Hearty, nostalgic, and absolutely irresistible, Steak And Onion Pie is comfort food at its finest. This classic dish wraps tender, slow-cooked beef and meltingly sweet onions in a flaky puff pastry crust, delivering rich savory flavors with every bite. Whether you grew up eating this for Sunday dinner or you’re making it for the first time, Steak And Onion Pie satisfies in a big way, making any meal feel extra special. Plus, it’s just as welcome at a cozy family supper as it is on a festive holiday table.
Ingredients You’ll Need
The beauty of Steak And Onion Pie lies in its honest, uncomplicated ingredients. Each one plays an essential role in building layers of flavor, tenderness, and that signature golden finish. Don’t skip the little tips: they can make all the difference between good and exceptional.
- Stewing beef: Go for well-marbled, boneless beef chuck for melt-in-the-mouth results after slow-cooking.
- All-purpose flour: Dusting the beef helps develop color and thickens the hearty filling.
- Salt and black pepper: Season generously to coax out all the savory depth in the beef and onion mixture.
- Vegetable oil: This neutral oil enables high-heat browning, giving your beef those tasty caramelized edges.
- Onions: Thinly sliced and slowly softened, onions add sweetness and body to the pie filling.
- Garlic: Just a little brings a fantastic aromatic base—don’t let it burn!
- Tomato paste: A spoonful enriches the filling’s color and flavor, balancing the savory notes.
- Worcestershire sauce: A teaspoon packs in tang and umami complexity, making the filling extra moreish.
- Beef broth: Pick a good one, as it’s the foundation of your sauce; homemade is always a treat.
- Dark ale or stout (optional): For a richer, traditional flavor, a splash of beer deepens every bite; leave it out if you prefer.
- Fresh thyme leaves: They add a subtly herbal note; dried thyme works in a pinch, but fresh really shines.
- Puff pastry: Ready-made, buttery pastry makes life easy and delivers that show-stopping, flaky topping.
- Egg (for egg wash): Brushing with beaten egg guarantees a glossy, golden finish that’s irresistible.
How to Make Steak And Onion Pie
Step 1: Prepare and Season the Beef
Start by preheating your oven to 350°F (175°C). In a large bowl, toss your beef cubes with flour, a generous pinch of salt, and cracked black pepper until each piece is evenly coated. This not only seasons the beef but gives the pie filling its characteristic thick, luscious texture after cooking.
Step 2: Brown the Beef
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches, letting each side sear to a deep golden brown. Be patient and avoid crowding the pan; browning is all about building that delicious, savory flavor base. Once browned, remove the beef to a plate and set aside.
Step 3: Sauté the Onions and Garlic
In the same pan, turn the heat down to medium and add your sliced onions. Sauté them gently, stirring often, until they’re soft and golden brown, around 10 minutes. This step draws out their natural sweetness and is essential for the personality of a true Steak And Onion Pie. Add the minced garlic and cook just until fragrant, about 1 minute.
Step 4: Build the Sauce
Stir in the tomato paste, Worcestershire sauce, beef broth, and, if you’re up for it, the dark ale or stout. This mixture creates the delectable sauce that will soak every bite of beef. Scrape up any browned bits from the bottom—that’s where the magic lives.
Step 5: Combine, Simmer, and Braise
Return the browned beef (and any collected juices) to the pan, sprinkle in the fresh thyme, and stir well. Bring everything to a gentle simmer, then cover and move the pan into the oven. Slow-cook for 1.5 to 2 hours until the beef is tender and the sauce thickens to glossy perfection.
Step 6: Prepare the Pastry and Assemble
When the filling is done, let it cool slightly—this makes assembling the pie much easier. Increase the oven temperature to 400°F (200°C). Spoon that luscious beef and onion mixture into your pie dish. Roll out the puff pastry to cover the dish, lay it over the filling, and press the edges to seal. Cut a few small vents so steam can escape, then brush the top generously with beaten egg for that beautiful shine.
Step 7: Bake and Rest
Bake for 25 to 30 minutes, until the pastry is gloriously golden and crisp. Let your Steak And Onion Pie rest for about 5 minutes before serving—this helps the filling set and makes slicing neat and easy.
How to Serve Steak And Onion Pie
Garnishes
A sprinkle of fresh thyme leaves on top adds color and a fragrance that wakes up every bite. For a pub-style finish, try a little chopped parsley or even a few thinly sliced green onions for crunch and brightness.
Side Dishes
Nothing says classic like creamy mashed potatoes and sweet peas alongside your Steak And Onion Pie. Alternatively, pair with buttered carrots, minted mushy peas, or even crispy roast potatoes for an indulgent treat.
Creative Ways to Present
Serve Steak And Onion Pie in individual ramekins for a rustic dinner party twist, or bake it family-style in a large dish for hearty sharing. For a fun appetizer, use mini muffin tins and cut the pastry into rounds for bite-sized pies.
Make Ahead and Storage
Storing Leftovers
Leftover Steak And Onion Pie keeps well in the fridge for up to three days. Place any cooled slices in an airtight container or cover the pie dish tightly with foil or plastic wrap to keep the pastry from drying out.
Freezing
The filling freezes beautifully. Let it cool completely, then transfer to a freezer-safe container for up to two months. If you want to freeze the whole assembled pie, use a metal pie tin and wrap tightly before freezing. Bake from frozen with an extra 10 to 15 minutes in the oven.
Reheating
To reheat, place the pie (or slices) in a moderate oven (about 350°F) until piping hot and the pastry is crisp again, 15 to 20 minutes. If microwaving, the pastry won’t stay as crisp, but covering it loosely will help prevent it from becoming tough.
FAQs
Can I use a different cut of beef for Steak And Onion Pie?
Absolutely! While beef chuck is traditional for its marbling and tenderness, brisket or round can also work well with long, slow cooking. Just make sure to cut it into even pieces for uniform tenderness.
What if I don’t have ale or stout?
No worries at all. Simply use more beef broth in place of the ale or stout. The pie will still be savory and rich, just with a slightly lighter flavor profile. You could even add a splash of red wine if you’d like.
Can I make Steak And Onion Pie ahead of time?
Yes! The filling actually gets even tastier if you prepare it the day before and refrigerate it overnight. When you’re ready to bake, just top with pastry and proceed—so easy for entertaining!
Is there a gluten-free option for this pie?
Definitely. Swap the flour for a gluten-free all-purpose blend and use a gluten-free puff pastry. Double-check your broth and Worcestershire sauce to ensure they’re gluten-free as well.
How do I prevent a soggy bottom on my pie?
Let the filling cool before covering with pastry so excess steam doesn’t get trapped. You can also place the pie dish on a preheated baking sheet to help the bottom crisp up beautifully.
Final Thoughts
There’s just something magical about pulling a golden, bubbling Steak And Onion Pie from the oven—it’s a dish that feels like home. Whether you’re cooking for loved ones or simply treating yourself, give this classic a try and watch it become a regular comfort in your kitchen.
Print
Steak And Onion Pie Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this classic British Steak and Onion Pie. Tender stewing beef, savory onions, and a hearty ale-infused gravy, all encased in buttery puff pastry, create a satisfying meal for any occasion.
Ingredients
- 1.5 pounds stewing beef, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1/2 cup dark ale or stout (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten, for egg wash
Stewing Beef:
Onion Mixture:
Pastry:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Toss beef with flour and seasonings: Toss the beef cubes with flour, salt, and pepper until evenly coated.
- Brown the beef: Brown the beef in batches in a skillet. Set aside.
- Sauté onions and garlic: Sauté onions until soft, then add garlic.
- Add remaining ingredients: Stir in tomato paste, Worcestershire sauce, beef broth, ale, and thyme.
- Cook in the oven: Simmer, cover, and transfer to the oven for 1.5 to 2 hours.
- Prepare the pie: Cool, spoon into a dish, cover with puff pastry, and brush with egg wash.
- Bake: Bake at 400°F (200°C) for 25-30 minutes until golden brown.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- For a richer flavor, use a combination of stout and beef broth.
- You can make the filling a day ahead and refrigerate it before assembling the pie.
- Serve with mashed potatoes and peas for a classic British meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
