Description
This classic British Steak and Onion Pie features tender beef stewing steak slow-cooked with sweet onions and fragrant thyme, all encased in a flaky puff pastry crust. Perfectly browned and baked to golden perfection, this savory pie offers a rich, comforting meal that pairs wonderfully with traditional sides like mashed potatoes or peas.
Ingredients
Scale
For the Filling
- 1 1/2 pounds beef stewing steak, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups beef stock
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
For the Pastry
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie after the filling is prepared.
- Prepare the beef: In a bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated. This step helps thicken the filling during cooking.
- Sear the beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and sear them until browned on all sides, locking in the juices. Remove the beef and set aside.
- Cook the onions: Using the same skillet, add the thinly sliced onions and cook over medium heat for 8–10 minutes until they become soft and lightly golden. This enhances their sweetness and flavor.
- Add garlic and flavorings: Stir in the minced garlic, tomato paste, and Worcestershire sauce, cooking for another minute to blend the flavors.
- Simmer the filling: Return the seared beef to the skillet. Pour in the beef stock and add the thyme leaves. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook gently for 1 to 1 1/2 hours, until the beef is tender and the sauce has thickened.
- Prepare the pie: Allow the filling to cool slightly, then transfer it into a pie dish. Carefully lay the puff pastry sheet over the filling, trimming any excess. Crimp the edges to seal the pie and brush the top with beaten egg for a glossy finish.
- Vent and bake: Cut a small slit in the center of the pastry top to let steam escape during baking. Place the pie in the preheated oven and bake for 30–35 minutes until the pastry is golden and puffed.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This helps the filling set and improves serving.
Notes
- The filling can be made a day in advance and stored in the refrigerator for convenience.
- Serve the pie with traditional British sides like mashed potatoes or peas for a complete meal.
- For a sturdier base, consider using shortcrust pastry on the bottom while keeping puff pastry on top.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British
