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Easy steak pie recipe

Easy steak pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

A very easy steak pie recipe that I make with shortcrust pastry. I think mushrooms give a bit more flavour but my partner doesn't like mushrooms and it tastes lovely without!!! Makes a nice medium sized pie. And goes perfect with a few homemade chips.

1080 people made this

IngredientsServes: 4

  • For the filling
  • 25g sunflower oil
  • 25g plain flour
  • salt and pepper to taste
  • 500-700g braising steak, cut into small pieces
  • 1 onion, finely chopped
  • 225g (8 oz) button mushrooms, halved (optional)
  • 3 beef OXO® cubes (or similar)
  • 600ml (1 pint) boiling water
  • 1 tablespoon Worcestershire sauce
  • For the pastry
  • 225g (8 oz) plain flour
  • 1/4 teaspoon salt
  • 100g (4 oz) butter
  • cold water to mix (1-1 1/2 teaspoons per 30g / 1 oz of flour)
  • 1 egg

MethodPrep:20min ›Cook:1hr50min ›Ready in:2hr10min

  1. Heat the oil in a large frying pan.
  2. Sift the flour into a small bowl and season with salt and pepper. Toss the meat pieces in the flour to lightly coat and then add the meat to the frying pan and keep the remaining seasoned flour to one side.
  3. Fry the meat in the oil until brown and then add the onion and optional mushrooms.
  4. Sprinkle the remaining flour into the pan and cook for a further 2 to 3 minutes. Add the Worcestershire sauce and add more seasoning.
  5. Add the stock cubes to the boiling water and stir until dissolved, then add it into the pan so that the meat is covered. If your frying pan is quite small then you may find it easier to transfer the meat mixture to a bigger saucepan before adding the stock.
  6. Leave this to simmer for about 30 minutes or until the sauce is as thick or thin as you like it. Meanwhile, preheat the oven to 150 C / Gas 2.
  7. Whilst this is simmering I make the pastry by firstly sifting the flour and salt into a mixing bowl.
  8. Add the butter and cut into the flour using a knife and then rub in with fingers. The mixture should look like fine breadcrumbs.
  9. Slowly add cold water to the crumbs and mix to a stiff crumbly looking paste. Draw together with fingertips, turn out onto a lightly floured work surface and knead quickly until smooth and crack free.
  10. Once the filling is to your desired consistency (I usually find it's just right after about 30 minutes simmering), pour the mixture into a pie dish.
  11. Roll out the pastry so that is big enough to cover the pie dish. The thinner you roll it out the crispier your pastry will be. Cover the pie dish with the pastry and pierce a few times with a fork so that air can escape. Trim any excess pastry from the edges.
  12. Beat the egg in a cup and brush it all over the pastry
  13. Place in the oven for 40 minutes and then turn the temperature up to 200-220 C / Gas 6-7 and cook for a further 20 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (25)

Changed slightly by having the filling inside pastry, rather than just inside the dish with a pastry lid, and used 1 veg & 1 beef stock pot rather than the cubes Loved it, husband loved it, son loved it, thanks :D-14 Aug 2013

Lovely pie, all my family like it very much and so easy to make.-18 Dec 2013

Recipe Summary

  • 1 recipe pastry for a 9 inch single crust pie
  • 1 pound beef kidney
  • 2 pounds round steak, cubed
  • 2 tablespoons lard
  • 2 onions, chopped
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 2 cups water
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour

Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat

In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.

Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.

Blend together flour and remaining 1/2 cup water stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.

Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.

Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Notes about this recipe

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Steak pie

Deidree asked for a steak pie recipe and this is a real winner. Its full flavored and really rich with a tender meat filling. Steak pies bought from a supermarket have nothing on these babies, make a whole heap of them and freeze them, you will not be sorry.

What you need

1kg brisket or stewing beef cubed
1 onion finely chopped
3 carrots chopped
340ml Can Guinness ( use Coke as an option)
1 beef stock cube
1 Tablespoon Worcestershire sauce
1 Teaspoon mustard
1 Pinch thyme
1 bay leaf
750ml water
Olive oil
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)

The process

Heat the olive oil in a medium hot pot and brown the meat cubes. Do them in batches so that they do not begin to stew, then remove and set aside.

Add a little more olive oil and cook the onions until they are soft and translucent. Add the Guinness and the stock cube crumbled into the liquid. Let it simmer for a few minutes to dissolve the cube.

Add back the meat, the Thyme, bay leaf, carrots, water, mustard and Worcestershire sauce, give it a good mix to combine, reduce the heat to low, place a lid on the pot and allow it to simmer for 2-2 1/2 hours.

Check the sauce for thickness and leave the lid off and simmer for another 30 minutes if it is too liquid.

Pour the mixture into a casserole or pie dish, cover with the puff pastry and tuck the excess into the sides of the pie dish. Insert a knife into the middle to cut 2 holes.

Brush with some melted butter and place into a 180 Celsius oven for about 20minutes or until the pastry is golden brown and puffed up.

Tips for Making Omaha Steak Pot Pie

  • This recipe works SO great with that Omaha Steak’s stock up in your freezer, and they have some great deals right now too! (Click for current sales… this is how we stock up and save!)
  • If you have leftovers, like leftover Thanksgiving turkey or chicken from a meal earlier in the week, substitute it in place of the steak.
  • You can use a deep-dish pie plate or rectangular baking dish (11×7 or 13×9 will both work.) if you don’t have an oven-safe skillet, just transfer filling to the baking dish or pie plate before adding crescent roll dough over top.
  • If you use a rectangular baking dish, simply unroll and lay the crescent roll dough over the top of the filling. No need to separate the crescent dough into triangles!
  • Again, use what you have! You can use a small bag of frozen mixed veggies in place of any of the fresh vegetables. In ours, we used both frozen (added right before baking) and fresh and it turned out perfectly!

Ready to add this skillet pot pie to your weekly meal plan? Click here for our Family Meal Planning Tips to Save Money and Free Meal Planning Printable

Steak and kidney pie recipe

Put the flour into a food processor with the salt. Add the butter and lard. Pulse the processor until the mixture forms crumbs. Measure out 5-6 tbsp ice-cold water. Pour in most of the water, pulse until the mixture just combines add the rest of the water if needed. Lightly knead dough on a floured surface, wrap and chill.

Heat the oil in large frying pan, add the onion and cook for a few mins until softened and lightly browned. Add the carrot and fry for a couple of mins, then add the mince to the pan. Breaking it up and continuing to cook for about 10 mins, until it’s browned all over.

Set the oven to Gas Mark 6 or 200°C, and put a baking sheet in to heat up. Add the kidneys and potato to the mince, then add the Worcestershire sauce, followed by the gravy granules. Stir well. Simmer gently for 15 mins until meat is tender. Tip into a bowl to cool.

Roll out half the pastry on a lightly floured surface and use to line the pie plate. Spoon in the cooled meat filling. Brush the pastry rim with water. Roll out the remaining pastry on a lightly floured surface and use to cover the filling. Pierce twice with a knife. Seal edges, chill for 10 mins, and then cut off trimmings and crimp rim.

Brush the pie all over with the egg glaze, put on to the preheated baking sheet and bake for 35 mins, until the pastry is golden.

For freezing, freeze the pie before baking in a freezer bag and bake from frozen for 50 mins.

Easy steak pie

To make the filling heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and place in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or 3 months ahead and frozen.

To make the pie heat oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few mins before serving.

Easy steak pie recipe - Recipes

*Easy Steak Pie*
Serves 6

We are real pie people in this house. You could put pretty much anything between two crusts and we would love it. This is a particularly delicious steak pie. I suppose you could just stew the meat and add some frozen mixed veg if you wanted to, but I love the flavour of the swede and carrots when they have been stewed along with the steak. It's pretty yummy! (Plan ahead as it takes several hours to make)

1 1/2 pounds stewing steak, diced
1 TBS olive oil
1 clove of garlic, peeled and minced
2 carrots, peeled and cut into chunks
1/4 of a large swede (rutabaga) peeled and cut into chunks
1 onion, peeled and diced
4 ounces button mushrooms, sliced (optional)
2 TBS flour
a 1/2 cups beef stock
a pinch of thyme
salt and pepper to taste
A sheet of ready roll puff pastry

Mix the flour with some salt and pepper to taste and coat the pieces of meat in this mixture. Heat the olive oil in a large skillet that has a lid, and when hot, add the meat and brown it slowly on all sides. When it is nicely browned add the onions and garlic, and mushrooms if using. Cook for a few moments, and then stir in the carrots and swede. Cook and stir over medium heat until they begin to brown a bit and then add the stock and thyme. Bring to the boil, then reduce the heat, cover and allow to simmer for 1 1/2 to 2 hours, until the meat is quite tender. Remove from the heat and allow to cool.

Last Saturday we made steaks for the family, and I ended up with 5 extra. HOW this could ever happen in this house, I have NO idea. These kids can eat insane amounts of food. Like, multiple costco trips a WEEK levels of food. My oldest isn&rsquot even a teenager yet, so I can only imagine how this will be when I have FOUR teenage boys in the house at once. I&rsquom scared. No joke.

Originally I was going to make beef stroganoff with the leftovers, but I was missing mushrooms. That&rsquos a pretty necessary ingredient for stroganoff in my world, so I needed an alternative.

I am SO GLAD that we were out of mushrooms! This steak and potato pie was so incredible. I finally figured out my pie crust, which has plagued me for years, and things just seemed to come together. I love it when that happens.

You could use leftover steak or roast beef for this. Either would be great. Whichever you choose, dice it into bite-sized pieces and set it aside.

You will also need to dice up some red potatoes, season them well, and then roast them for about 20 minutes in a 350 degree oven. Pre-cooking the potatoes allows for a shorter final cook time, and ensures all the filling ingredients will be done at the same time. You can also stick them in the microwave for 3-5 minutes if you don&rsquot want to use the oven.

If you made a roast with gravy and the rest of the fixings, use the gravy! Otherwise, beef stock does very well. This steak and potato pie is super versatile and flexible.

Use whatever vegetables that you have around. Fresh, frozen, leftover, any which way will do. Mine happened to be frozen. Mix those into the gravy, add your roasted potatoes, and spoon into a prepared baking dish.

Next roll out your pie crust between two sheets of parchment, and put it on top of the crust.

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.