Steak Pie

This hearty Steak Pie is full of delicious flavor and makes a perfectly cozy family dinner.

This hearty Steak Pie is full of delicious flavor and makes a perfectly cozy family dinner.

This Steak Pie is so hearty and comforting and perfect for a night when there’s a bit of a chill in the air. In the recipe below, I’ve kept it fairly basic for you but feel free to add additional filling ingredients or seasonings. It’s good this way too though!

While it does take about an hour to make, half of that time is baking in the oven and most of the rest is just stirring on the stove, so don’t be intimidated. It’s mostly hands-off time.

What Kind of Pastry Do I Use?

I went with a frozen puff pastry for my steak pie. If you can find one with just butter as the fat, that’s best, but not always possible to find at the grocery. (I often can’t, and don’t bother making an extra outing to find it.)

You’ll need to defrost the puff pastry before using it, I’ve found it best to defrost in the fridge overnight. You could also defrost on the counter for a quicker method, usually taking about half an hour. Either way, check the instructions on your packaging for specifics.

Now, most often the puff pastry is folded into thirds in the package, so be very careful unfolding it. Especially if it’s not fully defrosted, it can break along the fold lines.

If you prefer, you can also use a regular pie crust for this recipe. Keep in mind that you’ll only be putting a top crust on, so whether you make your own or buy from the store, you’ll only need crust for the top.

What Cut of Beef Should I Use?

Today, we’re using beef strips, sometimes called fajita beef in the store. This is actually sliced skirt steak, so you can also buy that and slice it yourself. If you decide to cut it yourself, keep in mind that you want to cut against the grain of the meat (which runs along the shorter side). So, picture your long skirt steak and cut it into three equal sections and then cut the opposite way to slice into strips.

You could use other types of steak, but you’d have to make adjustments with the timing. A grilling steak will end up overcooked following these directions. And a stewing beef would need to simmer in the liquid for 20-30 minutes to soften up, whereas the beef strips I recommend cook perfectly in the timing I’ve instructed below.

How to Make Steak Pie

Once the pastry is defrosted and the beef is seasoned, warm the oil in over medium heat. You’ll cook the onion and then the garlic quickly before adding the beef. Stirring occasionally, cook for 5-6 minutes until the steak is well-browned.

Next, sprinkle the browned beef with flour and stir. Pour in the beef stock and stir well to combine. The flour will help to thicken the stock. Add Worcestershire and the rest of the salt to achieve the perfect flavor. Increase the heat and bring the filling to a boil. Then, reduce to a simmer and cook for a few more minutes until thickened.

Remove from the heat and transfer the steak mixture to a 9-inch pie plate. Make sure the filling cools a little bit, 10 minutes or so, before putting on the pastry crust because if it’s too hot it can make the pastry gummy. Let the oven preheat to 400°F while you wait.

Carefully unroll your puff pastry and lay over the steak filling. Press down the edges or crimp with a fork and poke holes all over the top of the pastry with a fork. Bake for 25-30 minutes, until the top is golden brown and the filling is bubbling.

Make sure to allow the steak pie to rest at least 10 minutes before cutting into it, so that the filling has some time to set and doesn’t leak liquid everywhere.


Here are the Steak Pie instructions in handy, printable form:


Steak Pie

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


This hearty Steak Pie is full of delicious flavor and makes a perfectly cozy family dinner.


  • 1 sheet frozen puff pastry
  • 1 lb. beef strips (such as skirt steak strips or strip steak slices)
  • 2 tsp. salt, divided
  • 1/2 tsp. pepper
  • 1 Tbsp. cooking oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. flour
  • 2 cups low-sodium beef stock
  • 1 tsp. Worcestershire sauce


  1. Defrost the puff pastry sheet according to package instructions. The best way to do this is overnight in the refrigerator.
  2. Season the beef with 1 teaspoon of the salt and the pepper. Set aside.
  3. In a medium skillet over medium heat, warm the cooking oil. Add the onion and cook, stirring occasionally until softened, 3-5 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the beef and cook, stirring occasionally, until well-browned, 5-6 minutes.
  6. Sprinkle beef with flour and stir.
  7. Add the beef stock and stir well to combine. Add the Worcestershire and the remaining teaspoon of salt. Stir.
  8. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until thickened, 3-4 minutes.
  9. Remove from heat.
  10. Transfer steak mixture to a 9-inch pie plate. Allow to cool on the counter for 10 minutes.
  11. Preheat the oven to 400°F.
  12. Unroll the puff pastry and lay over steak mixture in the pie plate. Crimp the edges using a fork. Poke holes all over the top of the pastry using a fork.
  13. Transfer the pie to the oven and bake until golden brown and bubbling, about 25-30 minutes.
  14. Allow to cool at room temperature for at least 10 minutes before serving.
Steak Pie

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