There’s something so classic and so comforting about chunky steak pie. Rich chunks of tender beef and gravy, crowned with a buttery crust, it’s hard to beat.
Chunky Steak Pie
Making a pie? Check out our handy hints to create a pie on your terms.
Chuck Steak Tips and tricks
- Cut the chuck into 3cm cubes. Trim away any fat.
- Brown it in small batches, this will give the meat a good colour and the finished dish a rich, deep flavour.
- Cook chopped onions and other vegies like carrots and celery until they just soften and begin to colour. The natural sugars in the onion and garlic will begin to caramelise giving the dish a lovely taste.
- Add the stock, wine, water or tomato puree. As a guide, 1kg of chuck will need about 3-4 cups of liquid. The liquid should cover the meat and vegies by about 2-3cm in the casserole dish. A little more liquid may be needed if you cook it on the stovetop.
- Robust herbs like rosemary or thyme and bay leaves will add more flavour.
- Cook it slowly, over a low heat on the stovetop or in a moderately-slow oven. The mixture must not boil, just simmer. Check the heat and regulate the heat up or down as needed as it cooks.
- Make it in advance if you like, it will keep for 2-3 days in the fridge.
Puff Pastry Tips and tricks
- Choose one that lists butter as a major ingredient, asit will give you the flakiest pie and best taste.
- Preheat your oven to very hot - 220°C This helps the puff pastry rise and forms lots of flaky layers.
- Beat an egg, a little water and a pinch of salt together, brush over top of pastry for a shiny top.
Filo pastry Tips and tricks
- Brush the filo sheets with a combination of melted butter and olive oil, or use spray olive oil.
- You can add a dusting of toasted sesame seeds or flaked almonds between the sheets of filo.
- Don’t be too fussy, simply scrunch each filo sheet and place it on top of the meat mixture. Place them close together to give a thick crunchy topping.
Pie TipHave the filling cool and the oven hot before you assemble and bake your pie!