Steak Pie

This recipe works in combination with: Bangers & Mash with Red Wine Gravy, Steak & Chips with Herb Butter, Toad in the Hole with Red Onion Gravy. This recipe features in these meal plans: British Classics.

A home-made steak pie with a light pastry and chunky meat filling. Served with green beans and roasted tomato.


  • 1/2 small red onion, chopped
  • 100g rump steak, cut into 2cm cubes
  • 1 medium tomato, halved
  • 1 medium new potato, cut into 1cm cubes
  • 1/2 medium carrot, diced
  • one-third 200g pack of green beans
  • 35g of butter, diced
  • 1 free range medium egg, beaten
  • 80g of plain white flour
  • 1 small garlic clove, finely chopped
  • 200ml beef stock
  • 2 tbsp olive oil
  • 1/2 tsp fresh parsley, finely chopped
  • 1/4 tsp Worcestershire sauce
  • 1 bay leaf
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 65 mins
  • Oven temp: 190c
  • Price per person: £2.95
  • Store cupboard: Cook's
  • Calories per serving: 1112
  • 5-a-day per serving: 3.2
  • Print Recipe
Steak Pie photo

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  1. Sift 50g flour and a pinch of salt into a large bowl. Add 30g butter and rub it in with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Sprinkle on 2 tbsp water and mix together with a knife. Continue to mix, adding water as necessary, 1 tsp at a time, until the dough begins to hold together (if you add too much water don't worry, just add a little extra flour until you get the right consistency). Bring the dough together with your hands and shape into a ball. Wrap in cling film and put in the fridge until you are ready to roll it.
  3. Sprinkle 1 tbsp of flour on a plate and season with salt and pepper. Lightly coat the meat in the flour and set aside.
  4. Heat 1 tbsp oil in a saucepan and fry the carrot, onion and half the garlic for 4-5 minutes, or until the carrot is tender. Remove from the saucepan and set aside.
  5. Add the meat and fry for 4-5 minutes, or until browned on all sides. Return the garlic, onion and carrot to the saucepan. Add the potato and stir in the stock, Worcestershire sauce, parsley and a bay leaf. Simmer for 30 minutes.
  6. Meanwhile, sprinkle the remaining flour onto a clean, flat work surface, roll out the pastry until it is about 2mm thick and large enough to cover your ovenproof dish.
  7. Preheat the oven. Place the tomato halves on a baking tray and sprinkle with the remaining garlic. Drizzle with 1 tbsp olive oil and season well with salt and pepper.
  8. Remove the bay leaf and taste the steak mix. Adjust the seasoning if neccessary and spoon into an ovenproof dish. Brush the edge of the dish with a little beaten egg and lay over the pastry. Trim off the excess with a knife and press down the edges with a fork. Pierce a hole in the middle, and brush with the beaten egg. Bake the pie and the tomato halves in the oven for 20-25 minutes, or until the pastry is cooked and golden.
  9. Towards the end of the cooking time, cook the green beans in boiling water for 4-5 minutes, or until tender. Drain the beans and set aside. Heat the butter in the saucepan and gently fry the remaining garlic for 2 minutes. Toss in the green beans, season with salt and pepper and heat through.
  10. Serve the steak pie with the green beans and roasted tomatoes.

Cook's tips

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