Steak & Onion Pie – Revised

If anything, the signature dish here at Expensive Tastes. Chopped and changed again and again. And now a revised recipe to update its place in your repertoire…

Of my considerable cheffing back catalogue, if there’s one thing I know my way around, it’s pastry. Pies, to narrow it down even more specifically. The dish I cannot resist making whenever I find the excuse is my signature Steak & Onion Pie. Not only is it something I make at least twice a year, it also holds the honour of being the first ever recipe I wrote for this blog way back in 2012.

But that was six years ago. I have revised and improved upon many of my recipes in that time. I had half a mind to keep this a trade secret, but I have since changed my mind. Therefore, learn to make our special Steak & Onion Pie for yourselves…


  • Butter or olive oil – for frying
  • 2 red onions
  • 6 cloves garlic
  • 600g casserole steak
  • 2 large parsnips
  • Plain flour – for dusting
  • 500ml beef stock
  • Red Wine
  • 1 tbsp Dijon Mustard
  • 1 large wedge Stilton (or other decent Blue Cheese)
  • Rosemary and Thyme
  • 1-2 packs* Shortcrust Pastry (unless you make your own)

*If you are buying pre-made pastry from the supermarket, be aware most brands only sell one sheet of pastry per pack. Be mindful of this when buying.

Preparation Time: 45 minutes; Cooking Time: 2 hours total

Serves 6-8 people


  1. Pre-heat the oven at 170°C or Gas Mark 3. Chop the onions and sauté in butter or olive oil in a frying pan until only lightly browned. Remove the onions with a slotted spoon or fish slice and place in a roasting dish – retain the juices in the frying pan.
  2. Lightly fry the steak and garlic in batches until rare — remember the meat will be cooked further later in the recipe. Remove the meat and garlic and place with the onions; continue to retain the juices.
  3. Make your hot beef stock. Stir in the Dijon Mustard and some red wine — use Merlot, Cabernet Sauvignon or Pinot Noir for this to improve the flavours of the stock. Also add the rosemary and thyme as preferred.
  4. Pour the stock into the roasting dish with the meat mixture. Sprinkle a little flour over it to thicken, and cook in the pre-heated oven for 90 minutes.
  5. After 60 minutes have elapsed, prepare your pastry. You will require two sheets. Roll out one of the sheets until it fits around the inside of your pie dish. This will be the base for your pie.
  6. Wash, peel and cut your parsnips vertically, and distribute these along the base of the pie. Then, either grate or chop the blue cheese and place this liberally into the pie.
  7. After the remaining 30 minutes are up, remove the roasting dish from the oven and stir the mixture. Then empty the entire mixture, including the sauce, into the pie dish. Roll out the second sheet of pastry and drape over the pie dish to make a lid. Seal the two sheets of pastry with your fingers and pattern with the prongs of a fork. Brush the lid with beaten egg if you wish.
  8. Turn the oven up to Gas Mark 7 or 220°C, and bake the pie for a further 30 minutes. Serve piping hot with a side of potatoes (mashed, Dauphinoise or hand-cut chips are best) and some boiled vegetables.
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