- April 2015
- Serves 6-8
- Hands-on time 40 minutes, simmering time 2½ hours, oven time 30 minutes
This beef pie recipe has been adapted from food writer Hannah Glasse’s cookbook, published in 1747. The recipe has been modernised without losing its traditional flair.
- 32.3g (16.6g saturated)
- 30g (3.3g sugars)
For 8 servings
Stir the beef occasionally while it cooks. If it starts to dry out, add a little more stock.
Make the beef filling up to 3 days ahead and chill, covered with cling film. Make the pastry up to 3 days ahead and chill, also wrapped in cling film.
You can assemble the pie (to the end of step 7), then freeze, well wrapped in cling film and foil, for up to 1 month. Cook from frozen, adding an extra 20 minutes to the cooking time. Cover with foil if it starts to brown too quickly.
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