Beef-steak Pie
8 personsIngredients
Directions
Prepare the meat
Cut the steaks from a rump that has hung a few days to make them tender.
Cut the steaks into pieces about 3 inches long and 2 inches wide, leaving a small piece of fat on each lean piece.
Assemble the pie
Arrange the meat in layers in a pie dish.
Sprinkle seasoning of salt, pepper, and, when liked, a few grains of cayenne between each layer.
Fill the dish sufficiently with meat to support the crust and give it a raised appearance when baked.
Pour sufficient water to half fill the dish.
Border the dish with pastry; brush it over with a little water.
Put on the cover, slightly press down the edges with the thumb, and trim off close to the dish.
Ornament the pie with leaves or pieces of pastry cut in any shape, brush it over with beaten egg yolk.
Make a hole in the top of the crust.
Bake
Bake in a hot oven for about 1‑1/2 hour.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef steak
- Provides the main filling, becoming tender as it cooks in the covered pie.
- Water (in the method)
- Creates steam and moisture in the dish, helping the meat cook gently under the crust.
The step that matters
Fill the dish sufficiently with meat. Packing the dish well keeps the crust supported and gives the pie a raised appearance. Too little meat can leave the crust sunken or collapsed as the filling shrinks during baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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