A Delicious, versatile recipe to feed your family, try the recipe or change it up to suit your own taste - Steak and Bacon Pie
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Steak and Bacon Pie

 

 

Another delicious, winter-warming meal I like to make is Steak and Bacon Pie.  It started out as a recipe for Steak and Kidney Pie but as I’m not partial to kidneys myself, I changed it to bacon.  But you could omit the bacon and have it as a Steak Pie, or add mushrooms and call it Steak and Mushroom Pie, add a splash of red wine and call it Beef and Red Wine Pie….. you get the idea.

 

Filling ingredients

700g-1kg chuck steak, diced
2 onions, chopped
3 rashers bacon, chopped
Splash of red wine (optional)
Beef stock cube (optional)

In a medium sized saucepan, add the diced steak, chopped onions and bacon.  Cover with water and add a stock cube (if using) and a splash of red wine (if using).  Bring to a boil then reduce to simmer, slightly covered, for 2 hours.  Season with salt and pepper.

Strain the liquid into a jug and place the meat filling into a bowl.  To make a thick gravy to go into the pie, melt about 30g of butter in a small saucepan and add about 2 tablespoons of plain flour to make a roux.  Cook for a couple of minutes, then add about 1 cup of the meat liquid and mix to make a thick, smooth gravy.  Pour it over the meat filling and allow to cool.

I like to make my own pastry for the base of the pie and use a sheet of puff pastry for the top.  This gives a nice buttery base and light crispy top.  You can absolutely use store-bought puff pastry or shortcrust pastry if you want.

For my pastry, I rub about 75g of butter into 150g plain flour.  Add just enough water to make a dough.  Roll the dough onto a floured surface and place into a greased pie dish.

Fill the pie with the meat filling, brush the edge with an egg wash and top with a sheet of puff pastry.  Press to seal and trim the edges.  Place a couple of slits in the top and brush with egg wash.  Bake at about 220°C for 30 minutes or until golden brown.  Cool for 10 minutes before serving.

I like to serve this pie with roast vegetables and a gravy made out of the leftover meat liquid.  Thrifty and delicious, just the way I like it!

 

Steak and Bacon

Prep Time20 mins
Cook Time2 hrs 10 mins
Resting Time10 mins
Total Time2 hrs 30 mins
Keyword: Steak and Bacon Pie
Servings: 6
Author: Homebasics101

Ingredients

  • 700 g Chuck steak Diced
  • 2 Onions Chopped
  • 3 Rashers Bacon Chopped
  • Splash of Red Wine option
  • Beef Stock Cube option

Pastry

  • 75 g butter
  • 150 g plain flour
  • Add just enough water to make a dough
  • Sheet of Puff Pastry

Instructions

Filling

  • In a medium sized saucepan, add the diced steak, chopped onions and bacon. Cover with water and add a stock cube (if using) and a splash of red wine (if using).  
  •  Bring to a boil then reduce to simmer, slightly covered, for 2 hours. 
  • Season with salt and pepper.
  • Strain the liquid into a jug and place the meat filling into a bowl.
  • To make a thick gravy to go into the pie, melt about 30g of butter in a small saucepan and add about 2 tablespoons of plain flour to make a roux. 
  • Cook for a couple of minutes, then add about 1 cup of the meat liquid and mix to make a thick, smooth gravy. Pour it over the meat filling and allow to cool.
  • Fill the pie with the meat filling
  • brush the edge with an egg wash and top with a sheet of puff pastry.
  • Press to seal and trim the edges
  • Place a couple of slits in the top and brush with egg wash. Bake at about 220°C for 30 minutes or until golden brown. Cool for 10 minutes before serving.

Pastry

  • Rub Butter into Flour, until it resembles Bread Crumbs
  • Add little bit of water at a time until a soft dough is formed
  • Roll out to fit into your pie dish, trim the edges
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