Imagine cutting into a golden, flaky puff pastry crust to reveal tender, melt-in-your-mouth beef swimming in a rich, savory sauce. This classic British Steak Pie is more than just a meal - it's a culinary experience that will transport you straight to the cozy kitchens of the United Kingdom. Whether you're looking to impress dinner guests or craving a hearty weekend meal, this recipe promises to deliver comfort and flavor in every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: British
Serves: 6 servings
Ingredients
- 1 lb beef steak, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the diced beef steak dry with paper towels to ensure proper browning.
- Season the beef generously with salt and pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add a splash of oil.
- Brown the beef in batches, ensuring each piece develops a rich golden-brown crust. Remove the browned meat and set aside.
- In the same pot, add chopped onions and diced carrots. Sauté until the onions become translucent and slightly softened.
- Return the browned beef to the pot and add beef broth and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer.
- Cover the pot and transfer to the preheated oven. Braise the beef for approximately 1 hour or until the meat becomes tender and the sauce thickens.
- Remove the braised filling from the oven and let it cool slightly. Transfer the mixture to a 9-inch pie dish.
- Roll out the puff pastry sheet to slightly larger than the pie dish. Carefully drape the pastry over the filling, trimming any excess edges.
- Brush the pastry surface with beaten egg to create a golden, glossy finish. Cut a few small slits in the pastry to allow steam to escape.
- Place the pie back in the oven and bake for 25-30 minutes, or until the pastry is puffed and deep golden brown.
- Remove from the oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
Tips
- Choose the Right Cut: Use chuck steak or beef chuck roast for the most tender and flavorful results.
- Pat the Meat Dry: Always pat your beef dry before browning to ensure a perfect golden crust and prevent steaming.
- Brown in Batches: Don't overcrowd the pan when browning meat. This ensures each piece develops a rich, caramelized exterior.
- Low and Slow Braising: The key to tender meat is slow cooking at a low temperature, allowing the connective tissues to break down.
- Rest the Pie: Let the pie rest for 10-15 minutes after baking. This helps the filling set and makes serving easier.
- Egg Wash Trick: For a glossy, golden-brown pastry top, apply the egg wash carefully and evenly.
- Make Ahead Friendly: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
