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    March 20, 2024

    Steak Pie

    The best steak pie recipe requires a few simple ingredients and very little prep for the ultimate in slow-cooked comfort food for the whole family.

    Categories

    • Fall
    • Winter
    • Dinner
    A homemade steak pie on the counter with a slice cut out made with stew beef, onion, tomato paste, spices and Worcestershire
    Photography by Gayle McLeod

    Ready For The Best Steak Pie Recipe? Let’s Dive In!

    Traditional steak pie has long been a favorite British meal and for good reason! You can expect to see steak pie on the menu at a British pub, along with Bangers and Mash and it’s an equally beloved meal at a football match (that’s a soccer game this side of the pond!). In Great Britain, savory pies have been served for centuries. Originally a means of preserving meat before refrigeration, steak pie was an affordable, and long-lasting way to enjoy meat. Our steak pie recipe is a streamlined version of the classic, with a hearty beef and onion filling topped with a flaky puff pastry crust. It’s our favorite kind of comfort food that comes together with a snap.

    stew beef, onion, beef broth, flour, tomato paste thyme, spices and puff pastry on the counter to make steak pie
    stew beef seasoned with salt being cooked in a dutch oven with vegetable oil until browned
    butter and onions being cooked in a dutch oven for steak pie filling
    ingredients for steak pie filling being cooked together in a dutch oven including stew beef, onions, flour, and spices

    What is The Best Cut of Beef For Steak Pie?

    Like a classic beef stew recipe, the best beef for steak pie is beef chuck, aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie. The beef slowly cooks in a rich liquid for nearly two hours, becoming melt-in-your mouth tender while it simmers. Browning the meat beforehand is worth the extra effort and results in a full-bodied depth of flavor and color. The rest of this easy steak pie recipe relies on a few pantry staples you might even already have on hand.

    steak pie filling being simmered in a dutch oven made with onions, tomato paste, beef stock, thyme and other spices
    steak pie filling being simmered in a dutch oven made with onions, tomato paste, beef stock, thyme and other spices
    steak pie filling in a pie pan ready to be topped with puff pastry
    steak pie topped with puff pastry that has been crimped on the edges and the top has been brushed with melted butter

    How Do You Make Steak Pie With Puff Pastry?

    You’ll start by browning the meat and creating the sauce for our version of the traditional steak pie. This easy steak pie recipe takes under 30 minutes of active prep time and then it’s hands off, we promise.

    • Brown pieces of beef chuck in a Dutch oven or cast-iron skillet.

    • Start to build the flavor by sautéing the onion and garlic in butter!

    • Add more butter along with flour, stock, tomato paste and thyme, to create a rich, flavorful simmer sauce.

    • Add the browned beef to the sauce and top with your thawed sheet of puff pastry (no soggy bottom steak pie here!). Just thaw a sheet of puff pastry and you’re ready to go!

    • Let that savory pie magic happen in a hot oven for 40-50 minutes.

    steak pie filling made with chuck roast, onion, Worcestershire, tomato paste, beef stock and spices

    What Goes Well With Steak Pie?

    Want to turn your steak pie into a royal feast? Steak pie is most often served with peas, mashed potatoes, and gravy in Great Britain. Here are a few more ideas for the rest of your plate if you’re looking to get creative!

    A homemade steak pie on the counter with a slice cut out made with steak, onion, tomato paste, spices and Worcestershire
    a slice of steak pie on a plate with a fork

    Tools You’ll Need

    More Homemade Comfort Foods, Aka Savory Pies

    A homemade steak pie on the counter with a slice cut out made with stew beef, onion, tomato paste, spices and Worcestershire

    Don’t Be Humble, Show Us Your Pie!

    We want to see those golden, flaky crusts! Take a picture of your steak pie, or a video of your family enjoying their first bites of this cozy dish. Tag us on Instagram using @themodernproper and #themodernproper. Cheers!

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    Steak Pie

    Updated on March 20, 2024

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  2 hrs 50 min
    • Calories: 482
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    Ingredients

    • 2 pounds boneless chuck (stew beef), cut into ¾-inch pieces
    • 2 teaspoons kosher salt
    • 3 tablespoons vegetable oil
    • 4 tablespoons (½ stick) unsalted butter
    • 2 medium yellow onions, thinly sliced
    • 4 garlic cloves, minced
    • 1/4 cup all-purpose flour
    • 1 3/4 cups beef stock
    • 1 tablespoon tomato paste
    • 2 teaspoons fresh thyme leaves
    • 2 teaspoons Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon freshly cracked black pepper
    • 1 large egg, beaten
    • 1 sheet puff pastry, thawed at room temperature

    Method

    1. Season the steak all over with 1 ½ teaspoons of salt.

    2. Heat the oil in a large Dutch oven or cast-iron skillet over high heat. Once the oil is glistening, working in batches, add the steak and cook, stirring occasionally, until browned on all sides, 10 to 12 minutes. Transfer the steak to a plate.

    3. Reduce the heat to medium and add 2 tablespoons of butter, until melted. Add the onion to the pot. Cover and cook, stirring occasionally, until the onions are very tender, about 12 minutes. Add the garlic and cook until fragrant, about 1 minute more.

    4. Stir in the remaining 2 tablespoons butter until melted. Sprinkle in the flour and stir to combine. Add the stock, tomato paste, thyme, Worcestershire, garlic powder, pepper and the remaining ½ teaspoon of salt. Stir to combine well.

    5. Return the steak to the pot, along with any collected juices. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the sauce is thickened and the beef is tender, about 1 hour.

    6. Preheat the oven to 400°F.

    7. Transfer the beef mixture to a deep pie pan or 2 quart baking dish. Brush the rim of the dish with a thin layer of the beaten egg. Roll out the thawed puff pastry and place it on top of the baking dish, covering the meat mixture completely, Press the puff pastry to adhere it to the edges of the dish. Trim any excess pastry. Using a sharp knife, make a few slits on the top to create vents. Brush the puff pastry all over with the whisked egg.

    8. Transfer the pie to the oven and cook until the pastry is golden brown and no longer doughy, 40 to 50 minutes. If the pastry begins to brown too much, cover it with foil. Remove the pie from the oven and let it stand for 5 to 10 minutes before scooping and serving.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories482
    • Protein36 g
    • Carbohydrates21 g
    • Total Fat28 g
    • Dietary Fiber1 g
    • Cholesterol158 mg
    • sodium463 mg
    • Total Sugars3 g

    Steak Pie

    Questions & Reviews

    Join the discussion below.

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    • Michelle

      Hi, what size of baking dish do you use?

      We like using a deep pie dish. You could use a 2 quart baking dish if you'd like.

    • Michele

      Do you have any ideas on how to adapt this to a pressure cooker or slow cooker?

      Hi Michele! We haven't tested this either of those ways.

    • Joanne

      Would you say there's any problem with prepping the filling ahead of time, say the day before?

      Nope, that should be fine!

    • Jordan

      You mention cook time is 40-50 mins in the bio and also on the final written step (8), but it says 2 hr 50 min cook time on the header. Misprint?

      The total 2 hr 50 min cook time is considering all the steps of cooking in that time so including when you are cooking everything on the stove top before it goes into the oven.

    • Jillian

      I made this a couple weeks ago for my family, but using venison roast instead of the chuck since that’s what I had in the freezer. I also made homemade puff pastry. They DEVOURED every bite. I’m making again tomorrow for a friend who’s coming for dinner, and we’re all looking forward to it!

      Thanks Jillian, we are so glad you loved it!

    • Carri

      First time making this type of pie and 100% will make again. Filling was nice and thick and rich, meat tender. Perfect winter dinner for right at the bottom of New Zealand 🥰

      Thanks Carri, we are so glad you loved it!

    • Jessica

      This was really delicious! My family loved it. It was maximum flavor with minimal effort - my kind of recipe!

      Thanks Jessica!

    • Jenn

      This was absolutely delicious. My whole family loved it!

      That's wonderful!