Traditional Steak Pie

Tender beef chunks that fall apart with a fork, coated in a glossy dark beer gravy. The puff pastry crust is golden and shatters perfectly under the knife.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 915
• Protein: 64 g
• Carbs: 47 g
• Fat: 48 g

Ingredients

• 800 g Beef rib roast ( 3cm cubes )
• 1 piece Puff pastry
• 2 piece Onion ( sliced )
• 2 piece Carrot ( sliced )
• 200 g Button mushroom ( quartered )
• 500 ml Brown beer
• 30 g Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 1 piece Egg ( beaten )
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Veal stock concentrate ( prepared )
• 1 tbsp Worcestershire sauce

Instructions

1. Brown the meat

   Heat the sunflower oil in a pot. Sear the beef cubes over high heat until a brown crust forms on all sides. Do this in batches to avoid boiling the meat.

2. Sauté the vegetables

   Remove the meat, lower the heat, and add the butter. Sauté the onions, carrots, and mushrooms. The vegetables should be tender and the onions translucent.

3. Dust and deglaze

   Return the meat to the pot. Sprinkle with flour (dusting) and stir for 2 minutes to cook the starch. Pour in the dark beer and Worcestershire sauce, scraping the bottom with a spatula to release the juices.

4. Simmer the filling

   Add the thyme, bay leaf, and veal stock. Simmer over low heat until the meat is tender and the sauce coats the spoon. Let it cool before the next step.

5. Add the crust

   Pour the meat into a pie dish. Cover with the puff pastry. Press the edges to seal. Make a small hole (chimney) in the center and brush with the beaten egg for shine.

6. Final baking

   Bake at 200°C. The pastry should puff up and become golden and crispy. Serve immediately out of the oven.

Chef's tips

• Don't stir the meat as soon as it hits the pan; let the crust form first.
• Always let the filling cool before topping with pastry, or the steam will make the crust soggy.

Storage

Keep for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.