Steak Pie with Cheese Crust
Indulge in the ultimate comfort food with this Steak Pie with Cheese Crust—a hearty, savory pie filled with tender, slow-cooked beef, aromatic vegetables, and a rich, flavorful gravy, all tucked beneath a golden, flaky crust infused with sharp cheddar cheese. Perfect for cozy family dinners or a Sunday roast upgrade, this recipe combines the depth of Worcestershire sauce and fresh thyme with the irresistible richness of a homemade cheese pastry. The buttery crust, speckled with cheddar, adds a delectable twist, making every bite a symphony of textures and flavors. Ready in just over two hours, this steak pie serves six and is sure to become a crowd-pleaser at your table. Perfect for those seeking comfort food recipes, savory pies, or unique crust ideas!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 600 grams beef stew meat
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 150 grams, chilled and cubed unsalted butter
- 250 grams all-purpose flour (for crust)
- 100 grams shredded sharp cheddar cheese
- 5 tablespoons cold water
- 1 large, beaten (for egg wash) egg
Instructions
Preheat your oven to 180°C (350°F).
Heat a large, heavy-bottomed pot over medium-high heat and add the olive oil.
Season the stew meat with salt and pepper, then sear in batches until browned on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and carrots. Cook for 5 minutes until softened, then stir in the minced garlic and cook for an additional minute.
Sprinkle the 2 tablespoons of flour over the vegetables, stirring to coat evenly.
Slowly pour in the beef stock while stirring to avoid lumps, then add the Worcestershire sauce, tomato paste, and fresh thyme.
Return the browned beef to the pot, ensuring the meat is submerged in the sauce. Bring to a simmer, then reduce the heat to low, cover, and let cook for 1.5 hours or until the beef is very tender. Stir occasionally.
While the filling is cooking, make the cheese crust. In a bowl, combine 250 grams of flour and the chilled, cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the shredded cheddar cheese, then add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Once the filling is ready and thickened, transfer it to a pie dish and allow it to cool slightly.
On a lightly floured surface, roll out the cheese crust dough to fit the top of the pie dish.
Lay the crust over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges for decoration, if desired.
Brush the top of the crust with the beaten egg to create a golden finish.
Make a few small cuts in the crust to allow steam to escape while baking.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and crisp.
Remove from the oven and let the pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 549 mg | 12% | |
*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.
