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Steak and Onion Meat pie with flaky golden puff pastry, sliced open to show rich beef and onion gravy filling.

Steak and Onion Meat pie  

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  • Author: Aneta
  • Total Time: 3 hours
  • Yield: 6–8 servings 1x

Description

This Steak and Onion Meat pie is the ultimate comfort food—tender chunks of beef slow-cooked in a rich onion gravy, wrapped in flaky shortcrust and topped with golden puff pastry. Perfect for family dinners, cozy weekends, or make-ahead meals, this hearty pie is a true crowd-pleaser that tastes even better the next day.

Ingredients

Scale

Steak and Onion Filling

  • 2.2 lbs (1 kg) chuck steak beef, fat trimmed, cubed into 3 cm pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup (60 g) extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 large brown onions, finely chopped
  • 1/4 cup (60 g) tomato paste
  • 1/4 cup (60 g) BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 3 1/2 cups (750 ml) vegetable or beef stock (divided)
  • 1 cup (250 ml) dark ale
  • 1 beef bouillon cube
  • 1/4 cup (62 g) unsalted butter
  • 1 cup (95 g) mushrooms, sliced
  • 1/4 cup (40 g) all-purpose flour

Pastry

  • 2 sheets frozen shortcrust pastry, partially thawed
  • 2 sheets frozen puff pastry, partially thawed

Egg Wash

 

  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 2 tbsp black sesame seeds (optional)

Instructions

  1. Preheat oven to 350°F (180°C fan-forced).
  2. Season beef. Bring beef to room temperature for 30 minutes. Toss with salt and pepper.
  3. Brown beef. Heat half the oil in a large oven-proof pot over medium-high heat. Brown beef in 3 batches, about 3 minutes each. Remove and set aside.
  4. Cook aromatics. Lower heat to medium. Add remaining oil, onions, and garlic. Cook 1–2 minutes until slightly softened.
  5. Build flavor. Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups of stock, dark ale, browned beef, and crushed bouillon cube. Bring to a boil.
  6. Slow cook. Cover and transfer to oven. Bake 1 1/2 hours, or until beef is tender.
  7. Make mushroom sauce. Melt butter in a skillet. Add mushrooms and cook 2 minutes. Stir in flour. Gradually add remaining stock, stirring until thick and smooth.
  8. Combine. Return beef pot to stovetop over medium heat. Stir in mushroom sauce and cook 10 minutes until thickened. Beef should be very tender.
  9. Cool completely. Let filling cool to room temperature (preferably refrigerate overnight).
  10. Assemble pie. Roll two shortcrust sheets together and line a 9-inch pie dish. Fill with cooled beef mixture.
  11. Top with puff pastry. Roll two puff sheets together and place on top. Trim edges and crimp with a fork. Cut an X in the center.
  12. Egg wash. Brush with egg and milk mixture. Sprinkle sesame seeds if using.
  13. Bake for 1 hour, or until golden brown and heated through. Rest 10 minutes before slicing.

Notes

  • For best flavor, make the filling one day ahead.
  • Cooling the filling prevents the pastry from melting before baking.
  • Substitute extra stock if you prefer not to use dark ale.
  • Store leftovers refrigerated for 3–4 days.
  • Freeze filling up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Australian-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 620 kcal
  • Sugar: 6 g
  • Sodium: 890 mg
  • Fat: 38 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Find it online: https://chickenmagicrecipes.com/steak-and-onion-meat-pie/