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Steak Pie

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Steak Pie is a classic comfort dish made with tender chunks of slow-cooked beef simmered in a rich savory gravy and topped with a golden, flaky puff pastry crust. Popular in traditional British cooking, this hearty pie is perfect for cozy dinners and family meals.

Ingredients

  • 1½ lbs beef chuck or stewing beef, cut into cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large pot over medium heat.
  3. Add beef cubes and brown them on all sides. Remove and set aside.
  4. In the same pot, cook chopped onion until softened.
  5. Add minced garlic and cook for about 1 minute until fragrant.
  6. Stir in diced carrots and cook for a few minutes.
  7. Sprinkle flour over the vegetables and stir well to coat.
  8. Slowly pour in beef broth while stirring to create a smooth gravy.
  9. Add tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and black pepper.
  10. Return the beef to the pot and bring to a gentle simmer.
  11. Cover and cook on low heat for 1 to 1½ hours until the beef is tender and the gravy thickens.
  12. Remove bay leaves and transfer the filling to a baking dish.
  13. Place puff pastry over the top, trimming any excess.
  14. Brush the pastry with beaten egg.
  15. Bake for 25–30 minutes until the pastry is golden brown.
  16. Let the pie rest for a few minutes before serving.

Notes

  • Allow the filling to cool slightly before adding pastry to prevent a soggy crust.
  • A splash of red wine can replace part of the beef broth for deeper flavor.
  • Mushrooms or peas can be added to the filling for extra texture.

Nutrition

Find it online: https://thefamilycooking.com/steak-pie-2/