Beef Steak Pie is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steak and water cooked in a shortcrust or suet pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Steak Pie.
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This is a classic recipe for a Victorian version of Beef Steak Pie that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STEAK PIE.—Select steaks that are not too fat. Mix some black pepper and salt together, season each steak well with it, and lay them in a pie-dish, put a teacupful of water into the dish. Cover with a crust, and bake it in a rather slow oven. When to be eaten hot, the crust is best made with suet; but if cold, butter should be used.
Modern Redaction
Ingredients:
500g beef (eg rump steak), cubed
salt and freshly-ground black pepper, to taste
200ml water
1 batch suet pastry (if the pie is to be eaten hot) or shortcrust pastry (if to be eaten cold)
Method:
Season the meat liberally with salt and black pepper then arrange the meat pieces in the base of a pie dish. Pour in the water then cover with the pastry. Make a steam hole in the middle then transfer to an oven pre-heated to 150°C and bake for about 70 minutes, or until he meat is tender and the pastry is golden brown (if the pie is browning too quickly cover with foil).
