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.
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.
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.
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.
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.
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.
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.
Preheat your oven to 160°C (140°C fan/gas 3).
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.
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.
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.
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.
Once cooked, remove from the oven and let the filling cool completely.
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.
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.
Preheat your oven to 200°C (180°C fan/gas 6).
On a floured surface, roll out two-thirds of the pastry to line a 25cm pie dish. Ensure the pastry overhangs the edges slightly.
Spoon the cooled beef filling into the pastry-lined dish.
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.
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.
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!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
