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Steak and Onion Pie Recipe

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4 from 29 reviews

  • Author: Ezabella
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Description

Steak and Onion Pie is a classic Australian meat pie featuring a rich, slow-cooked beef stew filling made with chuck steak, onions, mushrooms, and ale, encased in a crispy shortcrust base with a golden puff pastry lid. This hearty main course combines deep flavors and flaky textures, perfect for a comforting meal.

Ingredients

Steak And Onion Filling

  • 1 kg / 2.2 lbs chuck steak beef, fat trimmed, cubed into 3cm pieces
  • 1 tsp salt
  • 1 tsp 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 / 40 ml Worcestershire sauce
  • 3 1/2 cups / 750 g vegetable or beef stock
  • 1 cup / 250 g dark ale
  • 1 beef bouillon cube
  • 1/4 cup / 62 g unsalted butter
  • 1 cup / 95 g mushrooms, washed, dried and sliced
  • 1/4 cup / 40 g all-purpose flour, plus extra to dust

Pastry

  • 2 sheets frozen short crust pastry, partly thawed
  • 2 sheets frozen puff pastry, partially thawed

Egg Wash

  • 1 egg, lightly beaten
  • 1 tbsp / 20 g milk
  • 2 tbsp black sesame seeds, optional

Instructions

  1. Season beef: Remove chuck steak from the fridge to reach room temperature for 30 minutes. Place beef in a large bowl and season evenly with salt and pepper, stirring to coat all pieces.
  2. Brown beef: Heat half of the olive oil in a large heavy-based ovenproof pot over medium-high heat. Brown beef in three batches for about 3 minutes each batch, ensuring a good sear on all sides. Remove browned beef and wipe out any burnt bits from the pot if necessary.
  3. Cook onions and garlic: Lower heat to medium, add the remaining olive oil, chopped onions, and minced garlic. Stir occasionally and cook until onions start to brown lightly, about 1 minute.
  4. Add sauce ingredients: Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups (625ml) of stock (reserve the rest), dark ale, and the browned beef. Crumble the beef bouillon cube into the pot and mix everything thoroughly.
  5. Slow cook beef stew: Bring mixture to a boil, cover with lid, and transfer pot to a preheated oven at 180°C / 350°F fan-forced (200°C / 395°F non-fan). Bake for 1 1/2 hours or until the beef is tender and falling apart.
  6. Prepare mushroom sauce: In a medium skillet, melt the butter over medium heat. Add mushrooms and cook for 2 minutes until softened. Sprinkle in the flour and stir to combine; mixture will look dry initially. Gradually add the reserved vegetable stock in four parts, stirring continuously after each addition until you form a thick, smooth sauce.
  7. Combine mushroom sauce and beef: Remove the pot from the oven, place on the stovetop over medium heat, and stir in the mushroom sauce. Cook for 10 minutes to thicken further, stirring occasionally until beef is very tender and sauce is rich.
  8. Cool filling: Remove from heat and let the filling cool to room temperature. For best flavor and ease of assembly, refrigerate overnight to allow flavors to meld and prevent pastry melting.
  9. Assemble pie: If refrigerated overnight, allow filling to sit at room temperature for 30 minutes before assembling. Preheat oven to 180°C / 350°F fan-forced (200°C / 395°F non-fan). Dust a work surface with flour, place two sheets of short crust pastry on top of each other, and gently roll to adhere. Fit rolled short crust pastry into a 22cm / 9-inch pie dish, trimming edges if necessary. Spread filling evenly into the pastry base.
  10. Add puff pastry lid: Repeat the rolling technique with puff pastry sheets, then cover the filled pie with puff pastry. Press edges and crinkle them with a fork to seal. Trim excess pastry with kitchen scissors. Cut an X into the top center of the puff pastry to allow steam to escape during baking.
  11. Apply egg wash and bake: Whisk together egg and milk, brush this over the puff pastry lid, and sprinkle with black sesame seeds if using. Bake pie in the oven for 1 hour or until pastry is golden brown and filling is bubbling hot.
  12. Rest and serve: Remove from oven and allow pie to cool for 10 minutes before slicing. Serve with tomato sauce on the side for an authentic Australian experience.

Notes

  • Using chuck steak with some fat trimmed but still a bit marbled adds great flavor and tenderness after slow cooking.
  • Dark ale adds depth to the stew; a dry stout or porter works well.
  • Making the filling a day ahead enhances flavor and prevents the pastry from sogging.
  • Ensure all stock added gradually to mushroom mixture to avoid lumps and create a smooth sauce.
  • Use a heavy-based ovenproof pot for even heat distribution during oven cooking.
  • Allow the pie to cool slightly before slicing to help the filling set and maintain clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Australian

Find it online: https://kitchenloving.com/steak-and-onion-pie-recipe/