This recipe blends slow-cooked beef, soft onions, and a good gravy inside two layers of pastry. The meat cooks until tender and the onions add sweet taste. Make the filling the day before to let the flavors settle and to stop the pastry from melting.
Why make this recipe
This steak and onion pie is warm, rich, and full of deep beef flavor. It uses simple ingredients and makes a filling meal. It also feeds a family and is good for a weekend dinner. For tips on seasoning beef well, see this helpful steak seasoning guide.
How to make Steak And Onion Pie
Follow these clear steps. Read all steps first. Make the filling and cool it before you assemble the pie.
Ingredients :
1 kg chuck steak beef (fat trimmed, cubed into 3cm pieces (see notes)), 1 tsp salt, 1 tsp pepper, 1/4 cup extra virgin olive oil, 2 garlic gloves (minced), 2 large brown onions (finely chopped), 1/4 cup tomato paste, 1/4 cup BBQ sauce, 2 tbsp Worcestershire sauce, 3 1/2 cups vegetable or beef stock, 1 cup dark ale (see notes), 1 beef bouillon (see notes), 1/4 cup unsalted butter, 1 cup mushrooms, washed, dried and sliced, 1/4 cup all-purpose flour, plus extra to dust, 2 sheets frozen short crust pastry (partly thawed (see notes)), 2 sheets frozen puff pastry (partially thawed (see notes)), 1 egg lightly beaten, 1 tbsp milk, 2 tbsp black sesame seeds (optional)
Directions :
Nicks note – I would recommend making your meat filling the day before making your pie to allow it to cool properly before putting the pie together otherwise it will melt your pastry. Plus it gives the ingredients in the pie time to get to know each other and meld their flavors.
Filling
- Season the beef with salt and pepper. Dust with a little flour.
- Heat the olive oil in a heavy pan. Brown the beef in batches. Set aside.
- Add butter to the pan. Cook the chopped onions and garlic until soft and golden.
- Stir in tomato paste, BBQ sauce and Worcestershire sauce. Mix well.
- Return beef to the pan. Pour in stock and dark ale. Add the beef bouillon. Bring to a simmer.
- Add sliced mushrooms. Cover and cook low and slow until beef is very tender. Cool the filling well before use.
Putting the pie together
- Preheat oven as pastry instructions say.
- Roll out short crust pastry and line a pie dish. Trim edges. Fill with cooled meat mixture.
- Brush edges with egg wash. Cover with puff pastry. Seal and trim. Make vent holes.
- Mix the egg with milk and brush the top. Sprinkle black sesame seeds if you like.
- Bake until the top is golden and the filling bubbles. Let sit for 10 minutes before cutting.
How to serve Steak And Onion Pie
Cut the pie into slices and serve warm. It goes well with mashed potatoes, steamed greens, or a simple salad. For light side ideas you can try a quick fish recipe or a small green salad, such as in this quick salmon recipe.
How to store Steak And Onion Pie
Cool the pie fully before storing.
- In the fridge: keep in an airtight container for up to 3 days.
- In the freezer: freeze slices for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot.
Tips to make Steak And Onion Pie
- Cook the beef slowly so it becomes very tender.
- Make the filling a day ahead to let flavors meld and to keep pastry crisp.
- Use good short crust for the base and puff pastry for a flaky top.
- Dust your board with flour when you roll pastry to stop sticking.
- For other meat combo ideas and inspiration, see this chicken and shrimp combo article.
Variation
- Add root vegetables like carrot and parsnip to the filling.
- Use red wine instead of dark ale for a deeper flavor.
- Try different herbs like thyme or rosemary for a change.
FAQs
Q: Can I use another cut of beef?
A: Yes. Use a slow-cooking cut like brisket or blade. Keep the same cook time until tender.
Q: Do I have to use ale?
A: No. You can use extra beef stock or red wine instead of dark ale.
Q: Can I make this pie gluten-free?
A: Yes. Use gluten-free flour to dust and gluten-free pastry sheets.
Q: How do I stop the bottom pastry from going soggy?
A: Cool the filling well before putting it in the pastry and bake on a hot tray to help the base crisp.
Conclusion
This steak and onion pie makes a rich and satisfying meal for family nights or weekend dinners, and you can find a similar classic recipe at Real Food with Sarah’s Steak and Onion Pie (British Pub Style). For a slow-cooked version that shows how deep flavors build over time, see the recipe at Nicky’s Kitchen Sanctuary – Rich and Tasty Slow-Cooked Steak Pie. If you want a take on steak and ale pie from another cook, try the guide at Culinary Ginger’s British Steak and Ale Pie.
Steak and Onion Pie
Ingredients
For the filling
- 1 kg chuck steak beef, fat trimmed, cubed into 3cm pieces See notes for alternative cuts.
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 large brown onions, finely chopped
- 1/4 cup tomato paste
- 1/4 cup BBQ sauce
- 2 tbsp Worcestershire sauce
- 3 1/2 cups vegetable or beef stock
- 1 cup dark ale See notes for alternatives.
- 1 cube beef bouillon See notes for alternatives.
- 1/4 cup unsalted butter
- 1 cup mushrooms, washed, dried and sliced
- 1/4 cup all-purpose flour Plus extra to dust.
For the pastry
- 2 sheets frozen short crust pastry, partly thawed
- 2 sheets frozen puff pastry, partially thawed
- 1 egg lightly beaten
- 1 tbsp milk
- 2 tbsp black sesame seeds Optional.
Instructions
Filling
- Season the beef with salt and pepper. Dust with a little flour.
- Heat the olive oil in a heavy pan. Brown the beef in batches and set aside.
- Add butter to the pan. Cook the chopped onions and garlic until soft and golden.
- Stir in tomato paste, BBQ sauce, and Worcestershire sauce. Mix well.
- Return beef to the pan. Pour in stock and dark ale. Add the beef bouillon and bring to a simmer.
- Add sliced mushrooms. Cover and cook low and slow until beef is very tender. Cool the filling well before use.
Putting the pie together
- Preheat the oven as pastry instructions say.
- Roll out short crust pastry and line a pie dish. Trim edges and fill with cooled meat mixture.
- Brush edges with egg wash. Cover with puff pastry. Seal and trim, making vent holes.
- Mix the egg with milk and brush the top. Sprinkle black sesame seeds if desired.
- Bake until the top is golden and the filling bubbles. Let sit for 10 minutes before cutting.