Classic Steak Pie
Classic Steak Pie



  • 3 tbsp oil
  • 1 kg diced braising steak
  • 2 chopped onions
  • 3 tbsp flour
  • 1 tbsp ketchup
  • 600ml strong beef stock
  • 375g ready-rolled puff pastry
  • 1 beaten egg yolk
  • Preheat the oven to 160C. Heat half the oil in a casserole and brown the meat all over. Set aside. Add the onions and a dash more oil, then cook for 5 mins to colour. Scatter in the flour and stir well. Tip the meat and resting juices back into the pan and stir well with the ketchup. Pour over the stock, season well and cover with the lid. Pop in the oven for 2 hours.
  • Heat the oven to 220C. Tip the filling into a pie dish and brush the rim with some egg yolk. Drape the puff pastry over the pie dish and press the edges to seal, then brush the top with egg yolk. Make a couple of slits for the steam to escape and bake for 40 mins, or until golden and puffy. Serve with steamed greens.
3 hrs
4 serving

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