Easy Rump Steak Gravy Pie With Shortcrust Pastry

When you hear the words “rump steak gravy pie,” what comes to mind? A delicious and hearty dish that is perfect for any night of the week? Well, that’s exactly what this blog post is all about! With only a few simple ingredients, you can create a comforting pie that is sure to satisfy. So, gather your ingredients and get ready to cook up some good food!

Rump steak

The rump is a part of the beef many people don’t realize exists. It’s also one of my favourite cuts because it has such great flavour and can be cooked in many different ways!

The rump is meat cut from the animal’s hindquarters. It’s a popular choice for steaks and other hearty dishes because it has good flavour and is relatively lean. The rump is also a common cut for ground beef, and it’s located just behind the loin and runs from the hip to the tailbone. The rump is a versatile cut of meat that can be roasted, grilled, or used in stews and pie fillings. It’s an inexpensive option that is sure to please any meat lover. So next time you’re looking for a hearty meal, don’t forget the rump.

Gravy for rump steak pie

A rump steak pie is not complete without gravy. The gravy adds moisture to the meat, making it more tender and giving it a richer flavour. It also helps to bind the ingredients together, preventing the filling from drying out or becoming too crumbly.

The best gravies are made with beef stock, which gives them a deep, robust flavour that complements the steak perfectly. To make a gravy for rump steak pie, simply fry your meat until it’s brown, then add cornflour. Mix for about a minute, then add your stock. Read the recipe card at the bottom of this post for complete details.

Steak pie shortcrust pastry

Shortcrust pastry is the best for meat pies because it is light and flaky and holds its shape well. It is also easy to work with, so you can get a perfect crust every time. The pastry has only three ingredients, making it so easy to make. Plus, there is no chilling time or blind-baking. Mix to form a dough, and roll out on a floured surface. Place the dish you are using over the pastry and cut around it. Spoon your filling into the dish and place your pastry on top.

Press down on the edges and mark with a fork around the edges. Brush with an egg and pop in the oven for 30 minutes until golden.

Is margarine or butter better for shortcrust pastry?

There is no definitive answer, as both margarine and butter have their benefits. Margarine is usually cheaper and has a higher fat content, which makes it ideal for creating a flaky crust. Butter, on the other hand, gives the pastry a richer flavour. Ultimately, it comes down to personal preference.

Ingredients

Rump steak pie is one of my all-time favourite dishes. It’s easy to make, and it always tastes delicious. The ingredients are very simple, but the end result is something special. I made one dish to eat straight away, and the rest I put in foil trays to freeze for a later date. Here is what you will need:

• 900 g Rump Steak (Cut into small 2.5cm cubes)
• 3 Cloves of Garlic (Chopped)
• 2 tbsp Vegetable Oil
• 1 Onion (Chopped in a food processor)
• 35 g Plain Flour
• 310 ml Beef Stock (or veggie stock)
• 3 tbsp Worcestershire Sauce
• 1 Swede (Chopped in a food processor)
• 3 Carrots (Chopped in a food processor)
• Salt and Pepper
• 2 Celery Sticks (Chopped in a food processor)

Shortcrust Pastry

• 500 g Plain Flour
• 250 g Butter
• 6 tbsp Cold Water
• 1 Egg (Beaten – to brush the pastry)

How to make rump steak pie

Rump steak pie is a classic British dish that is easy to make and sure to please everyone. This recipe uses simple ingredients and can be tailored to your taste. So why not give it a try tonight?

• Heat the oil in a large saucepan and the onion and cook until soft but not coloured. Add the beef and garlic, and cook until browned. Add the flour and cook for 1 minute. Add the stock and Worcestershire sauce. Add the celery, carrots and suede. Mix through and add salt and pepper. Add more water if needed. Simmer gently for 1 hour.
• Meanwhile, make the pastry. In a bowl, add the flour and butter. Rub the butter into the flour until it’s like fine breadcrumbs. Add the water and mix until the dough comes together. Roll out onto a floured surface to about 1 cm thick. Invert the dish over the pastry and cut around the dish. Repeat for the other dishes.
• Spoon the meat mixture into the dishes. Top with shortcrust pastry and press firmly around the edges. Decorate with any leftover pieces and attached them with a brush of beaten egg. Pierce the middle of the pastry with a knife so the steam can escape. Brush the pastry all over with the beaten egg. Bake in the oven for 30 minutes until crisp and golden.#

TIPS AND VARIATIONS

These pies freeze well. They can be frozen for up to 4 months. I put the filling in foil trays, topped with the shortcrust pastry and then sealed with a lid. Let them cool down before freezing. When ready to eat again, remove the lid and cook from frozen for about 40 – 50 minutes.

You don’t have to use the vegetables as suggested you could add peas or leeks instead or no veg at all!

Add some spice! Add a few splashes of tabasco sauce if you like a bit of heat to your pie.