Old fashioned meat pie recipe BBC Good Food

Looking for that classic steakpie that BBCGoodFood makes famous? Youve landed in the right spot. In just a few minutes youll have the full recipe, smart shortcuts, and a handful of tasty twists that let you customise the pie to your taste (or timebudget). Grab a cup of tea, roll up your sleeves, and lets get cooking.

Ingredients & Tools

What goes into the classic BBCGoodFood steak pie?

Heres the straightforward list the site uses. All quantities are for a 20cm (8inch) pie that feeds about six people:

• 900g braising beef, cut into 1cm cubes
• 2tablespoons plain flour
• 30g butter (plus a little extra for greasing)
• 1 large onion, diced
• 2 carrots, sliced into thin rounds
• 300ml beef stock (lowsalt is best)
• 150ml dark ale or stout
• 2teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Readymade shortcrust pastry (or homemade for extra buttery flavour)

How can I swap or upgrade ingredients?

Life isnt always a straight line, so here are some friendly substitutions that keep the pie delicious while fitting dietary needs or pantry inventories:

Ingredient	Standard	Substitute	Why it works
Beef steak	Braising steak	Chuck or short rib	More marbling = richer gravy
Shortcrust pastry	Storebought	Homemade (butter+flour)	Flakier, buttery texture
Ale	Dark ale	Red wine or stout	Similar malt notes, deeper colour
Beef stock	300ml	Lowsodium veg stock	Reduces overall salt without losing depth

Which kitchen tools make the job easier?

Good tools are the unsung heroes of any great pie. Youll want a heavybottomed pot for searing, a sturdy rolling pin, a 20cm pie dish, a kitchen scale for accuracy, and a pastry brush for that shiny finish. Having these on hand means fewer oops moments and more confidence when the crust rises golden.

StepbyStep Method

How do I start the beef and veg for the filling?

First, pat the beef cubes dry moisture is the enemy of browning. Toss the cubes in flour, then shake off excess. Heat butter in a heavy pot over high heat and sear the beef in batches. You want a deep caramel colour; dont overcrowd the pan, or youll steam instead of sear. Once browned, set the meat aside.

Pro tip

Dont rush the sear a good crust is the secret behind that rich, jammy gravy, I often say to my friends when were cooking together.

What comes next after searing?

Pour in the diced onion and sliced carrots, cooking them until the onion softens and turns translucent (about 34minutes). Splash in the dark ale, letting it deglaze the pot youll hear a satisfying sizzle as the browned bits lift off the bottom. Return the beef, add the thyme, pour in the beef stock, and bring everything to a gentle simmer. Cover and let it cook low and slow for 12hours, or until the meat is meltinyourmouth tender.

How do I roll and line the shortcrust pastry?

While the stew simmers, roll out your shortcrust on a lightly floured surface to about 3mm thickness. Gently fit it into the greased pie dish, leaving a 2cm overhang all around. This extra edge will fold over the filling later, giving you that classic crimped look.

Lattice vs. full top

Top style	Texture	Visual appeal	Difficulty
Full crust	Soft, buttery	Classic, sealed	Easy
Lattice	Crunchy, airy	Rustic charm	Moderate
Decorative pleats	Elegant	Showstopper	Advanced

When should the pie go into the oven?

Preheat your oven to 200C (390F). Spoon the hot filling into the pastrylined tin, then either lay a full crust over the top or arrange a lattice. Brush the pastry with a little melted butter for that gorgeous sheen, then bake for 3035minutes, or until the crust is golden and the edges are bubbling.

How to test doneness

Tap the crust it should sound hollow. Insert a thin knife near the centre; it should meet only a whisper of resistance. If the pastry is still pale, give it another 5minutes no one likes a soggy bottom.

Variations & Related Recipes

Which twist fits my mood or schedule?

Below are quick snapshots of popular alternatives. Pick the one that matches your cravings, time constraints, or regional taste buds.

Variation	Main keyword used	Key difference
Traditional steak pie (JamieOliver)	steak pie recipe jamie oliver	Puff pastry, Worcestershire sauce, herbinfused gravy
Scottish steak pie	scottish steak pie recipe	Turns neeps (turnips) and a splash of whisky into the mix
Quick steak pie	quick steak pie recipe	Storebought pastry + premade gravy, under 30minutes total
Meat & potato pie	old fashioned meat and potato pie	Thinly sliced potatoes layer under the filling for extra heartiness
Nigellas steak pie	steak pie recipe nigella	Mustard seeds, cumin, and a pinch of smoked paprika

How do I decide?

If youre scrambling after work, the quick steak pie recipe wins handsdown. Want a weekend treat that feels a bit fancy? Try the steak pie with shortcrust pastry topped with a lattice, or follow Nigellas aromatic spin for a flavour punch.

Expert tip

For a vegetarian spin, swap the beef for a mix of chunky mushrooms and lentils the same searing and simmering steps work beautifully, a friend once told me, and Ive never looked back.

Common Pitfalls & Fixes

Why does my pastry get soggy?

A soggy base usually means the filling was too wet or the crust wasnt prebaked. To avoid this, give the pastry a 10minute blind bake (line with baking parchment and fill with beans) before adding the hot stew. Also, make sure to reduce the gravy until its thick enough to coat the back of a spoon.

My gravy is thin what went wrong?

Most often its either forgetting to coat the beef in flour or not simmering the stock long enough. Whisk a slurry of flour and cold water into the bubbling stew, and let it reduce for another 1015minutes. Youll notice the gravy cling nicely to the meat.

Why is the beef still tough?

Tough beef usually signals the wrong cut or insufficient cooking time. Braising cuts like chuck or short rib become meltingly soft after a gentle simmer for at least 1hours. Also, cut the meat against the grain before serving it makes a world of difference.

Realworld anecdote

I once used a lean sirloin because I thought lean = healthier. The result? Chewy, dry morsels that no one wanted. Switching to a wellmarbled chuck solved the problem in one go, and the pie turned out luscious every time after.

Nutrition Snapshot

How does this pie fit a balanced diet?

According to the , a typical serving (1/6 of the pie) contains roughly:

• Calories: 420kcal
• Protein: 22g
• Carbohydrates: 34g
• Fat: 20g (of which saturated: 8g)
• Sodium: 620mg (adjustable with lowsalt stock)

The meat supplies highquality protein and iron, while the shortcrust offers carbs and a modest amount of fiber if you use wholewheat flour. Pair the pie with a simple side of steamed peas or a green salad to round out the meal with fiber and vitamins.

Sources & Further Reading

All the core instructions come from the original steak pie recipe. For deeper insight into safe meat handling, the UKs food safety guidance is an excellent reference.

Conclusion

There you have it the full, oldfashioned meat pie recipe that BBCGoodFood fans adore, plus a toolbox of variations, troubleshooting tips, and nutrition facts to keep you confident in the kitchen. Whether youre racing against the clock, craving a Scottish twist, or simply want a classic comfort dish, this guide gives you everything you need to bake a golden, flaky masterpiece that feels like a warm hug on a plate. Give it a try, experiment with one of the suggested tweaks, and share your thoughts Id love to hear which version stole the show at your table.