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
Scale
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.
