Hamdi Saidani This hearty steak pie is packed with tender beef and rich gravy, all wrapped in crispy shortcrust and puff pastry. It’s perfect for a comforting dinner and goes great with mashed potatoes and peas.
Jump to RecipeIngredients Needed:
- 3 tbsp vegetable oil
- 1 kg diced braising beef steak (chuck)
- 2 onions, peeled and chopped
- 3 tbsp flour
- 1 tbsp fresh thyme leaves, chopped
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- Freshly ground black pepper
- 600 ml hot beef stock
- 320 g sheet ready-rolled shortcrust pastry
- 320 g sheet ready-rolled puff pastry
- 1 egg, beaten
How To Make Steak Pie With Shortcrust Pastry Recipe?
- Preheat and brown the beef: Set the oven to 160C. Heat 2 tablespoons of oil in a large casserole dish and brown the beef in batches until nicely colored. Remove the meat and set it aside.
- Cook the onions and flour: add the last tablespoon of oil and cook the chopped onions for 5 minutes until soft. Stir in the flour and cook until golden and slightly thick.
- Add flavor and cook the filling: return the beef and juices to the pan. Add thyme, soy sauce, and black pepper. Pour in the hot beef stock and stir. Bring it to a simmer, cover the dish, and cook in the oven for 1.5 to 2 hours until the beef is tender.
- Prepare the pie base: turn the oven up to 220C. Lightly grease a 25cm round pie dish and line it with the shortcrust pastry, letting the edges hang over. Brush the top edge with beaten egg.
- Assemble and bake the pie: spoon the slightly cooled filling into the dish and level it out. Place the puff pastry on top and seal the edges by pressing them together. Trim off extra pastry, brush with more egg, cut a small slit in the center, and bake for 40 minutes until golden and bubbling. Let it rest for a few minutes before serving.
Recipe Tips:
- Brown the beef properly: Take your time when browning the meat. Don’t rush it—this step adds deep flavor to the filling.
- Cook the onions slowly: Let the onions soften gently on low heat so they don’t burn. This gives a sweet base to the gravy.
- Cool the filling before adding pastry: Hot filling can melt the pastry and make it soggy. Let it cool down slightly first.
- Seal the edges well: Press the puff pastry and shortcrust together firmly so the filling doesn’t leak out while baking.
- Use egg wash generously: Brush all over the top pastry, including the edges. This gives the pie a beautiful golden and shiny finish.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover steak pie cool down to room temperature. Then place it in an airtight container or wrap it tightly with foil or plastic wrap. Keep it in the fridge for up to 3 days.
- Freeze: After the pie has cooled completely, wrap it well in foil or place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Preheat the air fryer to 160C. Place a slice of pie inside and heat for 6–8 minutes. This keeps the pastry crisp while warming the filling.
Nutrition Facts:
- Calories: 620 kcal
- Total Fat: 34g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 740mg
- Potassium: 550mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 39g
Try More Hairy Bikers Recipes:
Hairy Bikers Steak Pie With Shortcrust Pastry Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
2
hoursCalories
620
kcalThis hearty steak pie is packed with tender beef and rich gravy, all wrapped in crispy shortcrust and puff pastry. It’s perfect for a comforting dinner and goes great with mashed potatoes and peas.
Ingredients
3 tbsp vegetable oil
1 kg diced braising beef steak (chuck)
2 onions, peeled and chopped
3 tbsp flour
1 tbsp fresh thyme leaves, chopped
2 tbsp Kikkoman Naturally Brewed Soy Sauce
Freshly ground black pepper
600 ml hot beef stock
320 g sheet ready-rolled shortcrust pastry
320 g sheet ready-rolled puff pastry
1 egg, beaten
Directions
- Preheat and brown the beef: Set the oven to 160C. Heat 2 tablespoons of oil in a large casserole dish and brown the beef in batches until nicely colored. Remove the meat and set it aside.
- Cook the onions and flour: add the last tablespoon of oil and cook the chopped onions for 5 minutes until soft. Stir in the flour and cook until golden and slightly thick.
- Add flavor and cook the filling: return the beef and juices to the pan. Add thyme, soy sauce, and black pepper. Pour in the hot beef stock and stir. Bring it to a simmer, cover the dish, and cook in the oven for 1.5 to 2 hours until the beef is tender.
- Prepare the pie base: turn the oven up to 220C. Lightly grease a 25cm round pie dish and line it with the shortcrust pastry, letting the edges hang over. Brush the top edge with beaten egg.
- Assemble and bake the pie: spoon the slightly cooled filling into the dish and level it out. Place the puff pastry on top and seal the edges by pressing them together. Trim off extra pastry, brush with more egg, cut a small slit in the center, and bake for 40 minutes until golden and bubbling. Let it rest for a few minutes before serving.
Notes
- Brown the beef properly: Take your time when browning the meat. Don’t rush it—this step adds deep flavor to the filling.
- Cook the onions slowly: Let the onions soften gently on low heat so they don’t burn. This gives a sweet base to the gravy.
- Cool the filling before adding pastry: Hot filling can melt the pastry and make it soggy. Let it cool down slightly first.
- Seal the edges well: Press the puff pastry and shortcrust together firmly so the filling doesn’t leak out while baking.
- Use egg wash generously: Brush all over the top pastry, including the edges. This gives the pie a beautiful golden and shiny finish.