Beefsteak and Pigeon Pie

Ingredients

• 1 thick slice (approx. 300 g) Good beefsteak (Cut into small bite-sized pieces)
• 4 whole Young pigeons (Each divided into 4 pieces; reserve any scrappy trimmings for the gravy)
• 1 seer (approx. 900 g), bone-in braising cut Beef (for gravy) (Used to make the base gravy; include all scraggy off-cuts from the steak and pigeons)
• 1 chittack (approx. 60 g / 4 tablespoons) Ghee (Clarified butter; use unsalted butter as an alternative)
• 12 whole Curry onions (small shallot-type onions) (Peeled and finely sliced or chopped; standard small shallots work well)
• 1 handful (approx. 4–5 tablespoons) Plain flour (For dredging the meat before frying)
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 1 small bunch Sweet herbs (A traditional mix of fresh soft herbs such as thyme, marjoram, and parsley; use what is available)
• 2 limes (rind only, used in part) Fresh lime rind (Use a vegetable peeler to remove strips of rind, avoiding the white pith; use about half the rind during cooking)
• 2 limes (juice only) Fresh lime juice (Squeezed from the same limes used for rind; added at the end before filling the pie)
• 1 portion (enough to line a pie dish) Pastry (Use a ready-made shortcrust pastry or your preferred pie pastry to line the dish)
• 1 portion (enough to cover the pie dish) Pastry crust (for topping) (Use ready-made shortcrust or puff pastry as the lid; crimp or press edges to seal)

Instructions

1. 1Place the beefsteak on a clean chopping board. Using a sharp knife, cut it into small, roughly even bite-sized pieces (about 2–3 cm). Set aside. Keep any small scrappy trimmings — these will go into the gravy pot in the next step.
2. 2Take each of the four young pigeons and divide each bird into four pieces: two leg-and-thigh pieces and two breast pieces. A sturdy pair of kitchen scissors or a sharp knife works best for this. Reserve any small bones, necks, or scrappy off-cuts to add to the gravy pot.
3. 3Place the beef for gravy (approx. 900 g of bone-in braising beef) into a large saucepan or stockpot. Add all the scrappy off-cuts from the steak and pigeons. Cover generously with cold water (roughly 1.5–2 litres). Bring to the boil over high heat, skimming off any grey foam that rises to the surface. Once boiling, reduce to a low simmer. Cook uncovered for 1.5 to 2 hours until you have a rich, concentrated, dark brown gravy. Strain the liquid through a fine sieve into a bowl and discard the solids. You should have roughly 500–700 ml of strong gravy. Set aside.
4. 4Place a large, wide frying pan or heavy-based saucepan over medium heat. Add the ghee (approx. 60 g / 4 tablespoons) and let it melt and warm through — it should shimmer but not smoke. Add the 12 curry onions, finely sliced or chopped. Fry, stirring regularly, until they are soft, golden, and beginning to caramelise — about 8–10 minutes. Keep the heat at medium so they do not burn.
5. 5Spread the flour onto a large plate or tray. Toss the beefsteak pieces and pigeon pieces through the flour, turning to coat all sides evenly. Shake off any excess flour. Add all the floured meat to the pan with the fried onions. Stir to combine and fry over medium heat for 3–4 minutes, turning the pieces so they colour lightly on all sides.
6. 6To the pan of meat and onions, add 1 teaspoon of salt, 1 teaspoon of ground black pepper, the sweet herbs (tied together with string if you like, for easy removal later), and about half the strips of lime rind from your two limes. Pour in approximately half of the beef gravy you made earlier — this should partially cover the meat. Stir everything together gently.
7. 7Reduce the heat to low. Place a lid partially over the pan and leave to simmer gently for 45–60 minutes, or until both the beefsteak and pigeon pieces are fully tender when pierced with a fork. Stir occasionally and check the liquid level — if it reduces too much before the meat is tender, add a splash more gravy or water. The sauce should be thick and glossy.
8. 8Remove the pan from the heat. Remove and discard the sweet herb bundle and lime rind pieces. Allow the filling to cool to room temperature — this is important so the pastry does not become soggy or melt when the filling is added. This will take approximately 30–45 minutes. You can speed this up by transferring the filling to a wide, shallow bowl.
9. 9Once the filling has cooled, stir in the remaining beef gravy and the juice of the two limes. Mix gently to combine. Taste and adjust seasoning if needed. The filling should be saucy but not watery — if it seems too thin, you can leave a little gravy out.
10. 10Preheat your oven to 200°C (180°C fan / Gas Mark 6). Take your pie dish and lay the pastry over it. Gently press the pastry into the base and up the sides of the dish, letting a little overhang the rim. Trim away any excess. If using ready-made pastry, follow any package instructions for blind-baking the base (pre-baking it empty for 10 minutes) to help prevent a soggy bottom — this is recommended for a saucy filling. To blind-bake: line the pastry with baking paper, fill with baking beans or dried rice, bake for 10 minutes, then remove the paper and beans and bake a further 5 minutes. Allow to cool slightly before filling.
11. 11Spoon the cooled meat filling into the pastry-lined pie dish, distributing the meat and sauce evenly. Roll out the pastry crust for the top to a size slightly larger than the dish. Lay it over the filling. Press the edges of the lid onto the rim of the base pastry to seal, crimping with your fingers or pressing with a fork. Cut a small steam hole in the centre of the lid with the tip of a knife — this allows steam to escape during baking and keeps the crust crisp. Place the pie in the preheated oven and bake for 25–35 minutes, until the crust is golden brown. Allow to rest for 5 minutes before serving.