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These steak and cheddar pies are packed with tender, slow-simmered beef in a rich gravy, finished with melty sharp cheddar and wrapped in golden, flaky pastry. They are hearty, comforting, and perfect for a weekend dinner or make-ahead meals. Serve with mashed potatoes, peas, or a simple green salad.

Ingredients

  • 1 1/2 lb (680 g) beef chuck, trimmed and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour, plus extra for dusting
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups (360 ml) beef stock
  • 1/2 cup (120 ml) dark beer or red wine (or extra beef stock)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup (100 g) grated sharp cheddar cheese
  • 2 sheets (about 14 oz / 400 g) store-bought shortcrust pastry or pie dough, for the bases
  • 2 sheets (about 14 oz / 400 g) puff pastry, for the tops
  • 1 large egg, beaten, for egg wash

Instructions

  1. Toss the beef cubes with the 2 tablespoons flour, salt, and pepper until evenly coated.
  2. Heat 1 tablespoon of the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in two batches, about 4 to 5 minutes per batch. Transfer to a plate.
  3. Add the remaining oil to the pot. Cook the onion and carrots for 5 minutes until softened. Add the garlic and tomato paste and cook for 1 minute.
  4. Pour in the beer or wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.
  5. Return the beef to the pot. Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat to low.
  6. Cover partially and simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the beef is very tender and the gravy is thick. Remove the thyme sprigs and bay leaf.
  7. Stir the cheddar into the warm filling until melted. Spread the filling on a tray and cool completely, at least 30 minutes. Cold filling prevents soggy pastry.
  8. Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to heat.
  9. Cut the shortcrust pastry into rounds and press into a greased 6-cup jumbo muffin tin or 4 individual pie tins, letting the edges overhang slightly.
  10. Fill each pastry case with the cooled steak filling.
  11. Cut rounds from the puff pastry to fit the tops. Brush the pastry edges with egg wash, place the lids on, and press to seal. Crimp with a fork.
  12. Brush the tops with egg wash and cut a small steam vent in each pie.
  13. Place the pies on the hot baking sheet and bake for 25 to 30 minutes, until deep golden brown and puffed.
  14. Cool in the tin for 10 minutes before removing. Serve warm.

Notes

  • The filling must be completely cool before assembling, or the pastry will turn soft and greasy.
  • For the best flavor, make the filling a day ahead. It tastes even richer after resting overnight in the refrigerator.
  • Beef chuck or braising steak works best because it becomes tender after long, slow cooking.
  • Use a mature or extra-sharp cheddar so the flavor stands out against the rich gravy.
  • If the gravy is too thin after cooking, simmer uncovered for 10 minutes. It should be thick enough to coat the back of a spoon.
  • Store baked pies in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 15 to 20 minutes until hot.
  • Unbaked pies can be frozen for up to 3 months. Bake from frozen, adding 10 to 15 minutes to the baking time.

Nutrition

Find it online: https://thefamilycooking.com/steak-cheddar-pies/