Steak and cheese pie recipe (2024)

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Ingredients

For the filling

1 kg stewing steak, cut into 2cm cubes
1 onion, peeled and finely chopped
3 garlic cloves, crushed
2 sprigs of thyme
500 ml beer or stout (pick your favourite)
500 ml good quality beef stock
1 glug olive oil, for frying
4 thick slices of mature cheddar cheese (roughly 40g a slice)
1 pinch salt and pepper, to taste

2.2 lbs stewing steak, cut into 2cm cubes
1 onion, peeled and finely chopped
3 garlic cloves, crushed
2 sprigs of thyme
17.6 fl oz beer or stout (pick your favourite)
17.6 fl oz good quality beef stock
1 glug olive oil, for frying
4 thick slices of mature cheddar cheese (roughly 40g a slice)
1 pinch salt and pepper, to taste

2.2 lbs stewing steak, cut into 2cm cubes
1 onion, peeled and finely chopped
3 garlic cloves, crushed
2 sprigs of thyme
2.1 cups beer or stout (pick your favourite)
2.1 cups good quality beef stock
1 glug olive oil, for frying
4 thick slices of mature cheddar cheese (roughly 40g a slice)
1 pinch salt and pepper, to taste

For the pastry

200 g plain flour
1 tsp salt
125 g chilled butter, cut into 1cm cubes
50 ml sour cream

7.1 oz plain flour
1 tsp salt
4.4 oz chilled butter, cut into 1cm cubes
1.8 fl oz sour cream

7.1 oz plain flour
1 tsp salt
4.4 oz chilled butter, cut into 1cm cubes
0.2 cup sour cream

For brushing pastry

1 beaten free range egg yolk

1 beaten free range egg yolk

1 beaten free range egg yolk

Details

Cuisine: Australian
Recipe Type: Main
Difficulty: Medium
Preparation Time: 60 mins
Cooking Time: 200 mins
Serves: 4

Step-by-step

In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.
Next day, take the beef out of the bowl, reserving the marinade. Pat the beef dry and season well. In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan) until brown all over.
Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer and gently cook with the lid on for 2-3 hours or until very tender but not falling apart. Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.
To make the pastry, place the flour and salt into a food processor, add the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix. Wrap the pastry in cling film and chill for at least one hour.
When ready to assemble the pies, preheat the oven to 180C.
Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
Divide the pastry into 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry, seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.

This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.

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FAQs

How to make a steak pie without a soggy bottom? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

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How do you thicken a meat pie filling? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

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What makes meat pie hard after baking? ›

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar. Ratios are by weight, not volume.

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Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

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How do you keep the bottom of a steak pie from getting soggy? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

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Should meat pie filling be hot or cold? ›

Firstly, it's best for the filling to be fridge cold to ensure the meat pie base doesn't go soggy. Secondly, as with all stews, the filling is even better the next day! Don't reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust.

What is the best thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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Do you have to blind bake the bottom of a meat pie? ›

You don't have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won't soak into the crust, and the top can bake more slowly so it doesn't burn.

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Do you put tin foil over steak pie? ›

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

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What is one thing you should not do when making pie crust? ›

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

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What is the work of vinegar in meat pie? ›

Adding vinegar (or lemon juice) to the pastries helps stop the gluten developing, resulting in a shorter, more tender pastry.

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Why do we add baking powder to meat pie? ›

Pastry chefs like Nick Malgieri say that a little bit of baking powder helps the crust fill the pie pan when baking and prevents the crust from sliding down the sides of the pan.

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How do I stop the bottom of my pie from being soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

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Why is my meat pie soggy? ›

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

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How do you keep the bottom crust from getting soggy in beef wellington? ›

How To Prevent A Soggy Beef Wellington. When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry.