Recipes, Steak Recipes

Steak & Onion Pie

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There’s great comfort to be found in a steak and onion pie. Slow-braised beef, sweet onions, and good beer combine into a rich, savoury filling, all sealed beneath crisp pastry. It’s proper British cooking: simple, hearty, and deeply satisfying.

Serves 2-4

Ingredients

Pie Filling

Pastry

Method

To Make the Pie Filling

  1. Season the meat. Heat the oil in a casserole pan and brown the meat, then remove it with a slotted spoon.
  2. In the same pan, add the sliced onions and cook gently without colouring for 10 minutes. Stir in the flour, scraping up any browned bits as you go, and cook for 1 minute.
  3. Return the beef to the pan along with any juices. Pour in the beer, stirring as you go. Let it bubble for a minute, then add the water and Worcestershire sauce. Keep stirring and bring to the boil.

To Make the Pastry and Bake the Pie

  1. Mix the ingredients for the pastry and let it rest for 20 minutes. Roll out to ½ cm thick.
  2. Spoon the cooled meat mixture into a pie dish. Brush the edge of the dish with a little beaten egg, then cover with the pastry. Brush the surface all over with more egg and make a small hole in the centre to allow steam to escape.
  3. Bake for 30–35 minutes, or until the pastry is golden and crisp.

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When chef Jonathan Jones first ate at the renowned restaurant St. JOHN, his experience changed the course of his career and left him determined to work with Fergus Henderson. Jonathan soon joined the team at St. JOHN and began his journey into original cookery, that was both unfussy but also incredibly nuanced. Each dish had an underlying thoughtfulness, the provenance of each ingredient was meticulous, and the produce was treated with reverence, and carcasses were utilised nose-to-tail. Jonathan is a renowned disciple of St. JOHN, but is also the chef-proprietor of some of London's most loved venues. Since 2003, The Anchor & Hope Pub has served hyper-seasonal food in a relaxed and homely setting, seating actors shoulder to shoulder with locals, the ingredients and flavours the only things allowed to take centre stage. Jonathan is a loyal and long-time Swaledale customer, and shares Jorge’s unerring passion for quality produce.