Description
Delicious British Steak and Onion Pie featuring tender braised beef chuck slow-cooked with caramelized onions, garlic, and rich beef stock, topped with a golden, flaky puff pastry crust. This savory comfort food is perfect for a hearty main course and pairs well with classic sides like mashed potatoes and peas.
Ingredients
Scale
Beef and Filling
- 2 pounds beef chuck or stewing steak, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup dark ale or stout (optional, can substitute with more stock)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Pastry
- 1 sheet puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper until all pieces are evenly coated. This helps thicken the pie filling during cooking.
- Brown the Beef: Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef cubes in batches to get a seared crust, then set aside to retain juices.
- Caramelize Onions: In the same pot, add sliced onions and cook for 8 to 10 minutes, stirring occasionally, until they become golden and caramelized, bringing out sweet flavors.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste for about 1 minute to enhance the depth of flavor in the filling.
- Combine Ingredients: Return the browned beef to the pot. Pour in the beef stock, dark ale or extra stock if not using ale, Worcestershire sauce, dried thyme, and add the bay leaf.
- Braise the Beef: Bring the mixture to a simmer, cover, and transfer the pot to the preheated oven at 350°F (175°C). Cook for 1.5 to 2 hours until the beef is tender and flavorful.
- Prepare for Pie Assembly: Remove the bay leaf and allow the filling to cool slightly. Increase oven temperature to 400°F (200°C).
- Assemble the Pie: Transfer the beef and onion filling into a deep pie dish. Cover with the thawed puff pastry, trim any excess, and crimp the edges to seal.
- Apply Egg Wash and Vent: Brush the pastry top with the beaten egg to achieve a golden glossy finish. Cut a few small slits in the pastry to allow steam to escape while baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry is golden brown and crisp.
- Rest and Serve: Let the pie rest for 10 minutes before slicing to allow the filling to set, then serve warm.
Notes
- Add sliced mushrooms with the onions when cooking for extra richness.
- Pairs wonderfully with mashed potatoes and peas for a complete meal.
- The filling can be made a day ahead and refrigerated before assembling with pastry to save time.
