Steak pie (with pastry on the bottom)

[HoneyButterPopcorn]

I've volunteered to make a steak pie tonight and it's been so long since I've made one I can't remember how!

We had the traditional one at new year (always bought from the local butcher) and I thought I'd try my hand.

The only recipes I can find only have pastry on the top and I can't remember last time I made a proper pie!

Anyone got a good recipe?

The main thing you need to remember is to cool the filling before putting it in the pastry.

Also, place the pie dish on a preheated baking sheet to avoid a soggy bottom.

I’d look at a James Martin recipe

This one is a family favourite

https://www.recipetineats.com/meat-pie-recipe/

I made one over Christmas.
Filling - I just sauted the meat and cooked in some red wine and beef stock with a little flour (. I made the filling the previous day so it was fridge-cold when I constructed the pie - as pp said you mustn't put hot filling into raw pastry - it melts the butter in the pastry too early. I used jus-roll ready-rolled puff pastry for top and bottom and it came out great. I made a parcel of it with minimal sauce and baked it on a flat baking tray rather than using a pie tin as that lets the sides get crispier using just a bit of milk as the pastry glaze.

Yum. I've got a stew on currently and am thinking about making a pie with the leftovers. I've recently gone back to using a mixture of lard and butter in pasty - just like I was taught in school about a million years ago and the texture is amazingly crumbly.

For a 23cm tin, I'd go with.

300g plain flour, 75g lard, 75g butter and a pinch of salt.
Whizz it in a food processor or crumble with your fingers, then add the smallest possible amount of water to bring it together, before chilling in the fridge for 30mins before you roll it out.

Grease your tin generously, the fat will melt and coat the bottom creating a seal to help prevent sogginess. If you have time, chill the base again before you fill it.

Finally, brush with egg wash before cooking for that golden colour.

I have made this minced beef, potato and onionpie a few times, and it is delicious.

https://www.ainsley-harriott.com/recipe/minced-beef-potato-onion-pie/

Ok the meat is cooking and I'm looking at my dishes - of course I don't have a pie dish so it's going to be a Pyrex. About the blind bake the pastry. It's smelling good so far!

And of course, DS (who asked for the steak pie) wandered in and asked 'can you make pizza for dinner?' Argh!

I make pies quite frequently, I wouldn't blind bake the pastry.

No? Won't it go all soggy bottom?