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Beef Pie

A pie filled with seasoned steak pieces, water, and herbs, topped with pastry and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Beef Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the steak into about twenty thin pieces.

  2. Season the steak with salt, pepper, and chopped herbs.

  3. Arrange the steak pieces symmetrically in a pie dish, forming a high center.

  4. Add the water mixed with coloring.

Bake

  1. Cover with pastry and bake for 1 hour at 300°F (150°C).

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Steak
Provides the main meaty filling that becomes tender during the long, gentle bake.
Water
Adds moisture and creates steam and sauce in the pie as the filling cooks.
Pastry
Encloses the filling, trapping steam and forming a crust that browns in the oven.

The step that matters

Arrange the steak pieces symmetrically, forming a high center. Packing the meat so the center sits high keeps the pastry from sinking and supports the crust during baking. Even layering also helps the filling cook through at a similar rate.

“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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