Easy Steak Pie
There’s not much better is there than a delicious home made Steak Pie. Falling apart flavour packed beef in a rich gravy, topped with delicious shortcrust pasty (or puff pasty) which ever takes your fancy
This is the best Steak Pie Recipe
There it is I’ve said it. I’m sorry and I know that’s a big statement but if you follow the instructions and pour a lot of love in with it, you will have one of the best dinners going! I think it’s hard to beat on the comfort food barometer
The problem with tender steak pie (if there is any) these days, is that if you really need to cook your beef low and slow in the oven (about 4 hours minimum) and then obviously the oven is on a long time (expensive these days) , and you sort of have to be around.
So I have developed this one with my slow cooker …… at least for the filling
What beef should I use for my Steak Pie?
You can use any ‘stewing steak’ or sometimes it’s know as casserole steak.’ I use ‘braising steak’ and trim any fat.
in the US I think you call it chuck steak
Slow Cooker steak for your Pie!
I’ve developed this one as a slow cooker version. Well the insides of the pie anyway….
I DO however brown the meat quickly in a frying pan with some flour and then put it in the slow cooker with the wets.
Browning your braising steak really does add that extra depth of flavour. So if you have time I’d highly recomend
I like to keep my steak pie simple but if you like you can add
- Red Wine (add a glass and reduce the water)
- Mushrooms – however many you like
- Carrots, add some if you fancy it
- 1-2 cloves garlic, peeling and finely sliced
- Bay leaves – chuck a couple in
- Dried or Fresh herbs – whatever you fancy
- Ale – for Steak & Ale Pie – just replace some your liquid with ale
- Steak & Kidney – again just add kidneys (I’m not a fan ha)
I like the stewed steak to sing for itself 🙂
Pastry for your Homemade Steak Pie
You can use whatever pastry you like, however for this one I do love shortcrust pastry.
I’m not fancy, I simply buy the chilled, ready rolled stuff from the supermarket. It’s great and does a perfect job
And I always just add a pastry lid! Sorry ….
You CAN add a pastry bottom if you like – no problem, just blind bake it and pop the pie on a preheated oven tray to ensure no ‘soggy bottoms’
You can use puff pastry too – not problem and the flakiness is rather delicious for a change
Shortcrust Pastry Steak Pie
Once all your meat is prepared and cooled you can pop on your pastry in one hir, glazing with a beaten egg for the golden look
Or you can get all fancy. I like to cut shapes out of the pastry and overlay them.
Here I’ve chosen hearts but you can use stars or whatever you like.
I just think it looks super cute 🙂
And just look at this beauty all golden and baked fresh out the oven
What can I serve with my Steak Pie ?
I like mine with mash, and green veggies!!
Serving with a big pile of Vegetables and some mash or roasties allows this pie to feed 6
If I’m making it part of our Sunday Dinner I serve it with all the usual stuff
And very occasionally I serve it with chips and peas!!
The left over gravy is amazing and I highly recommends you add lashings over your veggies!
Another delicious Pie Recipe
Another super popular pie dish here and on my website is my mums Meat & Potato Pie (it’s my personal fave)
Just look 🙂
I really hope you enjoy these recipes and if you do try them please let me know how you get on
Big Love Clare
Steak Pie - easy!
- 1 Slow Cooker
- 1 Frying pan
- 1 ovenproof pie dish
- 1 tbsp Olive oil
- 25 g Plain Flour
- 1 Kg Braising steak cut into 3cm pieces / Or casserole beef / stewing steak
- 2 Beef Stock cubes or stock pots
- 1 Pt Water
- Salt & Black pepper
- 320 g Shortcrust Pastry chilled ready rolled
- 1 Egg
- 2 tbsp Gravy Granules
- Grab a large frying pan and add your olive oil
- Roll your beef pieces lightly in flour. In two batches, quickly flash fry for 2 -3 minutes, you are looking for colour on the beef not to cook it
- Turn your slow cooker on and set at low
- Add your browned beef to the slow cooker followed by your water and dissolved stock cubes, to cover the beef
- Pop the lid on and leave to cook on low for 6-8 hours until your beef is really tender
- Once cooked, tip out about half of your liquid into a bowl (this will be your delicious gravy) put aside
- Next add 1-2 tablespoons gravy granules to thicken your meat mix - it will go quite thick
- Allow to cool - you could pop this in the fridge and make the pie the next day if you want to
- Preheat the oven 200C / 180C fan / Gas 6
- Get yourself an oven proof baking tin / dish. You can use round or rectangle, or individual pie dishes
- Pop the cooled beef in the bottom of your dish
- Next unroll your pastry and lay over your dish. Or cut out hearts, stars and overlay them on the meat filling, ensuring you cover the meat totally
- Brush with your beaten egg
- Bake in the centre of the oven and bake for 25-30 minutes - until your pastry is baked and golden brown
- Then serve, don't forget the (put aside) meat juices to make your gravy!! Delicious