Chunky pieces of tender beef and onion in a rich gravy encased in flaky pastry. A wholesome comfort food that is just as good for a meal served with mash and vegetables or as a quick meal or snack served with tomato sauce.

Make one and freeze one for a easy meal later or make some individual ones for a quick lunch, if you don’t want too much pastry make pot pies by making them in ramekins or dishes and just have a pastry top.

The variation that you will find in the Notes section is a delicious filling also, by adding bacon and mustard to the mixture it gives the filling a deeper flavour.

Steak and Onion Pie

Tender pieces of diced beef and onion in a rich gravy inside flaky pastry.

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Prep Time 1 30

Cook Time 40

Cooling time 2

Total Time 4 10

Course Main Course

Servings 2 Family Pies

Ingredients

1 kg Diced beef
2 Onions diced
4 Tbsp Plain flour
Pinch Salt
Pinch Pepper
2 Tbsp Oil, any
60 gm Butter
2 Cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp BBQ Sauce
3 Tbsp Tomato Sauce
2 Sheets Shortcrust Pastry
2 Sheets Puff Pastry
1 Egg, beaten

Instructions

In a large pan fry the onions in the butter and oil over medium heat until softened.
In a freezer bag add the flour, salt and pepper, toss the diced steak in the flour mixture to coat.
Add the beef to the pan and fry off until browned.
Add the stock and sauces stirring until well combined. Bring to the boil and reduced heat , simmer, stirring occasionally for 1 1/2 hours or until the meat is tender.
Remove from heat and allow to cool completely.
Preheat oven 200C
Line a pie dish with a sheet of shortcrust pastry, leaving an overhang of pastry.
Spoon in the cooled pie filling.
Dampen the edges of the pastry with water, top with a sheet of puff pastry, pressing the pastry together.
Trim the edges of the pastry and then crimp the edge with a fork or your fingers.
Brush the pastry top with beaten egg.
Bake for 30 minutes then reduce the oven temperature to 170C, cook a further 20 minutes or until browned.