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UK-Style Creamy Beef Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 individual pies 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Halal

Description

This UK-Style Creamy Beef Pie is a warm and cozy British classic ideal for a comforting dinner for two. It features tender beef sirloin simmered in a rich, creamy herb gravy with sautéed onions, garlic, and mushrooms, all enclosed beneath a golden, flaky puff pastry lid. The dish is hearty, indulgent, and beautifully seasoned, reminiscent of rustic countryside pub fare perfect for chilly evenings.

Ingredients

Scale

Beef Filling

  • 8 oz beef sirloin or stew beef, cut into small cubes
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp flour
  • 1 tbsp butter
  • ½ small onion, diced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ cup beef broth
  • ¼ cup heavy cream
  • ½ tsp Worcestershire sauce
  • ½ tsp dried thyme
  • ½ tsp dried parsley

Pie Topping

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)

Instructions

  1. Prepare the beef: Toss the beef cubes with flour, salt, and black pepper until evenly coated. Heat butter in a medium skillet over medium-high heat. Add the beef cubes and sear them for 3 to 4 minutes until browned on all sides. Remove the beef from the skillet and set aside.
  2. Build the creamy gravy: In the same skillet, sauté the diced onions for about 2 minutes until translucent. Add the sliced mushrooms and continue to cook for 3 to 4 minutes until the mushrooms are browned. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth and Worcestershire sauce, stirring to combine. Sprinkle in the dried thyme and parsley. Return the seared beef to the pan and simmer for 10 to 12 minutes, allowing the sauce to slightly thicken. Stir in the heavy cream and cook for an additional 2 minutes, ensuring the sauce remains silky, creamy, and rich without becoming too thick.
  3. Assemble the pies: Preheat the oven to 400°F (205°C). Spoon the creamy beef filling evenly into two small ramekins. Cut the puff pastry sheet into two circles slightly larger than the ramekins. Place the pastry circles over the filled ramekins and crimp the edges to seal. Brush the tops with beaten egg wash to achieve a golden color. Cut a small slit in each pastry lid to allow steam to escape during baking.
  4. Bake: Place the assembled pies on a baking sheet and bake in the preheated oven for 18 to 20 minutes until the puff pastry is puffy, crisp, and golden brown. Remove from the oven and let cool for a few minutes before serving.

Notes

  • This recipe makes two individual pies but can be adapted to bake in one small shared pie dish if desired.
  • Mushrooms impart an earthy flavor; alternatively, you can omit or replace them with peas for a different vegetable note.
  • Keep the puff pastry cold before baking to ensure the best rise and flakiness.
  • Browning the beef well is key to developing the deep, savory flavors typical of British pies.
  • For extra depth, add a dash of Dijon mustard to the cream when making the gravy.
  • If the sauce thickens too much during cooking, add a splash of beef broth to loosen it up.
  • Store leftovers in the refrigerator for up to 2 days. Reheat in a 325°F oven until warmed through; this restores the pastry’s crispness better than microwaving, which can make it soggy.

Find it online: https://recipes.mbeams.com/uk-style-creamy-beef-pie-recipe/