Steak And Onion Pie

Why You’ll Love This Recipe

I like this recipe because it’s a complete comfort dish—rich beef stew wrapped in flaky pastry. I enjoy making the filling the day before, since the flavors deepen overnight and the cooled filling makes it easier to assemble the pie. I also like how versatile it is: I can serve it for a casual dinner, at a family gathering, or even as a special weekend meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Steak And Onion Filling

1 kg / 2.2 lbs chuck steak beef, fat trimmed, cubed into 3cm pieces
1 tsp salt
1 tsp pepper
1/4 cup / 60 g extra virgin olive oil
2 garlic cloves, minced
2 large brown onions, finely chopped
1/4 cup / 60 g tomato paste
1/4 cup / 60 g BBQ sauce
2 tbsp / 40 ml Worcestershire sauce
3 1/2 cups / 750 g vegetable or beef stock
1 beef bouillon
1/4 cup / 62 g unsalted butter
1 cup / 95 g mushrooms, washed, dried and sliced
1/4 cup / 40 g all-purpose flour, plus extra to dust

Pastry

2 sheets frozen short crust pastry, partly thawed
2 sheets frozen puff pastry, partially thawed

Egg Wash

1 egg lightly beaten
1 tbsp / 20 g milk
2 tbsp black sesame seeds, optional

Directions

1. I preheat the oven to 180°C / 350°F (200°C / 395°F for no fan).

2. I season the beef with salt and pepper, then brown it in batches in olive oil. I set the beef aside.

3. In the same pot, I cook the onion and garlic until softened.

4. I stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups of stock, the additional liquid, and the browned beef. I crush in the bouillon and mix well.

5. I cover the pot and bake in the oven for 1 1/2 hours, until the beef is tender.

6. In a skillet, I melt butter, add mushrooms, and cook briefly. I stir in flour, then gradually whisk in the remaining stock until a smooth sauce forms.

7. I stir the mushroom sauce into the beef mixture and cook for 10 minutes on the stove, until thickened. I let the filling cool completely.

8. To assemble, I roll out two shortcrust sheets and line a 9-inch pie dish. I add the filling and spread evenly.

9. I roll out puff pastry and place it on top, crimping the edges and trimming excess. I cut an X in the center for steam to escape.

10. I brush with egg wash, sprinkle with sesame seeds if I want, and bake for 1 hour until golden brown.

11. I let the pie cool for 10 minutes before slicing and serving.

Servings and Timing

This recipe serves 6 people. The prep time is about 30 minutes, the cook time is 2 hours 45 minutes, and the total time is around 3 hours 15 minutes.

Variations

Sometimes I swap the BBQ sauce for tomato sauce for a slightly sweeter flavor. I also like adding diced carrots or peas to the filling, which makes the pie even heartier. For a twist, I sprinkle a little grated cheese on top of the puff pastry before baking.

Storage/Reheating

I store leftover pie in an airtight container in the fridge for up to 3 days. To freeze, I wrap the pie tightly in foil and plastic, keeping it for up to 2 months. When reheating, I place it in a 350°F oven for about 20 minutes, until warmed through and the pastry is crisp again.

FAQs

Can I make the filling ahead of time?

Yes, I prefer making the filling the day before so it cools completely and the flavors deepen.

What cut of beef works best for this pie?

I like chuck steak because it becomes tender and flavorful after slow cooking.

How do I stop the pastry from getting soggy?

I always cool the filling before assembling the pie—hot filling will melt the pastry.

Can I make this pie without mushrooms?

Yes, I sometimes leave them out or replace them with extra onions.

What pastry should I use for the base and top?

I use shortcrust pastry for the base and puff pastry for the top to get the perfect balance of structure and flakiness.

How do I know when the beef is tender?

I press a piece with a spoon—if it falls apart easily, it’s ready.

Can I freeze individual portions?

Yes, I cut the cooled pie into slices, wrap them, and freeze for quick meals.

What should I serve with steak and onion pie?

I like serving it with mashed potatoes, peas, or simply a side of tomato sauce for a classic Aussie touch.

Conclusion

I love making this steak and onion pie because it feels like true comfort food. The slow-cooked beef filling is rich and flavorful, and the flaky pastry makes it extra special. Whether I serve it for family dinner or a weekend treat, it always feels hearty and satisfying.