Steak Pie with Cheese Crust

  • Prep Time: 15 mins
  • Total Time: 2 hrs 45 mins
  • Serves: 8-10,Yield: 1.0large pie
  • About This Recipe

    “Traditional British pie, normally filled with steak and kidneys. I hate kidneys, so I omitted them.”

    Ingredients

    FILLING

  • 2lbslean stewing beef, trimmed and cut into small cubes
  • 2tablespoonsseasoned flour
  • 2tablespoons meat drippings or 2tablespoonsvegetable oil
  • 2mediumonions, finely chopped
  • 4carrots, finely sliced
  • 1/2 teaspoonmixed herbs( fines herbs or a McCormick meat spice mix or make your own, i often use sage and rosemary)
  • 1/4 teaspoongrated nutmeg
  • salt
  • freshly ground black pepper
  • 2cloves, whole
  • 20fluid ouncesbeef stock
  • PASTRY

  • 5ouncesplain flour, sifted
  • 1pinchsalt
  • 2 1/2 ouncesbutter
  • 3ouncesshredded cheddar cheese or 3ouncesshredded cheshire cheese or 3ouncesshredded lancashire cheese
  • Directions

  • Preheat oven to 375 F degrees.
  • Roll the meat in the seasoned flour.
  • Reserve 2 teaspoons of the excess flour.
  • Heat the fat or oil and just soften the onions and carrots in it but do not let them color.
  • Remove them and put them in a flameproof dish.
  • In the same fat quickly brown the meat all over and add it to the vegetables.
  • Add the herbs and spices to the pan juices, together with the reserved seasoned flour.
  • Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth.
  • Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1½ hours.
  • Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs.
  • Add the cheese and mix well.
  • When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked.
  • Reviews

  • “This Steak Pie With Cheese was SO, SO nice! Full of flavour and I added some kidneys to it. Most definately a ‘keeper’ for me!!!! The first and only Steak pie I’ll ever make, I’m sure!!”

  • “I’ve made this now with both beef and elk, both very good (my preference is the elk).My family loves the crumbly cheese topping.A favorite all around (nothing like brown food for comfort)- I’ve now copied this to my family cookbook.Thanks Miller. “

  • “Another winner, Miller! I followed the ingredients to the letter with one exception, I used olive oil in the place of meat drippings. At first it seemed that there would be too much liquid, but after taking it out of the oven the first time, it had reduced. Thanks for posting this.”

  • “Wonderful!!!! Can’t wait to make this again.
    The cheese in the crumble really makes it, all the family loved it.I came back to add to this review…. I made the pie yesterday and last night I dreamed about the leftovers for breakfast. Really, really good recipe.”

  • “I made this mainly for the crust and I did that to the letter. It was horrible. The crust didn’t come together in any cohesive manner. The cheese didn’t melt at all and after 30 minutes it looked and felt almost exactly like it did whenI put it in .What I couldn’t scrape off tasted like beef flavored paste not crust. I don’t know what I did wrong as others seemed to have enjoyed it. I’ll not be trying this again.”

  • “This is excellent.I made it again, and tripled the recipe to make meal kits for the freezer.For the seasonings, as Miller suggests, I use sage and rosemary.This is becoming a favorite comfort food.I think that I will try using this as the filling for Cornish Pasties, as well, but will eliminate the beef stock for that.”

  • “I loved the topping for this pie, it was so quick to put together. I cooked the meat in the slow cooker, doing everything up to point 9, it took 4 hours in total.Put it together and baked in the oven for 30 mins when i got in from work.Delicous!!! The next time i cook it i will leave the salt out of the whole dish as it was quite salty, what with the cheese & stock. Thanks for a keeper Miller”

  • “I made this recipe for an ethnic pot luck at church this Sunday. It was enjoyed by all. I loved the flavors in it. I used bacon grease for the meat drippings and some fresh rosemary and basil from my plants for most of the herbs. I will look forward to making a smaller version (1/2 recipe) of this for my husband, son and self.”

  • “I’m going to start off this review by saying I couldn’t wait! I had leftover pork roast and knew this was the way to top it off! Next time I will do the recipes filling, but I have to sing the praises of the pastry! Uncomplicated and flavorful! It took less than 5 minutes to put together and you can have a new life for your roast leftovers. Try it, you’ll be amazed!!”

  • “I recently made this recipe for a Robert Burns dinner given by the St. Andrews Society of the Adirondacks. Every bit was eaten and my family loved it.I followed the recipe exactly, except I doubled it, used 1 and 1/2 cans of beef broth for the liquid, and added 1/4 teaspoon of thyme along with 1/2 teaspoon of sage and about 1 teaspoon of rosemary. It tasted quite herby and smelled divine while cooking.The gravy cooked up over the crust quite a lot, but the crust was still delicious.Many thanks for a great recipe!”

  •