Steak and Onion Pie (British Pub Style)

4.56 from 9 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: 337.87kcal

Author: Sarah Hill

Equipment

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 or medium-high heat.
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!

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.

Nutrition