Description
This steak pie recipe uses slow-cooked beef, often with onions and a rich beef stock, enclosed in a homemade or store-bought shortcrust pastry. The result is a delicious pie with a crisp, golden crust and a savory, tender filling.
Ingredients
For the Filling:
- Beef chuck steak: 500g, cut into bite-sized cubes.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Garlic: 2 cloves, minced.
- Beef stock: 300ml, for a rich gravy.
- Tomato paste: 1 tablespoon, for added depth.
- Worcestershire sauce: 2 tablespoons, for flavor.
- Thyme: 1 teaspoon, dried or fresh.
- Salt and pepper: To taste.
- Olive oil: 2 tablespoons, for browning the beef.
- Plain flour: 2 tablespoons, for thickening the gravy.
For the Shortcrust Pastry:
- Plain flour: 300g, for the pastry dough.
- Butter: 150g cold, cubed, for a flaky pastry.
- Cold water: 3-4 tablespoons, to bring the dough together.
- Egg: 1, beaten, for brushing the pastry.
Instructions
1. Prepare the Steak Filling
- Brown the Beef: Heat the olive oil in a large frying pan over medium-high heat. Add the cubed steak and brown on all sides. Remove the meat and set aside.
- Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until soft, about 5-7 minutes.
- Add the Flour: Sprinkle the flour over the vegetables and cook for 2-3 minutes to thicken the sauce.
- Combine the Ingredients: Return the beef to the pan, and add the beef stock, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook on low heat for 30-40 minutes, or until the meat is tender and the sauce has thickened.
- Cool the Filling: Remove the filling from the heat and let it cool slightly before assembling the pie.
2. Make the Shortcrust Pastry
- Combine the Flour and Butter: In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Cold Water: Gradually add the cold water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
3. Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Divide the chilled dough into two portions—one for the base and one for the top. Roll out the larger portion on a floured surface to fit your pie dish.
- Fill the Pie: Place the pastry base into the pie dish and fill with the cooled steak filling.
- Top the Pie: Roll out the second portion of pastry and place it over the filling. Trim the edges, crimp to seal, and make a small slit in the center to allow steam to escape.
- Brush with Egg: Brush the top of the pie with beaten egg for a golden finish.
4. Bake the Pie
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Let the pie cool for 10 minutes before serving.