How To Make A Traditional Steak And Red Wine Pie

The red wine and steak pie belongs to a venerable tradition. Pies of meat enclosed in pastry have been staples of British cookery for centuries, serving as both nourishment and an ode to gastronomic craft. The earliest versions of meat pies predate Britain itself, appearing in ancient Egypt, Greece and Rome where those early crusts were more container than delicacy, designed to hold and preserve. Over time, particularly through medieval Europe, pastry became edible, buttery and rich, evolving from practicality into pleasure.

In medieval England, pies, sometimes called coffins or cofyns in ye olde English, were tall, ornate creations that sealed in meat, fish and spice. The pastry acted as a vessel to protect and transport food safely before refrigeration. By the 17th century, the British pie had begun to resemble the form we recognise today; cue the ‘steake pye’ which appeared in early cookbooks, a preparation of beef slow-cooked until tender, encased in pastry and baked until golden.

The steak pie soon became a mainstay of English and Scottish kitchens, and by the 19th century, recipes began to call for refined enrichments with port, oysters and red wine, positing pies with a sense of occasion.

As the climes cool and the nights draw in, a red wine and steak pie is a comforting classic. The wine adds acidity and depth, balancing the richness of the meat and buttery pastry. For those making their own, this recipe from COOK keeps things traditional. 

Recipe: Steak and Red Wine Pie

Ingredients:

For the filling

• 800g good-quality stewing steak or chuck, cut into 3cm cubes
• 2 tbsp plain flour, seasoned with salt and pepper
• 2 tbsp olive oil or beef dripping
• 2 medium onions, finely sliced
• 2 carrots, diced
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 500ml red wine (a medium-bodied variety, such as Merlot or Côtes du Rhône)
• 300ml beef stock
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp English mustard
• Sea salt and black pepper
• For the pastry
• 350g all-butter puff pastry
• 1 egg, beaten, for glazing

Method:

1. Pat the beef dry and toss it lightly in the seasoned flour. Heat the oil in a heavy casserole, then brown the meat in batches until golden and place to a plate.
2. In the same pan, lower the heat slightly. Add the onions and carrots and cook for about ten minutes, until soft and beginning to caramelise. Add the garlic and tomato purée, stirring for a minute to coat everything well.
3. Pour in the red wine, scraping up any browned bits from the base of the pan. Let it bubble for a few minutes to reduce slightly, then return the beef along with the stock, thyme, bay, Worcestershire sauce, mustard, and season lightly.
4. Cover and simmer gently for two to two and a half hours, or until the meat is tender and the sauce thick and glossy. Adjust seasoning to taste, remove the herbs, and let it cool completely before assembling. This can be done a day ahead to let the flavours develop.
5. Preheat the oven to 200°C (180°C fan). Spoon the cooled filling into a pie dish. Roll out the pastry to about 4mm thickness, then lay it over the dish, trimming the edges neatly. Crimp to seal and cut a small slit in the centre to let steam escape. Brush with beaten egg.
6. Bake for around 30 – 35 minutes until the pastry is golden, crisp and puffed. Allow it to rest for a few minutes before serving.

Recipe from COOK. If time or inclination run short, COOK’s ready-made steak and red wine pie is a Great Taste Award winner. Serve with buttery mashed potatoes and seasonal greens, to wash it down keep it medieval with a pint of ale, or just pour another glass of red.