Tilly's Steak Pie

11 Comments

I made it for James Corden but you can do it for anyone you like! A great taste of proper British food!

You will need

700g stewing steak, cut into 2cm pieces
175g of chestnut mushrooms
30g plain flour
1 onion, peeled and finely chopped
2 sprigs fresh thyme
2 small bay leaves
500ml beef stock
Couple of shakes of Worcestershire sauce
Olive oil
Salt and pepper
4 sheets ready-made puff pastry
50g butter, for greasing
2 egg yolks, lightly beaten with a pinch of salt
Optional: 200g kidneys, chopped into small pieces with the centre sinew removed

Get the recipe

Follow my recipe below or print it out by clicking the button above.

This recipe makes 4 small pies.

If you want to see what else I've been up to as well as more of my recipes, you can check out my blog here!

Step 1

Pre-heat the oven to 180C/350F/Gas mark 4.

Step 2

Place the chopped steak into a large bowl and sprinkle with the plain flour (add the chopped kidneys here too if you’re using them). Season generously with salt and pepper, then mix.

Step 3

Heat a large casserole dish and add 2 tablespoons of oil. Once hot add the steak and kidneys, then fry until all the pieces are brown. This should take around 10 minutes. Once the meat has been browned, removed from the pan and set aside.

Step 4

Add the onions to the same pan with a dash of oil, fry for 5 minutes before adding the mushrooms. Cook for a further 2-3 minutes, until the onion has softened.

Step 5

Add the steak back into the pan with the mushrooms. Add the thyme and bay leaves and stir. Add the beef stock and Worcestershire sauce and bring to a boil then reduce to a gentle simmer, cover and cook for 1½ hours until the meat is tender. Allow to cool, then remove the bay leaves and thyme stems.

Step 6

Roll out the pastry sheets and cut out 4 circles slightly larger than your pie dishes so a little extra is hanging over the sides. Then cut another set that will fit across the top of your pie dishes for the pie lids.

Step 7

Lightly grease the insides of your pie dishes with a little butter, and then push the larger pastry circles gently into the pie dishes so they reach the bottom.