Beef Pie

Beef Pie is one of those unique British recipes that are great to eat on a cool day. Always filling and very tasty. This is one of the best recipes for this dish.

Beef Pie

The origin of this recipe is unknown but beef pie is mentioned in books published in the fifteenth century so it certainly isn't new. This is basically the same recipe as the very famous British steak and kidney pie. All you need do is add a couple of lamb's kidneys to the beef when preparing.

This dish can be made using any type of pastry, but is usually shortcrust or puff pastry. When making beef pie there is no reason why you can't use ready made pastry from the supermarket. Just ignore the pastry instructions in the recipe and run with it.

With this recipe you have the ability to add or subtract according to taste. For instance I always add a chili to the meat and this suits my taste. Submitted by David McCarthy, Australia

Ingredients

  • 1 pound (450g) good quality braising beef steak (round steak is good)
  • 1 beef stock cube
  • 1 large onion, chopped
  • Steak seasoning or coarse ground pepper
  • 1 tsp mustard
  • Gravy granules
  • 2 ounces (60g) butter
  • 1 1/2 ounces (45g) lard
  • 8 ounces (225g) plain flour
  • Pinch of salt
  • 1 egg yolk
  • 1 beaten egg<

Method

Trim any gristle off the beef and cube. Fry until brown then place in a casserole covered in water, stock cube, onion, seasoning and mustard.

Cook at 325F (160C) for 2 1/2 hours then stir in a Tbsp of gravy granules until it thickens. Allow to cool for an hour or until just warm.

Meanwhile cube the butter and lard and rub into flour and salt with your fingertips until it resembles breadcrumbs.

Rub in the egg yolk. Add enough water to bind the mixture.

Cut in half and roll out on a floured surface. Place in a greased pie dish, trimming the excess edges.

Add meat mixture. Use the other half of the pastry to make a lid. Brush with a beaten egg then put in an oven pre heated to 375F (190C).

Bake for 45 mins or until the pie is the color of a varnished oak table.

Leave to cool for 15 mins before serving with potatoes and vegetables.

The traditional beef pie is cooked and served in ceramic ovenware and can be oval, round, square or rectangular.

A glass of spicy Shiraz served at room temperature is great with beef pie.

Variations

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