An English Meat Pie is a popular pub grub and perfect comfort food!

The history of the British meat pie stretches back centuries, with its origins likely rooted in medieval England. Pies have been a staple of British cuisine since the Romans introduced pastry, which evolved over time.

origins of Meat Pie

By the 19th century, with the rise of industrialization and the working class, the meat pie became increasingly popular as a convenient and hearty meal. They were commonly sold by street vendors, in pubs, or served as a home-cooked dish.

Moreover, the popularity of meat pies grew during the two World Wars, as they were seen as a filling and affordable meal for soldiers and families alike.

Today, the British meat pie, including varieties like steak and kidney pie, shepherd’s pie, and Cornish pasty, remains a beloved comfort food. It is now deeply intertwined with British culinary tradition and continues to be a symbol of hearty, home-cooked meals in the UK.

To know more about its origins, click here

Ingredients (4 people)

For the filling

• 2 tablespoons of olive oil
• 135g minced beef
• 900g beef cheek
• 180 ml red wine
• 1 onion, diced
• 4 garlic cloves, crushed
• 2 sprigs rosemary, leaves picked and chopped
• 1 stalk of diced celery
• 750ml meat stock
• 50ml vinegar
• 360g peeled tomatoes
• 360g mushrooms, cut into pieces
• 60g of cornstarch

For the shortcrust pastry

• 400g of flour
• 200g cold butter, diced
• 1 teaspoon salt
• 11/2 tsp white vinegar
• For the meat pie
• 1 quantity of shortcrust pastry
• 1 quantity of puff pastry
• 1 amount of filling
• 1 beaten egg, for brushing

Prepare the filling – use beef cheeks and minced meat, cooked with wine, onion, garlic, thyme, rosemary, mushrooms and celery over low heat until tender. Refrigerate the filling overnight to cool and thicken it. Make the Shortbread

Base – Combine flour, butter, and salt in a food processor and blend until a dough forms. Refrigerate overnight. Assemble the pie – Line the cake pan with the shortcrust pastry, pressing down well on the sides.

in addition

Fill with the cold filling. Brush the edge of the pastry with egg and make a lid with the puff pastry. Drill a hole in the centre to allow steam to escape.

Bake – Bake until the mess is golden brown, the pastry is cooked through, and the filling is hot.

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