Steak and Wine Pie
Serves 1 Time 60 minutes Difficulty 4/5 Ingredients 21 Steps 15
This steak and wine pie is a variation on the Steak and Ale Pie recipe, one with a richer and more fruity sauce and a more crumbly, stiffer crust.
Ingredients
Pie dough
- 3 tbsp butter or margarine, cut into small cubes
- 5 tbsp all-purpose flour
- 1 handful dry Italian seasoning
- Salt to taste
Meat
- ¼ cup olive oil
- ¼ cup red wine or lemon juice
- ¼ cup soy sauce
- 1 lb beef chuck rib
Filling
- ½ tbsp butter or margarine
- 1 bay leaf
- Thyme (fresh or dried) to taste
- Basil (preferably dried) to taste
- ½ stalk celery, sliced ⅛ inch thick
- ⅓ whole carrot, sliced ⅛ inch thick, then cut into semicircles
- ½ small onion, diced
- ⅞ cup red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp gravy granules
- 1 tbsp tomato ketchup
- Salt
- Pepper
Steps
For the dough
- Combine flour, salt and Italian seasoning in shallow bowl. Mix in butter until solid, firm dough lumps form. By hand, pinch and clasp together into ball.
- Dust work surface and dough with a little flour. Flatten with rolling pin into thin disk large enough to drape over pie plate or bowl.
- Freeze dough 20 minutes, or for duration of filling prep and cooking.
Filling
- Combine oil, wine and soy sauce for marinade. Submerge beef. Marinate in fridge 24 hours.
- Remove meat from marinade. Slice ¼ inch thick.
- Heat saucepan over high heat. Add butter. Melt.
- Add sliced beef. Sauté, stirring, until browned all over.
- Add bay leaf, thyme, basil, celery, onion and carrot. Sauté, stirring occasionally, until onions and celery are soft.
- Scrape some fond off pan bottom, leaving pan in place if possible. Stir in wine, Worcestershire sauce and gravy granules, 1 minute.
- Turn heat to low. Stir in ketchup. Cover. Cook until stew volume is reduced by a third to half and liquids begin to thicken.
- Season with salt and pepper to taste.
- Remove from heat. Discard bay leaf.
- Pour filling into pie plate or bowl.
- Cover with pie crust disk. Press around edges to seal. Dough may fall apart if it stays crunchy or flaky.
- Bake at 445 °F (230 °C / Gas 8), 10 to 15 minutes, until top crust is medium brown. Handle with care.
Notes from the original
- The butter/margarine can be substituted by 2 tbsp olive oil mixed with 1 tbsp milk.
- The gravy granules can be substituted by 1 tsp beef bouillon mixed with 2 tsp hot water.
- If you want a bottom crust for the pie, double the dough quantities, and divide the dough in half before rolling out each portion. Grease the baking dish and line it with one of the dough disks before freezing and filling.
- You can also slice the steak before marinating it in order to facilitate the flavor permeation. You may not need to marinate for as long if you do so.
Source. Adapted from “Cookbook:Steak and Wine Pie” by Wikibooks contributors, revision of 2025-12-08, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Steak and Wine Pie by Jarrod Baniqued.jpg by Jarrod Baniqued, CC0, via Wikimedia. Resized; otherwise unchanged.