Steak Pie with Shortcrust Pastry

5 from 13 votes

Steak Pie is a delicious and comforting dish made with chunky diced beef cooked low and slow for deep and rich flavour.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: british, Western

Diet: Low Lactose

Servings: People

Calories: 679kcal

¾ cup dried porcini mushroom (20 grams) (soaked in 1 cup/250 ml boiling water for 20 minutes and then chopped)
1 pound diced beef (braising steak or chuck steak) (500 grams)
1 tablespoon olive oil
1 large onion (diced)
2½ cups sliced button or chestnut mushrooms (200 grams)
1 large carrot (chunky diced)
2 cloves garlic (finely chopped)
2 tablespoon tomato paste
1 ½ tablespoon all-purpose flour
1 cup soaking liquid from dried porcini mushrooms (250 ml)
2 cups beef stock (500 ml)
1 beef stock cube
4 springs thyme
2 bay leaves
½ teaspoon freshly ground black pepper
½ tablespoon Worcestershire sauce
1 tablespoon parsley (finely chopped)
salt (to taste)

Soak dried porcini in 1 cup/250ml boiling water for 20 minutes.
Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling.
Heat a large pan or Dutch oven over medium to high heat and add olive oil.
Add the beef when the pan is hot enough and brown well on all sides.
Lower the heat and add the onions, sauté until soft and lightly browned.
Add the carrots, button or chestnut mushrooms, garlic, and sauté for a few more minutes.
Stir in the tomato paste until all combined and cook for a few minutes.
Sprinkle on the flour and stir well together.
Deglaze the pan with the liquid from dried porcini mushrooms then add the beef stock just enough to cover the beef.
Crumble the beef stock cube in and add the thyme, bay leaves, freshly ground black pepper, porcini mushrooms, and the Worcestershire sauce.
Bring the pan to boil and simmer gently on low heat for about 2 to 2.5 hours or until the meat is tender.
When the meat is cooked, you should have some gravy left in the filling thick enough to cover the back of a spoon. If the gravy is too runny, cook it further without the lid and reduce the gravy down to the right consistency.
Check the seasoning and add some salt if needed. Stir in the chopped parsley.
Transfer the filling to an 11" x 7" (27 cm x 19 cm) oval pie dish (or a 10" (25 cm) diameter pie dish), remove the thyme and the bay leaves, and let it cool down to room temperature.

Sift the flour into a large bowl and add the salt, sugar, and diced butter.
Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
Add the water gradually just enough to make a firm dough.
Knead the dough briefly on a floured surface and turn it into a ball.
Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
Preheat your oven to 350° F (180° C) (fan oven).
On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
Cover the top of the pie dish with the pastry, trim the edges if needed and push them down with a fork.
Brush the pastry with egg wash.
Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
Make a hole in the middle to let the steam out while cooking and bake in the oven for about 35 to 40 minutes or until the pastry is golden brown.

You can make this pie with leftover beef from roast beef dinner.
When making the shortcrust pastry, make sure the butter is very cold and cut into small cubes.
Knead the dough briefly, don't overwork it.
Make your steak pie filling a day ahead. The taste of the filling will develop overnight and it will also save you time on the day you are cooking the pie.