Description
This classic Steak and Onion Pie is the ultimate comfort meal, featuring tender, slow-braised chuck steak and sweet, caramelized onions nestled in a rich, savory gravy. Encased in a buttery shortcrust base and topped with a light, flaky puff pastry lid, this dish delivers sophisticated, hearty flavors in every bite. Perfect for family gatherings, this recipe transforms high-quality, humble ingredients into a restaurant-quality centerpiece that is sure to leave everyone satisfied and warm.
Ingredients
800g beef chuck steak, cut into 3cm cubes
3 large onions, finely diced
3 tablespoons olive oil
2 tablespoons all-purpose flour
500ml beef stock (halal certified)
2 sprigs fresh thyme
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg, beaten
Salt and black pepper to taste
Instructions
Heat olive oil in a heavy-based pot and brown the beef cubes in batches, then set aside.
In the same pot, sauté the onions until soft and golden brown.
Stir in the flour and cook for 1 minute before gradually adding the beef stock, stirring to create a smooth gravy.
Return the beef to the pot, add thyme, and simmer on low heat for 2 hours until the meat is tender.
Let the filling cool completely before assembling the pie.
Preheat oven to 200°C (400°F).
Line a pie dish with the shortcrust pastry and add the cooled beef filling.
Place the puff pastry on top, seal the edges, and brush with beaten egg.
Bake for 30 minutes, or until the top is golden and puffed.
Notes
Ensure the beef filling is completely cool before adding to the pastry to prevent a soggy crust. You can prepare the filling a day in advance for better flavor development.
- Prep Time: 30
- Cook Time: 150
- Category: Meals
- Method: Braising and Baking
- Cuisine: Modern British/Australian