Description
This Steak and Onion Meat pie is the ultimate comfort food—tender chunks of beef slow-cooked in a rich onion gravy, wrapped in flaky shortcrust and topped with golden puff pastry. Perfect for family dinners, cozy weekends, or make-ahead meals.
Ingredients
Scale
- 2.2 lbs (1 kg) chuck steak beef, fat trimmed, cubed into 3 cm pieces
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup (60 g) extra virgin olive oil
- 2 garlic cloves, minced
- 2 large brown onions, finely chopped
- 1/4 cup (60 g) tomato paste
- 1/4 cup (60 g) BBQ sauce
- 2 tbsp Worcestershire sauce
- 3 1/2 cups (750 ml) vegetable or beef stock (divided)
- 1 cup (250 ml) dark ale
- 1 beef bouillon cube
- 1/4 cup (62 g) unsalted butter
- 1 cup (95 g) mushrooms, sliced
- 1/4 cup (40 g) all-purpose flour
- 2 sheets frozen shortcrust pastry, partially thawed
- 2 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- 1 tbsp milk
- 2 tbsp black sesame seeds (optional)
Instructions
- Preheat oven to 350°F (180°C fan-forced).
- Season beef. Bring beef to room temperature for 30 minutes. Toss with salt and pepper.
- Brown beef. Heat half the oil in a large oven-proof pot over medium-high heat. Brown beef in 3 batches, about 3 minutes each. Remove and set aside.
- Cook aromatics. Lower heat to medium. Add remaining oil, onions, and garlic. Cook 1–2 minutes until slightly softened.
- Build flavor. Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups of stock, dark ale, browned beef, and crushed bouillon cube. Bring to a boil.
- Slow cook. Cover and transfer to oven. Bake 1 1/2 hours, or until beef is tender.
- Make mushroom sauce. Melt butter in a skillet. Add mushrooms and cook 2 minutes. Stir in flour. Gradually add remaining stock, stirring until thick and smooth.
- Combine. Return beef pot to stovetop over medium heat. Stir in mushroom sauce and cook 10 minutes until thickened. Beef should be very tender.
- Cool completely. Let filling cool to room temperature (preferably refrigerate overnight).
- Assemble pie. Roll two shortcrust sheets together and line a 9-inch pie dish. Fill with cooled beef mixture.
- Top with puff pastry. Roll two puff sheets together and place on top. Trim edges and crimp with a fork. Cut an X in the center.
- Egg wash. Brush with egg and milk mixture. Sprinkle sesame seeds if using.
- Bake for 1 hour, or until golden brown and heated through. Rest 10 minutes before slicing.
Notes
- Tastes even better the next day.
- Perfect for make-ahead meals.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Steak Onion Meat Pie, Beef Pie, Comfort Food