Classic Beef Pie Savoury (Print)
Tender beef and vegetables slow-cooked in rich gravy, wrapped in flaky golden pastry.
# What You Need:
→ Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp all-purpose flour
09 - 2 cups beef broth
10 - 1 cup dry red wine (optional)
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - Salt and black pepper, to taste
15 - 1 cup frozen peas
→ Pastry
16 - 2 sheets ready-rolled puff pastry
17 - 1 egg, beaten (for egg wash)
# How to Make:
01 - Preheat the oven to 375°F (190°C).
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches on all sides. Remove and set aside.
03 - Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and all-purpose flour; cook for 1 to 2 minutes to remove raw flavor.
05 - Return beef to the pot. Pour in beef broth and dry red wine. Add dried thyme, dried rosemary, bay leaves, salt, and black pepper. Bring to a simmer.
06 - Cover and simmer gently for 1.5 hours, stirring occasionally, until beef is tender.
07 - Stir in frozen peas, remove bay leaves, and adjust seasoning if necessary. Allow the filling to cool slightly.
08 - Line a 9-inch pie dish with one sheet of puff pastry. Fill with the beef mixture.
09 - Cover filling with the second sheet of pastry, trim excess, and crimp edges to seal. Cut slits on the top to allow steam to escape. Brush with beaten egg.
10 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
11 - Allow the pie to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The filling cooks gently for hours, turning tough beef into something so tender it melts on your tongue.
- That crispy, golden pastry top gives way to a savory, wine-rich gravy that tastes like it took all day—but didn't.
- It's comforting without being fussy, perfect for feeding a table of hungry people on a chilly evening.
02 -
- Browning the beef properly is non-negotiable; rushing it means missing the deep, caramelized flavor that makes this pie taste like you spent all day on it.
- The filling must cool slightly before you add the pastry, or the steam will make the bottom soggy—this is the detail that separates a great pie from a disappointing one.
- Those bay leaves need to come out before serving, and yes, I learned this the hard way when a guest bit into one.
03 -
- If your filling seems too thin after the beef is done, simmer it uncovered for another 10 minutes to reduce it to the right consistency before adding the pastry.
- Brush the pastry with egg wash just before it goes into the oven, not earlier—it stays glossy and won't dry out.