Classic Steak Pie

Photo by Simon Lambert

Serves: 4–6

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Skill level: Easy

Ingredients

• 800 g beef chuck or gravy beef, trimmed and cut into 2 cm cubes

• 2 Tbsp plain flour

• Sea salt and cracked pepper

• 2 Tbsp olive oil or butter

• 1 large onion, finely diced

• 2 cloves garlic, crushed

• 1 Tbsp tomato paste

• 2 Tbsp Worcestershire sauce

• 250 ml (1 cup) beef stock

• 150 ml (½ cup) beer, red wine or water

• 1 tsp fresh thyme leaves or ½ tsp dried

• 1 tsp brown sugar (optional)

• 1 sheet Heritage Bakers ready-rolled puff pastry

• 1 egg, lightly beaten, for glaze

Method

1. Preheat oven to 200 °C (180 °C fan).

2. Toss the beef cubes with flour, salt and pepper.

3. Brown the beef: Heat oil in a heavy pan over medium-high heat. Brown the beef in batches until well coloured. Remove and set aside.

4. Add onion and cook for 5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.

5. Pour in beer or wine, scraping the pan base to release flavour. Let it bubble for 2–3 minutes.

6. Return beef to the pan with stock, Worcestershire sauce, thyme and sugar. Stir, bring to a simmer, cover, and cook gently (stovetop or oven at 160 °C) for 1 hour until the beef is tender and the gravy rich.

7. Cool filling: Spoon the filling into a pie dish and allow it to cool to room temperature.

8. To finish: Lay the Heritage Bakers puff pastry sheet over the top, trim and seal the edges, and cut small steam vents. Brush with egg wash.

9. Bake: 25–30 minutes until golden, puffed, and crisp.

10. Rest for 5 minutes before serving with buttery mash or chunky fries and peas.

Make Ahead & Freeze

To make ahead: Prepare the beef filling up to 2 days in advance. Store covered in the fridge until ready to assemble and bake.

To freeze unbaked: Assemble the pie in a dish or foil tray, cover well, and freeze for up to 3 months. Bake from frozen at 180 °C for 45–50 minutes until golden and piping hot in the centre.

To freeze baked: Cool the baked pie completely, wrap tightly, and freeze. Reheat at 180 °C for 25–30 minutes.

Chef’s tip: Brush the frozen pastry with egg wash just before baking for best colour and lift.

Recipe by Alison Lambert