Description
A classic British steak and onion pie featuring tender stewing beef cooked with onions, garlic, and flavorful herbs, all encased in a flaky puff pastry crust. Perfect as a comforting main course, this recipe balances a rich, savory filling with golden, crisp pastry.
Ingredients
Scale
For the filling:
- 1 ½ pounds stewing steak or chuck, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups beef broth
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
For the pastry:
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the beef: Toss the beef pieces with flour, salt, and pepper until evenly coated, which will help thicken the filling later.
- Brown the beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches to ensure nice caramelization, then remove and set aside.
- Sauté the onions: In the same pot, add the thinly sliced onions and cook for 8 to 10 minutes until softened and lightly golden. This step builds a rich flavor base.
- Add aromatics: Stir in minced garlic, tomato paste, and Worcestershire sauce, cooking briefly to release their flavors.
- Simmer the filling: Return the beef to the pot. Pour in the beef broth, add thyme and bay leaf. Bring to a simmer, then cover and cook on low heat for 1½ to 2 hours until the beef is very tender and the sauce is thickened. Allow to cool slightly before assembling.
- Prepare for baking: Preheat your oven to 400°F (200°C). Spoon the beef mixture into a pie dish, then top with the puff pastry sheet, trimming edges and crimping to seal.
- Vent and glaze: Cut small slits in the top of the pastry to allow steam to escape during baking. Brush the surface with beaten egg for a golden finish.
- Bake: Place the pie in the oven and bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
- Rest and serve: Let the pie rest for 5 to 10 minutes before slicing and serving, allowing the filling to set.
Notes
- For extra richness, add a splash of red wine to the filling during the simmering stage.
- Serve with mashed potatoes and peas for a traditional British comfort meal.
