There are not many things better than a classic homemade steak pie. This one uses shop-bought puff pastry – there’s rarely any reason to make this yourself. Ready-made pastry can be kept in the freezer, which is super handy.
- 2 lbs. stewing steak, cut into cubes
- 2.5 Tbs. seasoned flour
- 1 tbsp olive oil
- 2 onions, sliced
- 1 tbsp parsley, chopped
- 1 tbsp thyme, chopped
- Salt and freshly ground black pepper
- 2 cups hot beef stock
- 8 oz. puff pastry, ready-made
- 1 egg, beaten
- Dust the cubed steak with the seasoned flour. You can do this in a zip-lock bag or simply turn it over in a big bowl.
- Heat the oil in a large heavy-bottomed pan and fry the meat, remembering not to shake the pan or to stir the meat until it has browned on that side.
- Once the meat has browned on all sides, add the sliced onions, herbs, salt, freshly ground black pepper and the stock and bring to the boil.
- Reduce the heat and simmer gently for an hour and a half until the meat is tender.
- Preheat the oven to 375º F.
- Transfer the filling mixture to an ovenproof dish.
- Cut a piece of pastry and roll it out to fit across the top of the dish pressing the edges together to seal.
- Make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with beaten egg.
- Transfer to the oven and cook until the pastry is golden and crisp – which should take about 40 minutes.