Monday 17 February 2020

Slow Cooked Steak Pie

Rich slow cooked steak pie, nothing better on a cold night when you need a little comfort. Pie is the best form of comfort food hands down, it’s melt in the mouth good and hearty for the soul.

When handled with love it’s pure bliss. I’ve only recently started making my own, my first go of it was with my humble chicken pot pie and since then I’ve not looked back and never bought a ready made shop one.

Only a few ingredients are needed to make his slow cooked steak pie and with the kids on half term, there couldn’t be a better time to make this feel good pie.

After a wet weekend we will be venturing out the house today finally, off to the movies to watch Sonic. So I know with today looking the same as this weekend I’m looking forward to coming back home to this delicious pie. Thinking ahead and trying to be organised this week I’m making this hearty pie now before we set off for our day, saving my time by doing all he hard work now, so when we get home, simply got to re-heat and cook some veggies, giving me a lot more time to put my feet up and relax and spend a bit more time with L.

What I love is he fact that you can tweak this recipe, even get creative and vegetables to it, or for something more robust I would even recommend putting in some potatoes, but I like all of mine on the side, give me all the mash and green beans on the side please.

Let’s get to it shall, after all we’ve a busy day ahead to let’s get cooking. 

If you make this dish, let me know what you think in the comments or below or share your snap with me over on Instagram.


1kg diced braising steak
1 large onion diced
3 tbsp plain flour
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water 
1 sheet of ready-rolled puff pastry
1 egg yolk, beaten


  1. Pre heat the oven to 220C/200C fan/gas 7. Heat half the oil in a large pot over a medium heat, brown the meat in batches, then set aside. Add the onions a drizzle of more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown and comes together with the onions. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. 
  2. Pour over the stock, and bring to a simmer. Pour the filling into a pie dish place in the oven for about 2 hrs, until the meat is tender. 
  3. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish.
  4. Brush the pie with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few mins before serving.




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