Are you ready to transform your kitchen into a cozy British pub with one incredible dish? This mouth-watering Steak and Vegetable Pie is not just a meal—it's a culinary journey that promises to wrap you in warmth, flavor, and pure comfort. Imagine tender, golden-brown steak nestled among perfectly seasoned vegetables, all embraced by a flaky, buttery puff pastry that crackles with every bite. Whether you're a seasoned home cook or a weekend chef, this recipe will elevate your cooking game and impress everyone at your dining table.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 500g steak, diced
- 2 carrots, diced
- 1 onion, chopped
- 200g mushrooms, sliced
- 300ml beef stock
- 1 tbsp Worcestershire sauce
- 1 sheet puff pastry
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Season the diced steak with salt and pepper, ensuring each piece is evenly coated.
- Heat a large heavy-bottomed pan over medium-high heat. Add a splash of oil and brown the steak pieces in batches, ensuring they develop a rich golden-brown crust. Remove and set aside.
- In the same pan, sauté chopped onions until translucent and soft. Add sliced mushrooms and diced carrots, cooking for 5 minutes until vegetables begin to soften.
- Return the browned steak to the pan. Pour in beef stock and Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- Reduce heat and let the mixture simmer for 40-45 minutes, stirring occasionally, until the meat becomes tender and the sauce thickens.
- Transfer the meat and vegetable mixture to a deep pie dish. Allow to cool slightly to prevent pastry from becoming soggy.
- Carefully lay the puff pastry sheet over the pie filling, trimming excess edges. Create small decorative cuts on top to allow steam to escape.
- Brush the pastry with beaten egg for a golden, glossy finish. Place in preheated oven and bake for 30-35 minutes until pastry is puffed and golden brown.
- Remove from oven and let rest for 10 minutes before serving to allow filling to set.
Tips
- Choose the right cut: Use chuck steak or beef skirt for maximum tenderness and flavor.
- Brown meat in batches: Don't overcrowd the pan to ensure a perfect golden crust.
- Let the filling cool slightly before adding pastry to prevent a soggy bottom.
- Use an egg wash for a professional, glossy pastry finish.
- Allow the pie to rest after baking to help the filling set and make cutting easier.
- For extra richness, add a splash of red wine to the beef stock.
- Make sure your pastry is cold when placing it on the filling for the best puffing effect.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
