Matt's Recipe Book

Steak pie

Steak pie
Prep time30 minutes
Cooking time3 hours

My grandmother says that when she was younger, steak pie was the recipe used for any special occasion. New year's day, weddings, and so on. This is the recipe I use for a large steak pie that's suitable for up to eight people. It's got a layer of cheese under the crust – I don't remember where I picked that idea up from but it's great.

You can add a pastry crust as well as a lid if you're a pie purist.


  • 25 ⨉ 30cm pie dish, 4–5cm deep


  • 1000g beef steak (skirt, flatiron, or rump)
  • 50g butter
  • 3 red onions
  • 3 sprigs thyme
  • 3 fresh bay leaves
  • 500g chestnut mushrooms
  • 2 tbsp tomato purée
  • 3 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 500ml stout
  • 3 tbsp plain flour
  • 500ml beef stock
  • 1 egg
  • 500 g blocks ready-made puff pastry
  • 150g mature cheddar cheese


  1. Peel and finely chop the onions. pick the leaves from the thyme, and clean and slice the mushrooms.
  2. Place a large pan over a medium-high heat and add the butter. When sizzling, add the onions, thyme, and bay leaves. Cook for around 15 minutes until soft and starting to brown.
  3. Slice the steak into 2–3cm chunks and add to the pan. Stir for a minute, then add the mushrooms, tomato purée, vinegar, stock, stout, and flour. Season well.
  4. Bring to the boil, then reduce the heat and simmer for about 90 minutes, stirring occasionally until the sauce has thickened and the meat is tender.
  5. Preheat the oven to 180℃ (fan 160℃). Roll out the pastry on a lightly floured surface into a sheet suitable for covering the pie dish. Pour the stock into the pan, then slice the cheese and place on top.
  6. Lay the pastry on top of the filled pie disk, and trim any excess. Beat the egg and brush the top of the pie; bake for 45-50 minutes, until the pastry is golden brown.