The Classic Beef Steak Pie
Savour the timeless taste of classic beef steak pies! Crafted with tender, slow-cooked beef, rich gravy, and buttery, flaky crust, our traditional pies are perfect for comfort-filled meals. Affordable, satisfying, and bursting with flavour
Servings: 6 Pies
Calories: 951kcal
Ingredients
Short Crust Pastry
- 250g (8.8oz) - Plain (All Purpose) Flour
- 140g (4.9oz) - Unsalted Butter, Diced & Chilled
- 2 ½ Tbsp (50ml) - Sparkling Water or Water, Ice Cold
- Salt To Taste
Beef Gravy
- 2 Tbsp (40ml) - Olive Oil
- 1kg (2.2lb) - Beef Chuck Steak, Diced
- 1 - Brown (Yellow) Onion, Diced
- 1 - Carrot, Diced
- 1 - Stick (Rib) Celery, Diced
- 6 - Garlic Cloves, Chopped
- 4 Tbsp (28g) - Plain (All Purpose) Flour
- 2 - Beef Stock Cubes, Crushed
- 3 Tbsp (48g) - Concentrated Tomato Paste
- 1 Cup (250ml) - Beef Stock
- 2 Cups (500ml) - Dry Red Wine Substitute for beef stock if you can't consume alcohol
- 2 tsp (10ml) - Worcestershire Sauce
- 5 - Dried Bay Leaves (Bouquet Garni)
- 6 - Sprigs Thyme (Bouquet Garni)
- 6 - Sprigs Flat Leaf Parsley (Bouquet Garni)
- Salt & Pepper To Taste
Pie Topping
- 4 - Puff Pastry Sheets, Thawed
- 2 - Egg Yolk
- Sea Salt Flakes
- Cracked Black Pepper
Instructions
Short Crust Pastry
- Add the plain (all-purpose) flour and cold butter to a food processor and blitz on high speed until it resembles fine bread crumbs. While running at high speed, slowly pour in the sparkling or regular water until the pastry comes together. If needed, add more sparkling or regular water to bring the pastry together. Remove the pastry from the blender and kneed into a smooth ball. Wrap tightly and store in the fridge for a minimum of 30 minutes for the butter to cool internally and firm the pastry.
- Preheat the oven to 180.c -350.f. Roll out the pastry and cut out 4,6,8 rounds an inch bigger than the circumference of your pie tin. Lightly place the pastry into the tins and mould the pastry to shape.
- Cut parchment paper to the size of the tins and place one sheet per pie. Pour in rice or blind baking balls and place in the oven. Cook for 18-20 minutes or until the outside of the pastry is golden. Remove the blind baking sheets (rice and parchment paper) and place them back in the oven for 4-6 minutes or until the bottom of the pastry is golden. Set aside.
Beef Gravy & Pie Top
- Pat the beef chuck steak as dry as possible and add to a large bowl. Season generously with salt and pepper.
- Place a pot over high heat and add half of the olive oil. Add half of the beef and sear for 5-6 minutes or until deeply browned. Remove and repeat with the remaining batches. Remove beef from the pot when it’s all done.
- Add the onions, celery, carrot, salt, and sauté for 6 minutes in the same pot over medium-high heat. Add the garlic and sauté for 1 minute. Add the flour and pour in the beef stock, mixing well to prevent lumps from forming.
- Add concentrated tomato paste, beef stock cubes, dry red wine, Worcestershire sauce, and bouquet garni, and season well with salt and pepper. Mix and combine and bring to a boil.
- Add the beef and resting juices, mix well again, and bring back to a boil. Cover the pot with a lid, reduce the heat to low, and cook for 2 hours. Remove the lid, and discard the bouquet garni. Check the seasoning and simmer for 20 minutes or until the beef is melting apart. Remove from the stovetop and let cool. This is best done overnight but can be done in 4 hours in the fridge until lukewarm.
- To assemble the pies, place the cooled beef mix into the pie moulds. Cut the puff pastry slightly larger than the pie moulds. Brush the edges of the pie mould with the beaten egg and place on the puff pastry lids. Brush the top of the lids with the remaining beaten egg; optionally, you can score the top. Sprinkle with sea salt flakes and cracked black pepper.
- Place the pies into the oven and bake for 25-28 minutes or until golden brown. Remove and let cool for 15-20 minutes so you don’t destroy your mouth. Dig in.
Nutrition Guide
Nutrition Facts
The Classic Beef Steak Pie
Serving Size
1 Pie
Amount per Serving
Calories
951
% Daily Value*
Fat
43
g
66
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
1
g
Cholesterol
180
mg
60
%
Sodium
1058
mg
46
%
Potassium
766
mg
22
%
Carbohydrates
55
g
18
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
65
g
130
%
Vitamin A
2233
IU
45
%
Vitamin C
6
mg
7
%
Calcium
14
mg
1
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Classic Beef Steak Pie Storage Instructions
Fresh Pies:
Store in the refrigerator at or below 4°C (40°F).
Consume within 2-3 days.
Frozen Pies:
Keep in the freezer at -18°C (0°F) or below.
Best consumed within 2-3 months for optimal taste and quality.
Classic Beef Steak Pie Reheating Instructions
From Refrigerated: Preheat oven or air fryer to 180°C (350°F) and heat for 20-25 minutes in an oven and 16-18 minutes in an air fryer.
From Frozen: Preheat oven or air fryer to 180°C (350°F) and heat for 30-35 minutes in an oven and 25-30 minutes in an air fryer.
Ensure the pie is piping hot before serving (internal temperature of at least 75°C/165°F).
Tip: Do not refreeze once thawed.
Watch How To Make The Recipe
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