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Steak pie |

steak pie

Steak pie

Deidree asked for a steak pie recipe and this is a real winner. Its full flavored and really rich with a tender meat filling. Steak pies bought from a supermarket have nothing on these babies, make a whole heap of them and freeze them, you will not be sorry.

What you need

1kg brisket or stewing beef cubed
1 onion finely chopped
3 carrots chopped
340ml Can Guinness ( use Coke as an option)
1 beef stock cube
1 Tablespoon Worcestershire sauce
1 Teaspoon mustard
1 Pinch thyme
1 bay leaf
750ml water
Olive oil
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)

The process

Heat the olive oil in a medium hot pot and brown the meat cubes. Do them in batches so that they do not begin to stew, then remove and set aside.

Add a little more olive oil and cook the onions until they are soft and translucent. Add the Guinness and the stock cube crumbled into the liquid. Let it simmer for a few minutes to dissolve the cube.

Add back the meat, the Thyme, bay leaf, carrots, water, mustard and Worcestershire sauce, give it a good mix to combine, reduce the heat to low, place a lid on the pot and allow it to simmer for 2-2 1/2 hours.

Check the sauce for thickness and leave the lid off and simmer for another 30 minutes if it is too liquid.

Pour the mixture into a casserole or pie dish, cover with the puff pastry and tuck the excess into the sides of the pie dish. Insert a knife into the middle to cut 2 holes.

Brush with some melted butter and place into a 180 Celsius oven for about 20minutes or until the pastry is golden brown and puffed up.

Serve with peas and some creamy mash.

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52 Responses to “Steak pie”

  1. Janine says:

    My go to steak pie recipe. Misplaced it and been searching for it ever since, so happy to have stumbled on it again! Been sure to bookmark it this time!

  2. Dennis says:

    Hi Graham,
    This recipe really gets my shares up every time I use it. In an effort to save some cash, I reduced the steak and added some potatoes in about 45 minutes from the end of my “Simmer time”. I also used 2 tablespoons of Ina Paarman’s Roast Onion Soup and Gravy powder instead of the beef stock. It’s a small change in flavour but well worth it.

    Keep ’em coming. Thanks!

  3. Dom says:

    Really a great recipe! Will be making it again this weekend 🙂

  4. Jessica says:

    Hi Graham!

    Love the recipes!!

    Thanks for making my “what to do for dinner tonight” problem so much easier.


  5. sharon says:

    Hi Graham

    I am looking for a steak and kidney pie recipe, can I used this one?

  6. Sam says:

    Hi G

    Is it mustard powder or sauce? 🙂


  7. Abby says:

    I am looking for a really nice pepper steak pie any ideas in how much pepper one must put in. I just can’t seem to find a really nice recipe on the net and its for a friend from the US that is longing for a good pepper steak pie

    • Graham says:

      Hi Abby, you can use this recipe, leave out the carrots, add another onion and 2 to 3 teaspoons of coarsely ground black pepper. Taste before adding the pastry and if you like more pepper add it to taste and simmer the mixture again for another 10 minutes to extract the pepper flavours. Let us know how they enjoy it. Cheers for now G

  8. Andrieshia says:

    This is bussy simmering again in my kitchen right now for the 10 time.
    Also a big hit from Graham!
    Please try it!!!

  9. Devon says:

    Very similar to a full on guiness pie, my recipe includes: 300ml beef stock, 2 large onions, 2 garlic cloves, 1kg goulash, worcestershire source several table spoons, handfull of sugar, sliced button mushrooms, brown onion gravy powder (1 – 2 sachets). I know mushrooms don’t normally go in a guiness pie, but I like it 🙂

    • Graham says:

      Sounds marvelous Devon, thanks for sharing. I think I would also give it a good grind of black pepper for a little heat. Have a fabulous weekend G

  10. Kevin says:

    Looks delicious. Can I prepare the mixture in a pressure cooker to reduce cooking time?

    • Graham says:

      Hi kevin, sure you can but the longer the better, even in a pressure cooker give it a bit longer than you normally would to make sure it’s very tender. Cheers G

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