Posted by This savory and comforting beef stew pie recipe was inspired by a popular steak pie from the ‘Butt and Ben’ Scottish Bakery in Pickering, Ontario. After several attempts, I’ve crafted a version that might even surpass the original in flavor. It’s rich, hearty, and satisfying—perfect for a cold evening. This recipe features tender beef stew meat, a rich mushroom gravy, and a crispy, golden puff pastry crust. For an even more traditional twist, consider adding two well-cleaned and finely chopped calf kidneys to make a delicious Steak and Kidney Pie!
Ingredients List
1 tablespoon vegetable oil – for sautéing the beef and onions
1 pound cubed beef stew meat – choose a cut with good marbling to enhance flavor and tenderness
1 large onion, chopped – gives a sweet, aromatic base for the filling
1 (1 ounce) package dry mushroom gravy mix – the base for the gravy, adding rich umami flavor
1 cup water – to make the gravy smooth and pourable
1 teaspoon Worcestershire sauce – for a deep, savory flavor with a slight tang
1 pinch salt and pepper to taste – essential seasonings to balance the dish
1 sheet frozen puff pastry, thawed – the crispy, flaky topping that makes this pie extra special
1 egg – for glazing the pastry
1 tablespoon water – mixed with the egg to create a golden, shiny glaze
This dish is an incredible combination of beef and mushrooms, enhanced by the crispy puff pastry that encases it. If you’re looking to elevate this recipe even further, adding kidneys would give it that classic steak and kidney pie flavor. Let’s walk through the detailed steps to make this delicious meal.
Step 1: Prepare the Filling
Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed beef stew meat. Sauté the beef for a few minutes until it’s browned on all sides. This step is crucial as it locks in the flavors and helps to tenderize the meat. Once the beef is browned, add the chopped onions and cook for about 5 minutes, stirring occasionally. The onions should become soft and slightly translucent.
Next, stir in the dry mushroom gravy mix and pour in the 1 cup of water. Add the Worcestershire sauce, salt, and pepper, and mix everything together. Bring this mixture to a gentle simmer over low heat. Let it cook for 20 to 30 minutes, stirring occasionally, to allow the flavors to meld together and the beef to become tender.
Step 2: Prepare the Pastry
While the beef mixture is simmering, preheat your oven to 400°F (200°C). While waiting for the oven, take the puff pastry sheet and roll it out gently on a flat surface. You want to make sure the pastry is large enough to cover the top of your casserole dish, so take your time rolling it to the right size. Once the beef mixture is ready, transfer it into a casserole dish. You can use a square or oval dish, depending on your preference.
Step 3: Assemble the Pie
Once the beef mixture is in the casserole dish, carefully place the rolled-out puff pastry over the top. Press the edges of the pastry firmly around the rim of the dish to seal the pie. This ensures that the filling stays inside while baking.
In a small cup, whisk together the egg and 1 tablespoon of water. This egg wash will give the pastry a beautiful golden-brown color when baked. Use a fork or a pastry brush to generously coat the top of the pastry with the egg wash.
Step 4: Baking the Pie
Place the casserole dish in the preheated oven and bake for about 20 minutes. The puff pastry should puff up and turn a beautiful golden brown color. Once it’s done, remove the pie from the oven and allow it to cool slightly before serving. The combination of tender beef, rich mushroom gravy, and crispy pastry will surely impress anyone at your dinner table.
FAQs About Beef Stew Pie with Puff Pastry
Can I use a different type of meat for this pie?
Yes! You can substitute the beef stew meat with lamb, chicken, or pork, depending on your preference. However, keep in mind that cooking times may vary depending on the meat you choose.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and pastry separately and assemble the pie when you’re ready to bake it. You can even freeze the pie at this stage for future meals. Just be sure to thaw it in the fridge before baking.
Can I use homemade pastry instead of puff pastry?
Yes, if you have a homemade pastry recipe that you love, feel free to use it. However, puff pastry is perfect for this dish as it creates a light, flaky crust that contrasts beautifully with the savory filling.
How can I make the pie spicier?
If you prefer a spicier version, add a teaspoon of hot sauce or chili flakes to the filling mixture. You can also include a diced chili pepper when cooking the onions.
Can I make this pie gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free puff pastry and checking the ingredients in the mushroom gravy mix. Many gluten-free options are available in stores now.
Simple Steak Pie Recipe
This beef stew pie, inspired by the ‘Butt and Ben’ Bakery, is a deliciously hearty dish that’s easy to make and perfect for cozy dinners. Whether you make it with or without the kidney, this recipe is sure to please.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Yield: 4 portions
Ingredients
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat
- 1 large onion, chopped
- 1 (1 ounce) package dry mushroom gravy mix
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 pinch salt and pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
Instructions
- Heat the oil in a skillet over medium-high heat. Brown the beef stew meat, then add the onions and cook until tender (about 5 minutes).
- Stir in the mushroom gravy mix and water, then season with Worcestershire sauce, salt, and pepper. Simmer for 20–30 minutes.
- Preheat the oven to 400°F (200°C). Transfer the beef mixture to a casserole dish.
- Roll out the puff pastry and place it over the casserole dish. Press the edges to seal.
- Whisk the egg and water, then brush the mixture over the pastry.
- Bake for 20 minutes until the pastry is golden and puffed.
Nutrition (per serving)
Calories: 765
Fat: 52g
Carbs: 36g
Protein: 37g
Enjoy this comforting pie with your loved ones!
