Classic British Steak and Onion Pie Recipe
Nothing beats a Classic British Steak and Onion Pie Recipe. This dish is the ultimate comfort food. It feels like a warm hug on a plate.
Equipment
- Large heavy pot.
- Sharp kitchen knife
- Large wooden spoon.
- Deep Pie Dish
- Pastry brush
- Rolling Pin
Ingredients
- 800 g BEEF CHUCK STEAK
- 2 large YELLOW ONIONS
- 1 sheet PUFF PASTRY
- 500 ml BEEF STOCK
- 2 tbsp PLAIN FLOUR
- 1 tbsp WORCESTERSHIRE SAUCE
- 1 large EGG
- 2 tbsp VEGETABLE OIL
- 1 tsp SALT
- 1 tsp BLACK PEPPER
Instructions
- Cut your beef into small, bite-sized cubes. Toss the beef in flour, salt, and pepper. Make sure every piece is coated well.
- Heat oil in your large pot over medium heat. Brown the beef in small batches until dark. Remove the meat and set it aside for now.
- Add the sliced onions to the same hot pot. Cook them until they are soft and golden. This should take about ten minutes of stirring.
- Put the beef back into the pot with onions. Pour in the beef stock and Worcestershire sauce slowly. Stir it well to mix all the flavors.
- Cover the pot and simmer on low heat. Let it cook for about ninety minutes total. The meat must be very tender and soft.
- Pour the hot meat mixture into your pie dish. Let the filling cool down for a few minutes. This prevents the pastry from melting too fast.
- Roll out the puff pastry on a floured surface. Place the pastry over the top of the dish. Trim the edges and press down with a fork.
- Brush the top with a beaten egg wash. Cut a small slit in the middle for steam. Bake at 200°C for twenty-five minutes until golden.
Notes
- Brown the beef in small batches for better flavor.
- Always let the meat filling cool before adding pastry.
- Use store-bought puff pastry to save a lot of time.
- Season the gravy well with extra pepper for a kick.
- Press the pastry edges firmly to seal in the juices.
- Do not skip the egg wash for a golden crust.
- Cut the onions thin so they melt into the sauce.