Steak and Onion Pie

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Steak and onion pie recipe

This easy steak and onion pie recipe is very similar to my recipe for steak and ale pie, but without the mushrooms and with potatoes instead. Also, the sauce is different as I make it with red wine rather than beer, which changes the taste significantly.

beef and onion pie

This is also a slow cook recipe, where you prepare the steak pie filling beforehand and just prepare the pie lid when you are ready to heat it up.

It is a very good meal for freezing and you can make a larger batch to freeze and then defrost it during the day in the fridge when you know you want it for dinner.

I normally make this meal the day before eating. You can leave it in the fridge overnight and it always seems to taste better the next day.

Red Wine

Some people say you have to use a Burgundy wine as this is basically a beef bourguignon recipe. But NO, I say. Use whatever red wine is handy.

steak pie recipe

I happen to make my own red wine (as well as beer), which is pretty much like a Cabernet Sauvignon, so I used some of this.

The taste is great – it is maybe not as rich as the beef in beer recipe, but it is different. More subtle, perhaps, as you would expect from the French.

easy steak pie

The best type of meat to use for a steak pie is usually a chuck steak, or braising steak as we call it. But read more about that here: Choosing the best meat for Beef Stew.

The cheaper cuts of meat are normally better as the slow cook will tenderise them. I got a lovely cut of chuck for this one as you can see in the photos.

braising steak recipe

I cut it into very large pieces, which you will appreciate when you finally open the pie.

cubed steak

This steak and onion pie filling is slow-cooked in the oven, as I do not have a slow cooker or crock-pot. But I am sure the latter would do it fine as well.

Serve up with a side that will complement the taste of the sauce.

Here I chose some baked carrots as it was just as easy to cook them in the oven with the pie, and the potatoes had been added to the filling.

steak and potato pie

The amount of meat you use depends on how much food you want to make. The quantities below made one large and one small pie. Enough to feed about 6 people.

beef pie
Steak and Onion Pie

How to make this traditional steak pie recipe


Steak and onion pie

steak and mushrooms pie

This delicious steak and onion pie will please every meat lover out there. The slow cooking of the filling in the oven makes it beautifully tender and the wine gives it a rich sauce.

Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes


  • 1,100 g (2 inch cubes) of lean braising steak (chuck steak)
  • 4 potatoes, chopped into small cubes
  • Olive oil
  • 3 heaped tbsp Plain flour
  • 2 bay leaves
  • 2 medium onions
  • 1 large red onion
  • 500ml beef stock
  • 1 large glass red wine
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Red wine vinegar
  • Salt & pepper
  • 3 garlic cloves, crushed
  • ½ tsp Marmite
  • Sprig of fresh thyme (chopped) (or 1 tsp dried thyme)
  • Ready to roll Puff pastry
  • 1 egg to brush



  1. Remove the meat from the fridge half an hour before you start to let it reach room temperature. Remove any fat and sinew from the meat. You can use stewing beef or any lean cut of braising steak for this dish. 
  2. Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set aside on a plate. [Other chefs suggest doing this in your casserole, but I do not like doing this as I find that it messes up the bottom of the casserole and you have to clean it again before continuing.] I prefer to fry the meat in my wok or a frying pan.
  3. Chop the onions and fry them in olive oil in your casserole for about 3-4 minutes [this is OK and does not make a mess like the meat frying does]. 
  4. Then add the beef back to the casserole, the beef stock, the bay leaves, the Worcestershire sauce, the Marmite, the red wine vinegar, the crushed garlic and the red wine. 
  5. Throw in any remaining flour left from coating the beef and season to suit. Stir well.


  1. Put the lid on the casserole and put in the pre-heated oven at 160C. 
  2. In the meantime peel and chop the potatoes.
  3. After 3 hours remove the casserole from the oven. Carefully remove the lid and add the potatoes and the thyme. Stir to cover the contents (if the fluid level is too low then just add some more water). Replace back in the oven for another 1 hour. 
  4. The slow cook will help tenderise the meat and make it delicious. 
  5. Afterwards, carefully remove from the oven. 

Final cooking

  1. When you are ready to cook, fill your chosen pie dish with filling, roll out the puff pastry and cover the pie.
  2. Place pie in the oven at 180C for about 30-40 minutes until the pastry is cooked and browned. 
  3. Store any remaining filling in the fridge or prepare for freezing if wanting to store for more than 2 days. We made two pies with these ingredients.


Serve up on a plate with whatever side dishes you have chosen. This is also served in British pubs with chips or fries, but is it also good with some baked carrots and something green like peas. It’s up to you.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 337Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 67mgSodium: 369mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 17g
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