Rich gravy, tender beef, flaky pastry — pub-quality at home.
Classic Steak Pie Recipe (Serves 4–6)
Ingredients
Filling
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800g–1kg beef chuck or braising steak, cut into big chunks
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2 tbsp plain flour
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Salt & black pepper
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2 tbsp oil or beef dripping
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2 onions, sliced
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2 cloves garlic, crushed
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2 tbsp tomato purée
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500ml beef stock
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1 tbsp Worcestershire sauce
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1–2 tsp fresh thyme (or 1 tsp dried)
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1 bay leaf
Pastry
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500g ready-rolled puff pastry (or shortcrust if you prefer)
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1 egg, beaten (for glazing)
Method
1. Brown the beef
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Toss beef with flour, salt, and pepper.
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Heat oil in a heavy pot.
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Brown beef in batches until well coloured. Remove and set aside.
2. Build the gravy
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In the same pot, add onions and cook until soft and lightly golden.
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Add garlic and tomato purée, cook 1 minute.
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Pour in stock, Worcestershire, thyme, and bay.
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Return beef to the pot. Stir well.
3. Slow cook
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Simmer gently 1½–2 hours, lid slightly ajar.
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Stir occasionally until beef is fork-tender and gravy is thick.
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Taste and season.
👉 Gravy should be thick — thin gravy = soggy pie.
4. Assemble
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Preheat oven to 200°C (180°C fan).
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Spoon filling into a pie dish.
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Brush rim with egg.
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Lay pastry over, trim edges, crimp, and cut a steam hole.
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Egg-wash the top.
5. Bake
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Bake 30–35 minutes until golden, puffed, and glorious.
Pro Tips (pub-level)
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Best cut: chuck or blade — don’t use lean beef.
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Extra depth: add a splash of dark ale or red wine to the gravy.
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No soggy bottom: fill piping hot, pastry cold.
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Next-day pie is better — flavours deepen overnight.
Want a Scotch-style (no veg) version, a steak & ale pie, or a shortcrust base + puff lid combo?