Step 1: Cook the Beef
- Season the beef generously with salt and pepper.
- Heat the oil in a large pot over medium-high heat.
- Brown the beef in batches until nicely caramelized.
- Remove and set aside.
Step 2: Build the Filling
- In the same pot, cook the onion for about 5 minutes.
- Stir in the garlic and cook for another minute.
- Sprinkle over the flour and cook for 1 minute.
- Slowly whisk in the beef stock.
- Add Worcestershire sauce, mustard, thyme, and bay leaf.
- Return the beef to the pot.
- Cover and simmer gently for 1½–2 hours until the beef is fork-tender.
- Remove the bay leaf and allow the filling to cool slightly.
Step 3: Assemble the Pie
- Preheat the oven to 400°F (200°C).
- Spoon the beef filling into a pie dish.
- Lay the puff pastry over the top.
- Trim the edges and press to seal.
- Cut a few small slits in the pastry.
- Brush with beaten egg.
Step 4: Bake
Bake for 30–35 minutes, until the pastry is puffed and deep golden brown.
Step 5: Make the Chunky Chips
- Cut the potatoes into thick wedges.
- Toss with oil, salt, paprika, and pepper.
- Spread on a baking tray.
- Roast at 425°F (220°C) for 40–45 minutes, turning halfway through, until crisp and golden.
Step 6: Cook the Peas
- Boil or steam the peas for 3–4 minutes.
- Drain well.
- Toss with butter, salt, and pepper.
Step 7: Prepare the Gravy
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the beef stock.
- Simmer for 5 minutes until thickened.
- Season to taste.
To Serve
Place a generous slice of steak pie on each plate with:
- Crispy chunky chips
- Buttered garden peas
- Plenty of hot beef gravy poured over the pie and chips
Tips
- Let the beef filling cool before topping with pastry to keep the crust flaky.
- For extra flavor, add sliced mushrooms or diced carrots to the filling.
- Leftover pie keeps well in the refrigerator for up to 3 days and reheats beautifully in the oven.
This classic steak pie is rich, comforting, and perfect for a satisfying family meal.
