If you’re on the hunt for pure comfort food with a British twist, look no further than Steak And Onion Pie. This classic features tender beef, sweet caramelized onions, and a rich, savory sauce all tucked beneath a golden puff pastry lid. Each bite is deeply flavorful and wonderfully nostalgic—a warm hug on a chilly evening, perfect for family dinners or impressing friends with your pie skills.
Ingredients You’ll Need
The beauty of Steak And Onion Pie lies in its simple, honest ingredients. Every element contributes something special, from the hearty beef to the flaky pastry, coming together in a pie that tastes like home.
- Beef stewing steak: Choose well-marbled, tough cuts—these transform into tenderness after slow simmering.
- All-purpose flour: Tossed with the beef to thicken the sauce and give body to the filling.
- Salt and pepper: Essential for enhancing every savory note.
- Vegetable oil: Helps the beef brown perfectly and keeps the onions from sticking.
- Large onions: Their sweetness is the perfect foil for the meaty richness.
- Garlic cloves: Just enough to add depth but not overpower.
- Beef stock: Chicken won’t cut it here—you want the deep flavor.
- Worcestershire sauce: Adds umami and a tangy punch that wakes up the pie filling.
- Dried thyme: Brings a gentle herbiness that’s classic in British pies.
- Shortcrust pastry: Forms the sturdy foundation—store-bought or homemade, your call.
- Puff pastry: Creates that spectacular golden, flaky top we all love.
- Egg (beaten): For a glossy, inviting finish on your pie.
How to Make Steak And Onion Pie
Step 1: Prep and Sear the Beef
Kick things off by preheating your oven to 375°F (190°C). Toss the beef cubes with flour, salt, and pepper. This not only seasons the meat but guarantees a thick, luscious filling. Heat oil in a large skillet or Dutch oven, then brown the beef in batches. Don’t rush—getting that golden crust on the meat means extra flavor in your finished pie.
Step 2: Caramelize the Onions
After the beef, turn the heat down and add your sliced onions to the same pan. Let them gently cook for about 10 minutes, stirring often. You want them soft and golden, almost melting. Add the minced garlic and let it sizzle for a minute until fragrant.
Step 3: Simmer the Filling
Return the beef (and their precious juices) to the pan with the onions and garlic. Pour in the beef stock, Worcestershire sauce, and dried thyme. Stir it all together, then bring to a simmer. Cover and let it bubble away on low for 1 and 1/2 to 2 hours, until the beef is fall-apart tender and the sauce is wonderfully thickened.
Step 4: Assemble the Pie
Once your filling has cooled slightly, line a pie dish with the shortcrust pastry. Spoon in that silky steak and onion mixture, spreading it evenly. Drape the puff pastry over the top and seal the edges by pressing them together and trimming away any excess. For that classic pie look, brush the top with beaten egg and cut a small slit in the center for steam to escape.
Step 5: Bake to Golden Perfection
Slide your pie into the oven and bake for 35 to 40 minutes. The crust should turn gloriously golden and crisp, with the smell of savory steak and onions filling your kitchen. Let the pie rest for just a few minutes before serving, so the filling sets and slices cleanly.
How to Serve Steak And Onion Pie
Garnishes
Steak And Onion Pie doesn’t need much, but a simple sprinkle of chopped parsley or thyme on top right before serving adds a burst of color and freshness that lifts those hearty flavors.
Side Dishes
For the full British experience, nothing beats fluffy mashed potatoes and bright green peas served alongside your Steak And Onion Pie. A ladle of homemade gravy is always welcome, too—soak up all that goodness!
Creative Ways to Present
Try making individual pies using ramekins or mini pie tins for dinner parties—adorable and perfectly portioned! Or, serve the pie in rustic, enamelware dishes for that cozy, pub-style feeling at home.
Make Ahead and Storage
Storing Leftovers
Leftover Steak And Onion Pie keeps beautifully in the fridge for up to 3 days. Cover the pie tightly with foil or transfer slices to an airtight container, and you’ll have delicious lunches to look forward to!
Freezing
The cooked pie (or just the filling) freezes well for up to 3 months. Wrap it tightly in foil and place in a freezer-safe bag. If freezing the whole pie, bake straight from frozen—just add a few extra minutes to the cooking time.
Reheating
To reheat, pop slices (or the whole pie) in a 350°F (175°C) oven until piping hot and the pastry is crisp again. Microwaving works in a pinch, but baking is best for preserving that flaky top.
FAQs
Can I use a different cut of beef?
Absolutely! Any stewing cut like chuck or brisket will work well, as long as it simmers long enough to go wonderfully tender in your Steak And Onion Pie.
Can I make Steak And Onion Pie vegetarian?
You can! Swap out the beef for hearty mushrooms or a plant-based meat substitute, and use veggie stock—you’ll still get loads of delicious, savory flavor.
Can I use store-bought pastry?
Definitely. Quality ready-rolled shortcrust and puff pastry save time and effort, making Steak And Onion Pie a breeze on busy nights.
What’s the secret to keeping the bottom crust from going soggy?
Letting the filling cool a bit before assembling helps, as does baking the pie on a hot baking sheet. A quick brush of egg white on the base before filling can also create a barrier against sogginess.
Can I make the filling ahead?
Yes, and you should! The flavors meld beautifully after a night in the fridge, making your Steak And Onion Pie even tastier the next day.
Final Thoughts
If you’re ready for a soul-warming, utterly satisfying dinner, treat yourself and your loved ones to Steak And Onion Pie. It’s a classic for good reason—delicious, nostalgic, and sure to win smiles all around. Give it a try and let it become a new favorite in your kitchen!
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Steak And Onion Pie Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a hearty and comforting British classic with this Steak and Onion Pie recipe. Tender beef stewed with savory onions, encased in flaky pastry, makes for a satisfying meal that’s perfect for any occasion.
Ingredients
For the Filling:
- 1½ lbs (700g) beef stewing steak, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 1½ cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
For the Pastry:
- 1 sheet shortcrust pastry, for the base
- 1 sheet puff pastry, for the top
- 1 egg, beaten, for egg wash
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Beef: Toss the beef cubes with flour, salt, and pepper. Brown in batches in a skillet, then set aside.
- Cook the Onions: In the same pan, cook onions until soft and golden. Add garlic and cook for 1 minute.
- Combine Ingredients: Return beef to the pan, add beef stock, Worcestershire sauce, and thyme. Simmer covered for 1½ to 2 hours.
- Assemble the Pie: Cool the mixture slightly. Line a pie dish with shortcrust pastry, add the filling, and top with puff pastry. Seal, trim, brush with egg wash, and bake for 35–40 minutes.
Notes
- You can make the filling a day ahead for deeper flavor.
- Serve with mashed potatoes and peas for a classic British meal.
- Prep Time: 25 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
