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Easy Steak Pie

Steak Pie

This traditional steak pie features tender beef chunks in rich gravy topped with flaky puff pastry. Perfect comfort food that's surprisingly easy to make at home.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
10 minutes
Total Time 3 hours 5 minutes
Course Dinner
Cuisine British
Servings 6 servings
Calories 580 kcal

Equipment

  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • Dutch oven
  • mixing bowl
  • oven
  • 9-inch deep-dish pie plate
  • fork
  • pastry brush

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 3 tbsp vegetable oil divided
  • 1 large yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef stock
  • 1 tsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten for egg wash

Instructions
 

  • Season the cubed beef with salt and pepper, then toss it with 2 tablespoons of flour until evenly coated. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches, transferring the seared pieces to a clean plate.
  • Add the remaining 1 tablespoon of oil to the pot and sauté the onion, carrots, and celery for 5-7 minutes until softened, then add the garlic and tomato paste and cook for 1 more minute until fragrant.
  • Return the browned beef and any accumulated juices to the pot, then pour in the beef stock and Worcestershire sauce, add the thyme sprigs, and bring to a simmer. Cover, reduce the heat to low, and cook for 1.5 to 2 hours until the beef is extremely tender and the sauce has thickened slightly.
  • Preheat your oven to 400°F and transfer the cooled stew to a 9-inch deep-dish pie plate or a 2-quart baking dish. Unfold the thawed puff pastry sheet and carefully drape it over the top of the dish, then trim any excess pastry and crimp the edges with a fork to seal.
  • Brush the entire pastry lid with the beaten egg wash, then cut 3 to 4 small slits in the top to allow steam to escape. Bake for 25-30 minutes until the pastry is puffed and a deep golden brown.
  • Let the pie rest for 10 minutes before serving to allow the filling to set.

Notes

Let the pie rest for 10 minutes before serving to allow the filling to set.
Keyword beef, comfort food, Steak Pie