A rich and hearty steak and onion pie with a golden, flaky crust, slow-cooked tender beef, caramelized onions, and a savory gravy. This classic British dish is the ultimate comfort food, perfect for a cozy dinner, Sunday meal, or any special occasion. With its deep, flavorful filling and crisp, buttery pastry, it is a dish that brings warmth to every bite.
Why You’ll Love This Recipe
- Traditional British Comfort Food – A classic pub-style dish packed with deep, savory flavors.
- Slow-Cooked, Tender Beef – Simmered in a rich gravy with onions for melt-in-your-mouth tenderness.
- Flaky Homemade Pastry – Buttery, golden, and crisp with every bite.
- Perfect for Any Occasion – Great for family dinners, holidays, or cozy winter meals.
- Make-Ahead Friendly – Can be prepared in advance and baked when needed.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
- Beef chuck or stewing steak (cut into bite-sized pieces)
- All-purpose flour
- Salt
- Black pepper
- Vegetable oil
- Large onions (thinly sliced)
- Garlic (minced)
- Beef stock
- Dark ale or stout (optional)
- Worcestershire sauce
- Dried thyme
- Tomato paste
For the Pastry:
- All-purpose flour
- Salt
- Unsalted butter (cold, cubed)
- Ice-cold water
- Egg (for egg wash)
- Black sesame seeds (optional, for garnish)
Directions
Prepare the Filling:
- Toss the beef with flour, salt, and black pepper.
- In a large pot, heat oil over medium-high heat and brown the beef on all sides. Remove and set aside.
- In the same pot, sauté onions until caramelized. Add garlic and cook for 1 more minute.
- Stir in tomato paste, thyme, Worcestershire sauce, and ale (if using). Deglaze the pan, then add beef stock and return the beef to the pot.
- Simmer for 1 hour until the beef is tender and the sauce thickens. Let cool.
Prepare the Pastry:
- In a large bowl, mix flour and salt. Cut in butter until it resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms. Wrap and chill for 30 minutes.
Assemble and Bake:
- Preheat oven to 375°F (190°C). Roll out two-thirds of the pastry and line a 9-inch pie dish.
- Pour the cooled beef filling into the pastry. Roll out the remaining pastry, place over the filling, and crimp the edges to seal.
- Brush with egg wash and sprinkle with black sesame seeds. Cut small slits in the top for steam to escape.
- Bake for 35–40 minutes until golden brown. Let cool slightly before slicing.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Servings: 6 slices
- Calories: 520 kcal per serving
Variations
- Cheesy Steak Pie – Add shredded cheddar or Stilton cheese to the filling for a creamy, rich taste.
- Mushroom & Onion Pie – Include sautéed mushrooms for extra depth of flavor.
- Guinness Steak Pie – Use Guinness stout for a deep, malty richness in the gravy.
- Shortcut Version – Use store-bought pastry to save time.
- Spicy Kick – Add a pinch of cayenne pepper or smoked paprika for extra warmth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the fully baked and cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave individual slices for 30 seconds.
FAQs
What cut of beef is best for steak pie?
Beef chuck or stewing steak works best, as it becomes tender when slow-cooked.
Can I use store-bought pastry?
Yes, store-bought shortcrust or puff pastry can be used for convenience.
Do I have to use ale or stout?
No, you can substitute it with additional beef stock for a non-alcoholic version.
Can I make this pie ahead of time?
Yes, the filling can be prepared a day ahead, and the assembled pie can be baked fresh.
What should I serve with steak and onion pie?
Mashed potatoes, mushy peas, roasted vegetables, or a fresh green salad pair well with this dish.
How do I prevent a soggy bottom crust?
Blind baking the bottom crust for 10 minutes before adding the filling can help keep it crisp.
Can I use puff pastry instead of shortcrust?
Yes, puff pastry will give a lighter, flaky texture, while shortcrust provides a firmer bite.
How do I make the pie extra golden?
Brush the crust with an egg wash before baking for a deep golden-brown color.
Can I add vegetables to the filling?
Yes, diced carrots, peas, or parsnips can be added for extra heartiness.
Is this pie traditionally served with gravy?
The pie already has a rich, thick gravy inside, but extra gravy can be served on the side.
Conclusion
Traditional Steak and Onion Pie is a comforting, flavorful dish that combines slow-cooked beef, caramelized onions, and a buttery, flaky crust. Whether served as a hearty dinner or part of a festive gathering, this pie brings warmth and satisfaction to any table. Try this classic recipe and enjoy a true taste of British pub-style cooking!
