HECK! Steak & Butter Pie

210 Minutes | Easy

HECK! Steak & Butter Pie with golden puff pastry and rich sausage filling

This isn’t just any pie – it’s the ultimate comfort food. Our HECK! Steak & Butter Pie takes tender chunks of Steak & Butter sausages, slow-cooked in a rich ale and beef stock gravy, then tops it all off with a buttery puff pastry lid. It’s the kind of dish that turns a chilly evening into something cosy, comforting, and downright delicious.

Made with HECK! Steak & Butter sausages, this pie is big on flavour while still being simple to put together. The slow-cooked filling is hearty and packed with onions, carrots, mushrooms, and a deep savoury kick from Worcestershire sauce. Crown it with golden puff pastry and you’ve got a family feast worth gathering around the table for.

Perfect for Sunday dinner, a midweek treat, or whenever you’re craving proper comfort food, this Steak & Butter Pie is one you’ll want on repeat. Serve it up with creamy mash or some buttery greens and you’re set.

Serves
6

Ingredients

  • 1kg HECK! Steak & Butter Sausages

  • 3 tbsp plain flour

  • 2 tbsp vegetable oil or beef dripping

  • 2 medium onions, sliced

  • 2 carrots, diced

  • 2 sticks celery, diced

  • 2 cloves garlic, minced

  • 2 tbsp tomato purée

  • 500ml dark ale (stout or bitter)

  • 300ml beef stock

  • 2 tsp Worcestershire sauce

  • 2 bay leaves

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 250g chestnut mushrooms, quartered

  • 1 sheet puff pastry (or 500g block, rolled)

  • 1 egg, beaten (for glazing)

  • Salt & black pepper

Method

  1. Brown sausages - Heat oil in a heavy pot, brown the HECK! Steak & Butter sausages in batches, then remove.

  2. Cook base veg - Add onions, carrots, and celery; cook for 8 minutes until softened. Stir in garlic and tomato purée; cook for 2 minutes.

  3. Deglaze - Pour in the ale, scraping up browned bits. Let bubble for 2–3 minutes.

  4. Add sausages & stock - Return sausages, add beef stock, Worcestershire sauce, bay leaves, and thyme. Cover and simmer gently for 2 hours (or bake covered at 160°C). Stir occasionally.

  5. Add mushrooms - Stir mushrooms in for the last 30 minutes of cooking.

  6. Cool filling - Remove bay leaves, season well. Let the filling cool completely.

  7. Assemble pie - Place filling into a pie dish, cover with rolled puff pastry lid, trim edges, and crimp. Brush with beaten egg.

  8. Bake - Cook at 200°C for 30–35 minutes until pastry is golden and crisp.

  9. Serve - With creamy mash or buttery greens.

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