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Beefsteak Pie

A pie made with stewed beef and biscuit dough topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beefsteak Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut the steak into pieces and stew in water for 2 hours.

  2. Place the meat and broth in a round deep dish.

Bake and serve

  1. Cover with biscuit dough, making a small hole in the center.

  2. Bake in a 400°F (200°C) oven for 10 minutes.

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

Round steak
Provides the meat that becomes tender during long stewing.
Biscuit dough
Forms the crust that bakes into a golden, flaky top.

“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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