Classic Steak Pie
Rich, hearty, and brimming with traditional flavors, this Classic Steak Pie is comfort food at its finest. Tender beef chuck slow-cooked in a luscious blend of beef stock and red wine creates a filling that's both robust and aromatic, enhanced by the earthy notes of fresh thyme, bay leaf, and Worcestershire sauce. A medley of vegetables—onion, carrot, celery, and garlic—adds depth and texture, while a golden puff pastry crust provides the perfect flaky crown to this savory masterpiece. Whether you’re seeking a warming dish for family gatherings or a timeless option for Sunday dinner, this steak pie is a true celebration of home-cooked goodness. Ready in just over two hours, and serving up to four people, this recipe ensures satisfying results every time. Perfectly SEO-friendly, this content highlights phrases like “traditional steak pie recipe,” “hearty beef pie,” and “comfort food with puff pastry,” making it the ideal star of your next search!
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Recipe Information
Ingredients
- 500 grams beef chuck or stewing beef
- 2 tablespoons vegetable oil
- 1 medium, chopped onion
- 2 medium, diced carrot
- 1 chopped celery stalk
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 500 ml beef stock
- 125 ml red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet, thawed puff pastry sheet
- 1 beaten egg
Instructions
Preheat your oven to 180°C (350°F).
Cut the beef into 2.5 cm (1 inch) cubes. Season with salt and pepper.
In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes in batches, and set them aside.
In the same pot, add the onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the garlic and cook for another minute.
Stir in the flour and cook for 2 minutes to coat the vegetables.
Gradually add the beef stock and red wine, stirring continuously to prevent lumps.
Add the browned beef back to the pot along with the Worcestershire sauce, thyme sprigs, bay leaf, and additional salt and pepper.
Bring the mixture to a simmer, cover with a lid, and transfer the pot to the preheated oven.
Cook for 1.5 hours in the oven until the beef is tender.
Remove from oven, discard the thyme sprigs and bay leaf, and let the mixture cool slightly.
Increase the oven temperature to 200°C (400°F).
Transfer the beef mixture into a pie dish.
Roll out the puff pastry on a lightly floured surface and place over the pie dish, trimming any excess.
Press the edges to seal and cut a small slit in the center to allow steam to escape.
Brush the top of the pastry with the beaten egg.
Bake in the oven for 25-30 minutes or until the pastry is golden brown and puffed.
Remove from oven and let the pie rest for 5 minutes before serving.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 16.4 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 302 mg | 23% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
