Dairy-Free Homemade Steak Pie
Indulge in the comforting allure of this Dairy-Free Homemade Steak Pie, a hearty classic reimagined for those avoiding dairy without sacrificing flavor. Tender chunks of beef chuck are slow-cooked in a rich, savory gravy infused with garlic, thyme, and a medley of carrots and mushrooms, creating the perfect filling for this timeless dish. Encased in a crisp, golden puff pastry made entirely dairy-free, this recipe is a straightforward yet satisfying triumph. With just 30 minutes of prep and an aroma that will fill your kitchen as it bakes, this steak pie is perfect for cozy family dinners or special occasions. Pair it with a side of seasonal greens or creamy mashed potatoes for a meal that’s irresistibly tempting and entirely dairy-free.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 8 ounces Mushrooms, sliced
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 tablespoon Tomato paste
- 1 teaspoon Thyme
- 1 Bay leaf
- 1 package Frozen dairy-free puff pastry sheets, thawed
- 1 Egg, beaten (optional, for glazing)
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-proof pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef cubes with salt and pepper. Working in batches, brown the beef in the pot, turning to ensure all sides are browned. Remove and set aside.
In the same pot, add the onion, garlic, carrots, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 2 minutes.
Return the browned beef to the pot. Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Cover the pot and transfer to the preheated oven. Cook for about 1 hour or until beef is tender and the sauce has thickened.
Remove from the oven and discard the bay leaf. Transfer the beef mixture to a pie dish, allowing it to cool slightly.
Roll out the thawed puff pastry sheet to fit the pie dish. Place the pastry over the cooled filling, trimming any excess. Press the edges to seal and cut a small slit in the center for steam to escape.
Optional: Brush the pastry with beaten egg for a glossy finish.
Bake in the oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and puffed.
Remove from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 6224 mg | 271% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.5 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 297 mg | 23% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3856 mg | 82% | |
*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.
