Traditional Steak Pie Recipe

A Hearty British Classic for Comforting Meals
Steak Pie Recipe pinit

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

Difficulty: Intermediate Prep Time 30 mins Cook Time 160 mins Rest Time 30 mins Total Time 3 hrs 40 mins
Cooking Temp: 160  °C Servings: 6 Calories: 520 kcal per serving
Best Season: Autumn, Winter

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:

  1. Preheat Oven

    Preheat your oven to 160°C (140°C fan/gas 3).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cool the Filling

    Once cooked, remove from the oven and let the filling cool completely.

Preparing the Pastry:

  1. 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.

  2. 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:

  1. Preheat Oven

    Preheat your oven to 200°C (180°C fan/gas 6).

  2. 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.

  3. Add Filling

    Spoon the cooled beef filling into the pastry-lined dish.

  4. 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.

  5. 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

  1. 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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Nutrition Facts

Amount Per Serving
Calories 520kcal
Calories from Fat 252kcal
% 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.
Keywords: Steak Pie Recipe, how to make Steak Pie, traditional British pie, homemade steak pie, beef and vegetable pie, comfort food, classic British dish, savoury pie recipe, flaky pastry pie, hearty meals, family dinner ideas, slow-cooked beef pie, traditional UK recipes, winter comfort food, beef pie with gravy

Frequently Asked Questions

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Can I use a different type of meat for this pie?

Yes, you can substitute the stewing beef with lamb or even chicken if you prefer. Adjust the cooking time accordingly, as different meats may require different cooking durations.

Is it necessary to let the filling cool completely before adding it to the pastry?

Yes, cooling the filling is essential to prevent the pastry from becoming soggy. It ensures that the pastry bakes evenly and remains crisp.

Can I make the pastry in advance?

Absolutely. You can prepare the pastry dough up to two days in advance. Wrap it tightly in cling film and refrigerate until you are ready to use it.

Can I freeze the pie after baking?

Yes, you can freeze the baked pie. Allow it to cool completely, then wrap it tightly in cling film and aluminium foil or place it in a freezer-safe container. It will keep for up to three months.

What should I do if the pie filling is too thick or too thin?

If the filling is too thick, add a bit more beef stock or water to reach the desired consistency. If it’s too thin, let it cook a bit longer uncovered to reduce and thicken the sauce.

Can I make this pie vegetarian?

Yes, for a vegetarian version, you can replace the beef with hearty vegetables like mushrooms, potatoes, and lentils. Use vegetable stock instead of beef stock.

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Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.

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