Steak Pie is always a firm favourite with crews, my Steak Pie Recipe is basic and down to earth, but what it may lack in culinary flair it more than makes up for in flavour and texture, chunks of tender steak in a rich gravy encased in a light melt in your mouth short crust pastry. The steak filling here is made from my left over Braised Steak Recipe, I say left over, but the truth is I always make sufficnt Braied Steak to have some over for these pies.
For me a pie it has to be a plate pie sometimes referred to a double crust pie. I never like to see meat filling put into a gastronome tray with layer of pastry on the top described as a pie, to me that is stew with a pastry lid on..! It looks institutional. The filling of a steak pie should be lean chunks of meat in a rich gravy, however it is possible to add a primary vegetable to the pie, eg Onion for a Steak and Onion pie or Mushrooms for a Steak and Mushroom pie. Homemade pies are economical to produce.
Form many years I used 20cm disposable foil pie plates, but often I would find myself in a port or country where it was not possible to buy these foil plates, and there where occasions when the vessel had no suitable pie plates, in this recipe I demonstrate the best alternative: A Dinner Plate…!
A dinner plate is perfect, a good conductor of heat, and because of the ceramic glaze non-stick.