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Steak Pie: The Complete Guide to a Rich, Slow-Braised British Classic

Steak Pie

A rich, slow-braised British steak pie topped with tall, golden puff pastry.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 kg braising steak (shin, chuck or blade) cut into large chunks
  • 2 tbsp plain flour seasoned
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 2 garlic cloves crushed
  • 2 tbsp tomato purée
  • 500 ml beef stock
  • 250 ml stout or red wine
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 500 g puff pastry
  • 1 egg beaten, for glazing

Method
 

  1. Toss the beef in seasoned flour. Brown in batches in hot oil in a large casserole. Set aside.
  2. Cook the onion, carrot and celery for 8-10 minutes, add garlic and tomato purée, cook 1 minute more. Return the beef, add stock, stout, bay leaves and Worcestershire sauce. Bring to a simmer.
  3. Cover and cook low and slow at 150°C (130°C fan) for 2.5-3 hours until the beef is fork-tender.
  4. Cool the filling completely. Transfer to a pie dish, top with puff pastry, trim and crimp, brush with egg, cut a vent. Bake at 200°C (180°C fan) for 25-30 minutes until risen and golden.