Toronto-style Steak Pie

Ingredients

In this Toronto-style adaptation, we incorporate flavors and ingredients commonly found in the cuisine of Toronto. The original Scottish Steak Pie is traditionally made with beef, onions, and a rich gravy. However, our Toronto-style version adds a touch of multicultural influence by incorporating additional herbs and spices, such as garlic, thyme, and paprika, to enhance the flavor profile. Additionally, we use a flaky crust that is reminiscent of the classic Canadian butter tart pastry, giving the pie a unique twist. We alse have the original recipe for Steak Pie, so you can check it out.

• 500g (1.1 lb) beef steak, cut into bite-sized pieces 500g (1.1 lb) beef steak, cut into bite-sized pieces
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 sheet of store-bought puff pastry 1 sheet of store-bought puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 20g (total), 3g (sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, season the beef with salt, pepper, and flour, tossing to coat evenly.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
5. 5.
   Return the beef to the skillet and add the beef broth, Worcestershire sauce, dried thyme, and paprika. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Transfer the beef mixture to a pie dish.
8. 8.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal.
9. 9.
   Brush the pastry with the beaten egg to create a golden crust.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef steak — Choose a tender cut of beef, such as sirloin or ribeye, for the best results. Trim any excess fat before cutting into bite-sized pieces.
• Puff pastry — If using store-bought puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For an extra flavor boost, marinate the beef in Worcestershire sauce and garlic for a few hours before cooking.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and add it to the simmering beef mixture.
• Serve the pie with a side of mashed potatoes and steamed vegetables for a complete meal.
• Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to customize the recipe by adding your favorite herbs or vegetables to the filling.

Serving advice

Serve the Toronto-style Steak Pie hot, straight from the oven. Accompany it with a side of creamy mashed potatoes and a fresh green salad for a well-rounded meal.

Presentation advice

To present the pie beautifully, cut it into individual portions and place them on plates. Garnish with a sprig of fresh thyme or parsley for a pop of color.