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.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

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.

Step 3

Add the remaining olive oil to the pot, then sauté the diced onion, carrots, celery, and minced garlic until softened, about 5 minutes.

Step 4

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.

Step 5

Add the beef stock, Worcestershire sauce, tomato paste, fresh thyme, bay leaf, and the browned beef back into the pot. Stir well to combine.

Step 6

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.

Step 7

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.

Step 8

Once the filling is cooked, remove the pot from the oven and let it cool slightly. Remove the thyme sprigs and bay leaf.

Step 9

Preheat the oven to 200°C (390°F). Spoon the beef filling into a pie dish.

Step 10

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.

Step 11

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.

Step 12

Remove the pie from the oven and let it rest for 10 minutes before serving. Enjoy your comforting Yorkshire Beef Pie!

Nutrition Facts

Serving size	2306.2 grams (2306.2g)

Amount per serving	% Daily Value*
Calories	4181

Total Fat 281.70g	361%
Saturated Fat 117.50g	588%
Polyunsaturated Fat 2.70g
Cholesterol 808mg	269%
Sodium 6829mg	297%
Total Carbohydrate 210.90g	77%
Dietary Fiber 14.70g	53%
Total Sugars 20.10g
Protein 182.20g	364%

Vitamin D 40IU	200%
Calcium 345mg	27%
Iron 28mg	153%
Potassium 3877mg	82%

*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.

Source of Calories

Fat: 61.7%

Protein: 17.7%

Carbs: 20.5%