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Proper Steak Pie

3 Hours Proper Steak Pie. Totally worth the wait, very minimal prep time. Banging flavours and oh so crispy puff pastry pie topping. Yum!

Serves: 4 Time: 3 hours (but minimal prep time)



  • 1 tablespoon sunflower oil

  • 1 egg yolk, beaten

  • 500g braising steak, diced

  • green veggies of your choice, steamed

  • 2 onions, roughly chopped

  • 2 tablespoons plain flour

  • 1 tablespoon worcestershire sauce

  • 1 tablespoon tomato ketchup

  • 1 Knorr beef stock pot, dissolved in 300ml boiling water

  • 1 sheet of ready-rolled puff pastry (approx 180g half of a pack and the other pack is used for Green Ricotta Tart)


  1. Heat the oven to 160C. Then next, throw in the sunflower oil in a casserole dish, brown the meat, then set aside. Throw in the onions adding a drizzle more oil if it needs it, then cook on a low heat for 3-4 mins until softened.

  2. Next whack in the flour, stirring well to coat the onions. Then whack the meat back in along with any juices. Throw in the worcestershire sauce and ketchup and mix well. Then whack in the stock, season well, and bring to a simmer.

  3. Once it's simmered a little put a lid on it and into the oven for 2 hours.

  4. Once the filling is done, whack the heat up to 200C and take the dish out of the oven. Whack the filling into a pie dish - approx 25cm width would be great, but don't worry if not.

  5. Take your pastry and drape it over your filling, put a few slits in the top to let hot air escape and then brush the pastry with the egg yolk until covered. Bake for 20mins or so until the pastry is nicely browned and crispy.

  6. Serve with steamed greens of your choice and enjoy! If you are batch cooking, then you can make the filling and freeze, just thaw properly before cooking.


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Hope you loved it!

Rosie ❤️


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