Steak Pie with Peas, Mashed Potatoes and Gravy
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
368 kcal
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Course
Main Course
Steak Pie with Peas, Mashed Potatoes and Gravy
Description
This recipe begins by sautéing onions and searing bite-sized, floured stew meat pieces to develop a browned exterior for flavor. The meat and onions are combined in the pot with flour to create a roux, then water or beef stock and bouillon cubes are added to form a thick gravy, seasoned with salt, pepper, and optional Worcestershire sauce. The mixture simmers to tenderize and meld flavors. Once cooled slightly, the filling is poured into a pie dish lined with bottom pastry crust and topped with a second crust brushed with an egg white wash to achieve a golden, shiny finish when baked.
The finished pie delivers a moist, tender meat filling with a rich gravy beneath a crispy golden crust. The use of stew meat and slow cooking produces a hearty texture without toughness. Strong seasoning and thyme provide depth. Serving the pie alongside peas and mashed potatoes creates a full meal with variety in texture and classic pairing in British cuisine.
A pressure cooker can be used to achieve even more tender meat quickly. Using raw meat inside the pie crust is not recommended here, as it tends to remain tough. The recipe advises careful flour coating and pre-cooking of meat to improve tenderness and ensure even cooking inside the pie shell.
Ingredients
- 1 pie pastry double crust (without sugar or enough puff pastry to cover the top of your dish)
- 1 lb stew meat (good quality, preferably organic, grass fed, cut into bite sized pieces, tossed in flour)
- 2 medium onion or one very large, diced
- 1 ½ Tbsp olive oil
- 1 Tbsp beef bouillon (2 OXO beef cubes)
- 1 ½ tsp kosher salt (or sea salt)
- ¼ tsp black pepper (freshly ground)
- 1 tsp Worcestershire sauce (a splash, if desired)
- ½ cup water as needed- see notes, or beef stock-if using stock, omit the beef bouillion or add less, cold
- 1 egg beaten with ½ tsp water -for brushing pie crust or puff pastry, white
Instructions
- Saute the onions in the olive oil in a heavy pot until translucent.
- Remove from pot and set aside. Add more oil to the pot if needed.
- Over high heat, add half the meat and sear quickly, until slightly browned, and then remove, and set aside. Repeat with the remaining meat, but instead of removing it, add the other meat and onions back into the pot.
- Make a space in the middle of the pot and add the flour. Continue to sauté for about 5 minutes, so that the flour is cooked and brown; then add enough water or stock to make a gravy, but not so much that it won’t all fit in the pie dish.
- Add the bouillon/OXO cubes and salt (taste a little of the gravy so that you don’t oversalt it).
- Simmer over low heat for 30 minutes or so, then remove from heat. Let cool slightly.
- Place the bottom pie shell in a dish, and fill with the stew, then place the pastry on top. Brush with slightly beaten egg white and water.
- Bake pie in crust, in preheated oven, near the bottom, at 400º F (200º C) for 30 minutes, then move the center of the oven for another 15 minutes or until golden brown.
- Serve with gravy, mashed potatoes (made with butter and half and half) and peas.
Notes
- Using a pressure cooker will tenderize the stew meat more effectively and reduce cooking time.
- Avoid placing raw seasoned meat in the pie crust, as it may result in tougher meat texture.
- For the liquid in the gravy, adjust water and beef stock quantities to fit your pie dish size and avoid overfilling.
- Brushing the pie crust with beaten egg white and water before baking improves browning and glossiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 368kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 966mg | 40% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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