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Hearty Slow-Cooked Steak Pie with Puff Pastry Recipe

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4.3 from 254 reviews

  • Author: Ezabella
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings

Description

This classic steak pie recipe delivers a comforting, slow-cooked beef filling enveloped in flaky golden puff pastry. Made with tender chunks of chuck steak simmered in a rich, savory gravy infused with onions, garlic, thyme, and Worcestershire sauce, it’s perfect for a hearty family meal.

Ingredients

Beef Filling

  • 2 pounds boneless chuck (stew beef), cut into ¾-inch pieces
  • 2 teaspoons kosher salt
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter (½ stick)
  • 2 medium yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 ¾ cups beef stock
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper

Pastry and Finishing

  • 1 large egg, beaten
  • 1 sheet puff pastry, thawed at room temperature

Instructions

  1. Season the Steak: Sprinkle 1 ½ teaspoons of kosher salt over the chuck steak pieces, ensuring they are evenly coated to enhance flavor.
  2. Brown the Steak: Heat vegetable oil in a large Dutch oven or cast-iron skillet over high heat until shimmering. In batches, add the steak and cook, stirring occasionally, for 10 to 12 minutes until browned on all sides. Transfer browned steak to a plate.
  3. Cook Onions and Garlic: Lower heat to medium and melt 2 tablespoons of butter in the same pot. Add the sliced onions, cover, and cook while stirring occasionally until very tender, about 12 minutes. Add minced garlic and cook another minute until fragrant.
  4. Create the Gravy Base: Stir in the remaining 2 tablespoons of butter until melted. Sprinkle in the flour and stir well to combine. Gradually add beef stock, then stir in tomato paste, fresh thyme leaves, Worcestershire sauce, garlic powder, black pepper, and the remaining ½ teaspoon salt until a smooth sauce forms.
  5. Simmer the Beef: Return the browned steak and any collected juices to the pot. Bring mixture to a boil over high heat, then reduce heat to low. Cover and simmer until the sauce thickens and beef is tender, about 1 hour.
  6. Preheat the Oven: Set oven temperature to 400°F (200°C) to prepare for baking the pie.
  7. Assemble the Pie: Transfer the beef mixture into a deep pie dish or 2-quart baking dish. Brush the rim with beaten egg. Roll out the thawed puff pastry and cover the filling completely, pressing edges to seal and trimming excess pastry. Cut small vents at the top, then brush the entire pastry surface with beaten egg.
  8. Bake the Pie: Place pie in the oven and bake for 40 to 50 minutes until pastry is golden brown and cooked through. If pastry browns too quickly, tent with foil to prevent burning.
  9. Rest and Serve: Remove pie from oven and let it rest for 5 to 10 minutes before slicing and serving to allow filling to set.

Notes

  • For best results, use a heavy-based Dutch oven or cast-iron skillet for even cooking.
  • Ensure the puff pastry is fully thawed but still cold before assembling to achieve a crisp crust.
  • Adding Worcestershire sauce adds depth and umami to the gravy.
  • Resting the pie after baking helps prevent the filling from being too runny when served.
  • This pie can be reheated in the oven for a crispy crust; avoid microwaving to maintain texture.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://kitchenloving.com/hearty-slow-cooked-steak-pie-with-puff-pastry-recipe/