Rich and Tasty Slow-Cooked Steak Pie

I totally ate all the pies. Especially this rich, meaty, delicious steak pie filled with slow cooked beef and potatoes. Check out my new video showing how to make this for a warming winter dinner.

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.

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”.

What do you think girls? Should I have kissed him or walloped him?

I actually laughed, kissed him and then walloped him. So confusing – for both of us.

Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum.

This is no light-weight ‘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).

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

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

Add it to the onions and brown, then add stock, seasoning, Worcestershire sauce and some chopped potato. 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 mixture. Then I add more potato about half way through the cooking time, so there are some slightly firmer potatoes in there too.

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.

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

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

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

So delicious for a winter dinner!

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

Serve with green veg (hmmmm loving the those sprouts!!) and carrots.

Can I make it ahead?

Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Defrost in the referator 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 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 do a good one. You can use this for the base and the top.

Use  gluten free beef stock (knorr do 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 4 – after bringing it to the boil, transfer to the slow cooked and cook for 3-4 hours on high or 5-6 hours on low.

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.

Rich and Tasty Slow-Cooked Steak Pie Recipe:

Rich and Tasty Slow-Cooked Steak Pie

Rich, meaty and delicious. This steak pie, filled with slow cooked beef and potatoes is the ultimate comfort food for a winter dinner.

4.41 from 5 votes

Print Rate

Prep Time: 15 mins

Cook Time: 2 hrs 50 mins

Total Time: 3 hrs 5 mins

Course: Dinner

Cuisine: British

Keyword: Comfort Food, steak, winter

Servings: 4 hungry people

Author: Nicky Corbishley

Ingredients

Pie Filling:

• 1 tbsp olive oil
• 1 large brown onion peeled and chopped
• 1.1 lb (500g) braising beef chopped into bite-sized chunks
• 1 tbsp plain/all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 600 ml 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 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. 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. 
• 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 green veg and carrots.

Recipe Video

Recipe 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 referator 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 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 do a good one. You can use this for the base and the top.

Use  gluten free beef stock (knorr do 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 4 - after bringing it to the boil, transfer to the slow cooked and cook for 3-4 hours on high or 5-6 hours on low.

.

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).

Nutritional Information

Nutrition Facts

Rich and Tasty Slow-Cooked Steak Pie

Amount Per Serving

Calories 811 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 6g 30%

Cholesterol 138mg 46%

Sodium 1582mg 66%

Potassium 895mg 26%

Total Carbohydrates 97g 32%

Dietary Fiber 6g 24%

Sugars 1g

Protein 49g 98%

Vitamin A 1.2%

Vitamin C 17.2%

Calcium 6.8%

Iron 64.9%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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.