Steak and Potato Pie Recipe

This Steak and Potato Pie is a hearty and savory recipe, which is made with tender chunks of beef chuck and a rich stout beer gravy. It’s the ultimate comfort food recipe, a classic British-style pie perfect for a chilly evening.

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Steak and Potato Pie Ingredients

A classic combination for a deeply satisfying and hearty meal.

For the Filling:

• 2 lb. beef chuck, cut into 1-inch cubes
• 2 Tbsp. olive oil, divided
• 2 Tbsp. salted butter
• 2 carrots, cut into 1-inch chunks
• 2 garlic cloves, chopped
• 1 onion, diced
• 1/4 cup all-purpose flour, divided
• 1 Tbsp. tomato paste
• 1 cup stout beer (such as Guinness)
• 1 cup low-sodium beef broth
• 1 lb. baby red potatoes, quartered
• Kosher salt and ground black pepper

For the Chive Pastry Crust:

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 tsp. kosher salt
• 1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces
• 1 large egg yolk, plus 1 whole egg for egg wash
• 1 Tbsp. distilled white vinegar
• 1/4 cup chopped fresh chives
• 2-3 tablespoons ice water

How To Make Steak and Potato Pie

A step-by-step guide to this classic and comforting savory pie.

1. Brown the Beef: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil. Season the beef with salt and pepper and, working in batches, brown it on all sides. Remove the beef to a plate.
2. Make the Gravy Base: Melt the butter in the same pot. Add the carrots, garlic, and onion and cook until starting to soften. Stir in 1 tablespoon of the flour and the tomato paste and cook for 1 minute. Pour in the stout beer and beef broth, scraping up any browned bits from the bottom of the pot.
3. Simmer the Stew: Return the beef to the pot. Bring to a boil, then reduce to a simmer, cover, and cook gently for 45 minutes to 1 hour, until the meat is tender. Add the potatoes and simmer, covered, for another 15 minutes until they are just tender.
4. Thicken and Cool: In a small bowl, whisk the remaining 3 tablespoons of flour with 1/3 cup of water until smooth. Stir this slurry into the pot and simmer, uncovered, for 5 minutes until the stew has thickened. Transfer the filling to a 9-inch deep-dish pie plate and let it cool for at least 45 minutes.
5. Make the Pastry: In a large bowl, work the cold butter into the flour and salt with a pastry cutter until it resembles small pebbles. In a small bowl, beat the egg yolk with 2 tablespoons of ice water, the vinegar, and the chives. Add this to the flour, and knead a few times until a dough forms. Pat into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6. Assemble and Bake: Preheat the oven to 400°F. Roll the chilled dough out into a 13-inch round. Lay the dough over the cooled filling in the pie plate. Trim the dough, fold the overhang under, and crimp the edges. Cut a few slits in the center for steam to escape. Brush the entire crust with a beaten egg. Place the pie on a baking sheet and bake for 40 to 45 minutes, until the crust is crisp and golden and the filling is bubbly.

Recipe Tips

For the most tender filling and flakiest crust.

• How to get the most tender beef? The key is the slow simmer. Cooking the beef chuck for a full hour in the rich gravy is what breaks down the tough connective tissue, making it meltingly tender. Don’t rush this step.
• How to get a flaky pie crust? For the flakiest homemade pastry, it is crucial to use very cold butter and ice-cold water. Work the butter into the flour quickly so it doesn’t melt, and handle the dough as little as possible.
• Can I make this ahead of time? Yes, this is a fantastic make-ahead meal. You can prepare the entire beef and potato filling a day or two in advance and store it in the refrigerator. You can also make the pastry dough ahead. Just assemble the pie right before you plan to bake it.
• Why let the filling cool before adding the crust? This is a very important step to prevent a soggy bottom. Placing a cold pastry crust on top of a hot, steaming filling will cause the bottom of the crust to become gummy. Let the filling cool in the pie dish for at least 45 minutes.

What To Serve With Steak and Potato Pie

This hearty pie is a complete meal on its own.

This rich and satisfying all-in-one pie is a perfect comfort food dinner. It is wonderful served with:

• Simple steamed green beans or sweet peas
• A crisp, simple green salad with a sharp vinaigrette
• A glass of the same stout beer used in the cooking

How To Store Steak and Potato Pie

This pie makes for fantastic leftovers.

• Refrigerate: Store any leftover pie, covered, in the refrigerator for up to 4 days.
• Reheat: For the best results and to re-crisp the pastry, reheat slices in a 350°F oven for 15-20 minutes until heated through.

Steak and Potato Pie Nutrition Facts

An estimated guide per serving.

• Calories: 850 kcal
• Carbohydrates: 65 g
• Protein: 50 g
• Fat: 45 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Cheesy Scalloped Potatoes Recipe
• Chorizo and Potato Frittata Recipe
• Greek Roasted Potatoes Recipe