Comforting Steak and Sausage Pie
A hearty, slow-cooked beef and sausage pie with a rich gravy and a flaky puff pastry lid. The ultimate savory comfort food for cold weekends.
Ingredients
- 2 tbsp Cooking oil Vegetable or canola oil
- 2 Carrots Peeled and sliced into thick rounds
- 1 Onion Finely chopped
- 2 tsp Mixed herbs Dried
- 8 Beef link sausages Approx. 350g, high-quality
- 400 g Cubed beef Shoulder or chuck cuts
- 1/2 tsp Ground black pepper Freshly cracked
- 3 tbsp Plain flour All-purpose
- 2 tbsp Brown sauce Or Worcestershire sauce
- 1 Beef stock cube Crucial for richness
- 2 litres Water Use 2L for stovetop or 750ml for slow cooker
- 70 g Gravy granules Use 70g for stovetop or 40g for slow cooker
- 1 Egg Beaten, for pastry wash
- 320 g Ready roll puff pastry One chilled sheet
Instructions
- Soften the vegetables: Heat oil in a large pan. Add onion, carrots, and mixed herbs; cook for 5 minutes.
- Prepare the meat: Coat cubed beef with flour and pepper. Halve the sausages and add them to the pan with the vegetables until browned. Remove sausages/veg to a bowl.
- Sear the beef: Add the floured beef cubes to the pan and sear until deeply browned on all sides.
- Stovetop Simmer: Return all meat/veg to pan. Add brown sauce, stock cube, and 2L water. Boil, then simmer uncovered for 75 minutes. Stir in 70g gravy granules to thicken.
- Slow Cooker Alternative: Transfer browned meat/veg to slow cooker with 750ml water, stock cube, and sauce. Cook on High for 4 hours or Low for 6-8 hours. Stir in 40g granules at the end.
- Assemble the pie: Pour filling into a dish and let cool for 15 minutes. Top with puff pastry, crimp edges, and cut steam slits.
- Bake: Brush with beaten egg. Bake at 200°C (fan) for 20 minutes (if filling is warm) or 35 minutes (if filling was cold) until golden.
Notes
For a variation, add mushrooms or leeks with the carrots. Always ensure the filling is cooled slightly before adding pastry to prevent it from sinking.