Steak pie - How to make steak pie including 3 recipes.
Steak pie is one of Britain's classic savoury dishes. It is generally made with braising steak, slow-cooked until tender, and then covered with a pastry lid and baked in the oven. Shortcrust pastry can be used to cover the pie yet puff pastry is often preferred.
Manufacturers make their own versions of steak pie, which are sold individually in supermarkets, pubs, fish and chip restaurants and cafeterias. These pies always fully enclose the contents of the pie within a pastry case and lid.
Homemade steak pie is generally cooked in a large casserole dish or solid pie dish and then cut into portions on being served.
Steak pie is often served with mashed potato and vegetables or chunky homemade steak chips.
There are many variations on steak pie such as steak and kidney, steak and wine, steak and ale and Ireland's very own steak and Guinness pie, which uses two of the most famed products to come out of this region. However, the main ingredients that are commonly used to make steak pie are beef, onions, flour, pastry and beef stock. Garlic is also often added but not always and the same goes for mushrooms.
Below we offer you several recipes for steak pie and their variations:
Traditional steak pie recipe
- 675g (1½lb) of braising steak, cut into small pieces
- 225g (8oz) of button mushrooms, halved
- 200g (7oz) of puff pastry (or shortcrust pastry)
- 600ml (1 pint) of beef stock
- 1 onion, finely chopped
- 25g (1oz) of beef dripping or sunflower oil
- 25g (1oz) of plain flour
- 1 tbsp of Worcestershire sauce
- salt and pepper
- egg or milk to glaze
- Heat the dripping or oil in a large frying pan.
- In the meantime, trim the fat from the meat and then toss in the flour seasoned with salt and pepper.
- Fry the meat in the fat until browned and then add the onion and mushrooms.
- Sprinkle the seasoned flour into the pan and cook until golden brown.
- Add the Worcestershire sauce and add more seasoning.
- Pour in enough stock to cover the beef and leave to simmer for 45 minutes.
- Preheat the oven to a temperature of 150°C (300°F).
- Roll out the pastry to the size of the pie dish plus 2.5cm (1in).
- Transfer the meat filling to the pie dish and moisten the edge of the dish with water.
- Cut a 2.5cm (1in) strip from the edge of the pastry and place this strip carefully onto the dampened edge of the dish.
- Dampen the strip of pastry with water and then carefully place the larger piece of pastry over the top of the dish.
- Trim the edges of the pastry and cut an X in the middle so that steam can escape.
- Brush with beaten egg or milk to glaze and then bake in the oven for an hour.
Steak and mushroom pie recipe
- 450g (1lb) of stewing steak, cut into cubes
- 200g (7oz) pack of frozen puff pastry (or shortcrust pastry)
- 115g (4oz) of button mushrooms
- 1 onion, sliced
- 2 tbsp of seasoned flour
- beaten egg to glaze
- Trim the fat off the meat and coat in the seasoned flour.
- In a large saucepan, place the onion and beef and cover with water.
- Bring to the boil, reduce the heat and simmer for approximately 2 hours or until the meat is tender.
- Remove from the heat and allow to cool.
- Transfer the meat to a large pie dish and add the mushrooms.
- Add gravy to fill half of the dish.
- Prepare the pastry as in the above recipe, cover the pie and glaze the top with the beaten egg.
- Bake in an oven which has been preheated to 220°C (425°F) for 20 minutes.
- Reduce the temperature to 180°C (350°F) and bake for a further 20 minutes.
Steak, wine and mushroom pie recipe
- 700g (1.5lb) of braising steak, cut into small pieces
- 450ml (16fl oz) of beef stock
- 400g (14oz) of puff pastry (or shortcrust pastry)
- 350g (12oz) of sliced mushrooms
- 115ml (4oz) of red wine
- 1 chopped onion
- 1 beaten egg
- 1 clove of garlic, finely chopped
- 4 tbsp of flour
- 3 tbsp of vegetable oil
- 1 bay leaf
- salt and pepper
- Preheat the oven to 170°C (325°F).
- Coat the meat in seasoned flour.
- Heat the oil in a 2.25l (4 pint) casserole dish over a high heat and add the meat.
- Fry until meat has browned, then remove from the dish and keep warm.
- Add the onion and garlic and fry for a few minutes.
- Add the mushrooms and cook for a few more minutes.
- Pour in the wine and the stock. Bring to the boil, stirring constantly and then reduce the heat and simmer for 2 - 3 minutes.
- Add the meat and the bay leaf.
- Cover the casserole dish and move to the preheated oven.
- Bake for 90mins - 2 hrs. Check the seasoning.
- Remove from the oven and discard the bay leaf.
- Allow to cool for as long as possible to let all the flavours out.
- Preheat the oven to 200°C (400°F) and prepare the pastry lid as above in the first recipe.
- Bake in the oven for 30 minutes. If the pastry browns to fast, cover it with foil and reduce the heat by 20 degrees.