Steak and Cheese Pie
A golden Australian pie of diced steak in rich gravy with melted cheese, baked in shortcrust with a puff pastry lid.
Photograph credit: Steak and cheese pie - Napier, New Zealand by Daderot · CC0 1.0 · Wikimedia
What stops the cheese turning greasy in a steak pie? Mixing it into the hot gravy, not scattering it on top. The cheddar melts into the sauce as the filling cooks, thickening it and adding a savoury, slightly sharp note that makes it different from a plain steak pie.
The steak must be diced small, around 1 cm, so it cooks through in a short simmer and does not need the long stewing of a larger cut. Choose rump or a similar tender cut. Brown it well, then add onion, flour, beef stock and Worcestershire sauce, and cook until the gravy is thick enough to hold on a spoon.
Cool the filling before it meets the pastry, or the base steams and goes soft. Line a pie dish with shortcrust, add the filling, and cover with puff pastry for a flaky lid. Brush with egg and bake until golden and puffed. Serve with tomato sauce in the Australian way.
What People Ask
How long does Steak and Cheese Pie take to make?
30 minutes of preparation and 45 minutes of cooking, so at least 1 hour 15 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 6.
Steak and Cheese Pie: Step by Step
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Heat the oven to 200°C / 390°F. Heat the oil in a pan and brown the steak and onion for 4 minutes. Stir in the flour.
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Add the stock, Worcestershire sauce, salt and pepper and simmer for 10 minutes until thick. Stir in the cheddar until it melts. Cool completely.
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Line a 23 cm pie dish with the shortcrust pastry. Fill with the cooled mixture.
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Cover with the puff pastry, seal the edge, cut a vent and brush with egg. Bake for 30 minutes until deep golden.
Worth Getting Right
- Cool the filling before assembling.
- Cut the steak small so it cooks in the short simmer.
- Stand the pie for 10 minutes before slicing.
Pairs Well With
Tomato sauce · Mushy peas · Mashed potato · Green salad
Storage
Keeps in the fridge for 3 days. Reheat in a hot oven.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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