Steak and Gravy Pie

    10 hours 40 min

    This hearty steak pie is absolutely delicious. It's the perfect comfort food for the cold winter months. A rich and buttery pastry encases a filling of succulent beef in a thick and flavoursome gravy. I've used root vegetables to flavour the gravy, these can either be discarded or eaten with another meal.


    488 people made this

    Makes: 1 20cm pie

    • For the Filling
    • 1 dessertspoon oil
    • 1 medium onion, diced
    • 3 cloves garlic, crushed
    • 1 pinch ground cinnamon
    • 2-3 bay leaves
    • 900g diced beef stewing steak
    • 50g plain flour
    • 3 tablespoons tomato puree
    • 1 dessertspoon dark soy sauce
    • chicken stock granules, to taste
    • 1 medium parsnip, cut into four
    • 1 medium carrot, cut into four
    • For the Shortcrust Pastry
    • 225g plain flour
    • 115g cold unsalted butter, cubed
    • 1 teaspoon salt
    • 1 egg, beaten
    • milk, if required
    • For the Glaze
    • egg/milk

    Prep:30min  ›  Cook:2hr10min  ›  Extra time:8hr chilling  ›  Ready in:10hr40min 

    1. To make the filling:
      Heat oil in a large frying pan. Add garlic and onion and saute until browned. Stir in beef and quickly brown. Add flour and stir well to coat. Stir in stock granules, tomato puree, soy sauce, cinnamon, bay leaves and enough water to cover the beef by 2.5cm. Mix well. Lower heat and simmer, covered for 45 minutes, stirring occasionally and adding water if the pan looks dry. Add parsnip and carrot and cook for an additional 30 minutes. Fish out the parsnip and carrot and discard or save for another meal. Transfer meat in gravy into a bowl and cool. Cover and chill overnight.
    2. To make the shortcrust pastry:
      Place flour and butter into a food processor. Pulse until lumps the size of large peas remain. Gradually add egg, pulsing after each addition until the dough comes together. You may not need to use all the egg. Transfer dough onto a work surface and shape into two balls, one slightly bigger than the other; flatten into discs of about 1cm thick. Wrap each in cling film and chill for at least 1 hour.
    3. To assemble:
      Using the larger disc, roll the dough out to about 3-5mm thickness, use to line a 20cm pie tin, trim off any overhang. Scoop lumps of steak into the pie, then top with a few spoonfuls of gravy. Try to avoid the temptation of adding too much gravy, otherwise it will overflow. Brush the pie rim with egg/milk. Roll out the remaining disc of dough and arrange over the steak, trim any overhang and press the edges together to form a seal with a fork. Poke two holes in the pie for steam vents and decorate as you wish.
    4. To bake:
      Brush top of pie with egg/milk before baking at 200 C / Gas 6 for 40 to 45 minutes or until the pastry is golden and the filling is bubbly. Enjoy!

    See it on my blog

    See this recipe on honeyandspice

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    Reviews in English (5)


    Very straight forward and delicious! Great flavours and nice alternative to traditional steak/ale and steak/kidney. Definite keeper.  -  23 Jan 2012


    ABSOLUTELY SCRUMMY.  -  29 Dec 2012


    i have used this recipe twice now i didn't have any chicken stock granules so substituted them for gravy granules and it tasted absolutely gorgeous i have a family of eight and they all want something different each meal time but this they all went crazy over looking for seconds.  -  02 Feb 2014