STEAK PIE - REALLY EASY RECIPE WITH PUFF PASTRY AND RICH GRAVY
This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and stir through everything, cook for 5 minutes.
- Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
- NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Nutrition Facts : Calories 552 kcal, Carbohydrate 40 g, Protein 33 g, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 440 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
STEAK HAND PIE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 16 hand pies
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
- Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
- Preheat the oven to 350 degrees F.
- Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
- Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
STEAK PIE
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Provided by JIMZGRL
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
- Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g
STEAK POT PIE
When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.
Nutrition Facts :
STEAK AND POTATO PIE
An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.
Provided by A Cake in the Park
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
- Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
- Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
- Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
- Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
- Preheat oven to 400 degrees F (200 degrees C).
- Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
- Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g
THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
STEAK AND ONION PIE
This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.
Nutrition Facts : Calories 460 calories, Fat 20g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 601mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.
STEAK AND GUINNESS PIE - JAMIE OLIVER
A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)
Provided by LifeIsGood
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
- Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
- To make pies:.
- Preheat your oven to 375 degrees F.
- Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
- Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily 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 minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
More about "recipe for steak pie"
SCOTTISH STEAK PIE RECIPE - SCOTTISH SCRAN
From scottishscran.com
4.5/5 (62)Total Time 3 hrs 10 minsCategory Savoury RecipesCalories 314 per serving
- Firstly take your mixing bowl and toss the beef in the plain flour, this will help insulate the meat while browning as well as helping the sauce to thicken. You can season the flour to help add an extra depth of flavour if you’d like.
TRADITIONAL STEAK PIE | HOW TO MAKE STEAK PIE | BAKING MAD
From bakingmad.com
5/5 (22)Total Time 2 hrs 40 minsServings 8
- Preheat your oven to 160°C (140°fan / gas 2) You will need a rectangular pie dish length about 26cm.
- First make the filling. In a flameproof casserole heat 1 tbsp. Oil until very hot, then brown the beef well on all sides in batches, adding more oil if you need it.
- Return the beef to the pan, add the flour and some salt and pepper. Give everything a good stir, it wont look very appetising at this point but don't worry.
- Mix together your stock or wine, herbs, tomato puree and Worcestershire sauce in a jug. Pour this all over the meat and vegetables and stir again, the meat should just be covered, but if its not add a little more liquid to do so.
- Bring the casserole up to a boil, then cover and place in your preheated oven for 1 ½ hours until the meat is tender and the gravy thickened.
- While the casserole cooks make your pastry. Rub together the flour and the fats until they are like breadcrumbs, and then bind the pastry together with the water using your hands.
- Divide your pastry into 2/3 and 1/3. Use the larger section to line your pie dish, leaving the edges draped over the edges. Fill with the cooled casserole.
- Make some decorations using leftover pastry and prick some holes for the steam to escape. You can chill the pie until you are ready to cook it.
STEAK PIE- LAURENT DUBREUIL| IGA RECIPES
From iga.net
BEEF STEAK PIE RECIPE! | HAND MADE RECIPE
From handmaderecipe.com
BEST STEAK HAND PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE FOR A TRADITIONAL STEAK AND ONION PIE - DELISHABLY
From delishably.com
STEAK PIE RECIPES | BBC GOOD FOOD
STEAK AND ONION PIE - DELICIOUS TRADITIONAL BRITISH PUB GRUB. EASY …
From recipesformen.com
BEST STEAK POT PIE RECIPE - HOW TO MAKE STEAK POT PIE - DELISH
From delish.com
THE BEST STEAK AND MUSHROOM PIE RECIPE YOU’LL EVER MAKE
From baconismagic.ca
TRADITIONAL SCOTTISH RECIPE: STEAK PIE - SCOTSMAN FOOD AND DRINK
From foodanddrink.scotsman.com
RICH AND TASTY SLOW-COOKED STEAK PIE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
GORDON RAMSAY'S SCOTTISH STEAK PIE RECIPE - THEFOODXP
From thefoodxp.com
SLOW COOKER STEAK PIE - SLOW COOKER CLUB
From slowcookerclub.com
STEAK PIE RECIPE - BBC FOOD
From bbc.co.uk
EPIC CHUNKY BEEF AND MUSHROOM PIE | RECIPETIN EATS
From recipetineats.com
STEAK PIE RECIPE | HOW TO MAKE STEAK PIE | THE SCOTCH KITCHEN
From makeitscotch.com
STEAK PIE RECIPES - BBC FOOD
From bbc.co.uk
THE ULTIMATE STEAK AND KIDNEY PIE RECIPE
From thespruceeats.com
STEAK AND GUINNESS PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
STEAK PIE - SO COZY! - COOKTHESTORY
From cookthestory.com
MEAT PIE RECIPE! | RECIPETIN EATS
From recipetineats.com
BEST STEAK AND STOUT PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPICY STEAK PIE NEW WORLD - THERESCIPES.INFO
From therecipes.info
BEEF STEAK PIE - HOUSE OF NASH EATS
From houseofnasheats.com
18 LEFTOVER STEAK AND EGGS RECIPES – HAPPY MUNCHER
From happymuncher.com
SCOTTISH STEAK PIE - SAVOR THE FLAVOUR
From savortheflavour.com
STEAK & RED ALE PIE | BEER STORE
From thebeerstore.ca
STEAK AND ONION PIE (BRITISH PUB STYLE) - REAL FOOD WITH SARAH
From realfoodwithsarah.com
STEAK AND STOUT PIE
From more.ctv.ca
HAIRY BIKERS' STEAK AND ALE PIE | DINNER RECIPES | GOODTOKNOW
From goodto.com
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE RECIPE - LOVEFOOD.COM
From lovefood.com
THE BEST STEAK & ALE PIE - BEST RECIPES UK
From bestrecipesuk.com
PEPPER STEAK PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
10 BEST PEPPER STEAK PIE RECIPES | YUMMLY
From yummly.com
STEAK & STOUT PIES RECIPE | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
BEEF & ALE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SCOTTISH STEAK PIE (WITH PUFF PASTRY TOPPING) - CHRISTINA'S CUCINA
From christinascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love