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Steak and Onion Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 68 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Description

Traditional British Steak and Onion Pie featuring tender beef chuck simmered with caramelized onions, garlic, and rich tomato paste, all encased in a golden, flaky puff pastry crust. This comforting main course combines hearty flavors with a crispy, buttery topping, perfect for a satisfying meal.

Ingredients

Meat Filling

  • 1.5 lbs beef chuck or stewing steak, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup dark ale or water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Pie Assembly

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

Instructions

  1. Prepare the beef: Toss the beef cubes with flour, salt, and pepper in a large bowl to coat evenly.
  2. Brown the beef: Heat vegetable oil in a heavy-bottomed pan over medium-high heat. Brown the beef in batches until all sides are well-seared. Remove and set aside.
  3. Cook the onions: In the same pan, add the thinly sliced onions and cook for about 10 minutes until they become soft and golden brown.
  4. Add garlic and tomato paste: Stir in the minced garlic and tomato paste and cook for an additional minute to develop their flavors.
  5. Simmer the filling: Return the beef to the pan. Pour in beef broth, dark ale (or water), Worcestershire sauce, and add thyme. Bring the mixture to a simmer, then reduce heat to low and cover. Let it simmer gently for 1.5 hours, stirring occasionally until the meat is tender and the sauce thickens.
  6. Assemble the pie: Transfer the beef and onion mixture to a pie dish and allow it to cool slightly. Roll out the thawed puff pastry and cover the filling, trimming any excess pastry around the edges. Crimp edges to seal the pie properly.
  7. Apply egg wash and vent: Brush the puff pastry surface with beaten egg to enhance browning. Cut a small slit in the top crust to allow steam to escape during baking.
  8. Bake: Place the pie in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes, or until the pastry is golden brown and puffed.
  9. Rest and serve: Remove the pie from the oven and let it rest for 5 to 10 minutes before slicing and serving to allow the filling to set.

Notes

  • For an extra buttery and flaky crust, line the pie dish with a second sheet of puff pastry and blind bake it before adding the filling.
  • This pie pairs wonderfully with classic sides like creamy mashed potatoes or buttered peas.

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