Steak And Onion Pie Recipe

Few dishes capture cozy comfort quite like a piping-hot Steak And Onion Pie. This classic brings together rich, slow-cooked beef, sweet onions, a glossy, savory gravy, and two layers of flaky pastry for a spectacularly satisfying meal. Whether you’re reliving a treasured family tradition or exploring British-Australian comfort food for the first time, Steak And Onion Pie delivers big flavors and plenty of heart. Let’s get cracking—you’re about to add a new favorite to your dinner repertoire!

Ingredients You’ll Need

With Steak And Onion Pie, the magic all starts with a handful of everyday ingredients. Each one adds something special: the beef provides robustness, onions sweeten the stew, and a blend of sauces and ale deepen the flavor. Don’t stress about fancy additions—these essentials really do all the heavy lifting for you!

• Chuck steak beef (1 kg, fat trimmed, cubed)： Perfect for stewing, this cut becomes meltingly tender and deeply flavorful.
• Salt (1 tsp): Essential for seasoning the beef and bringing out the ingredients’ natural notes.
• Pepper (1 tsp): Adds a gentle, warming kick and balances the richness.
• Extra virgin olive oil (1/4 cup): Used for browning beef and sautéing veggies—go for a fresh, fruity one if you have it.
• Garlic cloves (2, minced): Infuses aromatic depth and makes the base sing.
• Large brown onions (2, finely chopped): The signature ingredient; they sweeten and soften into the sauce.
• Tomato paste (1/4 cup): Adds acidity and brightens the gravy.
• BBQ sauce (1/4 cup): Gives a hint of smoky-sweetness and complexity.
• Worcestershire sauce (2 tbsp): A splash of umami—don’t skip it!
• Vegetable or beef stock (3 1/2 cups): Forms the base of that luscious gravy; either works beautifully.
• Dark ale (1 cup): Deepens the stew with malty flavor; choose your favorite.
• Beef bouillon cube (1): Intensifies the meaty goodness with concentrated flavor.
• Unsalted butter (1/4 cup): For sautéing mushrooms and giving them that lovely gloss.
• Mushrooms (1 cup, sliced): Add earthy flavor and hearty texture to the mix.
• All-purpose flour (1/4 cup, plus extra to dust): Thickens the sauce and helps with pastry work.
• Frozen short crust pastry (2 sheets, partly thawed): This forms the sturdy, savory base of your pie.
• Frozen puff pastry (2 sheets, partially thawed): For that irresistible, golden, flaky lid.
• Egg (1, lightly beaten): Creates a shiny, appetizing finish.
• Milk (1 tbsp): Blends with the egg for a beautiful golden glaze.
• Black sesame seeds (2 tbsp, optional): Adds a nutty crunch and eye-catching look—try them if you want a bit of flair!

How to Make Steak And Onion Pie

Step 1: Prepare the Beef and Begin the Filling

Let your cubed beef come to room temperature—this ensures it browns beautifully and cooks evenly. Sprinkle over the salt and pepper and toss to coat each chunk. In a large, heavy oven-safe pot, heat half the olive oil over medium-high, then brown the beef in three batches, searing just until thoroughly colored. Remove the beef and, if needed, wipe out any burned bits to keep your sauce from turning bitter.

Step 2: Sauté Aromatics

Lower the heat, add the rest of the olive oil, then gently cook the chopped onions and minced garlic for a minute or two. You’re after a gentle golden color—this foundation is key for deep, sweet flavor in your Steak And Onion Pie filling.

Step 3: Build the Sauce and Braise

Now’s when big flavors come together! Stir in the tomato paste, BBQ sauce, Worcestershire sauce, dark ale, and most of the stock (reserve some for later), along with the browned beef. Crush the bouillon cube over the pot and mix it in. Let it come to a gentle boil, then pop on the lid and bake in a preheated oven (180C/350F if using fan, or 200C/395F without fan) for about 1 1/2 hours. The beef should become incredibly tender and the aromas will fill your kitchen.

Step 4: Make the Mushroom Sauce

In a separate skillet, melt butter over medium heat and sauté the sliced mushrooms until soft. Sprinkle over the flour, stir, and bit by bit pour in the remaining stock, stirring constantly to form a smooth, thickened sauce. This step gives your filling more complexity and a silky finish.

Step 5: Combine and Thicken the Filling

Remove your beef pot from the oven and place it on the stove. Add the mushroom mixture, stirring well, and cook for another 10 minutes to thicken the filling. You want that glorious gravy-y texture—the beef should be fork-tender and the sauce nice and clingy.

Step 6: Cool the Filling

This is a crucial (and hard to wait for!) step. Let the filling cool completely before assembling the pie. If you have time, consider making it the day before; not only does it help the pastry stay pristine, but the flavors deepen as they mingle together overnight.

Step 7: Assemble the Pie

Dust your surface and roll out the short crust pastry sheets, stacking them then gently pressing together. Settle them into a 22cm (9-inch) pie dish, letting the pastry slightly overhang. Spoon in your cooled filling, then repeat the rolling and pressing with the puff pastry for the lid. Drape it over, crimp the edges with a fork, and trim away any excess. Cut a small X in the center to vent steam.

Step 8: Bake!

Brush the pie top generously with egg and milk, sprinkling on black sesame seeds if you’re feeling fancy. Bake in your preheated oven for about 1 hour, until the pastry is deeply golden and the filling bubbles at the vents. Let it rest for 10 minutes out of the oven—a necessary pause for neat slices and maximum enjoyment!

How to Serve Steak And Onion Pie

Garnishes

A good Steak And Onion Pie hardly needs much adornment, but a simple scatter of chopped parsley or a twist of freshly cracked pepper can coax out even more aroma and add a touch of color. For extra crunch and visual flair, don’t skip those black sesame seeds on top!

Side Dishes

Serve your pie with creamy mashed potatoes, buttered peas, or a pile of minted mushy peas for the most classic combination. If you’re looking for a lighter touch, a crisp green salad with a sharp vinaigrette helps cut through the richness and refresh your palate between bites.

Creative Ways to Present

While one big pie is a true showstopper, consider making individual mini pies or pie-topped ramekins for parties or starter courses. You can also cut the pastry lids into creative shapes—think leaves or initials—for a personalized twist. And for a bit of fun, offer warm tomato sauce on the side, Aussie style!

Make Ahead and Storage

Storing Leftovers

To keep your Steak And Onion Pie tasting as wonderful as the day you baked it, store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly, but the flavors actually get deeper!

Freezing

Steak And Onion Pie freezes beautifully. Allow the pie to cool completely, then cover tightly in cling film and foil, or portion into freezer-safe containers. It can be frozen for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat slices in a moderate oven (about 160C/320F) until hot through and the pastry crisps up again—usually 20 to 25 minutes. Microwaving works in a pinch, but the crust won’t quite regain its flaky magic.

FAQs

Can I make Steak And Onion Pie without ale?

Absolutely! If you prefer to skip the ale, just replace it with extra stock. You’ll still get a lovely, rich gravy—just a touch less malty in flavor.

Can I use a different cut of beef?

While chuck steak is perfect for its marbling and tenderness after slow-cooking, you can also use stewing beef, brisket, or even shin. Just avoid lean cuts, as they may become tough during the long cook.

Is it possible to make Steak And Onion Pie ahead of time?

Definitely! In fact, making the filling a day in advance actually improves the flavor and helps you assemble the pie more easily, since it’s best to work with chilled filling.

Can I use pre-made pie crusts instead of pastry sheets?

If you’re in a hurry, a good-quality store-bought pie shell and ready-rolled puff pastry for the top work well. The layers of homemade pastry are lovely, but shortcuts are allowed!

What can I substitute for BBQ sauce?

Don’t have BBQ sauce on hand? You can substitute ketchup with a splash of vinegar and a sprinkle of smoked paprika for a similar sweet and tangy effect.

Final Thoughts

Trust me, after you bake up a Steak And Onion Pie, you’ll see why it’s the ultimate comfort food—perfect for bringing people together and transforming an ordinary dinner into a cozy celebration. Give it a try and let your kitchen be filled with the aroma of slow-cooked goodness and golden, flaky pastry!

Print