Following up on our previous pie blog, when it comes to hearty and satisfying comfort food, few dishes can rival the irresistible allure of a beef steak pie. Filled with succulent chunks of beef, savory gravy, and encased in a flaky pastry, these pies have long been a favourite among food lovers. In this article, we will delve into the world of beef steak pies, exploring their various versions, flavors, and the fascinating history behind them.
At the end of this article we will share one of our favourite beef pie recipes: steak and non-alcoholic ale. Steak and ale pie is renownkned for it’s tantalising allure. You won’t find a decent country pub or inn that doesn’t serve it and for good reason. Rumour has it that it was one of Henry the 8th’s favourite dishes, and who can blame him?
A Brief History of Beef Steak Pies
The roots of beef steak pies can be traced back to medieval times when pies were commonly used as a means to preserve meat. The earliest versions of steak pies were typically made with tough cuts of beef, slow-cooked to tenderize the meat, and encased in a pastry crust. These pies were practical and versatile, allowing people to enjoy meat that could be stored for longer periods.
As time went on, steak pies evolved and began to incorporate additional ingredients and flavours. The addition of herbs, spices, and vegetables added depth and complexity to the taste, while the pastry crust became lighter and flakier, enhancing the overall culinary experience.
Later still, higher quality cuts of beef were used to provide a more succulent flavour and texture. Red wine was often used to increase the rich flavour of the steak in its gravy sauce.
Regional Variations and Flavours
Beef steak pies have become a beloved dish in various regions around the world, each adding its unique twist and flavors to this classic comfort food.
British Steak and Ale Pie
One of the most iconic versions of the beef steak pie is the traditional British Steak and Ale Pie. This hearty pie combines tender chunks of beef, often from cuts such as chuck or sirloin, with rich and robust ale-based gravy. The pie is typically topped with a flaky pastry crust and baked to golden perfection. The use of ale not only adds depth of flavor but also tenderizes the meat during the cooking process.
Check out our non-alcoholic recipe below.
Australian Meat Pie
In Australia, the meat pie holds a special place in the nation’s culinary culture. These handheld delights are often enjoyed as a quick snack or as a main course. Australian meat pies are usually filled with ground or minced beef, flavored with onions, Worcestershire sauce, and a variety of spices. They are then encased in a buttery pastry crust and baked until golden brown. These pies are often served with tomato sauce (ketchup) on top.
I don’t know about you, but I certainly wouldn’’t mind trying a pie from down under.
____________________________________________________________________________
Must read: Meat Pies, Rich in Flavour and History
____________________________________________________________________________
South African Steak and Kidney Pie
In South Africa, a popular variation of the beef steak pie is the Steak and Kidney Pie. This pie combines tender beef steak with kidneys, creating a rich and flavourful filling. The meat is slow-cooked in a savory gravy, often seasoned with aromatic spices such as curry powder or masala. The pie is then encased in a flaky pastry crust and baked to perfection.
This particular pie has clearly been influenced by a number of cultures. The combination of steak, liver, and curry flavours sounds like a wonderful delight for even the most well travelled pallet.
Recipe: Steak and Ale Pie:
Of all the pie combinations that one could explore, our personal favourite is the steak and ale, owing to its traditional origins that has seen it being served in British pubs and inns for as long as both pies and ales have existed.
To pay homage to the classic British Steak and Ale Pie, here’s a non-alcholhil recipe that will surely satisfy your taste buds.
Ingredients
1.5 pounds (700g) beef chuck, cut into bite-sized cubes
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, diced
2 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup (240ml) beef broth
1 cup (240ml) non-alcoholic dark ale or stout
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon thyme leaves
Salt and pepper to taste
Pastry crust (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the beef cubes with flour until evenly coated.
- Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.
- In the same pot, add the diced onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened.
- Return the beef to the pot and add the beef broth, dark non-alcoholic ale, tomato paste, Worcestershire sauce, thyme leaves, salt, and pepper. Stir well to combine.
- Cover the pot and transfer it to the preheated oven. Bake for about 2 hours or until the beef is tender and the flavors have melded together.
- Remove the pot from the oven and let it cool slightly. Increase the oven temperature to 400°F (200°C).
- Roll out the pastry crust and line a pie dish with it. Pour the beef filling into the pie dish.
Cover the pie with another layer of pastry crust, sealing the edges. Cut a few slits on top to allow steam to escape.
- Bake the pie in the oven for about 25-30 minutes or until the pastry is golden brown and crispy.
- Remove the pie from the oven and let it cool for a few minutes before serving.
Note: Recipe adapted from BBC Good Food.
Final Thoughts
So, there you have it, a perfect recipe for you to try at home. Beef steak pies have a rich history and have evolved into various versions and flavors around the world.
Whether you’re craving a comforting pub-style pie or looking to explore international flavours, beef steak pies are a delicious and satisfying choice. So, indulge in a slice of flaky pastry and succulent beef, and savor the culinary heritage of this timeless comfort food.
Halal Origins prides itself on the quality of its beef products. All of our produce is organic and reared on farms whereby the quality of life for the animals is the priority. The cows roam freely grazing on natural pastures and clovers for the duration of their lives. This gives them a natural flavour and texture as they are permitted to live as nature intended.
Order our succulent beef steak today and try this wonderful recipe in the comfort of your home. You can opt for any cut of beef or even our diced beef cubes for added convenience. Whatever you choose, you won’t be disappointed.