- November 2008
- Serves 4
- Takes 30 minutes to make and about 3½ hours to cook, plus chilling and cooling
Our ultimate steak pie recipe is made with rich, stout-based beef stew and comes with a suet puff pastry crust draped over the top.
- 56.3g (24.2g saturated)
- 56.4g (6.9g sugar)
Ask your butcher to cut a natural flute made of marrow bone, this is a great way of suspending the pastry just above the meat. This allows steam to escape from the pie, enriches the flavour, and gives people something to fight over, if you have the kind of diners who like scooping marrow out of bones. If this doesn’t grab you, simply use a run-of-the-mill pie flute.
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