Steak and Onion Pie is a classic you'll find in British pubs. Tender beef is cooked with onions in a thick gravy and wrapped in a flaky crust.
If you've ever been to a British or Irish pub, you've most likely seen some type of steak pie on the menu. Steak pies come in different variations: steak and kidney pie, steak and ale pie, steak and potato pie, steak and onion pie, etc.
The best part is this recipe is super customizable to your liking and it's a great comfort food dish. It can be frozen and made ahead of time if you are entertaining guests.
What is steak and onion pie?
Steak pie is a traditional meat pie served in the UK. It's essentially a pastry shell filled with a meat stew. Steak pies are typically served in pubs and fish and chip shops. They are often served with chips (fries) and peas.
What you need for this pie:
- Meat- you want beef chuck, top round or beef stew meat cut into bite-sized cubes.
- Flour- flour will help to thicken the stew before it goes in the pie dish.
- Yellow onion
- Carrots & celery- you'll need 2 carrot sticks and 2 celery stalks.
- Yellow potatoes
- Salt and black pepper
- Beer- one can or bottle of pale ale, amber ale, or light brown ale, porter or stout.
- Worcestershire sauce
- Tomato paste
- Fresh thyme and rosemary
- Bay leaf
- Beef broth
- Smoked paprika
Full quantities are in the recipe card below.
Let's make this beef pie!
Make the filling. The filling of this pie is essentially a beef stew. Sauté the vegetables in oil until the onion is translucent. Next, brown the meat on all sides for a few minutes before adding in spices and seasonings.
Add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth. Cook the stew until the potatoes are fork-tender. After the stew has cooked through, make a slurry to thicken it.
Assemble the pie. Preheat the oven, unroll the refrigerated pie crust and press it into a 9-inch pie pan. Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk and bake.
This steak and onion pie can be made without the beer. You can replace it with a ½ cup of red wine or another cup of beef broth if you prefer to make it without alcohol.
Instead of a 9-inch pie dish, you can use a 9-inch cast-iron skillet, round cake pan or a casserole dish. However, store-bought round pie crusts will not fit properly in a casserole dish.
You want the crust to be golden brown. If your pie is browning too quickly, cover it with a pie shield by cutting a small circle from the center of a sheet of foil. Place the pie shield loosely over the pie. This will ensure the crust cooks properly.
You may have leftover filling. If so, you can use it to fill another pie or serve it as a stew. The filling will also freeze very well in a freezer-safe container for up to 3 months!
Storage and Reheating
To freeze the pie, cover the pie with foil and place in a freezer-safe bag or container for up to 3 months. Remove the pie from the freezer and bake from frozen covered with foil for about 25 minutes, remove the foil and bake for another 25-30 minutes.
The pie will last in the fridge for 3-4 days.
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Pub-Style Steak and Onion Pie
- 1.5 pounds beef chuck, top round or beef stew meat cut into bite-sized pieces
- ½ cup all-purpose flour
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 pound yellow potatoes quartered
- 1 tablespoon Worcestershire sauce
- 1 (12 ounce) can or bottle pale ale, amber ale, or light brown ale, porter or stout
- 2 cups beef broth
- 2 pie crusts
- 1 egg yolk
- In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
- In a bowl, toss the meat in ¼ cup of flour to coat.
- Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
- Next, add the meat to the pan and saute until browned on all sides.
- Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
- Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
- Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
- After the stew has cooked through, make a slurry with 3 tablespoons of flour and ½ cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
- Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
- Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
- Let rest for a few minutes, then enjoy!
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.