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Pubs - Main Course

Quarterdeck-Inspired Steak Pie

Name: Quarterdeck-Inspired Steak Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Pubs
Ingredients: 500g beef chuck, cut into 3cm cubes; 1 medium onion, diced; 2 carrots, peeled and diced; 200g mushrooms, sliced; 2 tbsp plain flour; 1 sheet puff pastry, thawed; 250ml beef stock; 2 tbsp Worcestershire sauce; 1 tbsp tomato paste; 1 tbsp soy sauce; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp vegetable oil; 30g butter; Fresh parsley, chopped; Mashed potatoes; Steamed green beans

This sumptuous steak pie, inspired by the renowned dish at 'Quarterdeck', is a hearty delight featuring tender beef, rich gravy, and flaky pastry. The savory aroma of the slow-cooked steak melded with aromatic vegetables and herbs creates an irresistible filling. Topped with a golden, buttery crust, each bite offers a perfect balance of textures and flavors that is both comforting and indulgent. Perfect for a cozy family dinner or an impressive meal for guests.

⏱

Prep Time

20 min

🍳

Cook Time

60 min

👥

Servings

📊

Difficulty

Medium

⏰ Cooking Timeline

Start 80 minutes total

15m

Mise en Place

Marinate the Beef

Brown the Beef

Prepare the Sauce

Cook the Aromatics

30m

Combine and Simmer

10m

Prepare the Pastry

Assemble the Pie

25m

Bake the Pie

Rest and Serve

🛒 Ingredients

Main Ingredients

500g beef chuck, cut into 3cm cubes
1 medium onion, diced
2 carrots, peeled and diced
200g mushrooms, sliced
2 tbsp plain flour
1 sheet puff pastry, thawed

For the Sauce/Marinade

250ml beef stock
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp soy sauce

Aromatics & Seasonings

3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

For Cooking

2 tbsp vegetable oil
30g butter

To Serve & Garnish

Fresh parsley, chopped
Mashed potatoes
Steamed green beans

Adjust servings:

👨‍🍳 Instructions

Mise en Place

15 min

Begin by preparing all your ingredients. Dice the onion and carrots, slice the mushrooms, and mince the garlic cloves. Having everything ready before cooking ensures smooth execution.

💡 Tip: Organize your ingredients in small bowls to keep your workspace tidy and efficient.

Marinate the Beef

5 min

Season the beef cubes with salt, pepper, and a sprinkle of flour. This process enhances flavor and helps thicken the sauce during cooking.

💡 Tip: Coating the beef in flour before browning helps develop a rich crust.

Brown the Beef

8 min

In a large frying pan, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. This step should take about 8 minutes.

💡 Tip: Avoid overcrowding the pan to ensure even browning.

Prepare the Sauce

5 min

Mix beef stock, Worcestershire sauce, tomato paste, and soy sauce in a bowl. This will form the base of your rich gravy.

💡 Tip: Taste the sauce and adjust seasoning before adding it to the beef.

Cook the Aromatics

5 min

In the same pan used for the beef, add butter and sauté the onions, carrots, and garlic until softened and fragrant, about 5 minutes.

💡 Tip: Scrape up any browned bits from the pan for extra flavor.

Combine and Simmer

30 min

Return the beef to the pan, add the mushrooms and the sauce mixture. Stir well, bring to a boil, then lower the heat and let it simmer for 30 minutes.

💡 Tip: Simmer until the beef is tender and the sauce has thickened to your liking.

Prepare the Pastry

10 min

Preheat your oven to 200°C. Roll out the thawed puff pastry to fit your pie dish. Cut slits in the pastry to allow steam to escape.

💡 Tip: Brush the pastry with a beaten egg for a glossy finish.

Assemble the Pie

5 min

Transfer the beef and gravy mixture into a pie dish. Cover with the pastry, pressing the edges to seal.

💡 Tip: Crimp the edges for a decorative touch.

Bake the Pie

25 min

Place the pie in the preheated oven and bake for 25 minutes or until the pastry is golden and flaky.

💡 Tip: Rotate the pie halfway through baking for even coloring.

Rest and Serve

5 min

Let the pie rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve with mashed potatoes and green beans.

💡 Tip: Resting allows the filling to set slightly, making it easier to slice.

💡 Pro Tips

✓ For the best results, use a high-quality beef stock for a richer gravy.
✓ Ensure the beef is dry before browning to achieve a good sear.
✓ Visual cue: The pastry should be deeply golden and puffed up.
✓ The pie filling can be made a day in advance and refrigerated.
✓ Leftovers can be stored in the fridge for up to 3 days; reheat in the oven to maintain the pastry's crispness.
✓ Serve the pie in the dish it was baked in for a rustic presentation.

📊 Nutrition Facts (per serving)

650

Calories

40g

Protein

50g

Carbs

35g

Fat

15g

Saturated Fat

Fiber

Sugar

950mg

Sodium

🪄 Equipment Needed

Large heavy-bottomed frying pan or skillet Sharp chef's knife Wooden cutting board Measuring spoons and cups Kitchen timer Pie dish Pastry brush

🔄 Variations to Try

Vegetarian/Vegan version: Substitute beef with mushrooms and lentils; use vegetable stock and vegan pastry.

Spicier version: Add 1 tsp of chili flakes to the sauce for an added kick.

Lighter/Healthier version: Use lean beef and a whole wheat pastry to reduce fat content.

Quick weeknight version: Use pre-cooked beef or rotisserie chicken for a faster preparation.

Luxury version: Add a splash of red wine to the sauce for depth and richness.

🍽 Pairs Well With

Wine: A robust red wine like Shiraz complements the rich flavors of the steak pie. Beer: A dark stout or porter pairs well with the hearty pie. Non-alcoholic: A rich, unsweetened iced tea balances the savory elements. Side dishes: Creamy mashed potatoes and steamed green beans are classic accompaniments. Sauce or condiment: Serve with a side of tangy HP Sauce for a traditional touch.

This recipe was inspired by a plate submission on Plate Pic

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