Steak pie recipe, a comforting classic, is a beloved staple in British cuisine, combining tender beef with a rich, savoury gravy, all encased in a flaky, golden pastry. This dish is perfect for those cosy evenings when you crave something hearty and satisfying.
History
Steak pie has been a cherished part of British culinary history since medieval times. Initially, pies served as a practical way to preserve meat. The pastry shell acted as a container, keeping the meat fresh for longer periods before the advent of refrigeration. Over the centuries, this method evolved into the delightful, savoury pies we enjoy today, celebrated for their flavour and comfort.
Serving Suggestions
This traditional steak pie is wonderfully versatile and pairs well with a variety of sides. Serve it with creamy mashed potatoes and steamed green beans for a classic combination. A fresh, crisp side salad with a tangy vinaigrette also complements the rich flavours of the pie. For an extra touch, consider adding a dollop of horseradish sauce or a spoonful of mustard on the side.
Storing Instructions
To store leftovers, allow the pie to cool completely. Transfer the remaining pie into an airtight container and refrigerate. It will keep well in the fridge for up to three days. For longer storage, you can freeze the pie. Wrap it tightly in cling film and then in aluminium foil or place it in a freezer-safe container. It will maintain its quality for up to three months in the freezer.
Reheating Instructions
When you’re ready to reheat your steak pie, preheat your oven to 180°C (350°F). If reheating from the refrigerator, place the pie in an oven-safe dish and cover it with foil to prevent the pastry from burning. Heat for about 20-25 minutes, or until the filling is piping hot. If reheating from frozen, allow the pie to thaw in the refrigerator overnight before reheating as above.
Conclusion
We hope you enjoy making and savouring this traditional steak pie as much as we do. It’s a timeless dish that brings warmth and comfort to any table. We’d love to hear your thoughts and see your own variations! Share your experiences in the comments below, and don’t forget to subscribe to our newsletter for more delightful recipes and culinary stories.
How to make Steak Pie Recipe
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Traditional Steak Pie Recipe
Description
Indulge in the rich and comforting flavours of this traditional steak pie. Tender pieces of stewing beef are slow-cooked with vegetables in a savoury gravy, then encased in a flaky homemade pastry. Perfect for cosy evenings and family gatherings, this hearty British classic is sure to become a favourite in your home.
Ingredients
Instructions
Preparing the Filling:
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Preheat Oven
Preheat your oven to 160°C (140°C fan/gas 3).
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Cook the Beef
Heat 1 tbsp of vegetable oil in a large casserole dish over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
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Cook the Vegetables
Add the remaining oil to the casserole dish. Sauté the onions, carrots, and mushrooms for about 5 minutes until softened. Add the garlic and cook for another minute.
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Combine Ingredients
Return the beef to the dish and sprinkle with flour. Stir well to coat the beef and vegetables. Add Worcestershire sauce, tomato purée, and mixed herbs. Pour in the beef stock (or red wine) and bring to a simmer. Season with salt and pepper.
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Slow Cook
Cover the casserole dish and place it in the preheated oven. Cook for about 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more stock if necessary.
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Cool the Filling
Once cooked, remove from the oven and let the filling cool completely.
Preparing the Pastry:
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Make the Dough
In a large bowl, mix the flour and salt. Add the butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
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Form the Dough
Add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
Assembling the Pie:
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Preheat Oven
Preheat your oven to 200°C (180°C fan/gas 6).
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Roll Out Pastry
On a floured surface, roll out two-thirds of the pastry to line a 25cm pie dish. Ensure the pastry overhangs the edges slightly.
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Add Filling
Spoon the cooled beef filling into the pastry-lined dish.
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Top the Pie
Roll out the remaining pastry to make the pie lid. Brush the edges of the base pastry with beaten egg, then place the lid on top. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
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Bake
Brush the top of the pie with the remaining beaten egg. Bake in the preheated oven for 30-40 minutes, or until the pastry is golden and crisp.
Serving Instructions
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Serve
Cut the pie into generous slices and serve hot. Pair it with creamy mashed potatoes and steamed green beans for a classic, hearty meal. For an extra touch, add a dollop of horseradish sauce or a spoonful of mustard on the side. Enjoy your comforting and delicious steak pie!
Equipment
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Servings 6
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 110mg37%
- Sodium 680mg29%
- Potassium 850mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 35g70%
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 4 mg
- Vitamin E 1.5 IU
- Vitamin K 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a richer flavour, use red wine instead of beef stock.
- You can prepare the pie filling a day in advance to allow the flavours to meld. Simply refrigerate the cooled filling overnight.
- If you prefer a lighter pastry, you can use puff pastry instead of making your own.
- Ensure the filling is completely cooled before adding it to the pastry to prevent the pastry from becoming soggy.
- Feel free to customise the vegetables based on your preferences or what you have on hand. Parsnips or peas can be a nice addition.
