Steak Pie
This classic Steak Pie is a celebration of hearty, home-style comfort, elevated with the deep, savoury flavour of Ruapehu Lowline Angus Beef Tri-tip. The beef is seared and slowly simmered with onions, carrots, celery, stock, Worcestershire sauce, and a touch of Marmite for rich umami depth, creating a thick, velvety filling that’s perfect for encasing in golden, flaky pastry. Whether baked as a family-sized centrepiece or as individual pies, this recipe delivers a nourishing, traditional Kiwi favourite—warm, satisfying, and packed with premium grass-fed flavour.
Ingredients:
Filling:
1kg Ruapehu Lowline Angus Tri-tip (diced into 2.5 centimeter cubes)
2 x medium yellow onions (diced small)
2 stalks of celery (diced small)
1 x large carrot (peeled and diced small)
2-3 garlic cloves (minced)
1/3 cup regular flour
2 tablespoons olive oil
2.5 cups beef broth
2 tablespoons tomato paste
2 tablespoon Worcestershire sauce
1 tsp Marmite
1 tsp smoked paprika
1-2 bay leaves
2 tsp coarse sea salt (divided)
1/2 tsp cracked black pepper
Crust:
Store-bought or favorite homemade short pastry for bottom
Store-bought or favorite homemade puff or rough puff pastry for top
1 egg and 1 tsp water (beaten lightly)
Method:
Set out the diced Tri-tip for 5-15 minutes to take the chill off. Mix the flour, smoked paprika, and half the salt in a large plastic storage bag. In two batches, coat the beef in the mixture.
Heat stock pot over medium-high heat for 5 minutes and add the olive oil. Without overcrowding the pot, sear the beef cubes on each side for 1-2 minutes. Set aside the beef when seared.
Reduce the heat to medium and add the onions, sautéing for approximately 5 minutes, until soft. Scrape the bottom of the pan with a wooden spoon as you stir regularly. Add the celery and carrots and cook while stirring for about 3-5 minutes. Add garlic and cook for approximately 30 seconds before adding the tomato paste, stirring for another 30 seconds, and then adding the beef stock, Worcestershire, Marmite, remainder of the salt and pepper, and bay leaf. Cook for five minutes and add the reserved beef.
Allow to come to a simmer and reduce heat to low, cooking uncovered for 45 minutes to 1 hour, stirring occasionally (until the sauce has thickened and the beef is tender). Remove the bay leaves.
While this is happening, preheat oven to 200c, and cut your short crust to slightly overhang the edge of your pie tin(s). Work as quickly as you can so the pastry remains cold. Cut parchment to cover the pie pastry and press it in lightly. Fill with pie weights and bake for 10-15 minutes, until the pastry browns. Remove from oven, safety remove the hot pie weights and parchment, and set aside. Cut the puff pastry to cover the pie(s).
Fill the par-baked pie(s) with the beef stew. Cover with the top pastry, cut a few small vents with a sharp knife and brush with egg mixture. Bake for 25-30 minutes for a family sized pie or 15-20 minutes for individual pies, or until the top is browned,
Cool for at least 15 minutes after they come out of the oven before eating or cutting.
8. Don’t forget to blow on the pie!
