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Steak and Vegetable Shortcrust Pastry Pie

10 Portions

Diced Steak 600g

Onion (Diced) 100g

Carrot (Diced) 100g

Garlic (Diced) 1 clove

Garden Peas 50g

Shortcrust Pastry (FFT Recipe) 400g

Gravy Powder (Gluten Free) As required

Beaten Egg 1

Salt and Pepper To taste

Mixed Herbs pinch


50 Portions

Diced Steak 3kg

Onion (Diced) 500g

Carrot (Diced) 500g

Garlic (Diced) 3 cloves

Garden Peas 250g

Shortcrust Pastry (FFT Recipe) 2kg

Gravy Powder (Gluten Free) As required

Beaten Egg 1

Salt and Pepper To taste

Mixed Herbs 1 tbsp


100 Portions

Diced Steak 6kg

Onion (Diced) 1kg

Carrot (Diced) 1kg

Garlic (Diced) 5 cloves

Garden Peas 500g

Shortcrust Pastry (FFT Recipe) 4kg

Gravy Powder (Gluten Free) As required

Beaten Egg 2

Salt and Pepper To taste

Mixed Herbs 2 tbsp


  1. In a large saucepan add a generous glug of oil for frying and put on a high heat
  2. Once the oil is hot add the onions and carrots and fry for a couple of minutes until starting to colour
  3. Add the diced steak and season liberally with salt and pepper
  4. Once the steak has started to brown, add the garlic and mix well
  5. Add the mixed herbs and allow to cook for about 10 minutes on a medium heat
  6. Add enough water to cover the ingredients, and bring the pan to the boil, reduce to a simmer and cook for 1 ½ hours adding more liquid if necessary
  7. Add the garden peas, then following the manufacturer’s instructions thicken the sauce with the gravy powder
  8. Taste the sauce, adjusting seasoning if necessary
  9. Prepare the shortcrust pastry as per the FFT recipe
  10. Portion the pie filling into ceramic dishes, then top with the rolled out pastry
  11. Brush with beaten egg, cook in the oven at 170˚C until the pastry is golden and the dish is piping hot in the middle
  12. Cool
Key Points
  • A sprinkle of dried herbs or cracked black pepper over the top of the pastry before it goes in the oven can improve the appearance of the pies.

Wheat, Milk, Eggs