Easy Steak and Bacon Pie
This recipe is from a mate’s mum who would make this on cold Sunday afternoons after a busy day. It always tasted so good with its crisp, golden pastry and tender chunks of steak in a rich and tangy gravy. She always boasted that it took just a few minutes of actual labour and for the rest of the afternoon she would sit at the kitchen table and knit jumpers. And if she was running behind, sometimes she skipped the pie steps, and just served the casserole meat with the potatoes and steamed greens.
Filling
1kg chuck or blade steak, diced into 2.5cm cubes
3 rashers smoky bacon, diced
2 tablespoons plain flour
1 tablespoon brown sugar
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
500ml beef stock
3 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
3 bay leaves
Pastry
1 sheet shortcrust pastry
1 egg
2 tablespoons milk
Preheat the oven to 160°C.
Mix all the filling ingredients together in a heat-proof casserole dish. Cover with a lid and place in the oven for 2 ½ hours, removing occasionally to stir the mix.
When done, remove the casserole dish from the oven and pour the mix into a pie dish.
Turn the oven up to 180°C. Cover with pastry and trim.
Mix the egg and milk and brush the pastry. Place in the oven and bake for 30 minutes or until golden.
Remove from the oven and serve with mashed potato and a little sauce or chutney. We also love eating this with a side of peas.
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Easy Steak and Bacon Pie
Ingredients
- 1kg chuck or blade steak, diced into 2.5cm cubes
- 3 rashers smoky bacon, diced
- 2 tablespoons plain flour
- 1 tablespoon brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 500ml beef stock
- 3 tablespoons tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 3 bay leaves
- Pastry
- 1 sheet shortcrust pastry
- 1 egg
- 2 tablespoons milk
- 1 sheet shortcrust pastry
- 1 egg
- 2 tablespoons milk
Method
- Preheat the oven to 160°C.
- Mix all the filling ingredients together in a heat-proof casserole dish. Cover with a lid and place in the oven for 2 ½ hours, removing occasionally to stir the mix.
- When done, remove the casserole dish from the oven and pour the mix into a pie dish.
- Turn the oven up to 180°C. Cover with pastry and trim.
- Mix the egg and milk and brush the pastry. Place in the oven and bake for 30 minutes or until golden.
- Remove from the oven and serve with mashed potato and a little sauce or chutney. We also love eating this with a side of peas.
