Is there anything more comforting on a cold winter’s day, than a well-spiced meat dish, enveloped in a soft and flaky crust?
Last week I made this beef steak pie recipe from Mrs. Randolph’s cook book for the first time. My young family were all very ardent in their praise of it, and as I was cleaning away the supper dishes my little Samuel implored me sweetly, “may we have this again tomorrow please, Mama?”
While I did not make this again the next day, my little fellow was encouraged by my reply that now I know how to make it, this is a dish we will enjoy often.
This particular recipe for beef steak pie is rendered especially excellent by the addition of sliced ham, which gives pleasing variation in both flavor and texture to the meat filling.
I know of several housekeepers that adjust this recipe by omitting the bottom crust, placing the filling directly into the plate, and sealing only the top with a good thick puff paste. For those who would like to follow Mrs. Randolph’s recipe exactly, I have copied it here:
BEEF STEAK PIE.
Cut nice steaks, and stew them till half done, put a puff paste in the dish, lay in the steaks with a few slices of boiled ham, season the gravy very high, pour it in the dish, put on a lid of paste and bake it.
Mrs. Randolph
For my own family (perhaps in part because I have young children), I have found that I prefer cutting the beef into smaller pieces before placing them in the dish.
With the addition of a vegetable dish or two, this truly makes a hearty and delicious meal, and one very suitable for entertaining guests. I expect to make it many times again, which I know my family will be pleased to hear.
This recipe has been adapted for clarity, and the use of modern ovens. For the original recipe exactly as written, see the quoted text above. ~ F. Nelson
π Recipe
Ingredients
- 1 pound beef steaks
- 8 ounces sliced boiled ham
- 4 tablespoons butter or lard
- 4 tablespoons flour
- ΒΌ teaspoon ground black pepper or to taste
- Β½ teaspoon salt or to taste
- pastry for a deep-dish 2-crust pie
Instructions
- Cut nice steaks, and stew slowly them in enough water to cover, till half done (about 30 minutes.) Reserve the liquid in which the beef steaks have been stewed.
- Line the bottom of a deep pie dish with one half of the paste.
- Lay in the steaks, alternating with the boiled ham.
- In a pan over low heat, melt the butter or lard, then quickly whisk in the flour. Add 2 cups of the reserved beef liquid. Stir over low heat until thick.
- Season the gravy very high, pour it in the dish over the meat.
- Put on a lid of paste and bake it at 350, until golden brown and bubbling, about 35-40 minutes
Notes
Nutrition
Mrs. Randolph’s Rule for Puff Paste
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff paste, knead it well, and roll it out several times; wash the salt from a pound of butter, divide it into four parts, put one of them on the paste in little bits, fold it up, and continue to roll it till the butter is well mixed; then put another portion of butter, roll it in the same manner; do this till all the butter is mingled with the paste; touch it very lightly with the hands in making–bake it in a moderate oven, that will permit it to rise, but will not make it brown. Good paste must look white, and as light as a feather.
Mrs. Randolph
Karline S. says
I came across this recipe and your site while researching 1800s recipes and menu ideas for a rendezvous. The beef pie (we used elk), paired with a carrot pie (1830) was a hit. The second time I cooked it I added mushrooms. So yummy.
Anna says
Oh my goodness mushrooms…YES. That sounds amazing. Definitely giving that a go the next time I make this! Thanks for the delicious idea!