This double crusted steak and red wine pie is filled with a delicious combination of succulent braised beef and a rich red wine sauce.
Why this pie is so good
We could argue as to what exactly is a pie. Is it only really a pie if the filling is totally encased in pastry? What if it only has a pastry top? Does it even have to have pastry? (think fish or shepherds pie!). But let's not bother. Just face the fact pie in all it forms is one of the most delicious comforting foods you can eat.
But in this particular case, I think what makes this pie so good is the fact that it has a double crust encasing the most delicious slow-cooked braised steak filling enriched with red wine.
Not only is a basic beef filling enhanced by the addition of red wine. I have added some wholegrain mustard to the shortcrust pastry which adds flavour and gives the pastry a slightly speckled effect.
You can't knock this pie up in a couple of minutes, the meat needs to be cooked slowly until it is so tender it is just about falling apart, but the actual hands-on time is relatively short. Your patience will be rewarded with a filling tasty steak pie which brings joy like a great big warm hug.
More Pie Recipes Made Easy
Ingredients
for the filling
- oil – I use olive oil or cold pressed rapessed oil for my cooking
- onions
- beef – skirt, braising or chuck steak all work well in this recipe. Cut into cubes about 2.5cm (1in) discard any excess fat or gristle
- caster sugar –counteracts the acidty of the wine to give a softer flavour
- plain flour (US = all purpose flour)
- red wine – See below
- beef stock cubes
- mild mustard – I use Dijon
- thyme – Fresh or dried is fine
- carrots – I like the addition of carrots in the pie but you can leave them out if you prefer/
for the pastry
- plain flour (US = all purpose flour)
- butter – I use lightly salted. If you use unsalted add a pinch of salt to the flour.
- wholegrain mustard
- beaten egg, ,to glaze
Which is the best red wine to use for cooking?
Wine doesn’t only have lots of flavour, its acidity is actually great for tenderizing meat as wine helps to break down the connective tissues in meat whilst helping it to retain its juices.
Out of interest I googled what wines are best for cooking and got conflicting advice, what one site suggested another said to avoid. My own tried and tested method is to use a cheapish easy-drinking supermarket red (ie not too high in tannins). Cabernet Sauvignon, Pinot Noir or a Merlot would all be good choices.
There is definitely no need to use an expensive wine as most of its intricacies and complexities will be cooked off once the wine is heated, so it’s really a waste of money and quality wine.
To make the filling
1. Heat the oil in a frying pan and cook the onions gently until softened and beginning to brown. Add the garlic. Transfer to a large saucepan.
2. Brown the beef in batches, adding a little extra oil as needed. Once browned on all sides, add to the onions.
3. Stir the flour and sugar into the frying pan and cook stirring for a few moments.
4. Gradually stir in the wine. Bring to the boil and pour over the meat in the saucepan.
5. Add the boiling water then crumble in the stock cubes. Stir in the mustard and thyme and return the mixture to the boil.
6. Reduce the heat, cover and simmer gently for about 2 hours. Add carrots and cook for another 30 – 45 minutes. Allow to cool.
To make the shortcrust pastry
Place the plain flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 1 – 2 tablespoons whole grain mustard and enough water to mix to a dough and chill for 15 minutes. before completing the pie.
For step by step pictures and lots of hints and tips for making perfect shortcrust pastry see How to make shortcrust pastry.
To complete the pie
1. Roll out about two-thirds of the pastry and line a large pie dish. Spoon the cooled pie filling into the pie dish.
2. Then roll out the remaining pastry a little larger than the top of the pie and cover the pie. Trim the edges and pinch together to seal.
3. Make a slit in the centre to allow steam to escape. Brush the top with beaten egg.
4. If desired use some of the pastry trimmings to decorate the top of the pie. Bake.
Cook's Tip
Pies are best made with a cold filling but if you want to bake the pie straight away while the filling is still hot make the pastry ahead of time and roll out and line the dish. Then roll out the top of the pastry and place on a baking sheet or tray. Chill both until required so that the pastry is nice and cold. Once you add the hot filling work quickly so the fat in the pastry doesn't begin to melt before the pie goes into the oven.
What to serve with the beef pie
Creamy mashed potatoes is my number one choice for serving with a pie. It's perfect for soaking up the delicious gravy. Then I usually add a green vegetable such as green beans, broccoli or cabbage.
And of course, a glass of the red wine you used in the pie will usually go down with it very nicely too.
Can I make this in advance?
If you don't have time to make the pie on the day you want to eat it, that's not a problem as both the pastry and the filling can be made up to 2 days in advance. Keep chilled until required.
Leftovers will keep in the refrigerator for up to 2 days. The pie is best reheated in the oven. Make sure the meat is piping hot before serving.
Can I freeze the pie?
The whole pie can be frozen either before or after baking.
Freeze: Baked for up to 3 months or unbaked for up to 6 months. Defrost completely before baking/reheating.
Steak and red wine pie
Equipment
- frying pan
- Large saucepan
- rolling pin
- 1 large or pie dish
Ingredients
for the filling
- 2–4 tablespoon olive or rapeseed oil
- 2 large onions sliced
- 2 cloves garlic sliced
- 1 kg lean beef (skirt braising or chuck steak) , cut into cubes
- 2 teaspoon caster sugar
- 3 tablespoon plain flour
- 300 ml red wine
- 2 beef stock cubes
- 600 ml boiling water
- 1 tablespoon mild mustard
- few sprigs fresh they or 1 teaspoon dried thyme
- 500 g carrots thickly sliced
for the pastry
- 400 g plain flour
- 200 g butter cut into dice
- 1–2 tablespoons wholegrain mustard
- cold water to mix
- beaten egg, ,to glaze
Instructions
To make the filling
- Heat 1 tablespoon of the oil in a frying pan and cook 2 large onions gently until softened and beginning to brown. Add 2 sliced cloves of garlic and cook for another minute then transfer to a large saucepan.
- Brown 1kg (2¼lb)cubed beef in batches, adding a little extra oil as needed. Once browned on all sides, add to the onions in the saucepan.
- Stir 3 tablespoons flour and 2 teaspoons caster sugar into the frying pan and cook stirring for a few moments. Next, gradually stir in 300ml (½pt) red wine scraping up the crispy bits on the base of the pan. Bring to the boil and pour over the meat in the saucepan.
- Add 600ml (1pt) boiling water to the saucepan then crumble in 2 beef stock cubes. Stir in1 tablespoon mustard, plus a few sprigs of fresh thyme or 1 teaspoon dried thyme. Return the mixture to the boil.
- Reduce the heat, cover and simmer gently for about 2 hours or until the meat is tender. Add 500g (1lb (2oz) carrots and cook for another 30 – 45 minutes until the carrots are just tender. Allow to cool.
To complete the pie
- Place 400g (14oz) plain flour in a mixing bowl and rub in 200g (7oz) butter until the mixture resembles fine breadcrumbs. Add 1 – 2 tablespoons whole grain mustard and enough water to mix to a dough and chill for 15 minutes.
- Preheat the oven to 200℃ /180℃ Fan/gas mark 6. Roll out about two-thirds of the pastry and use to line a large pie dish.
- Spoon the cooled pie filling into the pie dish. Then roll out the remaining pastry a little larger than the top of the pie and cover the pie. Trim the edges and pinch together to seal.
- Make a slit in the centre to allow steam to escape. Brush the top with beaten egg. If desired use some of the pastry trimmings to decorate the top of the pie. Bake in the centre of the oven for 45 minutes until the pastry is golden and the filling is piping hot. Allow to stand for 10 minutes before serving.
Notes
- Pies are best made with a cold filling but you can bake the pie straight away while the filling is still hot. Make the pastry ahead of time and roll out and line the dish. Then roll out the top the pastry for the top and place on a baking sheet or tray. Chill both until required so that the pastry is nice and cold. Once you add the hot filling work quickly so the fat in the pastry doesn't begin to melt before the pie goes into the oven.
- Both the pastry and the filling can be made up to 2 days in advance keep chilled until required.
- Freeze: Baked for up to 3 months or unbaked for up to 6 months.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.