Description
A rich and comforting steak and onion meat pie filled with tender slow-cooked beef in savory gravy, encased in a buttery shortcrust base and topped with flaky puff pastry.
Ingredients
2.2 lbs (1 kg) chuck steak beef, cubed
1 tsp salt
1 tsp black pepper
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 large brown onions, finely chopped
1/4 cup tomato paste
1/4 cup BBQ sauce
2 tbsp Worcestershire sauce
3 1/2 cups vegetable or beef stock
1 cup beef stock
1 beef bouillon cube
1/4 cup unsalted butter
1 cup mushrooms, sliced
1/4 cup all-purpose flour
2 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
1 egg, lightly beaten
1 tbsp milk
2 tbsp black sesame seeds (optional)
Instructions
- Preheat oven to 350°F (180°C). Bring beef to room temperature and season with salt and pepper.
- Heat half the oil in a large oven-proof pot and brown beef in batches. Set aside.
- Add remaining oil and cook onions and garlic until softened.
- Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups stock, remaining beef stock, bouillon cube, and beef. Bring to a boil, cover, and cook in oven for 1 1/2 hours.
- In a skillet, melt butter and cook mushrooms. Stir in flour, then gradually add remaining stock, cooking until thickened.
- Return beef mixture to stovetop, stir in mushroom sauce, and cook 10 minutes until thick. Cool completely.
- Line a 9-inch pie dish with rolled shortcrust pastry and fill with cooled mixture.
- Top with puff pastry, trim edges, and cut a small vent in the center.
- Brush with egg and milk mixture and sprinkle sesame seeds if desired.
- Bake for about 1 hour until golden brown. Rest 10 minutes before serving.
Notes
Prepare filling a day ahead for deeper flavor.
Ensure filling is fully cooled before assembling to prevent soggy pastry.
Substitute mushrooms with carrots or peas if desired.
Store leftovers in the refrigerator for 3–4 days.
Reheat in oven to maintain crisp pastry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
