Steak Pie Fit for a Queen
Hi. That’s me. I’m the queen. Not really, but I treated myself like one on my birthday. I do not choose to celebrate my birthday per se, but I do like to use it as an excuse to make what I want for dinner, without giving a thought to what anyone else wants. And I love to cook so, to me, cooking my own birthday dinner is a treat.
Several years ago, we hosted a dinner party for the Game of Thrones series finale, and I cobbled together a steak pie using bits and pieces of different recipes. That’s how I cook most things. Taking bits and bobs and different ideas and putting them together to make them my own. That’s how I hope you cook, too. Back to my point. Not to toot my own horn, but it was truly one of the best things I’ve ever eaten and everyone else agreed.
There was only one problem. As per usual, I wrote nothing down and made zero mental notes. Not that those would have helped at all. I can’t say why, but even though I’ve often dreamed of that pie, I’ve not attempted to make it since. So, I decided to do it for my birthday, and I knew exactly where to start.
One of our favorite dinners is beef tips and rice. Two small tweaks (subtracting rice/adding pie crust) and thickening the sauce, and poof, we have steak pie.
This time, I’m writing it down and sharing it with you. Who knows, maybe you’ll take bits and pieces of mine and make it your own. Shall we? Full recipe down below but let me walk you through what I did.
Start with the basics.
I sauteed two medium sized (sweet) onions along with some frozen carrots in about 3 TBSP of olive oil until they were tender and had a bit of a crust on the edges.
Fresh carrots would also work nicely, along with celery, peppers, or your favorite veg.
Onto the star!
I used stew meat, purchased in bulk from Sam’s, but pot roast, ribeye, flank steak, or any other cut would work. It doesn’t matter if it’s a tough cut (like this stew meat) because this is going to cook for several hours and will be melt in your mouth tender by the time we’re done. The meat is seasoned well with salt, pepper, onion powder, and garlic powder.
Sear the meat.
The meat seared quickly on high (along with the onions and carrots) to give it a nice crust - about 3-4 minutes. Then lower the temp to medium heat and cooked for another 4-5 minutes. Add garlic and cook for another minute or so until fragrant.
The “secret sauce” that makes it so much easier than my original version.
1 packet each of Au Jus gravy mix and Mushroom (or Brown) gravy mix and 4 cups of water.
Let her simmer.
Turn that baby to medium low/simmer and let her cook for hours and hours. As long as she needs to become fall apart tender.
When the meat has reached desired tenderness, mix up a cornstarch slurry, add to the pan and cook for a few minutes until thickened. Allow the mixture to cool sufficiently before adding to the (par-baked) pie crust. Top with homemade crust and bake at 375 for 30-40 until the crust is golden. Let stand 10 minutes before cutting. I didn’t have the luxury of letting it sit (Bud had a bowling game to get to, so we broke into it right away.)
Y’all, it is SO GOOD!
Because it was my birthday, I served it with my second favorite veggie (broccoli because it’s what I had), but it would have been perfect with brussels sprouts. Everything is better with brussels sprouts!
That’s it. Steak pie fit for a queen!
This recipe is nothing like what I made back in 20-whatever it was in terms of effort, but it at least meets the flavor if not exceeds it.
I hope it’ll inspire you to give it a go at making it your own. If you do, let me know how it turned out and what you did differently. I’d love to hear about it. Come back Monday and I’ll share with you the super easy & delicious treat that I made for dessert!
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About the Author
Gal is an autistic artist, late-diagnosed at 49, and the creator of AuRTistic Expressions—a space where neurodivergent truth meets creative survival. Through books, blog posts, printables, and coaching, Gal explores what it means to unmask safely, communicate authentically, and make art that doesn’t ask for permission. Stick around—there’s plenty more where this came from.
