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Steak and Potato Pie

Hearty comforting dishes like Steak and Potato Pie are always a welcome sight on our dinner table. The filling is made with tender perfectly seasoned pieces of sirloin steak that are simmered in a rich sauce that creates its own gravy. Add mushrooms, sweet onion and chunks of golden potatoes then bake wrapped in a double pastry crust until golden. Absolute deliciousness there’s just no other way to describe it.

Steak and Potato Pie

Easy Steak and Potato Pie Recipe

Steak and potato pie is a main dish that’s commonly eaten abroad. My love of meat pies started quite young. while living in South Africa with my family. My Parents were missionaries and I’m incredibly grateful for the opportunity I’ve had to travel, live abroad and experience other cultures and cuisines. Meat pies were common fare and I was hooked from my first bite as it reminded me so much of a Southern style Chicken Pot Pie. While I’ve always enjoyed steak and potato pie, I have tasted some versions that were quite bland in flavor due to lack of seasonings. This recipe is my take on meat pie seasoned the way we like it. Ingredients you’ll need to make easy Steak and Potato Pie:

  • Pie Crusts – One package of refrigerated pie crusts. Use both.
  • Steak – 2 1/2 lb top sirloin steak cut into bite size cubes.
  • Coating – All purpose flour
  • Liquid – Low sodium beef broth or beef stock.
  • Seasonings – Garlic salt, black pepper, smoked paprika, ground cumin and steak sauce i.e. A1 or similar and ketchup. You could use Worcestershire sauce in a pinch.
  • Fat – Salted or unsalted butter and olive oil.
  • Vegetables – Portabella mushrooms, sweet onion and Yukon Gold potatoes.
  • Herbs – Fresh thyme and bay leaf.
  • Egg Wash – Oe large egg beaten with 1 tablespoon of cold water.
Steak and Potato Pie

How to Make the BEST Steak and Potato Pie Recipe

  • Kitchen tools you’ll need to make homemade Steak and Potato Pie: Dutch oven or heavy bottomed pot, measuring cups and spoons, sharp knife and cutting board, 10 inch cast iron skillet or similar oven safe skillet or pie dish.
  • Don’t be intimadated by the ingredient list most of the items are pantry staples.
  • You could use chuck steak in place of sirloin tip. When doing so, please note the filling will take longer to cook.
  • You could replace some of the beef stock with red wine.
  • You could add diced carrot or petite peas along with the diced potatoes. 1/4 – 1/3 cup of either would be ample.
  • I recommend that you make the filling for this steak pie in advance and cool it for the best result. The reason? Doing so allows the filling to reheat gently in the oven and the double pie crust doesn’t become soggy. It also allows the gravy time to thicken.
  • Can you use the steak filling the same day you prepare it? Of course, just allow the filling a little time to cool before assembling the pie.
  • I prefer to bake this pie in a cast iron skillet for the even heating and the beautiful way it bakes the bottom crust. You can make this in any similar size oven safe skillet or pan.
  • Serving Suggestion Serve this pie with a side of Garlic Parmesan Roasted Vegetables and a Wedge Salad for a homestyle feast.
  • Store baked Steak and Potato Pie chilled in the refrigerator for up to 3 days.
  • Reheat in single serving portions on 50% power in the microwave.
Steak and Potato Pie

More Easy Pot Pie Recipes to Make

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Steak and Potato Pie

Prep Time15 minutes
Cook Time2 hours 10 minutes
Rest Time15 minutes
Course: Main Course
Cuisine: American
Keyword: steak-and-potato-pie
Servings: 8 servings
Calories: 614kcal
Author: Melissa Sperka


  • 2 1/2 lb top sirloin steak bite size cubes
  • 1/3 cup all purpose flour
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cups low sodium beef broth
  • 2 Tbsp steak sauce i.e. A.1.
  • 3 Tbsp ketchup
  • 1 cup diced portabella mushrooms
  • 1 medium sweet onion diced
  • 1 large sprig fresh Thyme
  • 1 bay leaf
  • 3 cups golden potatoes 1/2-inch cubes
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 large egg beaten with 1 Tbsp cold water


  • Place steak cubes, flour, garlic salt, pepper, paprika and cumin into a large plastic storage bag. Seal bag and toss to coat.
  • In a large Dutch oven or heavy bottomed pot, heat the oil and butter. Add flour coated steak. Cook over medium high just until browned on all sides.
  • Add broth, ketchup, steak sauce, mushrooms, onion, thyme and bay leaf to the pot. Bring to a boil then Immediately lower the heat to medium low, Cover and simmer for 45 minutes.
  • Add cubed potatoes to the pot. Cover and simmer for another 30 minutes or until fork tender. Remove from heat and remove bay leaf and thyme. Cool slightly or chill overnight. (Tip: Filling may be chilled then placed into freezer bag and frozen for future meal)
  • To prepare: Preheat the oven to 350°F. Bring pie crusts to room temperature per package instructions. Fit one crust firmly onto the bottom and sides of a 10-inch cast iron skillet 
  • Pour filling into crust. Top with second crust and crimp the edges together. Cut slits on top. 
  • Brush with beaten egg. Bake for 40-45 minutes until golden. Rest for 15 minutes, cut and serve. 


Serving: 1serving | Calories: 614kcal | Carbohydrates: 52g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 862mg | Potassium: 1195mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. You can do it either way. To freeze it after baking cool it completely then wrap and freeze. Thaw in the refrigerator overnight then reheat in a 350°F oven with foil on top just until heated through. You can take the foil off at the end to crisp the top, if needed. If unbaked, thaw in the fridge then bake per the recipe.

  1. 5 stars
    WOW! Had some sirloin tips I needed to use and stumbled upon this recipe. It has been deemed “company worthy”! It’s a hit and will be enjoyed during those freezing cold Maine winter days. Wouldn’t change a thing!

  2. I just finished adding the potatoes to the filling. It seems to me that the filling is going to need more salt. That is a lot of meat and potatoes for no salt.

  3. For anyone else curious, the second time I made this I made the filling in the crockpot. I browned the meat first, added everything but the potatoes to the crockpot, and then about halfway through I added the potatoes. Cooked it on high for about 4 hours and it was perfect. Then baked the pie as normal in the oven.

  4. This sounds really good, but I’d like to add peas and carrots to the pie. At what point would you add them? Early , or maybe at the same time as the potatoes?

  5. 5 stars
    You have a real ability for writing unique content. I like how you think and the way you represent your views in this article. Thank you for sharing.

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