Description
A rich and flavorful slow-cooked steak pie featuring tender beef chuck simmered in a savory ale and beef broth sauce, topped with golden puff pastry. Perfect comfort food that delivers hearty British flavors with a crispy, flaky crust.
Ingredients
Scale
Beef Filling
- 2 pounds beef chuck steak, cut into 1 inch cubes
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup dark ale or additional beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
Pie Assembly
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and prepare beef: Preheat the oven to 325°F. Toss the beef cubes with flour, salt, and black pepper until evenly coated to help thicken the sauce during cooking.
- Brown the beef: Heat olive oil in a large, oven-safe pot over medium-high heat. Brown the beef in batches ensuring a good sear, then transfer the browned pieces to a plate.
- Sauté vegetables: In the same pot, sauté the diced onion and carrots for 5 minutes until softened. Add minced garlic and cook for 30 seconds to release aroma.
- Add tomato paste and deglaze: Stir in tomato paste and cook for 1 minute to deepen flavor. Return beef to the pot and pour in beef broth and dark ale to deglaze and build the stew base.
- Season and simmer: Add Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a simmer, cover, and transfer the entire pot to the preheated oven. Cook for 1 1/2 to 2 hours until beef is tender and sauce thickened.
- Prepare pie assembly: Remove the bay leaf and increase oven temperature to 400°F. If necessary, transfer the beef filling to a pie dish and let cool slightly to avoid melting the pastry.
- Top with puff pastry: Lay the thawed puff pastry over the filling, trim excess, and press edges to seal. Cut small slits in the pastry top to allow steam release.
- Apply egg wash and bake: Brush the pastry with beaten egg for a shiny golden crust. Bake for 20 to 25 minutes until pastry is puffed and golden brown.
- Rest and serve: Let the pie rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- For a thicker filling, simmer uncovered on the stovetop for a few minutes before topping with pastry.
- Add mushrooms or peas for added flavor and texture.
- Pairs wonderfully with mashed potatoes or steamed green vegetables for a complete meal.
