Steak and Onion Pie (British Pub Style)

4.60 from 10 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. It's the ultimate comfort food meal for the whole family.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: British

Servings: Servings

Calories: 641.47kcal

Author: Sarah Hill

Equipment

Ingredients

2 tablespoons olive oil or avocado oil
1.5 pounds beef chuck, top round or beef stew meat cut into bite-sized pieces
½ cup all-purpose flour divided into ¼ cup portions
1 yellow onion diced
2 carrots peeled and diced
2 celery stalks diced
2 garlic cloves minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
2 sprigs fresh thyme
1 sprig fresh rosemary
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 or medium-high heat.
2 tablespoons olive oil or avocado oil
In a bowl, toss the meat in ¼ cup of flour to coat.
1.5 pounds beef chuck, top round or beef stew meat, ½ cup all-purpose flour
Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
1 yellow onion, 2 carrots, 2 celery stalks
Next, add the meat to the pan and cook until browned on all sides.
Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf, 2 tablespoons 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.
1 pound yellow potatoes, 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
Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
Preheat the oven to 425 degrees F. 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.
½ cup all-purpose flour
Unroll one of the refrigerated pie crusts and press into a 9-inch pie pan.
2 pie crusts
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.
1 egg yolk
Let rest for a few minutes, then enjoy!

Video

Notes

To freeze the pie, cover the pie with foil and place it 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. I recommend baking the pie in a disposable pie pan if you plan on freezing.
The pie will last in the fridge for 3-4 days. Reheat it in the oven or in the microwave.
Make sure the pie crust is fully thawed before using it. You can also use thawed puff pastry on top if you prefer.
Don't skip the egg wash or you'll have difficulty getting your pie crust to turn crispy and a beautiful golden brown.
Place your pie pan on a baking sheet in case some of the filling leaks out. It is much easier to clean than the bottom of the oven.
You can assemble the pie completely up to a day ahead — cover and refrigerate unbaked, then bake straight from the fridge as directed, adding about 5 extra minutes.
I bake this in a glass pie dish, which heats more gently than metal or cast iron. If you use either of these, keep an eye on the crust toward the end of baking.

Nutrition