Name: Beef Steak Pie
Ingredients: 1 thin pie crust; 1 pound rump steak or skirt steak, trimmed of fat; Salt and pepper to taste; Water or gravy, enough to nearly fill the dish; 1 top crust, ¾ inch thick

Beef Steak Pie

Ingredients

1 thin pie crust
1 pound rump steak or skirt steak, trimmed of fat
Salt and pepper to taste
Water or gravy, enough to nearly fill the dish
1 top crust, ¾ inch thick

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).
Lay the thin crust on the sides of a pie dish.
Cut the meat into small pieces, about 2-3 inches long and 1-1.5 inches wide, and season it with salt and pepper.

Assemble and bake

Add enough water or gravy to nearly fill the dish.
Cover with the top crust, sealing the edges.
Bake for 2 hours.

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 steak or skirt steak: Provides the main meat, which becomes tender during the long, slow bake.
Water or gravy: Adds moisture that keeps the meat from drying out while it cooks under the crust.
Pie crust: Forms the enclosing pastry that holds in steam and the filling.

“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.