The best steak pie recipe requires a few simple ingredients

 

Ingredients:

• 2 pounds boneless chuck (stew beef), cut into ¾-inch pieces
• 2 teaspoons kosher salt
• 3 tablespoons vegetable oil
• 4 tablespoons (½ stick) unsalted butter
• 2 medium yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 3/4 cups beef stock
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly cracked black pepper
• 1 large egg, beaten
• 1 sheet puff pastry, thawed at room temperature

Method:

1. Season and Brown the Beef:

   • Season the steak pieces with 1 ½ teaspoons of salt.
   • Heat the oil in a large Dutch oven or cast-iron skillet over high heat. Once the oil is hot, brown the steak in batches until well-browned on all sides, about 10-12 minutes per batch. Transfer the browned steak to a plate and set aside.

2. Cook the Onions and Garlic:

   • Reduce the heat to medium and add 2 tablespoons of butter to the pot. Once melted, add the thinly sliced onions. Cover and cook, stirring occasionally, until the onions are very tender, about 12 minutes.
   • Add the minced garlic and cook for an additional minute until fragrant.

3. Make the Sauce:

   • Stir in the remaining 2 tablespoons of butter until melted. Sprinkle in the flour and stir to combine.
   • Add the beef stock, tomato paste, thyme, Worcestershire sauce, garlic powder, black pepper, and the remaining ½ teaspoon of salt. Stir well to combine.
   • Return the browned steak and any collected juices to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the sauce is thickened and the beef is tender, about 1 hour.

4. Prepare for Baking:

   • Preheat the oven to 400°F (200°C).
   • Transfer the beef mixture to a deep pie pan or 2-quart baking dish.
   • Brush the rim of the dish with a thin layer of the beaten egg. Roll out the thawed puff pastry and place it over the baking dish, covering the meat mixture completely. Press the puff pastry to adhere it to the edges of the dish and trim any excess.
   • Using a sharp knife, make a few slits on top to create vents. Brush the puff pastry all over with the remaining beaten egg.

5. Bake the Pie:

   • Transfer the pie to the preheated oven and bake until the pastry is golden brown and no longer doughy, about 40-50 minutes. If the pastry browns too quickly, cover it with foil.
   • Remove the pie from the oven and let it stand for 5-10 minutes before serving.

Enjoy your hearty and comforting Beef Pot Pie!