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Easy Tinned Steak Pie

Published Monday, 26 September, 2011 by Jo Saunders

A truly comforting yummy pie.



  • A can of stewed steak
  • 170g / 6oz of plain flour
  • Large pinch of salt
  • 85g / 3oz butter, cubed
  • 3-4 tbsp cold water
  • A pie dish


Sift the flour in a mixing bowl and add the salt.

Put in the cubes of butter.

Rub it all together using the tips of your fingers until it looks and feels like breadcrumbs.

Stir in the water until the dough binds together (using a knife helps and you may find that you do not need all of the water).

Cut your ball of dough in half, and put one half aside.

Roll out the dough to make a large circular shape and put on to the bottom of your pie dish, so that it covers the edges too.

Spoon the tinned steak on top of this and spread evenly.

Roll out the other half of the dough to make the lid, and put on top. Pinch the edges together to seal.

Prick the lid several times with a fork.

Place in the oven at about 180 degrees (fan oven) for 20-25 minutes.


(Note: once you've binded the dough together, you can break a little piece off and leave to one side to roll out and cut in to a decoration to put on top at the end. E.g. a leaf / love heart)

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