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Steak and Onion Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 220 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Nut-Free

Description

This classic steak and onion pie is a comforting British favorite, filled with tender beef chunks, sweet caramelized onions, and a rich, savory gravy all wrapped in golden, flaky pastry. Perfect for a cozy family dinner or weekend meal, it’s hearty, flavorful, and satisfying.

Ingredients

Filling

  • 1 1/2 pounds stewing beef, cut into bite-sized chunks
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 cup beef stock
  • 1/2 cup dark ale or stout (optional)

Pastry

  • 1 sheet puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat and Prepare Beef: Preheat your oven to 375°F (190°C). In a bowl, toss the stewing beef chunks with the all-purpose flour, salt, and pepper until evenly coated.
  2. Brown the Beef: Heat vegetable oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan, ensuring each piece develops a nice sear. Remove browned beef and set aside.
  3. Cook Onions and Garlic: Reduce heat to medium and in the same pan, add the sliced onions and minced garlic. Cook for 8 to 10 minutes, stirring occasionally, until the onions are softened and golden brown.
  4. Add Flavorings: Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for an additional minute to meld the flavors.
  5. Simmer Beef Mixture: Return the browned beef to the pan. Pour in the beef stock and dark ale or stout if using. Bring the mixture to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
  6. Prepare Pie: Once the filling is cooked, let it cool slightly. Spoon the filling into a pie dish evenly.
  7. Top with Pastry: Roll the thawed puff pastry sheet over the pie filling, trim any excess, and crimp the edges to seal. Cut a small slit in the center of the pastry to allow steam to escape during baking.
  8. Apply Egg Wash: Brush the top of the pastry with the beaten egg to achieve a golden, shiny crust.
  9. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes or until the pastry is golden and puffed.
  10. Rest and Serve: Remove the pie from the oven and let it rest for about 10 minutes before serving to allow the filling to set.

Notes

  • You can make the filling ahead of time and refrigerate it overnight to deepen the flavors.
  • For an added layer, line the pie dish with shortcrust pastry as a bottom crust before adding the filling.
  • This pie pairs wonderfully with mashed potatoes and peas for a complete traditional British meal.

Find it online: https://slsrecipes.com/steak-and-onion-pie-recipe-2/