Steak Pie

    1 hour

    As a goalkeeper for a top UK football team, I revel in my nickname as the "pie man". This is my favourite post match pie.

    37 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 225g cubed steak
    • 1 carrot, peeled and diced
    • 150g diced turnip (optional)
    • 2 potatoes, peeled and diced
    • 1/2 onion, peeled and sliced
    • 300ml stock or water
    • 300ml water
    • 1 tablespoon cornflour
    • salt and pepper to taste
    • 1 sheet frozen puff pastry for pie crust

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C.
    2. Heat a large pan over high heat. Add butter, then beef. Toss to coat meat, and saute just long enough to brown meat on all sides.
    3. Remove from heat. Place meat in a large baking dish. Add carrots, swede, potatoes and onion. Mix well.
    4. Pour the stock and 1/2 of the water into a small saucepan. Bring to a simmer. Mix cornflour with remaining water until smooth. Slowly pour cornflour mixture into simmering mixture, whisking constantly. Continue to simmer until mixture has thickened.
    5. Pour mixture over meat and vegetables.
    6. Trim puff pastry to fit over top of filling.
    7. Bake for 45 to 50 mins or until top is golden brown.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (35)


    This pie was very tasty. I love to cook so I had to change a few things since some prior reviewers found it bland. I spiced my beef with salt and pepper before browing it in the lard. Also I brown the veggies a little in the left over lard to give them more flavor. As a final addition I deglazed the pan I used to brown the beef and vegetables with the ale and water mixture and spiced it with a little montreal steak seasoning to give the sauce some extra punch.  -  13 Mar 2003  (Review from Allrecipes US | Canada)


    My husband loved this recipe. I used Guiness Draft instead of the ale and I added 1 pkg dry mushroom gravy and 1 tsp worchestershire sauce. It had a good flavor.  -  06 Mar 2007  (Review from Allrecipes US | Canada)


    Something else. This pie tastes a whole lot better if you braise the beef for about an hour with some beef stock to cover beef makes the meat a lot more tender otherwise be prepared to chew!  -  12 Feb 2009  (Review from Allrecipes UK | Ireland)