Steak Pie

"This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!"
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
Steak Pie Steak Pie
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  • Serves
    4
  • Prep
    30 m
  • Cook
    20 m
  • Ready In
    50 m
  • Difficulty
  • Nutritions

Method

  • 1
    Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
  • 2
    Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
  • 3
    Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound cubed beef stew meat
  • 1 large onion, chopped
  • 1 (1 ounce) package dry mushroom gravy mix
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 pinch salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
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A source: Allrecipes.com

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