Steak and Cheese Pie
Indulge in hearty comfort with this Steak and Cheese Pie, a satisfying fusion of tender beef sirloin, rich cheddar, and flaky pastry. Perfectly seasoned with garlic, thyme, and Worcestershire sauce, this pie features a slow-cooked filling that’s melt-in-your-mouth tender and bursting with savory flavors. The combination of buttery shortcrust pastry and golden, crisp puff pastry creates an irresistible contrast that encases the sumptuous filling. Ideal for a weekend family dinner or a cozy meal with friends, this recipe is straightforward yet delivers restaurant-quality results. Whether you’re searching for the ultimate meat pie recipe or a comforting dish that warms from the inside out, this Steak and Cheese Pie is sure to earn a spot in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef sirloin, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 units garlic cloves, minced
- 2 tablespoons all-purpose flour
- 250 milliliters beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 150 grams cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 sheet store-bought shortcrust pastry
- 1 sheet store-bought puff pastry
- 1 unit egg, beaten for egg wash
Instructions
Preheat your oven to 200°C (390°F).
Heat olive oil in a large oven-proof saucepan over medium-high heat.
Season the steak cubes with salt and pepper, then sear them in the hot oil until browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
Once browned, remove the steak from the pan and set aside.
In the same pan, add more oil if needed, then sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the flour, coating the onions and garlic, and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef stock, stirring continuously to avoid lumps forming. Bring the mixture to a simmer.
Return the seared steak to the pan, along with Worcestershire sauce and thyme leaves.
Cover the pan with a lid or foil, then transfer it to the oven. Let it bake for about 1 hour, or until the beef is tender and the sauce has thickened.
Stir in the grated cheddar cheese and adjust the seasoning with more salt and pepper if needed. Allow the filling to cool slightly.
Grease a pie dish and line it with the shortcrust pastry, trimming any excess. Fill it with the steak and cheese mixture.
Cover the pie with the puff pastry sheet, sealing the edges. Trim the excess pastry and crimp the edges with a fork or pinch with your fingers to seal.
Brush the top with beaten egg to ensure a golden crust.
Cut a few small slits in the top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.5 g | 371% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.5 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1297 mg | 100% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2761 mg | 59% | |
*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.
