Recipe for a traditional English Steak Pie made with slow-cooked beef & vegetables and served with the classic combination of peas, mash potatoes and gravy.
Recipe for a traditional English Steak Pie made with slow-cooked beef & vegetables and served with the classic combination of peas, mash potatoes and gravy.
Recipe Card
Ingredients
Quantity
For beef pie mix
Beef (cut into cubes)
1000 gm/1 kg
Oil
30 gm/2 tbsp
Garlic chopped
7 gm/1 tsp
Green chilli, chopped
3 nos
Onion, chopped
1 medium-size
Celery, chopped
2 stems
Plain flour
15 gm/1 tbsp
Gravy granules
15 gm/ 1 tbsp
Chicken stock cube
1 cube diluted in water
Chilli flakes
7 gm/1 tsp
Water
300 ml
Coriander leaves
3 sprigs
Salt
To taste
For pie pastry
Soft butter (cut into cubes)
100 gm
Plain flour
200 gm/ ¾ cup
Sugar
4 gm/ ½ tsp
Salt
4gm/ ½ tsp
Water
75 gm/75 ml
For Garnish and to prepare pie
Egg Wash
1 egg yolk beaten with a touch of water
Roasted sesame seeds
5 gm/ ¾ tsp
Pastry strips
From the leftover pastry
Method of Preparation:
For the Filling
Heat oil; in a pan, add beef strips and brown in the hot oil.
Add chopped garlic, green chilli, onions and celery, and sauté for 2-3 minutes.
Add flour and mix the flour with the beef to make it thicker.
Add the gravy granules, chilli flakes and chicken stock, and cook in a pressure cooker for 10-15 minutes.
Release the pressure and reduce the sauce to a thick consistency and finish off with chopped coriander.
For the pie crust
Add the cold butter, flour, sugar and salt, and rub it in between the palm to get a crumbled texture.
Add water and mix to form into dough, cover and keep it in the refrigerator.
Prepare a pie tin with butter and flour and keep it aside.
For the Pie
Roll the dough to ½ cm thickness and transfer it to the prepared pie tin.
Roll out another ball of dough to ½ cm thickness to cover the pie.
Place the prepared filling into the pie tin and cover it with the second sheet over the top.
Seal the pie well from all the sides and cut the excess dough from the side of the pan.
Brush with egg wash and use the leftover dough for decoration purposes.
Make a small opening in the centre of the pie for the steam and extra sauce to escape.
Finish off the pie with some sesame seeds and bake in a preheated oven at 190 degrees for 15-17 minutes until the crust becomes golden brown.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
Recipe for a traditional English Steak Pie made with slow-cooked beef & vegetables and served with the classic combination of peas, mash potatoes and gravy.
Recipe for a traditional English Steak Pie made with slow-cooked beef & vegetables and served with the classic combination of peas, mash potatoes and gravy.
Recipe Card
Ingredients
Quantity
For beef pie mix
Beef (cut into cubes)
1000 gm/1 kg
Oil
30 gm/2 tbsp
Garlic chopped
7 gm/1 tsp
Green chilli, chopped
3 nos
Onion, chopped
1 medium-size
Celery, chopped
2 stems
Plain flour
15 gm/1 tbsp
Gravy granules
15 gm/ 1 tbsp
Chicken stock cube
1 cube diluted in water
Chilli flakes
7 gm/1 tsp
Water
300 ml
Coriander leaves
3 sprigs
Salt
To taste
For pie pastry
Soft butter (cut into cubes)
100 gm
Plain flour
200 gm/ ¾ cup
Sugar
4 gm/ ½ tsp
Salt
4gm/ ½ tsp
Water
75 gm/75 ml
For Garnish and to prepare pie
Egg Wash
1 egg yolk beaten with a touch of water
Roasted sesame seeds
5 gm/ ¾ tsp
Pastry strips
From the leftover pastry
Method of Preparation:
For the Filling
Heat oil; in a pan, add beef strips and brown in the hot oil.
Add chopped garlic, green chilli, onions and celery, and sauté for 2-3 minutes.
Add flour and mix the flour with the beef to make it thicker.
Add the gravy granules, chilli flakes and chicken stock, and cook in a pressure cooker for 10-15 minutes.
Release the pressure and reduce the sauce to a thick consistency and finish off with chopped coriander.
For the pie crust
Add the cold butter, flour, sugar and salt, and rub it in between the palm to get a crumbled texture.
Add water and mix to form into dough, cover and keep it in the refrigerator.
Prepare a pie tin with butter and flour and keep it aside.
For the Pie
Roll the dough to ½ cm thickness and transfer it to the prepared pie tin.
Roll out another ball of dough to ½ cm thickness to cover the pie.
Place the prepared filling into the pie tin and cover it with the second sheet over the top.
Seal the pie well from all the sides and cut the excess dough from the side of the pan.
Brush with egg wash and use the leftover dough for decoration purposes.
Make a small opening in the centre of the pie for the steam and extra sauce to escape.
Finish off the pie with some sesame seeds and bake in a preheated oven at 190 degrees for 15-17 minutes until the crust becomes golden brown.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
