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steak and onion pie in a white pie dish on a white background
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5 from 4 votes

Steak and Onion Pie (British Pub Style)

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: British
Servings: 6 Servings
Calories: 337.87kcal
Author: Sarah Holt

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1Serving | Calories: 337.87kcal | Carbohydrates: 41.61g | Protein: 6.73g | Fat: 16g | Saturated Fat: 5.05g | Cholesterol: 32.55mg | Sodium: 1004.79mg | Potassium: 300.76mg | Fiber: 3.05g | Sugar: 2.79g | Vitamin A: 3713.18IU | Vitamin C: 5mg | Calcium: 42.51mg | Iron: 2.76mg