Best 8 English Beef Steak Pie Recipes

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Indulge your taste buds in the savory delight of a classic English Beef Steak Pie, a culinary masterpiece that embodies the essence of British comfort food. As you embark on a culinary journey to create this iconic dish, let us guide you through the process of selecting the finest cuts of beef, preparing a rich and flavorful filling, crafting a golden and flaky pastry crust, and achieving the perfect balance of flavors that will leave you craving for more. Whether you're a seasoned chef or a home cook seeking to impress your loved ones, discover the secrets to creating an exceptional English Beef Steak Pie that will become a cherished family tradition.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEAK PIE



Beef Steak Pie image

Beef Steak Pie is a wonderful, mostly forgotten old recipe that needs to be brought back to life! It is a rich, meaty steak and mushroom pie recipe that gives you a taste of history and is super comforting for cold weather days!

Provided by Amy Nash

Categories     Main Course

Time 2h20m

Number Of Ingredients 21

1 1/4 cups unbleached all-purpose flour (plus extra for the work surface)
1/2 teaspoon table salt
3 Tablespoons vegetable shortening
5 Tablespoons butter (cut into 1/4-inch pieces and chilled)
4-6 Tablespoons ice water
2 lbs. chuck steak (cut into 1/2- to 1-inch cubes)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 celery rib (chopped)
3-4 carrots (peeled and chopped into bite-size chunks)
1 yukon gold potato (unpeeled, washed and diced)
8 ounces button mushrooms (sliced)
2 Tablespoons fresh rosemary (chopped)
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cups beef broth
1/3 cup flour
1 egg (beaten)

Steps:

  • Prepare pie crust by stirring together the flour and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs.
  • Sprinkle 2 tablespoons of the ice water over the flour mixture and gently stir it in using a fork, then repeat with the remaining water, adding 2 tablespoons at a time, just until the dough starts to come together. Use your hands to press the dough into a ball, then flatten into a disc and wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  • Season the meat with the salt and pepper. In a large skillet or dutch oven over medium-high heat, add the oil. When the oil is hot, add the seasoned meat, working in batches if necessary, and searing until nicely browned on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
  • Reduce the heat to medium and add another tablespoon of oil if the skillet is looking dry, then add the onions and garlic and sauté for 2 minutes.
  • Add the carrots, celery and potato and cook for another 6 to 8 minutes, until the vegetables are starting to soften a bit and the onions look translucent. Add the mushrooms and continue to cook 2-3 minutes more.
  • Add the chopped rosemary, thyme, and oregano and cook for another 30 seconds, then sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another 2-3 minutes.
  • Stir in the beef broth until flour is completely dissolved, then add the seared beef back to the vegetables and gravy. Cover the skillet or dutch oven with a lid and reduce the heat to low. Simmer gently for 1 1/2-2 hours or until the meat is tender, stirring occasionally. Allow the chilled pie crust dough to sit on the counter for 10 minutes before rolling it out to assemble the pie.
  • Pour the beef stew filling into a deep pie dish until 3/4 full. Any remaining stew can be used to make individual size pies or eaten plain.
  • Roll out the pie crust on a floured surface, then transfer it to cover the beef filling, making sure there is some overhand so the crust doesn't shrink entirely away from the side of the pie dish while baking.
  • Decorate the pie with leaves cut from scraps of pie crust, if desired and brush the entire crust with the beaten egg. Cut slits in the top of the pie to allow steam to escape, then bake for 25 to 30 minutes in a 400 degree oven until the filling is bubbling and the crust is golden brown.
  • Remove from the oven and allow to cool for 30 minutes before serving.

Nutrition Facts : Calories 697 kcal, Carbohydrate 35 g, Protein 36 g, SaturatedFat 18 g, Cholesterol 155 mg, Sodium 1645 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ENGLISH BEEF STEAK PIE



English Beef Steak Pie image

Make and share this English Beef Steak Pie recipe from Food.com.

Provided by Papa D 1946-2012

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb boneless round steak, trimmed
4 -6 russet potatoes, pealed and cubed
1 large onion, sliced and separated
1/2 cup flour
salt and pepper, to taste
1 cup water
1 pie crust (to cover top of pie)

Steps:

  • Pre-heat oven to 350°F.
  • In a deep glass baking dish (either round or square, Corning or glass), layer meat, potato and onion, sprinkling flour over each layer.
  • Salt and pepper each layer. Pour water slowly over layers and top with rolled out crust. Roll edges of crust under around the edge and flute to seal edges to pan. Vent with knife several times.
  • Bake at 350° F for about one hour until water bubbles and gravy have formed. Pierce with a cake tester through vents for doneness of potatoes.

STEAK PIE



Steak Pie image

This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!

Provided by JIMZGRL

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 pound cubed beef stew meat
1 large onion, chopped
1 (1 ounce) package dry mushroom gravy mix
1 cup water
1 teaspoon Worcestershire sauce
1 pinch salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
  • Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g

BRITISH MEAT PIES



British Meat Pies image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Number Of Ingredients 0

Steps:

  • Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

STEAK POT PIE



Steak Pot Pie image

When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 pound beef top round steak, cut into 1/2-inch cubes
1 small onion, sliced and separated into rings
2 tablespoons canola oil
1-1/2 cups beef broth
1 cup cubed cooked potatoes
CRUST:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons shortening
2 to 3 tablespoons cold water
1 teaspoon milk

Steps:

  • In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.

Nutrition Facts :

EASY STEAK PIE



Easy steak pie image

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 3h15m

Number Of Ingredients 8

3 tbsp sunflower oil
1kg braising steak, diced
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water
375g sheet of ready-rolled puff pastry
1 egg yolk, beaten

Steps:

  • To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
  • Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
  • To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES



Traditional English Beef & Potato Picnic Pies - Pasties image

Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

Provided by French Tart

Categories     Savory Pies

Time 2h

Yield 6 individual pies, 6 serving(s)

Number Of Ingredients 19

1 lb white potato, peeled, diced & boiled
2 -3 tablespoons milk
2 ounces butter
salt & pepper
1 lb minced beef
1 tablespoon olive oil
2 white onions, peeled & diced finely
1 -2 garlic clove, peeled & crushed- (optional)
15 ounces canned tomatoes
1 tablespoon soy sauce
1/2 pint beef stock, made with a stock cube
1 teaspoon mixed herbs
1 tablespoon tomato puree (optional)
black pepper
2 (9 ounce) packets puff pastry
flour
butter, for greasing
1 eggs, beaten well or 1 milk
sea salt

Steps:

  • First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
  • Drain the potatoes and add the milk, butter, salt & pepper to taste.
  • Mash very well with a potato masher or using a hand-held mixer.
  • Mash/mix until there are no lumps left.
  • The mashed potato should be smooth but fairly firm and not too soft.
  • Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
  • Cook the onions for about 15-20 minutes, until soft and golden.
  • Remove the onions and set to one side in a large mixing bowl.
  • Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
  • Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
  • Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
  • Take off the heat and add the beef mixture to the onions.
  • Mix them together thoroughly & then add the mashed potatoes - mix again well.
  • Allow to cool slightly.
  • Pre-heat the oven to 220C, 425F or gas mark 7.
  • Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
  • Sprinkle some flour onto a board and roll out the ready-made puff pastry.
  • Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
  • Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
  • Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
  • Crimp the edges of the pastry with a fork or your fingers to make a seal.
  • Cut two slits on top of the pies with a knife or scissors.
  • Glaze with the beaten egg (or milk) and sprinkle some sea salt.
  • Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
  • Serve warm or cold with pickles, chutneys and assorted salads.
  • Ideal for picnics, snacks, light lunches & brunch.
  • Freezer:.
  • To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

STEAK AND POTATO PIE



Steak and Potato Pie image

An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.

Provided by A Cake in the Park

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 cup lard, chilled and cut into small pieces
½ cup ice water, or as needed
2 ½ tablespoons all-purpose flour
½ teaspoon dried thyme leaves
½ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
1 ½ pounds boneless beef round steak, cut into 1-inch pieces
⅓ cup olive oil
2 cups chopped sweet onion
1 cup beef broth
¾ cup dry red wine
1 cup peeled and diced potatoes
1 cup sliced carrots
½ teaspoon dried thyme leaves

Steps:

  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g

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