A good steak pie is a thing of beauty. Juicy, flavorful meat enclosed in a flaky crust, it’s the perfect comfort food. Whether you’re enjoying it on a cold winter’s night or at a summer cookout, a steak pie is always a good idea.
A British Classic: Why You Love Steak Pie
There are few things in this world that bring me as much happiness as a good steak pie. I love the taste of succulent steak, encased in a flaky pastry crust. And I love how a steak pie can be enjoyed hot or cold.
I remember the first time I had a steak pie. I was a young child and my family was on vacation in Scotland. We stopped at a roadside cafe and I begged my parents to let me try the steak pie. I was not disappointed. The steak was tender and the pastry was delicious. I have been hooked ever since.
Now, whenever I see a steak pie on a menu, I can’t resist ordering it. And I always make sure to have at least one in my freezer at home, in case of a sudden craving.
So, if you’re looking for a food that will make you happy, look no further than the humble steak pie. Trust me, you won’t be disappointed.
How to make steak pie
Heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender.
To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Perfect Steak Pie Every Time
There are many different ways that you can cook a steak pie, and each one will result in a slightly different flavor. Here are a few different variations that you can try:
- Cook the steak pie in a slow cooker. This will result in a rich, hearty flavor that is perfect for a winter meal.
- Try using a different type of meat for the pie. Lamb or chicken would work well in a steak pie.
- Add some extra vegetables to the pie, such as carrots, peas, or mushrooms.
- Use a different type of pastry for the pie. Shortcrust pastry is traditional, but you could also try puff pastry or filo pastry.
- Experiment with different seasonings and herbs. Some additional flavorings that would work well in a steak pie include mustard, horseradish, or Worcestershire sauce.
What do the British call a meat pie?
A meat pie is a savory dish consisting of a crust or pastry shell filled with a variety of meat and/or vegetables. The British typically call this dish a “pie.”
Is steak pie Scottish or English?
There’s no definitive answer to this question as it depends on who you ask! Some people say that steak pie is Scottish because it’s a traditional dish that has been enjoyed in Scotland for many years. Others say that steak pie is English because it’s a dish that is typically served with chips and also a English food. Ultimately, it doesn’t really matter where steak pie originated from because it’s delicious no matter what!
How do you make a steak pie without a soggy bottom?
There’s nothing worse than a soggy bottom on a steak pie, but there are a few things you can do to avoid it. First, make sure your pastry is well chilled before you roll it out. Second, line your pie dish with parchment paper before adding the filling. Third, preheat your oven to a high temperature (200C/400F) before baking the pie. And fourth, don’t overfill the pie – leave a bit of space at the top for the steam to escape. If you follow these tips, you should be able to avoid a soggy bottom on your steak pie.
How long do I cook a steak pie for?
A steak pie is a delicious and hearty dish that is perfect for a winter meal. The key to a perfect steak pie is to cook the beef until it is tender and juicy. The cooking time will vary depending on the size and thickness of your steak pie, but a general rule of thumb is to cook it for approximately 30 minutes per 450g/1lb. So, if you have a 1.5kg/3lb pie, you will need to cook it for approximately 1 hour and 15 minutes.
If you are unsure if your pie is cooked through, insert a skewer or knife into the center of the pie. If the beef is cooked, the knife should slide through easily. If it is still pink, then it needs to cook for a little longer. Once your pie is cooked, allow it to rest for 10 minutes before serving. This will allow the juices to redistribute, resulting in a juicier and more flavorful steak pie.
