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Steak and Onion Pie Recipe

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4.3 from 59 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Description

This hearty Steak and Onion Pie features tender chunks of chuck beef slow-cooked with onions, garlic, tomato paste, BBQ sauce, Worcestershire sauce, and dark ale in a rich mushroom gravy. Encased in a double pastry crust of flaky shortcrust and puff pastry, this classic Australian comfort dish is perfect for a satisfying family meal. With flavors that meld beautifully after resting, this pie is best made a day ahead and baked to golden perfection just before serving.

Ingredients

Meat Filling

  • 1 kg chuck steak beef, fat trimmed, cubed into 3cm pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 2 large brown onions, finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 3 1/2 cups vegetable or beef stock, divided
  • 1 cup dark ale
  • 1 beef bouillon cube

Mushroom Sauce

  • 1/4 cup unsalted butter
  • 1 cup mushrooms, washed, dried and sliced
  • 1/4 cup all-purpose flour, plus extra for dusting

Pie Pastry

  • 2 sheets frozen short crust pastry, partly thawed
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 2 tbsp black sesame seeds (optional)

Instructions

  1. Prepare Meat Filling: Remove beef from fridge 30 minutes before cooking to reach room temperature. Season beef cubes with salt and pepper evenly in a large bowl.
  2. Brown Beef: Heat half the oil in a large, heavy-based ovenproof pot over medium-high heat. Brown beef in three batches, about 3 minutes each, then remove and set aside. Wipe any burnt bits from pot if necessary.
  3. Sauté Onions and Garlic: Reduce heat to medium. Add remaining oil, chopped onions, and minced garlic to pot. Cook for about 1 minute until onions soften and brown slightly.
  4. Add Sauces and Liquids: Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups (625ml) of stock, dark ale, and browned beef. Crush bouillon cube into pot and mix thoroughly.
  5. Slow Cook Filling: Bring mixture to a boil, cover with lid, then transfer pot to a preheated fan-forced oven at 180°C (350°F). Bake for 1 1/2 hours or until beef is tender.
  6. Make Mushroom Sauce: Meanwhile, melt butter in a medium skillet over medium heat. Add sliced mushrooms and cook for 2 minutes until softened. Stir in flour until dry, then gradually add remaining stock in quarters, stirring until thick and smooth.
  7. Combine Mushroom Sauce with Beef: Remove pot from oven, place on stovetop over medium heat. Stir in mushroom sauce and cook for 10 minutes, stirring until thickened and beef is fall-apart tender.
  8. Cool Filling: Remove from heat and let filling cool completely to room temperature. For best flavor and pastry handling, refrigerate overnight to meld flavors and prevent pastry from melting.
  9. Prepare Pie Crust: If chilled overnight, remove filling from fridge and let stand 30 minutes at room temperature. Preheat oven to 180°C fan-forced (200°C conventional). Dust work surface with flour. Layer two sheets of shortcrust pastry, roll gently to bond, then fit into a 22cm (9-inch) pie dish. Spread cooled filling evenly inside.
  10. Add Puff Pastry Top: Layer two sheets of puff pastry, roll to bond, then place over filling. Crinkle edges with a fork to seal, trim excess pastry with scissors. Cut an ‘X’ in center for steam release.
  11. Brush and Bake: Whisk egg with milk and brush over puff pastry. Sprinkle with black sesame seeds if using. Bake pie for 1 hour or until pastry is golden brown and filling is hot.
  12. Rest and Serve: Let pie cool 10 minutes before slicing. Serve warm with tomato sauce for an authentic Australian experience.

Notes

  • Making the filling a day ahead enhances flavor melding and ensures the filling is cool to prevent melting the pastry.
  • Bring beef to room temperature before cooking for even browning.
  • Use dark ale for richer flavor, but a substitute beer can be used if preferred.
  • Wiping the pot between browning batches prevents burnt residue affecting taste.
  • Ensure pastries are partly thawed so they roll and stick properly without tearing.
  • Black sesame seeds are optional but add a nice nutty crunch and visual contrast.
  • Serve with tomato sauce to embrace the classic Aussie pie tradition.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: Australian

Find it online: https://saraflavors.com/steak-and-onion-pie-recipe/