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Beef Steak Pie

A pie filled with seasoned rump steaks and water, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Beef Steak Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Tenderize the rump steaks with a rolling pin.

  2. Season the steaks with pepper and coarse sea salt to taste.

Assemble and bake

  1. Make a pie crust and lay the seasoned steaks inside.

  2. Pour in enough water to half fill the dish.

  3. Cover with the pie crust and bake in a 350°F (175°C) oven until well baked.

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

Rump steaks
Provide the main meat, which becomes tender with pounding and slow baking.
Pie crust
Encloses the filling and browns in the oven, forming the pie's structure.

“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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