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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. Sal says:


    im not a real fan of alcohol, and so im just wondering whether there is an alternative?
    also, ive heard flour is used often in pie fillings, but will this particular recipe not need it?
    many thanks đŸ™‚

    • Graham says:

      Hi Sal, the long cooking time means you don’t need the flour, this is a proper meaty pie. You can simply use a bit of beef stock instead of the alcohol. enjoy it, G

  2. Michal says:


    Oh how I have looked long and hard for a proper pie recipe and I finally found it.
    Wife loved it and so did I.

    Reminds me of home, living in Poland now and at -15C outside, this was the perfect dinner last night.

    Trying out more recipes soon.


  3. Andrieshia says:

    Hi, Graham.

    This is a very nice pie.
    I can’t say the words that my husband used to describe the nice taste of this pie.
    Nice day!

  4. Desiré says:

    Hi, would like to make a pepper steak pie. Can I use this steak pie recipe and just add the pepper or is their a different way all together?

    • Graham says:

      Hi Desire, it will work just as well, leave out the mustard and add your pepper. 1/2 a teaspoon to 1 teaspoon depending on how you like it, so taste befor you fill the pies đŸ˜‰ Cheers for now G

  5. vicky says:

    so hungry after looking at that will definately try that 1!
    I was just wondering though if you maybe had a recipe to make your own pie pastry?

  6. Themba says:

    Your site rocks my brother and I just love your recipes. You inspire me to get off the couch and into the kitchen. Keep them coming and have a great weekend.

  7. Dee says:

    Hi Graham, I can’t wait to try this out, but my problem is the pastry I have only used the frozen puff pastry once and it flopped on me, do I need to roll it out or just gooi over the pie lol

    • Graham says:

      Haha, Dee you do need to work it a little and can’t just gooi it over the top. It’s very straight forward, here is what to do. Thaw it in the fridge overnight and then about 20 to 30 minutes before you are going to use it take it out of the fridge and let it get to room temp. Now take it out and unfold it onto a lightly floured surface. (if it cracks a little don’t fret, just pinch it together again. You may also notice a little water on the surface, pat it with paper towel. Then lightly flour the top and roll it out slightly, say stretching it about 2 cm on each side, Now you can gooi it over the top, poke it with a fork and trim the edges, Have fun and enjoy G

  8. Marlene says:

    I am so excited that I found your website, I have sent it onto my two daughters .. wish you had a cookbook out :o)

    • Graham says:

      So glad you found us, you can print the recipes you like from the link at the end of each recipe. Maybe someday I will put out a book… Thanks for the encouragement. G

  9. Marlene says:

    Do you have an easy shepherd’s pie recipe

  10. Brigitte says:

    mmmmm yummy, gonna try this soon,cant wait, sounds realy juice and so full of flavour. yum.. will let you know

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