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Traditional Steak and Onion Pie

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  • Author: Mari
  • Total Time: 2 hours 10 minutes
  • Yield: 6 slices 1x

Description

A rich and hearty steak and onion pie with a golden, flaky crust, slow-cooked tender beef, caramelized onions, and a savory gravy. A true comfort dish, perfect for any occasion.

Ingredients

Units Scale

For the Filling:

  • 1 1/2 lbs beef chuck or stewing steak (cut into bite-sized pieces)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 large onions (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 cup beef stock
  • 1/2 cup dark ale or stout (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste

For the Pastry:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter (cold, cubed)
  • 6 tablespoons ice-cold water
  • 1 egg (for egg wash)
  • 1 tablespoon black sesame seeds (optional, for garnish)

Instructions

  1. Prepare the Filling:

    • Toss the beef with flour, salt, and 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.
    • 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.

  2. Prepare the Pastry:

    • In a large bowl, mix flour and salt.
    • Cut in cold butter until it resembles coarse crumbs.
    • Gradually add ice water until the dough forms.
    • Wrap and chill for 30 minutes.

  3. Assemble the Pie:

    • 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.

  4. Bake & Serve:

    • Bake for 35-40 minutes, until golden brown.
    • Let cool slightly before slicing and serving.

Notes

  • For extra richness, add a splash of double cream to the filling.
  • Serve with mashed potatoes, mushy peas, or gravy for a classic British meal.
  • The pastry dough can be made ahead of time and refrigerated for up to 24 hours.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course, Savory Pie
  • Method: Baked, Slow-Cooked
  • Cuisine: British

Find it online: https://yumandjoy.com/traditional-steak-and-onion-pie/