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    Home > Dinner

    Rich and Tasty Slow-Cooked Steak Pie

    Published: May 20, 2022 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Large steak and potato pie with slice taken out.

    You can't beat this rich, meaty and delicious homemade steak pie, filled with slow-cooked beef and potatoes it's the ultimate comfort food.

    After eating this, can you believe that Chris (with a large smile on his face) actually said these words: "I love you more when you make me pie".  Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum.

    Large steak and potato pie with slice taken out.
    Jump to:
    • How do you make a steak pie?
    • What cut of beef is best for pies?
    • 🍽 What do you serve with steak pie?
    • 📺 Watch how to make it
    • 🙋 FAQ's
    • 📋 Steak Pie Recipe
    • 🥧 More Amazing Pies
    • 💬 Reviews

    No it doesn’t come with a couple of horns sticking out like your Desperate Dan classic, but it’s still a damn good meat and potato pie.

    This is no lightweight ‘pastry lid’ pie.
    This is pastry base, pastry sides and pastry topping. I use ready-made shortcrust pastry for this recipe (I find the ready-made stuff to be almost as good as homemade, so I only make it myself when I’ve got plenty of time).

    But if you've got the time you can make your own shortcrust pastry by following the recipe on my Cornish Pasty post.

    How do you make a steak pie?

    First soften some onions in a pan with a little oil:

    Onions going into the pan for a steak pie

    What cut of beef is best for pies?

    The best cuts for a slow-cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine.  You don't need to use expensive cuts of meat for this steak pie.

    • Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
      • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
    • Silverside (bottom round) – comes from the hindquarter – just above the back leg
      • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.

    Coat your steak in seasoned flour (this will help thicken the sauce later):

    Coating cubes of beef in flour for a steak pie

    Add it to the onions and brown, then add stock, seasoning, Worcestershire sauce and some chopped potato.

    👩‍🍳 Pro Tip: I like to add half the potato at the beginning, as these potatoes will soften quite a lot during the cooking process and will help to thicken the pie filling. Then I add more potatoes about halfway through the cooking time, so there are some slightly firmer potatoes in there too.

    Nicky Corbishley adding potatoes into a pan for a meat and potato pie

    Bring to the boil, then place in the oven at 150C/300F for an hour, before adding in those extra potatoes and cooking for a further hour.

    Close of up steak and potato pie filling in the pan

    Spoon the beef mixture into a pie dish lined with pastry (no need to blind bake first).

    Steak and potato filling being spooned into pie base

    Place a pastry lid on top and pinch the edges of the pastry for a decorative crust.

    Fingers pinching the pastry edge to make a decorative crusty
    👩‍🍳 ***Pro Tip*** A super easy and effective way to crimp the edges of the pastry is to place your index fingers on each hand and pinch them together.  Workaround the edge of the whole thing for a simple crimped edge for a perfect rustic meat and potato pie.

    Brush with egg wash and place in the oven for 30-35 minutes, until the pastry is golden brown.

    Brushing egg wash on steak pie before it goes into the oven

    So delicious for a winter dinner!

    Overhead image of steak and potato pie

    🍽 What do you serve with steak pie?

    This meat and potato pie is almost a meal in itself so you don't need loads of sides.  I like to serve mine with:

    • Green veg (hmmm loving those sprouts!!) and carrots.
    • If we are feeling particularly hungry mashed potato.
    • How about trying it along with my super easy cauliflower cheese.
    • Some pickled cabbage
    • Chris likes cauliflower and broccoli as "its the perfect veg for soaking up the gravy" < that's the extra gravy I have to make  🙂

    📺 Watch how to make it

    🙋 FAQ's

    Can you freeze a steak pie?

    the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout. Remove the foil for the last few minutes.

    Can I make it gluten-free?

    Yes! With a few adjustments:
    1. Replace the flour with a plain (all-purpose) gluten-free flour blend.
    2. For the pastry - you can use gluten-free shortcrust pastry, but I find the brands I've tried to shrink and go very hard. I'd recommend using a gluten-free puff pastry. Jus-Rol does a good one. You can use this for the base and the top.
    3. Use  gluten-free beef stock (knorr does good gluten-free beef stock cubes)
    4. Make sure the Worcestershire sauce is a gluten-free version (usually is but it's best to check).

    Can I make the meat pie filling in the slow cooker?

    Yes, at the end of stage 6 - after bringing it to the boil, add all of the potatoes, transfer to the slow cooker and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7).

    Can I make some gravy to go with it?

    If you like, you can add extra, approx 500ml (2 cups), of stock when cooking the filling. Then use a slotted spoon to transfer the filling to the pastry-lined dish. The sauce that's left in the pan will be your gravy. Cover and then reheat it just before serving.

    I like this pie to have a thick filling that just about holds its shape when you cut into it. If you like your pie saucier, then just add an extra cup or two of stock to the beef when you cook it.

    Wide image of slice of steak and potato pie

    ***If you’ve tried my steak pie recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!***
    Don't forget to Follow us on INSTAGRAM, and subscribe to our YOUTUBE Channel to see our latest recipe videos!

    Square image ofr steak and potato pie with slice taken out

    📋 Steak Pie Recipe

    By: Nicky Corbishley
    Rich, meaty and delicious. This steak pie, filled with slow cooked beef and potatoes is the ultimate comfort food for a winter dinner.
    4.90 from 29 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 50 mins
    Total Time 3 hrs 5 mins
    Course Dinner
    Cuisine British
    Servings 4 -6 people
    Calories 811 kcal

    Ingredients
     

    Pie Filling:

    • 1 tbsp olive oil
    • 1 large brown onion - peeled and chopped
    • 500 g (1.1 lb) braising beef - chopped into bite-sized chunks
    • 1 tbsp plain (all-purpose) flour
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 600 ml (2.5 cups) hot beef stock - (water plus 2 stock cubes is fine)
    • 2 large potatoes - peeled and chopped (about 300g/10.5oz each)
    • 1 tsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp black pepper

    Also:

    • 1 egg - lightly whisked
    • 2 x11oz (320g) packs of ready-rolled shortcrust pastry

    INSTRUCTIONS
     

    • Preheat the oven to 150C/300F
    • Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
    • Place the beef in a bowl and mix it with the flour, salt and pepper.
    • Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
    • Add the beef stock and half of the potatoes.
    • Add in the Worcestershire sauce and salt and pepper and stir everything together.
    • Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
    • After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
    • Take out of the oven and turn the oven up to 200C/400F. Remove the lid and give everything a gently stir. Leave to cool slightly for 5 minutes before assembling the pie.
    • Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.
    • Line the dish with pastry, so it overhangs the edge of the dish slightly. 
    • Spoon the pie mix into the dish and top the pie with pastry.
    • Crimp the edges of the pastry by pinching it all the way round. (see picture above for how the crimp should look)
    • Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess pastry to make a couple of little leaves to cover it up. Eggwash the leaves too. 
    • Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
    • Place the pie in the oven for 25-35 minutes until golden brown.
    • Serve with mashed potato green veg and carrots.

    Video

    ✎ Notes

    Can I make it ahead?

    Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Defrost in the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout. Remove the foil for the last few minutes.
    .

    Can I make it gluten-free?

    Yes! With a few adjustments:
    Replace the flour with a plain (all-purpose) gluten-free flour blend.
    For the pastry - you can use gluten-free shortcrust pastry, but I find the brands I've tried to shrink and go very hard. I'd recommend using a gluten-free puff pastry. Jus-Rol does a good one. You can use this for the base and the top.
    Use  gluten-free beef stock (knorr does good gluten-free beef stock cubes)
    Make sure the Worcestershire sauce is a gluten-free version (usually is but it's best to check).
    .

    Can I make the filling in the slow cooker?

    Yes, at the end of stage 6 - after bringing it to the boil, add all of the potatoes, transfer to the slow-cooker and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7).
    .

    I'd like some gravy with that pie!

    If you like, you can add approx 500ml (2 cups) extra of stock when cooking the filling. Then use a slotted spoon to transfer the filling to the pastry-lined dish. The sauce that's left in the pan will be your gravy. Cover and then reheat it just before serving.
    .
    Nutritional Information is per serving ( based on 4 very hungry people).

    Nutrition

    Calories: 811kcalCarbohydrates: 97gProtein: 49gFat: 23gSaturated Fat: 6gCholesterol: 138mgSodium: 1582mgPotassium: 895mgFiber: 6gSugar: 1gVitamin A: 60IUVitamin C: 14.2mgCalcium: 68mgIron: 11.7mg
    Keywords Comfort Food, How to cook a meat and potato pie, How to cook a meat pie, how to cook a steak pie, pie, steak, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in January 2015. Updated in October 2018 with new photos, tips, and recipe video. Updated in Sept 2019 with new hints and tips. Updated in May 2022 with a new video, with additional information, and for housekeeping reasons.

    🥧 More Amazing Pies

    • Individual Chip Shop Style Cheese & Onion Pie
    • Creamy Chicken Pot Pie
    • Chicken and Mushroom Pie with Bacon
    • Creamy Fish Pie with Cheesy Mash
    • Easy Shepherd's Pie
    • Cottage Pie Recipe with step-by-step photos and Video

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Peri Peri Chicken with homemade Peri Peri Sauce »

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    1. Joan Sutherland says

      January 30, 2023 at 6:03 pm

      This was my first attempt at a beef pie but will not be my last if my husband has anything to say about it. We fought over the leftovers. In addition to the onions and potatoes, I also added some mushrooms and finely diced carrots and a 1/2 tsp of thyme. I added about 1/2 cup port wine for the last hour in the oven. Found I needed a bit more flour to get the consistency I wanted. All in all, a great find.

      Reply
    2. Geoffrey Jewkes says

      January 04, 2023 at 3:57 pm

      5 stars
      Absolutely fantastic! The whole family love it!

      Reply
    3. Sarah-TX says

      December 19, 2022 at 4:02 pm

      5 stars
      Love this recipe. Added some carrots and a few mushrooms, and dark beer instead broth, so yummy!

      Reply
    4. Maxine says

      November 21, 2022 at 5:46 pm

      5 stars
      The first pie I’ve ever made and it was so easy! It tasted fabulous
      Thank you!!

      Reply
    5. Amanda says

      September 27, 2022 at 9:23 am

      5 stars
      Absolutely the best meat and potato pie I’ve ever tasted

      Reply
    6. Lauren Hylarides says

      August 28, 2022 at 6:23 pm

      5 stars
      So dang good. No notes!

      Reply
    7. Paul curtis says

      July 04, 2022 at 3:11 pm

      5 stars
      Easy to follow quality recipe that gurn out a fantastic flavoursome pie

      Reply
    8. Ashley says

      April 21, 2022 at 8:33 pm

      5 stars
      Another amazing recipe. These recipe’s are wonderfully easy to put together and will make anyone feel like they are a pro. Literally a plate licking comfort food.

      Reply
    9. Jenny Ware says

      March 22, 2022 at 2:08 am

      Will the bottom of this pie go soggy, as some pies say blind bake first

      Reply
    10. Geoffrey Jewkes says

      February 22, 2022 at 6:08 pm

      5 stars
      Oh WOW !!!! Best steak pie I've ever tasted !!! Thanks for another FANTASTIC recipe!!!!

      Reply
    11. Angela says

      February 03, 2022 at 2:43 pm

      5 stars
      Perfect I made 6 individual pies. So tasty

      Reply
    12. Eric B says

      November 03, 2021 at 3:17 pm

      5 stars
      I make this pie for my wife, my daughter & son, their partners and my four grandsons and they all say it is the best pie they have ever tasted. Praise indeed for a fantastic recipe. Many thanks.

      Reply
    13. Nikki says

      October 09, 2021 at 2:19 am

      5 stars
      Hi

      I would like to make this delicious looking pie but don’t want potatoes. Can I just omit potato?

      Thank you so much
      Nikki

      Reply
    « Older Comments

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