Steak pie

Steak pie is a traditional British dish that consists of a pastry shell filled with steak, gravy, and various vegetables. It is a popular dish in pubs and homes across the United Kingdom, particularly as part of a Sunday roast.

History

The steak pie has its roots in the medieval period, when it was a common dish at banquets and feasts. The pie was originally made with a mixture of meats, including venison, beef, and mutton, but over time, beef became the most common filling. The addition of vegetables and gravy to the pie is a more recent development, reflecting the influence of French cuisine on British cooking.

Preparation

To prepare a steak pie, the steak is first seared in a hot pan to seal in the juices. It is then simmered with onions, carrots, and other vegetables in a rich gravy. This mixture is placed in a pastry shell, which is then topped with another layer of pastry. The pie is baked in the oven until the pastry is golden brown and the filling is hot and bubbly.

Variations

There are many variations of the steak pie. In Scotland, for example, the Scotch pie is a popular variation that is made with mutton or lamb instead of beef. In Australia and New Zealand, the steak pie is often made with a puff pastry top and is a common offering at bakeries.

Cultural significance

The steak pie is a staple of British cuisine and is often served on special occasions, such as New Year's Day and Easter. It is also a popular choice for a Sunday roast, a traditional British meal that is typically served in the afternoon.

See also

• Meat pie
• Pot pie
• Shepherd's pie