The Ultimate Handcrafted Herefordshire Steak Pie

Nothing beats the real thing. Made fresh right here in our shop, this pie is built on prime, pasture-fed Herefordshire beef steak, slow-braised until tender enough to fall apart under a fork. We don’t skimp on the filling—thick, chunky cuts of dry-aged beef simmered low and slow in a rich, velvety bone-marrow and red-wine reduction, all crowned with our golden, all-butter puff pastry that flakes with every bite.

Cooking Instructions

For that bakery-fresh, deep golden lift, bake straight from the fridge:

• Oven Temp: Preheat to 190°C fan / 210°C conventional / Gas Mark 6.

• Glaze (Optional): Brush the pastry lid with a light egg wash or splash of milk for a high-gloss finish.

• Bake Time: Place onto a preheated baking tray on the middle shelf for 25–30 minutes until the pastry is puffed and deep golden brown, and the rich gravy is bubbling hot in the center (core temperature of 75°C or above).

• Rest: Let it settle on the counter for 3 to 4 minutes before serving so the rich gravy can settle into the meat.

Plating & Recipe Ideas

• The Ultimate Butcher's Supper: Serve alongside creamy, butter-loaded Maris Piper mash and garden peas with fresh mint. Top the pastry with a pinch of flaky Maldon sea salt and pour over an extra jug of rich, caramelized onion and stout gravy.

• Rustic Autumn Harvest: Pair with roasted Herefordshire heritage carrots and parsnips glazed with local honey and whole-grain mustard, served with a side of charred, garlicky Savoy cabbage.

• Pub Classic: Keep it unfussy with hand-cut, triple-cooked beef-dripping chips, pickled shallots, and a dollop of English mustard.

Just to confirm, our famous Chunky Steak pie is cooked with onions.