This steak pie is the ultimate comfort food. Homemade sourdough pie crust with steak and ale filling plus delicious gravy.
There's nothing quite as comforting as a delicious savoury pie! And this recipe makes two generous pies, so you can send one to a neighbour or host them at your table. This is the perfect way to use up odds and ends as well.
A hearty Pumpkin Squash Stew, with a loaf of bread, is another great crowd-pleaser. It might be a labour of love, but Cast Iron Lasagna is also a winner. If the pie crust used here becomes a favourite, make more and add eggs - Sourdough Quiche is the quintessential "use what ya got" sort of recipe.
Key Ingredients
Beef - Steak, stew meat, bits and pieces. Anything you like can go in here. Just cut it small if it is a tougher cut.
Veggies - I like the classic mushroom, onions, and carrots. But you can feel free to throw in peas or any leftovers in the fridge.
Broth - Homemade beef broth is the way to go! You can use any broth honestly, if you only have chicken then that's fine.
Beer - I like to add a strong porter for a great depth of flavour.
Pie Crust - This makes two double-crust pies, so it uses the entire batch of Sourdough Pie Crust.
How to Make Steak & Porter Pie
***See recipe card below for precise measurements and instructions.***
Step 1: Prepare your pie crusts in pie plates and place in the fridge.
Step 2: Trim the fat from the beef and use it to sauté the veggies. Brown the beef.
Step 3: Once the veggies have cooked down, stir in the beer, broth, and beef.
Step 4: Strain out the gravy from the filling and set aside.
Step 5: Add filling to prepared pie crusts,.
Step 6: Add top crusts to both pans.
Step 7: Give the crust a couple slashes for steam to escape.
Step 8: If desired, add an egg wash before baking for extra colour.
FAQs
Nope, if you have reasons you prefer not to cook with alcohol then feel free to use more beef broth instead. You could also use red wine if you have wine but not beer on hand. Feel free to play around and splash in Worcestershire or soy sauce to your broth if you are skipping the beer. The reason I use it is just to add more layers instead of just broth.
The filling can be quite wet, so I like to use it as a gravy instead. It might overflow your pies or prevent the bottom crust from cooking through if you pour it all into the steak pie. So I highly recommend using a slotted spoon to add the filling to the pie crusts, then spooning over just enough gravy so it looks right. Then you can serve the remaining gravy over the pie.
You can refrigerate leftovers for up to 3 days in an airtight container. Reheat on the stove or in the oven. The pie won't stay together at this point so it's more like a casserole with the crust mixed in, which is just fine with my family!
Feel free to make this your own. If you don't have beef, then venison should work just fine. I myself don't always have beef in the freezer. All depends on what hunting we have done and if I have supplemented our storehouse with beef. You can always add frozen peas and corn, or if you've got bits and bobs like green beans in the fridge, pop 'em right in!
Photos by Dante from Shire by the Sea
More Recipes You'll Love
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Steak Pie
Ingredients
- 1 recipe sourdough pie crust enough crust for two, double-crust pies
- 3 medium to large steaks fat cut off and set aside, about 2 pounds
- 3 - 4 tablespoons butter or lard
- 5 - 6 large mushrooms sliced
- 2 large carrots peeled and sliced
- 2 large onions rough dice
- 2 cups beef broth
- 2 cups dark porter or more beef broth
- 2 large eggs
- 1 tablespoon water
- 2 tablespoons cornstarch optional
- 2 tablespoons cool water optional
Instructions
Pie Crust:
- Follow directions for our sourdough pie crust or your favourite crust recipe. Grease two pie plates or deep oven-safe skillets, and add bottom crust to each. Set in fridge.
- Set aside top crust dough for later, in fridge.
Filling:
- Slice excess fat from steaks if desired; render it to use with the veggies.
- Manually tenderize steaks if desired, and cut into 1-inch pieces and brown in a large skillet. Set aside.
- Slice and dice all veggies.
- Add beef fat and butter to a large skillet and begin to sauté onions.
- After 5 minutes add mushrooms and carrots and continue to sauté for another 7-10 minutes.
- Preheat oven to 350°F.
- If your skillet is large enough, use it for simmering or transfer your veggies to a dutch oven. Remove and discard beef fat. Add steak, broth, and beer to the pot. Simmer for 20 minutes or until carrots are tender.
Pies:
- Either use a slotted spoon to add filling to crusts, or carefully strain over a second pot, saving the gravy for serving.
- Split the filling between the two prepared pie crusts. Add a bit of the gravy if desired; you don't want these super full so they don't bubble over.
- Carefully add your top crust and seal the edges.
- Slit 1-3 air vents in each pie. Whisk eggs with water and brush on top if more colour is desired. Bake for 35-40 minutes or until crust is golden.
- While pie is baking, heat gravy on low, and add a few teaspoons of corn starch/flour to thicken if necessary. Salt and pepper to taste.
Notes
- Substitute red wine or more broth for the beer.
- Thicken the gravy if desired with flour or a cornstarch slurry.
Leave a Reply