Steak Pie

This makes for a very good base recipe. On its own, it's quite fine, but even better when you add more to it. Most recently I added (boiled) carrots and potatoes, and instead of powdered mushroom gravy I used a cup of beef-based gravy we had leftover from a roast a few days earlier, and it turned out GREAT.

Great, Easy & Tasty Recipe! Definitely follow directions above to prevent dryness-I used cream of mushroom/chicken soup and broiled chicken in broth. Also, to keep the consistency of the bottom crust, I brush the bottom crust in an egg wash baked for 6 minutes THEN added filling and covered.

My mother in law was a true Scots, and this steak pie is exactly like she used to make. The first time I made it recipe exact the second I ditch the mushroom gravy and used beef stock and flour to make it's own gravy, both ways are great. For those who said it was lacking because it needed vegetables or herbs de provence you are not making a true steak pie. This recipe stands on its own. I have even made it with a bottom crust. It was great. Thank you JIMZGRL for such an easy recipe.

This was great. I added a frozen puff pastry layer to the bottom and used for the gravy one of those mixes you use such as, "Beef & Onions or Beef and Red wine etc". I added diced frozen veg and some layers of cheese under the pastry lid. Thanks.

This was great. I added a frozen puff pastry layer to the bottom and used for the gravy one of those mixes you use such as, "Beef & Onions or Beef and Red wine etc". I added diced frozen veg and some layers of cheese under the pastry lid. Thanks.

I chose to prepare this dish for my Dad's birthday in November 2007. It was chilly outside and everyone gave the recipe a 'thumbs up.' I'm not the most daring cook in the kitchen, but my Dad's culinary advice (he's an ex-chef) helped me to spruce-up the recipe and I will continue to incorporate the changes in the future. I added frozen green peas and lots of mushrooms to the dish...carrots would work just as well, too. I also used beef stew meat, but next time I will not chose a cut that takes so long to tenderize...as I had to simmer the meat for quite a bit longer than what was called for. Due to the longer simmering time, my Mom was worried the gravy/sauce mixture would cook down too much, so she started adding water- BEHIND MY BACK- to keep it from evaoporating. This is not recommended because everyone would have preferred a thicker sauce. Mom apologized and we've all forgiven her ;-)