After eating this, can you believe that Chris (with a large smile on his face) actually said these words: “I love you more when you make me pie”. Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum. No it doesn’t come with a couple of horns sticking out like your Desperate Dan classic, but it’s still a damn good meat and potato pie. This is no lightweight ‘pastry lid’ pie.This is pastry base, pastry sides and pastry topping. I use ready-made shortcrust pastry for this recipe (I find the ready-made stuff to be almost as good as homemade, so I only make it myself when I’ve got plenty of time). But if you’ve got the time you can make your own shortcrust pastry by following the recipe on my Cornish Pasty post.
How do you make a steak pie?
First soften some onions in a pan with a little oil:
What cut of beef is best for pies?
The best cuts for a slow-cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine. You don’t need to use expensive cuts of meat for this steak pie.
Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm. It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips. Silverside (bottom round) – comes from the hindquarter – just above the back leg It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
Coat your steak in seasoned flour (this will help thicken the sauce later): Add it to the onions and brown, then add stock, seasoning, Worcestershire sauce and some chopped potato. 👩🍳 Pro Tip: I like to add half the potato at the beginning, as these potatoes will soften quite a lot during the cooking process and will help to thicken the pie filling. Then I add more potatoes about halfway through the cooking time, so there are some slightly firmer potatoes in there too. Bring to the boil, then place in the oven at 150C/300F for an hour, before adding in those extra potatoes and cooking for a further hour. Spoon the beef mixture into a pie dish lined with pastry (no need to blind bake first). Place a pastry lid on top and pinch the edges of the pastry for a decorative crust. Brush with egg wash and place in the oven for 30-35 minutes, until the pastry is golden brown. So delicious for a winter dinner!
📺 Watch how to make it
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Green veg (hmmm loving those sprouts!!) and carrots. If we are feeling particularly hungry mashed potato. How about trying it along with my super easy cauliflower cheese. Some pickled cabbage Chris likes cauliflower and broccoli as “its the perfect veg for soaking up the gravy” < that’s the extra gravy I have to make 🙂
This post was first published in January 2015. Updated in October 2018 with new photos, tips, and recipe video. Updated in Sept 2019 with new hints and tips. Updated in May 2022 with a new video, with additional information, and for housekeeping reasons.
🥧 More Amazing Pies
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