Description
A rich and hearty slow-cooked steak pie featuring tender stewing beef simmered with vegetables and herbs, topped with flaky puff pastry for a comforting British-inspired main course perfect for cozy dinners.
Ingredients
Scale
Beef Filling
- 2 lbs stewing steak or chuck, cut into bite-sized cubes
- 2 tablespoons flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 ½ cups beef broth
- ½ cup red wine (optional, can substitute more broth)
Pie Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef: Toss the steak pieces with flour, salt, and black pepper until they are evenly coated to help thicken the sauce during cooking and add flavor.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, which locks in juices and adds depth of flavor. Transfer the browned beef to the slow cooker.
- Add Aromatics and Liquids: Into the slow cooker, add the chopped onion, minced garlic, sliced carrots, tomato paste, Worcestershire sauce, dried thyme, beef broth, and red wine (if using). Stir well to combine all ingredients for a flavorful filling.
- Slow Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the sauce is thickened. This long, slow cooking develops rich flavors and tenderizes the meat beautifully.
- Preheat Oven and Assemble Pie: Preheat your oven to 400°F (200°C). Transfer the cooked beef filling into a pie dish, spreading it evenly. Top with the thawed puff pastry sheet, trimming any excess edges and pressing them down to seal the pie. Cut a few small slits in the pastry top to allow steam to escape.
- Apply Egg Wash and Bake: Brush the puff pastry surface with the beaten egg to help it achieve a golden, glossy finish. Bake the pie in the preheated oven for 20–25 minutes or until the pastry is puffed up and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 5–10 minutes before serving to allow the filling to set and make slicing easier.
Notes
- The filling can be prepared a day ahead and refrigerated until ready to assemble the pie, making it perfect for meal prep.
- Serve your slow-cooked steak pie with mashed potatoes, peas, or roasted root vegetables for a traditional British meal.
- If you prefer a dairy-free dish, ensure your puff pastry is dairy-free as well.
