

Prep: 15 mins Cook: 3 hrs


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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  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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



    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


  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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31st May, 2020
Great recipe and easy as described! I switched out some of the water in the stock for a glass of a red wine and added mushrooms
18th May, 2020
Amazing pie,make your own shortcrust pastry it’s very easy and so satisfying knowing you have made It all.oh and tastes amazing
Bruce Melvin's picture
Bruce Melvin
11th May, 2020
Easy peasy and lovely with some mashed tatty
19th Sep, 2019
Yummy recipie. I added carrots and peas to the filling to make it more interesting. I will only use 1 stock cube next time as 2 was too rich. Lush with roast potatoes and veg
9th Oct, 2018
Simple and tasty. I used one beef stock pot to make the 600ml stock up rather than the two cubes in the recipe and it worked out really well. Will definitely be making again!
7th May, 2018
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
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!
30th Apr, 2020
How can I print these recipes please?
Esther_Deputyfoodeditor's picture
1st May, 2020
Hey, Esther from the cookery team here! Theres a print button under the recipe. Thanks for your question.
Ryan Byrne's picture
Ryan Byrne
6th Oct, 2019
HI BBC good food. I loved your chili recipe and because of that am going to give this one a try, but I do not have a pot/pan that can be placed into a heated oven due to them having plastic handles is there and substitutes for this part of the recipe?
Winston Hubert-...
18th Jan, 2019
Unfortunately I don’t have any steak in the fridge, would lentils make a good meat substitute?
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. A lot of the flavour comes from the meat in this recipe so we wouldn't recommend a straight swap, plus cooking times will need to be adjusted. Why not take a look at our lentil recipe or vegetarian pie collection for more inspiration. We hope you find a dish you like:
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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