A good homemade stew is always a good dinner idea, and here’s a way to make it even better – top it with pastry and turn it into a pie! This Beef Stew Pie recipe features tender beef simmered in a lightly spiced, flavoursome gravy, and topped with crispy golden pastry. It’s the kind of dish that feels a little special without actually being complicated to make. Most of the work simply comes from letting the stew cook low and slow to allow the flavours to develop.
Why You’d Love This Beef Stew Pie Recipe
A good beef stew pie is the kind of meal that never goes out of style. It’s hearty, deeply rich in flavour, and exactly the sort of cosy dinner you crave when the weather turns colder, or when you just want something comforting and satisfying for dinner. Moreover, the beef stew filling can easily be made in advance, which makes assembling and baking the pie much quicker when you’re ready to serve.
How to Make Beef Stew Pie at Home
Ingredients You Need
- Diced Beef – beef chuck preferred
- Soffrito Mix – chopped onion, carrot, and celery
- Garlic
- Curry Powder, Coriander Powder, Paprika, Oregano
- Salt & Black Pepper
- Tomato Paste
- Tinned Plum Tomatoes
- Beef Stock
- Fresh Coriander Leaves
- Shortcrust Pastry
- Egg – for the egg wash
Cooking Tips & Recipe Notes
- You are going to need a casserole pot, an oven-proof dish and a pastry brush for this recipe.
- For convenience, I like to use frozen soffrito mix from the supermarket. It is essentially a mix of finely chopped onion, carrot, and celery.
- Let the beef stew cool down before adding the pastry on top. The heat would soften up the pastry, making it difficult to handle.
- If you don’t have shortcrust pastry, you can substitute it with puff pastry. But keep in mind that puff pastry is lighter and more flaky in texture, whereas shortcrust pastry is sturdier and adds a hearty touch to the pie. Both work well for this beef stew pie recipe, but I have a slight preference for shortcrust pastry.
- Use a fork and pierce a few holes in the pastry. This allows steam to be released and prevents the pastry from going soggy.
- Do not skip the egg wash. Brushing your pastry with beaten egg gives it a golden hue.
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Beef Stew Pie
Hearty beef stew pie with tender slow-cooked beef in a richly savoury and lightly spiced gravy, topped with crispy golden pastry.
Equipment
- 1 Casserole Pot
- 1 Oven-proof Dish
- 1 Pastry Brush for the egg wash
Ingredients
- 1 tbsp Butter / Margarine
- 1½ cup Soffrito Mix (chopped onion, carrot, and celery)
- 3-4 cloves Garlic finely chopped
- 1 heaped tsp Curry Powder
- 1 heaped tsp Coriander Powder
- 1 heaped tsp Paprika
- 1 tsp Oregano
- 350 g Diced Beef
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Tomato Paste
- 200 g Tinned Plum Tomatoes
- 1 tsp Worcestershire Sauce
- 1 Bay Leaf
- 1 cup Beef Stock
- A handful of Fresh Coriander Leaves chopped
- 1 sheet Shortcrust Pastry*
- 1 Egg beaten, for egg wash
Instructions
- Melt butter in a large pot over medium heat. Add soffrito mix and saute for 5-10 minutes until softened.1 tbsp Butter / Margarine , 1½ cup Soffrito Mix (chopped onion, carrot, and celery)
- Add garlic and cook for another minute. Then stir in curry powder, coriander powder, paprika, oregano, black pepper, and salt.3-4 cloves Garlic, 1 heaped tsp Curry Powder, 1 heaped tsp Coriander Powder, 1 heaped tsp Paprika, 1 tsp Oregano, 1 tsp Sea Salt, 1 tsp Black Pepper
- Stir in the tomato paste and cook until deepened in colour.1 tbsp Tomato Paste
- Add the diced beef and cook until browned.350 g Diced Beef
- Add the plum tomatoes, beef stock, Worcestershire sauce, and bay leaf. Mix well and let it come to a boil.200 g Tinned Plum Tomatoes, 1 tsp Worcestershire Sauce, 1 Bay Leaf, 1 cup Beef Stock
- Turn the heat to low, cover with a lid, and let it simmer for 35-40 minutes, stirring occasionally.
- Toss in chopped fresh coriander leaves and cook for another 5 minutes. Transfer the beef stew to an oven-proof dish. Set it aside to cool down.A handful of Fresh Coriander Leaves
- In the meantime, preheat the oven to 200℃.
- Wrap the shortcrust pastry over the oven-proof dish. Flute the pastry around the edges. Decorate the pastry top if you wish.1 sheet Shortcrust Pastry*
- Using a fork, pierce holes on the surface of the pastry to allow steam to release. Brush the pastry with beaten egg.1 Egg
- Place on the top rack of the oven and bake for 20-25 minutes until golden and cooked through.
- Let rest and cool down for 5 minutes before serving.
Notes
- For convenience, I like to use frozen soffrito mix from the supermarket. It is essentially a mix of finely chopped onion, carrot, and celery.
- Let the beef stew cool down before adding the pastry on top. The heat would soften up the pastry, making it difficult to handle.
- If you don’t have shortcrust pastry, you can substitute it with puff pastry. But keep in mind that puff pastry is lighter and more flaky in texture, whereas shortcrust pastry is sturdier and adds a hearty touch to the pie. Both work well for this beef stew pie recipe, but I have a slight preference for shortcrust pastry.
- Use a fork and pierce a few holes in the pastry. This allows steam to be released and prevents the pastry from going soggy.
- Brushing the surface of the pastry with beaten egg helps to add colour to the pastry.
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