This slow-cooked steak pie is made with tender braising beef, onions, and potatoes simmered in a rich beef stock and Worcestershire sauce. Encased in golden shortcrust pastry, it’s perfect for hearty dinners, meal prep, or Sunday lunch. Serve with mashed potatoes and vegetables for a classic homemade meal.

This slow-cooked steak pie is the perfect comfort food. Tender braising beef, slow-simmered in a rich beef stock with potatoes and Worcestershire sauce, is encased in golden shortcrust pastry. Ideal for a hearty family dinner or a cozy weekend meal.

Ingredients

For the Filling

1 tbsp olive oil
1 large brown onion, peeled and chopped
500 g (1.1 lbs) braising beef, cut into bite-sized pieces
1 tbsp plain (all-purpose) flour
¼ tsp salt
¼ tsp black pepper
600 ml (2½ cups) hot beef stock (water plus 2 stock cubes works well)
2 large potatoes (approx. 300g/10.5 oz each), peeled and chopped
1 tsp Worcestershire sauce
½ tsp salt
½ tsp black pepper

For the Pie

2 x 320 g (2 x 11 oz) packs ready-rolled shortcrust pastry
1 egg, lightly whisked

Instructions

Preheat the oven to 150°C (300°F) fan.
Cook the onions:
Heat olive oil in an oven-safe casserole dish over medium-low heat. Add the chopped onions and sauté for 5 minutes until softened.
Prepare the beef:
In a bowl, toss the braising beef with flour, salt, and pepper until evenly coated. Add to the pan and cook for 5 minutes, stirring occasionally, until browned all over.
Build the filling:
Pour in the beef stock and add half of the chopped potatoes. Stir in Worcestershire sauce, salt, and pepper. Bring to a boil, then cover and transfer to the oven for 1 hour.
Add more potatoes:
Remove from the oven, stir the mixture, and add the remaining potatoes. If the filling looks dry, add a splash of hot stock or water. Cover and return to the oven for another hour.
Cool and prepare the pastry:
After the second hour, remove from the oven, stir gently, and let the filling cool for 5–10 minutes. Increase oven temperature to 200°C (400°F) fan.
Assemble the pie:
Brush the rim of a 25 cm (10-inch) pie dish with beaten egg. Line the dish with one sheet of pastry, allowing the edges to overhang slightly. Fill with the steak mixture, then top with the second pastry sheet. Trim excess pastry and crimp the edges to seal.
Decorate and bake:
Brush the top of the pie with egg wash. Use leftover pastry to create decorative shapes if desired. Make two small cuts in the center to allow steam to escape.
Bake for 25–35 minutes, until the pastry is golden brown.
Serve hot with mashed potatoes, carrots, and green vegetables.

Tips

Use a mix of chuck or stewing steak for tender results after slow cooking.
For extra richness, stir in a splash of red wine with the beef stock.
Let the filling cool before adding to the pastry to prevent sogginess.

Variations and Substitutions

Pastry options: Swap shortcrust for puff pastry if you prefer a lighter top.
Vegetables: Add chopped carrots, mushrooms, or peas to the filling.
Gluten-free: Use gluten-free flour and pastry to accommodate dietary needs.

FAQs

Can I make this ahead of time?
Yes, the filling can be made up to 2 days in advance. Store in the fridge and assemble the pie just before baking.

Can I freeze steak pie?
Absolutely. Freeze the unbaked or baked pie (cooled completely), wrapped well, for up to 3 months. Bake from frozen or thaw overnight in the fridge.

What beef cut is best for steak pie?
Braising beef, chuck steak, or stewing steak are ideal for slow cooking and become tender with time.

Serving Suggestions

Serve with buttery mashed potatoes and steamed vegetables.
A dollop of horseradish or gravy on the side complements the rich beef filling.
Great with a glass of red wine or dark ale for a classic pairing.

Why You’ll Love This Recipe

Slow-cooked for maximum flavor and melt-in-the-mouth texture
Easy to prepare with minimal hands-on time
Perfect for cold evenings, family gatherings, or Sunday dinners
A traditional favorite with customizable ingredients