Nigella Steak Pie Recipe

You know when you need a dinner that wraps its arms around you? This pie — Nigella’s steak pie — does exactly that. It’s hearty and golden and bubbling and basically tastes like everything’s going to be okay.

I made it one Sunday when I’d had one of those weeks. You know, where nothing works, the dog’s eaten something suspicious, and the rain won’t stop. I wanted something that felt a bit like a hug and maybe also filled the house with a smell so good it could quiet down my brain. This was it.

There’s no wild twist here. No reinvention. Just slowly cooked beef in rich gravy, topped with a lid of puff pastry that turns gloriously golden in the oven. It’s old-school comfort. And that’s why I love it.

Why You’ll Love It

• The beef is so soft it practically sighs. Seriously. Like, butter-soft.
• The gravy is rich but not gloopy. Just glossy enough to cling to your fork.
• Pastry. Just… pastry. Golden, flaky, shatter-on-the-fork stuff.
• Leftovers are even better. Pie for breakfast? Don’t judge.
• You can prep the filling ahead. And just whack it in the oven when you’re ready.
• It looks impressive but it’s basically stew with a hat. A delicious, puffy hat.

Ingredients

• 2 lbs chuck steak, cut into chunks
• 2 tsp kosher salt
• 3 tbsp vegetable oil
• 4 tbsp butter (split in half)
• 2 yellow onions, thinly sliced
• 4 garlic cloves, crushed or minced
• ¼ cup plain flour
• 1¾ cups beef stock
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 tsp fresh thyme leaves (or 1 tsp dried if that’s what you’ve got)
• ½ tsp garlic powder
• ½ tsp cracked black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten, for brushing

How to Make It

Start with the beef:

Season the beef with a bit of salt. Heat your oil in a big pan — I use my Dutch oven — and brown the meat in batches. Don’t crowd the pan, or it’ll steam instead of sizzle. Once it’s browned, chuck it on a plate and keep going with the rest.

Onion time:

Turn the heat down and melt in half the butter. Add the onions and let them go soft and golden. No need to rush this bit — you want sweetness, not crunch. Garlic goes in last minute, just until the whole thing smells incredible.

Make it saucy:

Melt in the rest of the butter, sprinkle over the flour, and stir for a minute or so. It’ll look a bit like wallpaper paste, but hang in there. Slowly pour in the stock, whisking like mad. Add tomato paste, Worcestershire, thyme, garlic powder, pepper — the whole lot.

Bring the beef back:

Tip the beef (and any juices) back into the pot. Give it a stir, then bring to a low simmer. Lid on, heat low, let it bubble away gently for about an hour. You want the meat tender and the gravy thick.

Puff pastry prep:

Roll out your puff pastry. Not too thin. Just enough to sit nicely on top of your pie dish. Cut a few vents with a knife. Optional: cut out little hearts or leaves if you’re trying to impress someone.

Assemble the pie:

Preheat the oven to 400°F (200°C). Spoon the beef into a pie dish. Brush the edges with egg. Lay the pastry on top. Tuck it in, trim the edges, brush the top with the rest of the egg.

Bake to golden glory:

Bake for about 40–50 mins. If it starts browning too fast, cover with foil. Once it’s golden and puffed up, you’re good. Let it sit for 10 mins before slicing in. (You’ll ignore that and burn your mouth. I always do.)

Common Mistakes and How to Dodge Them

Beef’s chewy. What happened?
You probably didn’t simmer it long enough. Low and slow is your friend here. Give it time.

Pastry’s soggy.
Let the filling cool slightly before topping it — not cold, but not piping hot either. Also, don’t forget the little slits on top to let steam escape.

Gravy’s too thin.
Keep simmering with the lid off for a bit. Or stir in a spoon of cornflour mixed with water near the end.

No thyme?
Use rosemary, a bay leaf, or nothing. It’ll still taste fantastic.

Storage and Reheating

Fridge: Wrap leftovers well. Keeps 3–4 days, easy.
Freezer: Yes! Just make sure it’s cooled fully first. Use containers or wrap slices tightly.
Reheat:

• Oven: 350°F for about 30 mins (cover with foil to stop burning).
• Microwave: Not ideal for pastry, but it’ll do in a pinch.
• Air fryer: Honestly? Great for crisping up pastry again.

Frequently Asked Questions

Can I add veg to the filling?
Yep. Mushrooms, carrots, even peas — go for it.

Can I make it ahead?
Definitely. Make the filling the day before and assemble fresh when you’re ready to bake.

Do I have to use puff pastry?
Nah. You can use shortcrust or even just mash on top and call it a pie-cottage hybrid. Do what works.

Can I make it in a skillet?
Absolutely, as long as it’s oven-safe.

Nutrition Facts (Per Serving):

• Calories: 694
• Fat: 33g
• Saturated Fat: 11g
• Cholesterol: 220mg
• Sodium: 815mg
• Carbs: 38g
• Sugar: 5.1g
• Protein: 62g

Try More Nigella Recipes:

• Nigella Ratatouille
• Nigella Chicken Casserole
• Nigella Vegetable Lasagna