Steak Pie Recipe

Name: Steak Pie Recipe
Prep time: 15 min
Cook time: 285 min
Total time: 300 min
Yield: 4
Cuisine: British
Ingredients: 400g Diced Beef; 1 - 2 Brown onion(s); 500 ml Strong Beef Stock - 3 Beef Stock Cubes; 50ml Worcestershire Sauce; 1/4 tsp Black Pepper; 30 ml of Tomato Puree; 60 g Beef Dripping (Fat); 50 g plain flour; Slab of Pastry

Cowbridge Kitchen

About This Recipe

This is a Classic Winter Warmer, Steak Pie.This steak pie is tender and melt in the mouth as the filling is cooked in the Slow Cooker. This also makes it cheap to cook.

Steak Pie is a bit of a British institution, it is sometimes made with Mushrooms or Vegetables all cooked in a Rich Beef Gravy.

The pie is made from a shortcrust pastry base often topped with a Puff Pastry lid. ...

Origins of the Steak Pie
The origins of the steak pie can be traced back to the culinary traditions of medieval Europe, where the concept of encasing meat in pastry was both a practical and flavourful solution for preserving and transporting food.

Initially, these pies were crafted using a variety of meats, but as beef became more widely available and popular, it emerged as the primary filling.

The dish gained particular prominence in England, where it evolved into a staple of hearty fare, often associated with the working class.

The use of a rich gravy, combined with tender chunks of beef, not only enhanced the flavour but also contributed to the pie's reputation as a comforting meal.

Over the centuries, regional variations developed, with different spices and ingredients reflecting local tastes and agricultural practices.

Today, the steak pie remains a popular dish, celebrated for its robust flavours and satisfying texture, and continues to be a symbol of traditional British cuisine.

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Serves: Four

Easy

Cook in: 4hr 45

Prep: 15 min

Equipment:
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What is a Steak Pie

Steak Pie, sometimes called a Beef Pie or Meat Pie is traditionally served on most UK pub menus and it is a versitile recipe.

The Steak Pie can be made in many different forms, such as a Beef & Ale Pie or Beef and Vegetable Pie. My favourite version of this classic recipe is a Beef & Mushroom Pie

The true secret to this pie's delicious taste is all in the gravy and the way we Slow Cook the Steak to give it a melt in the mouth texture.

How to make a Steak Pie

Cuisine:British

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Ingredients Nutrition Cost

400g Diced Beef
1 - 2 Brown onion(s)
450 ml Strong Beef Stock - 3 Beef Stock Cubes
50ml Worcestershire Sauce
1/4 tsp Black Pepper
30 ml of Tomato Puree
50 g Beef Dripping (Fat)
60 g plain flour

Pastry
300 g Plain Flour
75 g Butter
75 ml Water
1/2 teaspoon of Salt

Egg freeNut free

Health & Nutrition:
This is per ¼ of Pie (250g)

Calories: 386
Protein: 16.5gHigh
Fat: 16.9gHigh
Carbohydrates: 41.2gHigh
Fiber: N/A
Sugar: 2.3g

Low sugarHigh proteinHigh fat

High Carbs.

Cost to make:
£7.30 / $9.24 (Est.)

*Prices may vary.

Cooking Instructions

Dice up the onions and trim any fat from the diced beef.
Put a small splash of oil or beef dripping into a frying pan, then cook the diced beef & the Onions just long enough to seal the meat and soften the onions, about 5 minutes.
While the beef is cooking turn the Slow Cooker on to High.
Tip the Beef & Onions into the Slow Cooker and cover with the lid.
In a pan melt the Beef Dripping or fat on a low heat so that you do not burn it.

Make up 450ml of Beef stock using the Stock cubes and Black Pepper.
Add the Worcestershire Sauce to the stock and mix well.
Put the Flour into the hot fat and whisk to form a Roux.
Whisk the Beef Stock into the Roux to form a thick beef gravy.
Add the Tomato Paste to the sauce and whisk it in.
The Gravy is now ready to add to the Beef & Onions in the Slow Cooker.
Leave this to cook on High for 4 hours or 8 hours on low

How To Make The Pastry

Combine the Flour and salt in a mixing bowl and mix it together with your hands.
Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
Add the water and mix with a fork until it starts to come together.
Turn out onto a lightly floured surface and form into a ball of pastry.
Wrap the pastry in cling film and let it rest for 30 minutes before rolling.

Blind Bake

Cut the pastry in half and roll out a Base and a Top.
Line a Pie Dish with the pastry base, then line the pastry with Greaseproof paper then weigh it down with Baking Beans or Dry Peas or even Rice.
Bake this @ 180℃ 12 minutes.
Remove the Baking Beans and Greaseproof paper then fill the base with the Beef & Gravy filling
Cover with the pastry lid and crimp the edges, then slice two or three slits into the top of the pie.
Egg was the top of the pie and bake a second time @ 180℃ for a further 30 minutes or until the pastry is golden brown.