Steak Diane Pie

A rich, pub-style pie packed with tender beef in a creamy, punchy Diane sauce. Perfect with chips and extra sauce on the side.

Ingredients

• 1kg chuck steak (or similar), cut into chunks

• Salt and pepper

• Plain flour (for coating)

• 2 brown onions, finely sliced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 5 garlic cloves, minced

• Fresh thyme leaves

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato sauce

• A dash of cream

• A dash of red wine or brandy

• A dash of Tabasco

To assemble:

• Shortcrust pastry (homemade or store-bought)

• Puff pastry (for topping)

Method

1. Prepare the beef
   Season the beef generously with salt and pepper, then lightly coat in flour.

2. Build the base
   In a large pan, brown the beef in batches until well coloured. Remove and set aside.

3. Cook the aromatics
   In the same pan, cook the onions, carrot, and celery over medium heat until softened. Add garlic and thyme, and cook for another minute.

4. Deglaze and simmer
   Return the beef to the pan. Add Worcestershire sauce, tomato sauce, wine or brandy, Tabasco, and a splash of water if needed. Stir well.

5. Slow cook
   Reduce heat to low, cover, and simmer for 1.5–2 hours, until the beef is tender and the sauce has thickened.

6. Finish
   Stir through a dash of cream. Allow the filling to cool completely before assembling the pie.

Assemble the pie

1. Preheat oven to 200°C.

2. Line a pie dish with shortcrust pastry and blind bake for 10 minutes.

3. Fill with the cooled beef mixture.

4. Top with puff pastry, seal the edges, and cut a small vent.

5. Bake for 20 minutes, or until golden and crisp.

To serve

Serve hot with chips and extra Diane sauce on the side - click HERE. (recipe linked).