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Steak pie recipe

Steak pie recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pie
  • Steak pie

A delightful filling steak pie, great for an evening meal with family and friends. You can also add some ale for a zingier taste.


Glamorgan, Wales, UK

17 people made this

IngredientsMakes: 1 steak pie

  • 3 medium sized beef steaks, diced
  • One large leek, diced
  • Five large carrots, diced
  • One chopped onion
  • 1-3 cloves of garlic
  • A packet of ready made pastry
  • A tablespoon of beef gravy granules
  • One ground stock cube
  • 200-500ml Lager (optional)

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Prepare your vegetables by dicing them evenly and setting them in a bowl of cold water. Preheat your oven to 200 degrees Celsius
  2. Defrost the beef stakes for 10-20 minutes in a microwave and dice them into 1cm2 pieces.
  3. Mix the pastry if needed. Separate the dough into 2 even chunks.
  4. Roll one chunk of pastry out until it is a little larger than your dish, then place it at the bottom of an oiled dish, ensuring that the inner sides of the dish are also covered by the pastry.
  5. Gather all your vegetables and place them in the dish.
  6. Place the diced steak over the vegetables and mix the ingredients until there is an even amount of ingredients in every area.
  7. Sprinkle the stock cube and gravy granules over the mix and pour 200ml of boiling water over the mix.
  8. Add the larger (optional)
  9. Roll out the other chunk of pastry evenly and strech it out over the mix. Cut off any extra pastry,
  10. Roll out the extra pastry into a square and cut out 2cm wide lines. Place the lines in a crossed pattern over the top of the pie. Brush milk over the pastry for a golden crust when cooked.
  11. Any more extra pastry can be rolled into balls. partly seperate the small balls to make the shape of a bird. Stretch a beak and a tail with your fingers and place the birds on the top of the pie.
  12. Place the pie in the oven on 200 degrees Celsius for 35-50 minutes, until the crust is golden brown and the gravy inside is bubbling.
  13. Your pie is ready to serve!

Tip

Tip: Pierce the pastry with a fork to stop it from filling with steam and exploding while cooking.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I made this steak pie its so easy and tastes delicious you need 700g steak for 5-6 people and I just bought ready to roll pastry so it makes it even quicker.-29 Jun 2015

I thought it tasted delicious-31 Mar 2013


Mary Berry's steak and Guinness pie

Preheat the oven to 160°C/fan 140°C/gas mark 3. Pat the meat dry with kitchen paper. Put the flour on a large plate or tray, then add the mustard and season . Coat one-third of the meat in the flour. Heat the oil in a large, non-stick frying pan until hot and fry the floured meat over a medium-high heat. Remove the meat from the pan using a slotted spoon and transfer to a flameproof casserole dish. Divide the remaining meat into 2 batches and repeat the flouring and browning, adding more oil if needed.

Add the onion to the frying pan, with a little more oil if necessary, and fry for 3 minutes or until golden brown, stirring frequently. Add the celery and carrots and stir to mix, then fry for 2 minutes before tipping the vegetables on top of the meat in the casserole.

Pour the Guinness and stock into the casserole dish and add the redcurrant jelly. Mix well and bring to the boil, stirring. Add the bay leaves and season . Cover the casserole and cook for 2 ½ hours or until the meat is tender. Remove from the oven, taste the gravy for seasoning and leave until cold.

Preheat the oven to 220 ° C/fan 200°C/gas mark 7. Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove the bay leaves from the casserole and stir in the parsley and thyme, then transfer the meat and vegetables to the pie dish using a large spoon, together with enough of the gravy to come just below the lip of the dish. Brush water around the lip of the dish then cut the pastry strip into smaller pieces and place the strips on the moistened lip. Moisten the strips, cover with the lid and press to seal.

Trim and scallop the edge, then brush the pastry lid with beaten egg to glaze. Use the trimmings to make decorations and re-glaze with as much of the remaining egg as needed. Cut a small slit in the centre of the lid.

Bake the pie for 30-35 minutes or until the pastry is risen and golden brown. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie.


Mad Meat Boxes

Ingredients

  • 750g chuck or boneless Quality Mark shin/gravy beef/blade steak
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 400g can tomatoes
  • 310g can corn kernels, well‐drained (optional)
  • 1 Tbsp Worcestershire sauce
  • 1 sheet ready‐rolled puff pastry, thawed
  • Seasonal greens to serve

Method

This recipe can be served as a casserole or left to cool and made into a pie. It’s also a great way to use up leftovers and make one recipe stretch for two dinners.

Cut the beef into 2.5cm‐3cm cubes and season with salt. Brown the beef in batches in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Add a dash more oil to the pan and cook the onion and garlic until softened. Stir in the tomatoes, corn (if using), Worcestershire sauce and when hot, pour over the beef and cover with the lid.

Cook on low for 6‐7 hours or high for 3‐4 hours.

When the casserole is cooked, transfer the contents to an ovenproof pie dish. Cover with the pastry, pinching the edges to make a frill.

Bake at 220ºC for 20 minutes or until the pastry is golden. Serve with seasonal greens.

Oven cooking instructions

Prepare the hot pot pie as above, adding an extra ½ cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 120 minutes. Then cover with pastry and cook as above.

The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.


Step 1

Don’t substitute bone-in short ribs their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe the test kitchen’s favorite is "Better Than Bouillon Roasted Beef Base." If you don’t have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe.

FILLING:
Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F.

Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid transfer to oven. Cook for 1 hour.

Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F.

CRUST:
While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it’s okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.


  • 500g lean beef steak, cubed
  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 2tsp chopped fresh thyme
  • 600ml beef stock
  • 2tbsp plain flour
  • A little gravy browning (optional)
  • 300g swede, peeled and diced
  • 300g carrots, peeled and diced
  • 4 sheets filo pastry
  • Freshly ground black pepper
  • Low-calorie oil spray
  • 1tbsp chopped fresh parsley to garnish

Preheat the oven to 190C (375F, gas mark 5).

Heat a heavy-based, non-stick pan, and dry-fry the beef until it changes colour. Drain through a metal sieve to remove as much fat as possible, and wipe out the pan with kitchen paper. Put the beef aside for a moment.

Add the onions and garlic to the pan and dry-fry for 2-3 mins until soft.

Stir in the thyme, then return the beef to the pan. Add 2tbsp of beef stock and sprinkle the flour over. Mix well, cooking over a low heat for 1 min, then gradually add the remaining stock. Add the swede and carrots, then simmer gently for 15 mins to allow the mixture to thicken, stirring occasionally.

Stir in a little gravy browning for colour, if using, then transfer to an ovenproof dish.

Cover with layers of filo pastry, spraying lightly with oil spray in between each layer. Season well with black pepper and place in the oven for 20-25 mins until golden brown. Sprinkle with chopped parsley and serve with a selection of fresh vegetables.


Step 3: Make the Shortcrust Pastry

Ingredients

Instructions

  1. Use a large mixing bowl. Add the flour to the bowl by using a sieve. This will enable the air to be trapped in the mixture.
  2. Throw in a pinch of salt.
  3. Cut the butter into small pieces. Do not use the butter straight from the fridge as it will be too hard.
  4. Put the pieces of butter into the bowl.
  5. Mix with the flour using your fingers until it is a crumbly texture.
  6. Now you are ready for the water. Make a hole in the middle of the mixture and pour in stages mixing with a wooden spoon until the mixture is a sticky, but not too wet.
  7. Make into a round shape with your hands in the bowl and add a sprinkle of flour to the top of it.
  8. Add flour onto a tray or flat surface and take out the pastry mix.
  9. Turn around gently in the flour to cover all of the mixture. It should be dry on the outside and light to touch.
  10. Cover it and leave until needed.

Make the shortcrust pastry


How to Make steak pie Award-winning

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We hope you got insight from reading it, now let’s go back to steak pie recipe. You can cook steak pie using 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make steak pie:

  1. Prepare 600 grams of sirloin steak diced.
  2. Provide 125 grams of seasoned flour.
  3. You need 1 tbsp of fresh parsley chopped.
  4. Get 1 liter of of beef stock.
  5. Prepare 1 of packet of pre-rolled short crust pastry.
  6. Provide 1 small of egg beaten.
  7. Provide 6 tbsp of vegetable oil.
  8. Take 2 large of onions peeled and chopped.

Steps to make steak pie:

  1. utensils.
  2. medium saucepan with a lid oven proof, knife, spoone, pastry brush..
  3. flour the meat sprinkle flour over the meat mix in well hands.
  4. preheat the oven to 200oc/400of gas mark 5 or 6.
  5. cook the meat, once Browned add the beef stock and add salt and pepper stir well and cover with a lid, turn down the heat to simmer cook for.
  6. fry the meat,heat the saucepan with veg oil on a medium heat. add onions and meat stir in well and allow to Brown for 3/5 mins.
  7. cook the meat once browned add the beef stock add salt and pepper stir in well and cover with a lid, turn the heat down to simmer. cook for 30mins on a low heat.
  8. transfer go a oven proof dish once the meat is cooked remove from stove and add fresh parsly then pour into a oven proof and spread evenly.
  9. lay the pastry, unroll the pastry and lay it over the dish push down the pastry with finger tips it is known as crimping then with a sharp knift cut away the excess pastry then coat the pastry with the beaten egg.
  10. bake, place the pie in the middle of the oven and bake for 20/30 mins.
  11. remove and serve, when golden brown remove from the oven and serve when still hot, why not serve with new potatoes and vegetables.

If you find this steak pie recipe helpful please share it to your close friends or family, thank you and good luck.


Preparation

Step 1

Preheat the oven to 356°F. (180°C)

Season the flour well and toss the steak in the flour until well coated.

Heat the oil in a frying pan and brown the steak and onion, deglaze the pan with brandy. Add the beer, water, stock powder, pepper and thyme. Cover and bake for about 45 minutes.

Remove from the oven and cool slightly.

Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed. Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes.

Roll onto a floured surface to about ½ a cm in thickness.

Spoon filling into a 20cm pie dish, top with pastry and cut a small cross in center of pastry to allow steam to escape.

Brush with egg and bake for about 30 minutes and serve with mashed potatoes, vegetables and gravy.


Steak & Cheddar Pie

In a large saucepot, add a tablespoon of canola oil and sauté beef over medium heat until brown. Next, add carrots, onions, celery and garlic to your pan. Cook for another five minutes then pour red wine into the pot to deglaze the pan. Add thyme, salt, pepper, beef stock and steak sauce to the meat. Continue to simmer uncovered, stirring frequently for one hour or until tender. When the stew is saucy and delicious, add English peas and remove from heat.

Refrigerate the beef mixture until cool. Grease individual pie plates and line the bottoms with puff pastry, approximately 8x4 inches each. Fill with the beef stew mix and top each with a small amount of cheddar cheese.

In a small bowl whisk together an egg with a dash of water to create an egg wash. Brush the egg wash across the rim of your pies. Attach the top piece of pastry to the egg washed rim and pinch down to seal the edges. Carefully make holes in the pastry top to let the filling breathe. Brush the egg wash across the whole top of each pie for a delicious shiny puff pastry finish. Put individual pie tins on a baking sheet and place into a 350 °F preheated oven. Cook for 25 minutes or until golden brown.


Steak and Stilton pie

Make the beef stew the day before, or freeze for up to 3 months. Defrost before assembling the pie. Make the pastry the day before and chill.

Put the steak in a bowl, sprinkle over the flour, season, and toss to coat. Heat 1 tablespoon of oil in a large, deep casserole and fry the steak in batches, adding more oil, if needed, until browned all over. Transfer to a plate, and repeat with the remaining steak.

Add another tablespoon of oil to the pan and fry the shallots for 5 minutes until lightly golden. Drain off any excess oil and pour in the stout, scraping the bottom of the pan with a wooden spoon to pick up any caramelised bits. Add the balsamic vinegar, herbs and beef to the pan. Pour in the stock, season, and bring to a simmer.

Simmer with the lid on for 2-2½ hours until the meat is very tender, or cook it in the oven at 150°C, fan 130°C, gas 2. Top up with a little water during cooking, if needed. Leave to cool remove the herbs.

Put all the pastry ingredients and a pinch of salt in a food processor, and pulse until they look like breadcrumbs. Add 1 tablespoon of cold water and pulse until it forms a ball. Wrap in clingfilm and chill for at least 30 minutes before using.

Heat the oven to 200°C, fan 180°C, gas 6. Stir the cheese into the beef and transfer to a 1.5 litre pie dish with a lip. Roll out the pastry on a lightly floured work surface to the thickness of a £1 coin. Brush the rim of the dish with a little beaten egg, put the pastry lid on top, and crimp the edges. Make a steam hole, and brush with beaten egg. Use the offcuts to decorate the top, if you like.