Rich Wagyu Steak Pie

posh style

What's the nation's favourite pie? Shepherd's pie, chicken pie and steak and ale pie are always the top 3 favourite in UK. Survey says Brits tuck into an average of 2.2 pies every month, while the average person eat over 1,500 pies in their adult lifetime! UK is a huge fan of pies. Making pies can be easy. You can easily freeze this ahead for a stress-free weekday meal. Itadakimasu.



  • 600g Wagyu Steak (diced)

  • 1 tbs Oil

  • 2 Large Onions (sliced)

  • 1 Medium Carrot (diced)

  • 200g Mushrooms (sliced)

  • 2 tbsp Plain Flour

  • 500ml Beef Stock

  • 1 tbsp Parsley

  • 1 tbsp Thyme

  • 1 tbsp Sea Salt

  • 1 tbsp Black Pepper

  • 500g Shortcrust pastry

  • 1 Egg (beaten)


  1. Season the steak all over with sea salt and black pepper.

  2. Add the steak to a very hot heavy-based frying pan. Cook at a high temperature until browned on all sides. Transfer the steak to a plate and set aside.

  3. Heat the pan over a medium heat. Add the onions, carrot, mushrooms and flour and cook until softened.

  4. Add the beef, stock, parsley and thyme, and bring to the boil. Reduce the heat and simmer gently for 60mins. Leave to cool.

  5. Preheat an oven to 170°C fan/375°F/gas 5.

  6. Transfer the mixture to a pie dish. Line the rim of the dish with a strip of pastry. Dampen the pastry rim by brushing with the egg. Cut a piece of pastry to fit across the top and drape over the dish and use a knife or folk to trim and press the edges against the side of the dish. Make some decorations using leftover pastry and make a few little slits in the centre of the pie, then brush with more egg.

  7. Transfer to the oven and cook for 50mins. If the pastry gets too brown, cover it with foil.


Serve with "Amazing Wagyu Roast Potatoes"!