The Hairy Bikers Steak Pie with Shortcrust Pastry is a hearty, comforting dish perfect for a Sunday roast or family meal. This classic British steak pie combines tender chunks of beef with a rich, flavorful gravy, all encased in a buttery, flaky shortcrust pastry. It’s a satisfying dish that brings warmth and flavor to the table.
What is Hairy Bikers Steak Pie With Shortcrust Pastry?
This steak pie recipe uses slow-cooked beef, often with onions and a rich beef stock, enclosed in a homemade or store-bought shortcrust pastry. The result is a delicious pie with a crisp, golden crust and a savory, tender filling.
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Why You Should Try This Recipe
- Classic Comfort Food: A traditional British dish perfect for cozy family dinners.
- Tender Meat: The steak is cooked until soft and tender, making each bite melt in your mouth.
- Flaky Pastry: The shortcrust pastry adds a rich, buttery texture to complement the hearty filling.
- Simple Ingredients: Uses easy-to-find ingredients, yet yields incredible flavor.
- Great for Make-Ahead: Prepare the filling in advance for an easy meal when you’re ready to bake.
Ingredients Needed to Make Hairy Bikers Steak Pie With Shortcrust Pastry
For the Filling:
- Beef chuck steak: 500g, cut into bite-sized cubes.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Garlic: 2 cloves, minced.
- Beef stock: 300ml, for a rich gravy.
- Tomato paste: 1 tablespoon, for added depth.
- Worcestershire sauce: 2 tablespoons, for flavor.
- Thyme: 1 teaspoon, dried or fresh.
- Salt and pepper: To taste.
- Olive oil: 2 tablespoons, for browning the beef.
- Plain flour: 2 tablespoons, for thickening the gravy.
For the Shortcrust Pastry:
- Plain flour: 300g, for the pastry dough.
- Butter: 150g cold, cubed, for a flaky pastry.
- Cold water: 3-4 tablespoons, to bring the dough together.
- Egg: 1, beaten, for brushing the pastry.
Equipment
- Large frying pan: For cooking the beef filling.
- Mixing bowl: For preparing the pastry.
- Rolling pin: To roll out the pastry.
- Pie dish: A 9-inch pie dish for assembling the pie.
- Pastry brush: For brushing the egg wash on the pastry.
Instructions to Prepare Hairy Bikers Steak Pie With Shortcrust Pastry
To make Hairy Bikers Steak Pie With Shortcrust Pastry, follow these simple steps:
Step 1. Prepare the Steak Filling
- Brown the Beef: Heat the olive oil in a large frying pan over medium-high heat. Add the cubed steak and brown on all sides. Remove the meat and set aside.
- Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until soft, about 5-7 minutes.
- Add the Flour: Sprinkle the flour over the vegetables and cook for 2-3 minutes to thicken the sauce.
- Combine the Ingredients: Return the beef to the pan, and add the beef stock, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook on low heat for 30-40 minutes, or until the meat is tender and the sauce has thickened.
- Cool the Filling: Remove the filling from the heat and let it cool slightly before assembling the pie.
Step 2: Make the Shortcrust Pastry
- Combine the Flour and Butter: In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Cold Water: Gradually add the cold water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
Step 3: Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Divide the chilled dough into two portions—one for the base and one for the top. Roll out the larger portion on a floured surface to fit your pie dish.
- Fill the Pie: Place the pastry base into the pie dish and fill with the cooled steak filling.
- Top the Pie: Roll out the second portion of pastry and place it over the filling. Trim the edges, crimp to seal, and make a small slit in the center to allow steam to escape.
- Brush with Egg: Brush the top of the pie with beaten egg for a golden finish.
Step 4: Bake the Pie
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Let the pie cool for 10 minutes before serving.
What Goes Well With Hairy Bikers Steak Pie
- Mashed potatoes: Creamy mashed potatoes are a classic side of steak pie.
- Steamed vegetables: Serve with peas, green beans, or carrots for a well-rounded meal.
- Gravy: A rich, beef gravy enhances the flavors of the pie.
- Roasted potatoes: Crispy roasted potatoes provide a crunchy contrast to the soft pie filling.
Expert Tips for Making the Best Hairy Bikers Steak Pie With Shortcrust Pastry
- Chill the Pastry: Keeping the butter cold ensures a flaky, crisp pastry.
- Don’t Overfill: Leave a bit of room at the top of the pie dish to prevent spills during baking.
- Make Ahead: You can prepare the filling and pastry in advance. Assemble and bake the pie when you’re ready to serve.
- Rest the Pie: Let the pie rest for 10 minutes after baking to make it easier to slice and serve.
Easy Variations of Hairy Bikers Steak Pie
- Add mushrooms: Stir in sautéed mushrooms for added texture and flavor.
- Steak and ale pie: Replace some of the beef stock with ale for a rich, traditional twist.
- Cheesy steak pie: Sprinkle grated cheese over the filling before adding the top layer of pastry for a cheesy addition.
- Steak and kidney pie: Add chopped kidneys to the filling for a traditional steak and kidney pie.
Best Practices to Store Hairy Bikers Steak Pie With Shortcrust Pastry
- Refrigeration: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freezing: The pie can be frozen before or after baking. Wrap tightly in cling film and foil, and freeze for up to 3 months. Thaw in the fridge before baking or reheating.
Best Practices to Reheat Hairy Bikers Steak Pie With Shortcrust Pastry
- Oven: Reheat the pie in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through. Cover with foil to prevent the pastry from over-browning.
- Microwave: For individual portions, microwave on medium heat for 2-3 minutes, though the pastry may not stay as crisp.
How Can I Make Hairy Bikers Steak Pie Healthier?
- Use lean cuts: Opt for leaner cuts of beef to reduce the fat content.
- Increase the vegetables: Add extra vegetables such as mushrooms, leeks, or peas for added fiber and nutrients.
- Whole wheat pastry: Swap regular flour for whole wheat flour in the pastry to make it more wholesome.
- Lighten the pastry: Use less butter in the pastry or substitute some of it with Greek yogurt for a lighter version.
Nutrition Value (per serving)
- Calories: 520 kcal
- Protein: 28g
- Fat: 30g
- Carbohydrates: 35g
- Sugar: 5g
- Fiber: 4g
Final Words
The Hairy Bikers Steak Pie with Shortcrust Pastry is a delicious, comforting dish that’s perfect for a family meal or special occasion. The tender steak filling and buttery, flaky pastry combine to create a classic British pie that’s sure to impress. Serve it with your favorite sides for a hearty, satisfying dinner.
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Hairy Bikers Steak Pie With Shortcrust Pastry Recipe
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This steak pie recipe uses slow-cooked beef, often with onions and a rich beef stock, enclosed in a homemade or store-bought shortcrust pastry. The result is a delicious pie with a crisp, golden crust and a savory, tender filling.
Ingredients
For the Filling:
- Beef chuck steak: 500g, cut into bite-sized cubes.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Garlic: 2 cloves, minced.
- Beef stock: 300ml, for a rich gravy.
- Tomato paste: 1 tablespoon, for added depth.
- Worcestershire sauce: 2 tablespoons, for flavor.
- Thyme: 1 teaspoon, dried or fresh.
- Salt and pepper: To taste.
- Olive oil: 2 tablespoons, for browning the beef.
- Plain flour: 2 tablespoons, for thickening the gravy.
For the Shortcrust Pastry:
- Plain flour: 300g, for the pastry dough.
- Butter: 150g cold, cubed, for a flaky pastry.
- Cold water: 3-4 tablespoons, to bring the dough together.
- Egg: 1, beaten, for brushing the pastry.
Instructions
1. Prepare the Steak Filling
- Brown the Beef: Heat the olive oil in a large frying pan over medium-high heat. Add the cubed steak and brown on all sides. Remove the meat and set aside.
- Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until soft, about 5-7 minutes.
- Add the Flour: Sprinkle the flour over the vegetables and cook for 2-3 minutes to thicken the sauce.
- Combine the Ingredients: Return the beef to the pan, and add the beef stock, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook on low heat for 30-40 minutes, or until the meat is tender and the sauce has thickened.
- Cool the Filling: Remove the filling from the heat and let it cool slightly before assembling the pie.
2. Make the Shortcrust Pastry
- Combine the Flour and Butter: In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Cold Water: Gradually add the cold water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
3. Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Divide the chilled dough into two portions—one for the base and one for the top. Roll out the larger portion on a floured surface to fit your pie dish.
- Fill the Pie: Place the pastry base into the pie dish and fill with the cooled steak filling.
- Top the Pie: Roll out the second portion of pastry and place it over the filling. Trim the edges, crimp to seal, and make a small slit in the center to allow steam to escape.
- Brush with Egg: Brush the top of the pie with beaten egg for a golden finish.
4. Bake the Pie
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Let the pie cool for 10 minutes before serving.
