Yorkshire Beef Pie
The Yorkshire Beef Pie is a hearty and comforting dish that combines tender, slow-cooked beef chuck with a rich, flavorful sauce infused with red wine, Worcestershire sauce, and aromatic herbs. Encased in a golden, flaky suet pastry, this traditional pie is a feast for both the eyes and the palate. Perfect for cold evenings or Sunday gatherings, the filling features a medley of caramelized onions, carrots, celery, and garlic, simmered to perfection in beef stock for depth and richness. The suet crust adds a classic touch with its light, airy texture that complements the robust filling beautifully. Serve this quintessential British dish fresh out of the oven with a side of creamy mashed potatoes or steamed greens for a truly indulgent experience.
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Recipe Information
Ingredients
- 750 grams beef chuck (cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (sliced)
- 2 stalks celery (sliced)
- 2 cloves garlic cloves (minced)
- 500 ml beef stock
- 125 ml red wine (optional)
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato paste
- 2 tablespoons plain flour
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams self-raising flour
- 100 grams suet
- 90 ml cold water
- 1 egg (beaten)
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Set the browned beef aside.
Add the remaining olive oil to the pot, then sauté the diced onion, carrots, celery, and minced garlic until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes to remove the raw taste. Slowly add the red wine (if using), scraping up any browned bits from the bottom of the pot.
Add the beef stock, Worcestershire sauce, tomato paste, fresh thyme, bay leaf, and the browned beef back into the pot. Stir well to combine.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the oven. Cook for 90 minutes, stirring occasionally, until the beef is tender and the sauce is rich and thickened.
While the filling cooks, make the suet pastry. In a large bowl, mix the self-raising flour and suet together. Gradually add cold water and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate until needed.
Once the filling is cooked, remove the pot from the oven and let it cool slightly. Remove the thyme sprigs and bay leaf.
Preheat the oven to 200°C (390°F). Spoon the beef filling into a pie dish.
Roll out the suet pastry on a floured surface to fit the top of the pie dish. Carefully place the pastry over the filling, trimming the edges if necessary. Press the edges to seal and make a small hole or slit in the middle to allow steam to escape.
Brush the pastry with the beaten egg for a golden finish. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is puffed and golden brown.
Remove the pie from the oven and let it rest for 10 minutes before serving. Enjoy your comforting Yorkshire Beef Pie!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
