Steak Pie

Serves: 6

Prep Time:  15 min

Cook Time:  2 hrs 50 min

Calories: 482

Ingredients

2 pounds boneless chuck (stew beef), cut into ¾-inch pieces

2 teaspoons kosher salt

3 tablespoons vegetable oil

4 tablespoons (½ stick) unsalted butter

2 medium yellow onions, thinly sliced

4 garlic cloves, minced

1/4 cup all-purpose flour

1 3/4 cups beef stock

1 tablespoon tomato paste

2 teaspoons fresh thyme leaves

2 teaspoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon freshly cracked black pepper

1 large egg, beaten

1 sheet puff pastry, thawed at room temperature

Method

Season the steak all over with 1 ½ teaspoons of salt.

Heat the oil in a large Dutch oven or cast-iron skillet over high heat. Once the oil is glistening, working in batches, add the steak and cook, stirring occasionally, until browned on all sides, 10 to 12 minutes. Transfer the steak to a plate.

Reduce the heat to medium and add 2 tablespoons of butter, until melted. Add the onion to the pot. Cover and cook, stirring occasionally, until the onions are very tender, about 12 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Stir in the remaining 2 tablespoons butter until melted. Sprinkle in the flour and stir to combine. Add the stock, tomato paste, thyme, Worcestershire, garlic powder, pepper and the remaining ½ teaspoon of salt. Stir to combine well.

Return the steak to the pot, along with any collected juices. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the sauce is thickened and the beef is tender, about 1 hour.

Preheat the oven to 400°F.

Transfer the beef mixture to a pie pan or baking dish. Brush the rim of the dish with a thin layer of the beaten egg. Roll out the thawed puff pastry and place it on top of the baking dish, covering the meat mixture completely, Press the puff pastry to adhere it to the edges of the dish. Trim any excess pastry. Using a sharp knife, make a few slits on the top to create vents. Brush the puff pastry all over with the whisked egg.

Transfer the pie to the oven and cook until the pastry is golden brown and no longer doughy, 40 to 50 minutes. If the pastry begins to brown too much, cover it with foil. Remove the pie from the oven and let it stand for 5 to 10 minutes before scooping and serving.