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Everyone loves a good steak pie and, let’s face it, is there anything better after a day’s hard work or at the end of a cold winter’s day?

This recipe is so straightforward and by including a couple of cheats we’ve made it pretty speedy too. This pie has no kidneys in it, no ale and no mushrooms, we will save these for another day, but if you want to add them feel free to. I honestly think this is the perfect chip shop pie and will beat any bought-in product hands down.

💡 We use Ceres Gravy Mix in this recipe twice, once to sprinkle over the braising steak as a seasoning and, of course, as a gravy. This is such an excellent way to build a rich flavour into this simple steak pie.

💡 I use ready-made shortcrust pastry for this recipe (I find the ready-made pastry to be almost as good as homemade). It might not be cost-effective to buy from a supermarket so check out your food wholesalers first. 

What Beef Cut To Choose?

Don’t be fooled by the word steak, for this pie you don’t need to use expensive cuts of meat. 

We recommend the cuts below:


Chuck Steak (Braising Steak) – Chuck steak is almost perfect for slow cooking. It comes from the shoulder and upper arm of the cow, so it’s done a lot of graft over the life of the animal. With its abundant collagen, it’s the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it. This inexpensive cut also has the right amount of intramuscular fat, so it’s full of flavour.


Beef Shin – This is another economical but flavoursome cut. Taken from the lower leg of the animal, it’s made up of lean muscle and connective tissue that needs to be cooked slowly to become tender and delicious. 


Skirt – A thin, long and versatile cut that tends to be reserved for slow cooking, skirt steak comes from the cow’s diaphragm muscles. It’s lean and tough with intense, melt-in-your-mouth flavours that emerge when cooked slowly.


Brisket – Brisket comes from the belly of the cow, so unlike silverside, it can be fatty — but that just adds flavour. Brisket is great for shredding as it pulls apart once cooked. 

We recommend you get a blend of all of them as this will give your pie a deep flavour and a thick viscous texture from slow cooking. 


IngredientsWeight / Volume
Diced Beef1kg
Shortcrust Pastry1kg
Onions, finely diced250g
Ceres Gravy Mix250g
Water2 Litre
Beaten Eggas needed
Foil Tinsas needed


➡️ Place your diced beef in a bowl and sprinkle 50g of Ceres Gravy Mix over the top. Mix thoroughly and leave it to stand. 

➡️ Soften some onions in a pan with a little butter.

➡️ Add your beef to the pan and brown off. 

➡️ Keep moving the meet around so it doesn’t stick. 

➡️ Mix the water and the remaining Ceres Gravy Mix and add to the saucepan. Stir in well with the meat and onion. Scrape the bottom of the pan so you don’t lose all the goodness. 

➡️ Leave on a low heat for an hour or so depending on volume. 

➡️ Preheat oven to 180°C.

➡️ When ready, set aside to cool while you roll out your pastry and line your foil shells. 

➡️ Add the mixture, top with the pastry lids and egg wash. 

➡️ Bake in the oven for 30 minutes until the pie lids are nice and golden.

➡️ Serve or set aside to cool. If you want to serve later, reheat in an oven at 160°C until the core temperature reaches 65°C.

In a world where customers want great food, this pie could be a tremendous unique offering. Why not upload videos and photos of you making your pies on social media so customers can see the fact your pies are made from scratch rather than simply pulled from the freezer?

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