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Beef Steak Pie recipe

Beef Pie Recipe

The Dorset Meat Company

Our beef pie recipe is a real winter warmer. Perfect for chilly nights when you want a big plate of comfort food. You can make the pastry topping yourself, but we confess our pastry skills are not always successful so we go for shop bought pastry.


1KG Braising steak (cut to bite size pieces)

3 tbs Plain flour

2 tbs olive oil

big pinch of black pepper

small pinch of chilli flakes (optional)

2 large onions (sliced)

2 carrots (cut in to bite size chunks)

Fresh thyme (few sprigs) – leaves removed from stalk and finely chopped

Worcestershire Sauce (or try Dorsetshire Sauce)

500ml of strong beef stock

Sheet of ready made puff pastry

1 egg (whisked)


To coat the braising steak in flour, we add the flour to a plastic bag with the pepper and chilli flakes if using along with the chopped thyme leaves, give it a shake to mix together and then add the steak pieces. Seal closed the bag and give it a big shake to cover all the pieces with a coating of flour.

Heat the oil in a pan on a high heat and then add (in batches) the meat pieces browning on all sides, remove and put to one side.

Once all the meat has been browned add the onions  and carrots to the pan turning down the heat so not to burn the vegetables. Once softened add the Worchestershire sauce and stock and let it simmer for 5 minutes. Add the meat back to the pan and let it gently bubble away for 45-50 minutes until the tender.

At this stage if you want to you can cool and freeze the pie contents and use when you want to, carrying on with the next stage.

Allow the pie filling to cool a little and then place in a pie dish. Unroll the pastry and place on top (decorating if you are creative), making sure there is a little hole in the top of the pastry to allow the steam to escape.

Pre-heat oven at 160-180c. Brush the egg over the top of the pastry (to help brown it), place in oven for 25-30 minutes checking the pastry doesn’t burn.

Remove and serve with your favourite vegetables. We always have ours with mash and greens….. and a splodge of spicy plum ketchup.



Used in this recipe

grass fed featherblade braising steak