Steak and pie is the British answer to the winter blues. It’s braised beef in a rich gravy, topped with puff pastry, and baked until golden brown. The dish originates from the 19th century, when housewives used inexpensive cuts of meat, transforming them into masterpieces through long braising.
For an authentic taste, choose beef tenderloin or spare ribs—with sinew and fat. These are what impart juiciness and depth of flavor when braised. The meat is diced and fried until crisp—this creates the basis for the sauce through the Maillard reaction.
Then add onions, carrots, and celery and simmer for 10 minutes. Pour in beef broth and tomato paste, add bay leaf, thyme, and Worcestershire sauce. Simmer for 2–2.5 hours over low heat, until the meat is tender as butter.
