How To Make Classic Steak & Onion Pie

This warm pie filled with tasty beef and onion will surely make your stomach satisfied. So try making it this week and share it with your family and friends! It’s super easy and simple to make, simply follow the instructions by John Kirkwood on YouTube and read down for the ingredients and step-by-step tutorial. Enjoy cooking!

Ingredients:

Pastry

• 3¼ cups plain or all-purpose flour
• ¾ cups water
• ½ cup butter
• ½ cup lard or shortening
• 1 tsp salt
• Egg wash

Filling

• 1 pound lean beef steak (rump), diced into 1-inch cubes
• 2 medium-sized onions, diced
• 1-pint beef stock
• Salt, to taste
• Pepper, to taste
• 3 tbsp cornflour
• 2 tbsp cold water
• 2 tbsp vegetable oil

Directions:

Step 1

To make the pastry or the dough, start by whisking together the salt and flour in a mixing bowl. Place a small or medium-sized saucepan on a stove over low heat, then add the water, butter, and lard. Give them a good stir, then bring them to a simmer. Once the fats have melted, pour the hot liquid mixture onto the flour mixture in the bowl and mix them all together. Flour the surface, then transfer the dough and start kneading it gently until smooth. Cut the pastry into 2 pieces, one for the base and the other for the top of the pie. Cover them with plastic wrap or store them in food bags, then place them in the fridge for at least 2 hours before using them. Now to prepare the pie filling, place a pan on a stove over medium to medium-high heat, then heat up the vegetable oil before frying the beef. Once the beef is browned, add the onions, then season them with salt and pepper. Stir-fry them until the onions become soft. Transfer this mixture into a large saucepan, then pour in the stock. Bring it to a boil, then reduce the heat, and let it simmer with the lid on for at least an hour. Meanwhile, mix together the cornflour and water.

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Step 2

Once the meat is tender, remove half of the stock and set it aside for later, then add the cornflour and water mixture into the meat, and stir them until it thickens. Turn off the heat, then cover the pan, and let it cool completely. Whisk together one small egg with a dash of milk for the egg wash. Then, roll the larger pastry out and place it onto a greased baking tin for the base of the pie. Press down the pastry into the tin and push it right into the corners. Roll out the pastry for the top of the pie, then set it aside. Pour the cooled filling into the pie crust, and smoothen it out so it’s nice and even. Place the rolled pastry on top and cover the pie nicely with its sides crimped, then brush all over the top with egg wash. Make a few holes or slits at the top of the pie, then pop it in the preheated oven at 340°F and bake it for about 50 minutes. Once done, remove it from the oven and let it cool while you’re making the gravy. For the gravy, place a small saucepan on a stove over medium heat, then pour the reserved stock, and add a small piece of butter. Bring it to a boil, then add a bit of cornflour and water mixture, and then stir them around until it thickens to your liking. Serve the pie with some mashed potatoes and peas, then drizzle the gravy mixture over the pie.

*All these images are credited to John Kirkwood via YouTube. Give his channel a visit and subscribe for more!

How To Make Classic Steak & Onion Pie