If you have a craving for something truly comforting, hearty, and utterly delicious, this Steak And Onion Pie Recipe is exactly what you need. It brings together tender cubes of beef simmered in rich, savory gravy with sweet caramelized onions, all wrapped in a golden, buttery puff pastry that melts in your mouth. The depth of flavor from the slow-cooked filling paired with the crisp pastry makes this British classic a real crowd-pleaser and a perfect dish to share with friends or family any day of the week.
Ingredients You’ll Need
Every ingredient in this Steak And Onion Pie Recipe is carefully chosen to build layers of flavor, texture, and richness. From succulent beef to the sweet softness of onions and the buttery flakiness of puff pastry, each component plays a vital role in making this pie unforgettable.
- Beef chuck or stewing steak (1 1/2 lbs): The perfect cut for slow cooking, it becomes tender and flavorful over an hour-long simmer.
- All-purpose flour (2 tablespoons): Helps thicken the filling to a luscious gravy consistency.
- Vegetable oil (2 tablespoons): For browning the beef without overpowering the flavors.
- Large onions (2, thinly sliced): When cooked slowly, they add sweetness and depth to the filling.
- Garlic (2 cloves, minced): A gentle punch of aroma and taste that complements the beef.
- Tomato paste (1 tablespoon): Adds subtle acidity and richness to balance the meatiness.
- Beef broth (1 cup): Forms the savory base of the filling’s gravy.
- Dark ale or red wine (1/2 cup, optional): Enhances complexity and tenderizes the beef further.
- Worcestershire sauce (1 teaspoon): Adds umami and a slight tanginess.
- Dried thyme (1/2 teaspoon): A fragrant herb that elevates the dish’s aroma.
- Salt and pepper (to taste): Essential for seasoning and balancing flavors.
- Puff pastry sheet (1, thawed): The flaky, buttery cover that makes the pie so irresistible.
- Egg (1, beaten): For brushing the pastry, creating a beautiful golden crust.
How to Make Steak And Onion Pie Recipe
Step 1: Prepare and Brown the Beef
Start by tossing those tender beef cubes in flour seasoned with salt and pepper. This step is key for creating a thick, flavorful gravy later on. Then heat your vegetable oil in a heavy skillet or Dutch oven over medium-high heat and brown the beef in batches until each piece has a lovely caramelized crust. Browning unlocks deep, meaty flavors that make the filling truly special. Once browned, set the beef aside for the next steps.
Step 2: Cook the Onions and Aromatics
Using the same pan, add your thinly sliced onions and cook them for about 5 to 7 minutes until they are softened and turning golden. The natural sugars in onions slowly caramelize, adding a sweetness that balances the savory meat. Next, add your minced garlic and tomato paste. Stir and cook together for just a minute to draw out the garlic’s flavor and deepen the tomato paste’s richness.
Step 3: Simmer to Tender Perfection
Return the browned beef cubes to the pan, then pour in the beef broth along with the dark ale or wine if you’re using it. Add Worcestershire sauce and dried thyme, then bring everything to a gentle simmer. Cover the pan and let it cook on low heat for about one hour until the beef is fall-apart tender and the flavors have melded into a thick, hearty filling that tastes like pure comfort. This slow simmer is what truly makes this Steak And Onion Pie Recipe shine.
Step 4: Assemble the Pie
Once your filling has cooled just slightly, transfer it carefully into a pie dish. Roll out your thawed puff pastry sheet and lay it neatly over the top, trimming the edges and crimping them to seal in all that wonderful filling. Brush the pastry with beaten egg to get that irresistible golden sheen once baked. Don’t forget to cut a few slits in the top to let steam escape during baking, so your crust stays perfectly flaky.
Step 5: Bake Until Golden and Puff
Pop your pie into a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes. You’ll know it’s ready when the pastry is puffed up beautifully and glowing a gorgeous golden brown. Let the pie rest for five minutes before serving to let all the juices settle, ensuring every bite is juicy and satisfying.
How to Serve Steak And Onion Pie Recipe
Garnishes
To elevate your Steak And Onion Pie, a sprinkle of freshly chopped parsley or chives on top adds a fresh, vibrant touch that contrasts perfectly with the rich filling. A little dollop of grainy mustard on the side can also bring a spicy zing that brightens each mouthful.
Side Dishes
This pie was made to be paired with hearty sides like creamy mashed potatoes that soak up every bit of that luscious gravy. Steamed green beans or buttered peas add a pop of color and freshness, balancing out the richness of the dish and making it a well-rounded meal.
Creative Ways to Present
For a charming touch when entertaining, you can make individual mini Steak And Onion Pies using ramekins or small pie tins. These personal pies look stunning on the plate and make serving a breeze. Alternatively, serve slices with a side salad of peppery arugula dressed in lemon vinaigrette for a lighter, modern twist.
Make Ahead and Storage
Storing Leftovers
Leftover Steak And Onion Pie keeps wonderfully in the fridge for up to three days. Just cover it tightly to prevent the pastry from drying out. The flavors even deepen overnight, making the next-day meal just as delightful.
Freezing
You can freeze the filling separately in an airtight container for up to two months. If you want to freeze the assembled pie, flash freeze it first until firm, then wrap it well with foil and plastic wrap to avoid freezer burn. This way, you can enjoy a homemade pie whenever the craving strikes!
Reheating
To reheat, bake the refrigerated or frozen pie in a preheated oven at 350°F (175°C) until heated through and the pastry is crisp again—usually about 20 minutes for refrigerated and up to 45 minutes for frozen. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use another cut of beef for this Steak And Onion Pie Recipe?
Absolutely! While beef chuck or stewing steak is ideal for tenderness and flavor, other cuts suitable for slow cooking like brisket or blade steak work well too. Just ensure the meat is cubed and cooked low and slow until tender.
Is it necessary to use dark ale or red wine in the pie?
Not at all. The dark ale or red wine is optional but adds complexity and richness. If you prefer, just stick with beef broth for a more straightforward, yet still delicious, filling.
Can I make this pie gluten-free?
Yes! Use gluten-free flour for dredging the beef and a gluten-free puff pastry available in many stores. Just make sure all other ingredients are gluten-free as well.
How long does it take to cook the filling before baking?
The filling needs about one hour of slow simmering on the stovetop to become tender and flavorful before assembling the pie.
Can I prepare the filling in advance?
You sure can! Making the filling a day ahead allows the flavors to deepen. Just refrigerate it overnight and assemble your pie when ready to bake.
Final Thoughts
This Steak And Onion Pie Recipe is a gem that brings warmth and joy to any table. Its combination of rich, tender beef, sweet onions, and golden pastry creates a meal that comforts the soul and pleases the senses. I wholeheartedly encourage you to give it a try—you might just find a new favorite that turns any ordinary day into a special occasion.
Print
Steak And Onion Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
A classic British comfort food, this Steak and Onion Pie features tender, slow-cooked beef and caramelized onions in a rich gravy, all encased in a golden, flaky puff pastry crust. Perfect for a hearty main course, this savory pie is ideal for family dinners or cozy gatherings.
Ingredients
Meat and Marinade
- 1 1/2 lbs beef chuck or stewing steak, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Filling
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/2 cup dark ale or red wine (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
Pie Crust
- 1 sheet puff pastry (thawed)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Prepare Beef: Toss the beef cubes in flour seasoned with salt and pepper. This coating helps thicken the pie filling and seals in flavor.
- Brown Beef: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown beef cubes in batches for even cooking and better color. Remove browned beef to a plate.
- Cook Onions: In the same pan, add sliced onions and cook for 5–7 minutes until they soften and turn golden, which enhances their sweetness and flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to develop the base flavor of the filling.
- Simmer Filling: Return the browned beef to the pan. Add beef broth, dark ale or red wine if using, Worcestershire sauce, and dried thyme. Bring to a simmer, then reduce heat, cover, and cook for 1 hour until beef is tender and flavors meld.
- Assemble Pie: Allow the filling to cool slightly before transferring it to a pie dish. Roll out the puff pastry and lay it over the filling. Trim excess pastry, crimp the edges to seal, and cut slits on top to let steam escape.
- Egg Wash and Bake: Brush the pastry with beaten egg to achieve a glossy golden finish. Bake for 25–30 minutes or until the pastry is puffed and golden brown.
- Rest and Serve: Let the pie rest for 5 minutes after baking to set the filling. Serve warm, ideally with mashed potatoes or steamed vegetables for a complete meal.
Notes
- For convenience, prepare the filling a day ahead and refrigerate to enhance flavors and save cooking time on serving day.
- For a different texture, substitute puff pastry with shortcrust pastry for both the base and top.
- This pie pairs wonderfully with classic sides like mashed potatoes, steamed vegetables, or a simple green salad.
