Instructions
step 1 Preheat oven to 180°C (350°F).
step 2 Heat oil in a heavy pot and brown the beef in batches. Set aside.
step 3 In the same pot, sauté onion and garlic until soft. Stir in flour and cook for 1 minute.
step 4 Add beef back to the pot along with beef stock, Worcestershire sauce, tomato paste, thyme, salt, and pepper.
step 5 Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until the beef is tender and gravy thickened.
step 6 Transfer the beef mixture to a pie dish. Roll out puff pastry to fit and cover the top. Press edges with a fork and brush with egg wash.
step 7 Bake for 25–30 minutes until the pastry is golden and crisp.
step 8 While the pie bakes, cook the chips by roasting in a preheated oven at 200°C (390°F) with oil and salt for 30–35 minutes, or deep fry until golden.
step 9 Boil peas for 3–5 minutes, drain, and toss with butter.
step 10 Serve hot steak pie with a generous helping of chips and buttered peas.
Storage and Reheating Tips.
Store leftover steak pie in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through and the pastry is crisp. Chips can be reheated in the oven or air fryer, and peas in the microwave or a small saucepan with a splash of water.
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