This Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy.
It’s cold outside and is there anything more comforting than a pie?
This Steak Pie recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.
Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it okay?)
Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too.
You’ll love this Easy Steak Pie recipe because:
Great for batch cooking, eat one and freeze one.
Really easy to make but looks so impressive.
The ultimate comfort food meal.
Great for batch cooking, eat one and freeze one.
How do you make a Steak Pie?
I’ve simplified this recipe lots recently to make it easy to serve as a midweek meal.
You just fry off your beef, add veggies.
Then add flour and stock to make a sauce. Top with pastry and our Beef Pie is ready to be baked.
What type of beef should I use to make a pie?
Any type of beef for slow cooking is suitable for this recipe. This is often sold as ‘Stewing Steak’, ‘Braising Steak’ or also Chuck Steak would work well here.
Can I use shortcrust pastry for a Meat Pie?
Yes. I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a Puff Pastry Meat Pie.
If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)
If you do want to make a pie with a base, top tip: As you warm up your oven, put a baking tray in to heat up, then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.
What should I serve with Beef Pie?
- Mashed potatoes
- Green vegetables
- Boiled potatoes
- Chips (oh HELLO!)
- Peas
- Extra gravy!
Fancy some more comfort food dinner recipes?
- Slow Cooker Beef Joint – The easy way to a delicious roast dinner
- Oven Baked Bacon and Tomato Risotto – So comforting and NO stirring
- Slow Cooker Chicken Casserole with Crispy Bacon – The best casserole every time
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Steak Pie - Really Easy Recipe with Puff Pastry and Rich Gravy
Ingredients
For the pie filling
- 1 tbsp Oil See Note 1.
- 700 g Stewing beef See Note 2.
- 2 Large onion Peeled and chopped into big chunks (See Note 3).
- 4 Carrots Peeled and chopped (See note 4).
- 50 g Plain flour
- 3 tbsp Tomato puree
- Salt and black pepper
- 600 ml Beef stock (See note 5)
For the pie
- 320 g Puff pastry sheet (See note 6)
- 1 Egg Beaten
Instructions
- Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and stir through everything, cook for 5 minutes.
- Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
- NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Notes
Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect. Note 2 - Beef
You need to use a beef suitable for slow cooking, this is often sold as 'Stewing Steak' or 'Braising Steak' Note 3 - Onions
I often use pre-chopped onions but I don't here. The onions are better in quite big chunks so that they keep their shape whilst they cook as they will be bubbling away for so long. Note 4 - Carrots
Again, keep these in quite big chunks as they will be cooking for a long time with the beef. Note 5 - Beef Stock
Stock made with a cube is absolutely fine. Note 6 - Puff Pastry
As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through.
Nutrition
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