Introduction
Steak pie is a classic British dish that combines tender pieces of beef with a rich, savory gravy, all encased in a flaky, golden pastry crust. This hearty and comforting pie is a staple in many British households and is often enjoyed on special occasions or as a satisfying family meal. Below is a traditional steak pie recipe that you can follow to create this delicious dish at home.
Ingredients
For the Filling:
- 700g (1.5 lbs) stewing beef, diced
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 200g mushrooms, sliced
- 2 tablespoons plain flour
- 500ml (2 cups) beef stock
- 200ml (1 cup) stout or ale
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Pastry:
- 250g plain flour
- 125g unsalted butter, chilled and cubed
- 1 egg yolk
- 3-4 tablespoons cold water
For the Egg Wash:
- 1 egg, beaten
Instructions
Prepare the Filling:
- Brown the Beef:
- Heat the vegetable oil in a large pot over medium heat.
- Season the diced beef with salt and pepper.
- Brown the beef in batches until it is well-seared on all sides. Remove the beef and set aside.
- Cook the Vegetables:
- In the same pot, add the onions and garlic. Cook until softened, about 5 minutes.
- Add the carrots and mushrooms. Cook for another 5 minutes.
- Make the Gravy:
- Stir in the flour and cook for 2 minutes to remove the raw flour taste.
- Gradually add the beef stock and stout, stirring constantly.
- Return the browned beef to the pot. Add Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper.
- Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
- Allow the filling to cool completely.
Prepare the Pastry:
- Make the Dough:
- In a large bowl, combine the flour and a pinch of salt.
- Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and enough cold water to bring the dough together.
- Knead briefly until smooth, then wrap in cling film and chill for at least 30 minutes.
Assemble and Bake the Pie:
- Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Roll Out the Pastry:
- Roll out two-thirds of the pastry on a lightly floured surface and use it to line a pie dish.
- Fill the Pie:
- Spoon the cooled steak filling into the pastry-lined dish.
- Add the Pastry Lid:
- Roll out the remaining pastry to make a lid. Brush the edge of the base pastry with a little beaten egg, then place the lid on top. Trim and crimp the edges to seal.
- Cut a small hole in the center of the pie to allow steam to escape.
- Bake:
- Brush the top of the pie with the remaining beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
Serve:
- Allow the pie to cool slightly before serving. Enjoy your steak pie with mashed potatoes and seasonal vegetables.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Can I use ready-made pastry? | Yes, ready-made shortcrust or puff pastry can be used to save time. |
| Can I make the filling ahead of time? | Absolutely, the filling can be made a day in advance and kept in the fridge until you’re ready to assemble the pie. |
| What kind of beef is best for steak pie? | Stewing beef or chuck steak works well as it becomes tender when cooked slowly. |
| Can I freeze the steak pie? | Yes, you can freeze the pie before baking. Thaw it in the fridge overnight before baking as per the recipe. |
| What can I serve with steak pie? | Traditional sides include mashed potatoes, peas, and gravy. |
| How do I prevent the pastry from getting soggy? | Ensure the filling is cooled completely before adding it to the pastry and avoid overfilling. |
| Can I add other vegetables to the filling? | Yes, parsnips, peas, and leeks are great additions. |
| What can I use instead of stout or ale? | You can use extra beef stock or a non-alcoholic beer. |
| Is it necessary to use an egg wash? | The egg wash gives the pastry a nice golden color, but it can be omitted. |
| How can I make the pie gluten-free? | Use gluten-free flour for the pastry and thicken the filling with cornstarch instead of flour. |
Conclusion
This traditional steak pie recipe brings a taste of the UK to your kitchen. The combination of tender beef, rich gravy, and flaky pastry creates a dish that is both comforting and satisfying. Whether you’re making it for a family dinner or a special occasion, this steak pie is sure to impress. Don’t forget to check the FAQs for tips and variations to make this recipe perfect for you. Enjoy cooking and sharing this hearty British classic!
