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Beef & Thyme Pie

3.6/5 rating (16 votes)
  • Serves: 8
  • Prep Time: 35 mins
  • Ready in: 2 hours, approx.
  • Difficulty: Easy
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Beef & Thyme Pie

The perfect pie to sustain you on a cold evening.


  • 2 tbsp vegetable oil
  • 750g cut into 4cm diced chuck steak, leave any fat on
  • 2-3 tbsp plain flour
  • 1 heaped tbsp tomato puree
  • 2 small onions, very finely chopped
  • 1 tbsp creamed horseradish
  • 2 x 10g beef stock cubes, crumbled
  • 3 tbsp Worcester sauce
  • 2 tbsp fresh thyme finely chopped
  • roughly 600mls of boiling water
  • salt and freshly ground black pepper
  • 500g butter puff pastry
  • 1 egg lightly beaten

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  • Preheat the oven to 160°C, Gas 3.
  • Using kitchen paper pat the meat dry.
  • Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until nicely browned all over.
  • Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
  • Then add the tomato puree, onions, horseradish, stock cubes, Worcester sauce and fresh thyme, really mix well.
  • Add enough boiling water to barely cover the stew.
  • Season well with salt and pepper and bring to a gentle simmer.
  • Cover with a tight-fitting lid and place in the pre heated oven and cook for 1½ hours, nice and gently.
  • Once cooked, remove from the oven and cool.
  • Roll out the pastry and line a 24cm 5cm deep pie dish, allow 2cm extra.
  • Cut off any excess then egg the pie dish top and use the excess to line the top of the dish.
  • Add the cooled beef mixture, and leave nice and proud.
  • Lightly egg the pastry rim, and lay the top over neatly making sure not to stretch the pastry, and seal the edges well, trim again and crimp.
  • Brush well with beaten egg and make 2 small incisions in the centre.
  • Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.

Serve with braised swede & carrots and mash (see recipes below)

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