How can I make a steak pie tastier?

[LovingCountryLife]

Hello.. made a steak pie last night as a tester for Christmas Eve dinner tonight. Added some Guiness. DH said it was quite nice but needed something extra to be amazing. What might that extra be?! Would red wine be better than Guiness? I added tomato purée to the steak as well as a beef stock cube crumbled straight in. I also added some onions. I’m a veggie so can’t taste the meat which doesn’t help 🤪 I made a beef stew a while back and that was bland too. Maybe I should stick to chicken 🤔

I always cook my beef in slow cooker for 12 hours with gravy, stock etc whatever you fancy, then make the pie.

*blends in quickly, not bless

A tablespoon or so will do if for a whole stew/pie. Have fun experimenting and be sure to write down each version so when you hit the jackpot you can remember. (Voice of experience. )

Get DH to make it

Big dollop of marmite. Am also a veggie but my DH swears by it.

Did you use the right beef? Really cheap stewing steak cooked for hours has much more flavour than expensive steak-and-chips steak.

Mixed dried herbs or whatever you've got especially thyme.

A lot of the suggestions are adding umami rather than just salt. DH has high blood pressure so we don't add salt - I season mine some more once it's served. The trick is to make something which tastes good without oversalting ... and then each person can adjust to their own taste.

Umami or Bomba paste rather than just tomato purée are good.

Alcoholic ginger beer instead of Guinness.

Henderson's Relish.It's like Worcester sauce but better...it's witchcraft.

@sauceyorange

Get DH to make it

Beat me to it

Marmite!

Properly seasoning it with salt and pepper should elevate the flavours..

Get your DH to taste test as you go so you know when you've added enough.

I’d go red wine instead of guiness

A tin of oxtail soup. It really is a game changer. Also, get your husband to taste the filling for seasoning before you finish making the pie.

Marmite goes a long way towards improving my spag Bol. Also, a splash of milk when you’re cooking the filling on the hob to neutralise the tang of tinned tomatoes (if they are your base).

Add kidney best source of flavour.

I made beef and Guinness stew yesterday, I tossed the meat in seasoned flour before browning then added onions and mushrooms to the pan to cook for a few minutes before chucking in the slow cooker with a dash of water.

Went out to buy Guinness.

Pour 1/2 can of Guinness into pan you browned the meat, add chopped carrots and peas and allow cook for a couple of minutes before chucking into crock pot with the meat.

About an hour before serving mix a couple of teaspoons of Bisto Powder with the same amount of Guinness till it's a paste then add remaining Guinness, tip into crock pot, stir and leave till time to serve.

No stock or anything and it was lovely, according to DH. Bisto Powder is seen as a bit old fashioned but it's my not so secret ingredient for a meaty gravy.

Cheddar grated on top of the meat before the pastry. Saw it done by Jamie Oliver at it is great.

@Unescorted

Anchovies.... you have to trust me on this, but they make beef taste more beefy.

Worcester sauce contains anchovies

Haven’t read all

Just needed to say Stilton

Coming back to this thread because now that Christmas Dinner is done, I'm thinking about my New Year steak pie.

I make my gran's traditional recipe and as well as Worcester Sauce, always put in chopped steak sausages (one per person). This adds loads of flavour.

I'm intrigued by the addition of Stilton. Sounds interesting!

Salt and freshly ground pepper will make the world of difference. Add right at the end of cooking.

I always caramelise onions first, then brown the meat, and add a slug of red wine and a squirt of tomato puree. If you're using stock cubes there should be enough salt.

Ps agree with pp who said the addition on lamb's kidney makes a much more flavoursome gravy.

I always use red wine, it's much better than Guinness. I use two stock cubes too, onions, mushrooms and a wee splash of Worcester Sauce.