Authentic British Steak Pie Recipe: One-Skillet Comfort Food
This hearty British steak pie recipe transforms budget-friendly chuck steak into the perfect winter meal, all made in one cast iron skillet! Ready in 3.5 hours.
After 10 years in the States, there are some things you really miss from back home in the South East of England. While I’ve learned to love American food (and yes, I can now confidently order coffee without causing confusion!), nothing beats the comfort food I grew up with. and nothing beats this British steak pie recipe.
Before we dive into the recipe, let me explain – the difference between pies and puddings. Back home, you’d find proper encased pies at places like Deeson’s in Canterbury or any decent pub in Cambridge.
A steamed pudding, like my nan used to make while watching Surprise Surprise with Cilla, is something totally different – that’s made with suet and steamed for hours. What we’re making today is a pot pie – it’s got all the rich filling of a British pie but just a pastry top, making it perfect for a weeknight dinner.
Equipment You’ll Need
- 12-inch cast iron skillet (Here a link to my list of best skillets to buy)
- Dutch oven lid or large pot lid to fit skillet
- Rolling pin
- Cutting board
- Pastry brush
Ingredients
For the Pastry Top:
- 3 Cups all purpose flour
- 1/2 teaspoon of salt
- 1 cup of butter unsalted
- 1/2 cup cold water
- 1 egg to brush on the pie top
For the Filling:
- 2 lbs chuck steak, cut into 1-inch cubes
- 2 tablespoons avocado oil
- 2 onions, chopped
- 2 carrots, diced
- 3 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- Splash of Lea & Perrins
- 2 sprigs fresh thyme
- Salt and black pepper
- 1 egg, beaten (for egg wash)
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Let’s Make It!
Start with the Pastry:
- Mix flour and salt in a large bowl
- Rub in cold butter until mixture resembles breadcrumbs
- Gradually add ice water, mixing until dough comes together
- Wrap in plastic film and chill for at least 1 hour
While the Pastry Chills, Make the Filling:
- Season beef generously with salt and pepper
- Heat oil in your cast iron skillet over medium-high heat – get it properly hot before adding the meat grab my skillet here
- Brown meat in batches (about 3-4 minutes per batch). Don’t overcrowd the pan – you want each piece to get a good crust
- Remove meat and set aside
- In the same skillet, cook onions, carrots until softened (5-7 minutes). All those browned bits from the meat will add amazing flavor
- Add garlic, cook for 1 minute
- Sprinkle flour over vegetables, cook for 2 minutes, stirring constantly
- Slowly add stock, stirring to prevent lumps. Make sure to scrape up all those lovely browned bits from the bottom of the skillet Add a splash or Lea & Perrins.
- Return meat to skillet with herbs, bring to simmer
- Cover with Dutch oven lid (this creates a perfect seal for slow cooking)
- Reduce heat to low and cook for 2-2½ hours until meat is tender, checking occasionally
Finishing Your Pie:
- Preheat oven to 400°F (200°C)
- Remove lid and check gravy thickness – if too liquid, simmer uncovered for 5-10 minutes
- Roll pastry into circle slightly larger than your skillet lid
- Drape pastry over the hot filling, tucking edges down inside the pan slightly
- Brush with beaten egg, cut several steam vents
- Bake 30-35 minutes until golden brown and bubbling
Top Tips for Success
- Use cold butter for the pastry
- Don’t rush the meat browning – it’s where all the flavor comes from
- Make it ahead: The filling tastes even better the next day
- If the filling looks dry during cooking, add a splash more stock
Storage & Freezing
- Leftovers keep in the fridge for 3 days (if they last that long!)
- Freeze the filling for up to 3 months
- The filling can be made 2 days ahead and kept in the fridge
Why You’ll Love This Method
Using one skillet isn’t just about saving on washing up – it actually makes the pie taste better. The cast iron develops fantastic flavor from browning the meat, and all those lovely caramelized bits stay right where they should be – in your pie.
Authentic British Steak Pie Recipe
Ingredients
For the Pastry Top:
- 3 Cups all purpose flour
- 1/2 teaspoon of salt
- 1 cup of butter unsalted
- 1/2 cup cold water
- 1 egg to brush on the pie top
For the Filling:
- 2 lbs chuck steak cut into 1-inch cubes
- 2 tablespoons avocado oil
- 2 onions chopped
- 2 carrots diced
- 3 cloves garlic crushed
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- Splash of Lea & Perrins
- 2 sprigs fresh thyme
- Salt and black pepper
Instructions
Start with the Pastry:
- Mix flour and salt in a large bowl
- Rub in cold butter until mixture resembles breadcrumbs
- Gradually add ice water, mixing until dough comes together
- Wrap in plastic film and chill for at least 1 hour
While the Pastry Chills, Make the Filling:
- Season beef generously with salt and pepper
- Heat oil in your cast iron skillet over medium-high heat – get it properly hot before adding the meat
- Brown meat in batches (about 3-4 minutes per batch). Don’t overcrowd the pan – you want each piece to get a good crust
- Remove meat and set aside
- In the same skillet, cook onions, carrots until softened (5-7 minutes). All those browned bits from the meat will add amazing flavor
- Add garlic, cook for 1 minute
- Sprinkle flour over vegetables, cook for 2 minutes, stirring constantly
- Slowly add stock, stirring to prevent lumps. Make sure to scrape up all those lovely browned bits from the bottom of the skillet Add a splash or Lea & Perrins.
- Return meat to skillet with herbs, bring to simmer
- Cover with Dutch oven lid (this creates a perfect seal for slow cooking)
- Reduce heat to low and cook for 2-2½ hours until meat is tender, checking occasionally
Finishing Your Pie:
- Preheat oven to 400°F (200°C)
- Remove lid and check gravy thickness – if too liquid, simmer uncovered for 5-10 minutes
- Roll pastry into circle slightly larger than your skillet lid
- Drape pastry over the hot filling, tucking edges down inside the pan slightly
- Brush with beaten egg, cut several steam vents
- Bake 30-35 minutes until golden brown and bubbling
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