Steak and Onion Pie
Indulge in the ultimate comfort food with this hearty Steak and Onion Pie, a timeless classic that's perfect for a cozy dinner or a special gathering. Packed with tender chunks of seared beef chuck, sweet, caramelized onions, and a rich, savory gravy made with beef stock, Worcestershire sauce, and fragrant thyme, this dish promises layers of flavor in every bite. Encased in buttery, flaky shortcrust pastry, this golden-brown pie is a true feast for the senses. With a slow-cooked filling that ensures melt-in-your-mouth tenderness and a crisp pastry lid brushed with a glossy egg wash, this recipe combines rustic charm with gourmet appeal. Easy to make yet impressive to serve, it’s an irresistible centerpiece for any table. Serve it alongside creamy mashed potatoes or steamed vegetables for a meal that’s both comforting and satisfying.
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Recipe Information
Ingredients
- 600 grams Beef chuck (or stewing steak)
- 2 medium Yellow onions
- 30 grams All-purpose flour
- 2 tablespoons Olive oil
- 30 grams Unsalted butter
- 500 milliliters Beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 grams Shortcrust pastry
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F).
Cut the beef into bite-sized cubes and season with salt and pepper.
In a large pot or skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium, add another tablespoon of olive oil to the pot, and sauté the onions until soft and translucent, about 5–7 minutes.
Sprinkle the flour over the cooked onions and stir well to coat. Allow the flour to cook for 1–2 minutes.
Gradually add the beef stock while stirring to avoid lumps. Bring to a gentle simmer.
Return the browned beef to the pot, then add Worcestershire sauce, fresh thyme, and a pinch of salt and black pepper. Cover and simmer on low heat for 1.5 hours, or until the beef is tender and the sauce is thickened. Stir occasionally.
Roll out 300 grams of the shortcrust pastry on a floured surface and use it to line a 9-inch pie dish, trimming any excess dough from the edges.
Pour the beef and onion filling into the prepared pie dish, spreading it evenly.
Roll out the remaining shortcrust pastry and place it over the top of the pie. Press the edges to seal, then trim any excess with a knife.
Beat the egg with 1 tablespoon of water to create an egg wash. Brush the top of the pie with the egg wash, and cut a few small slits in the center to allow steam to escape.
Place the pie in the preheated oven and bake for 35–40 minutes, or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 710 mg | 15% | |
*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.
