Beef Steak and Pigeon Pie
A hearty Victorian-era savory pie combining beef steak and pigeon with oysters, onions, and lime in a rich gravy, all encased in pastry. This Anglo-Indian recipe creates a complex, flavorful pie perfect for special occasions.
Ingredients
- 2 pounds Beef steak, cut into pieces (Good quality steak, cut into pieces 3 inches long, 2-2.5 inches wide, and 0.5 inch thick)
- 2 pounds Beef bones or stewing beef for stock (For making gravy/stock)
- 2 ounces Ghee or clarified butter (About 4 tablespoons)
- 1 teaspoon Salt
- 2 whole Fresh limes (For juice and zest)
- 4 whole Young pigeons (or Cornish game hens as substitute) (Each cut into 4 pieces; can substitute with 2 Cornish game hens)
- 12 whole Fresh oysters, shucked
- 12 whole Small onions or shallots, sliced lengthways (Cut into fine slices lengthways)
- 1 teaspoon Ground black pepper
- 2 tablespoons Sweet herbs (thyme, parsley, marjoram) (Fresh or 1 tablespoon dried mixed herbs)
- 1 dessertspoon All-purpose flour (About 2 teaspoons for dredging)
- 6 cups Water (For making beef stock)
- 1.5 pounds Shortcrust pastry dough (Enough to line and cover a 9-inch pie dish)
More recipes using Pigeons
Anglo-Indian
Pigeons with Petit Pois
Young pigeons braised until tender and served with sweet petit pois in a rich gravy. A classic preparation that combines game bird with garden peas.
British
Pigeons in Savoury Jelly
Roasted pigeons set in a clear savory aspic jelly, creating an elegant cold dish perfect for dinner or supper. The birds are arranged breast-down in a mold, covered with jelly, and turned out to reveal a beautiful presentation garnished with parsley and chopped jelly.
Indian
Pigeon Doopiaja
A rich Indian curry featuring pigeons cut into pieces and slow-cooked with fried onions and aromatic spices until tender in a thick, flavorful sauce.
Instructions
- 1Cut the beef steak into pieces approximately 3 inches long, 2 to 2.5 inches wide, and 0.5 inch thick. Cut each pigeon into 4 pieces. Reserve any scraps and trimmings.
- 2Place the 2 pounds of beef bones or stewing beef in a large pot with 6 cups of water. Add all the scraps and trimmings from the steak and pigeons. Bring to a boil, then reduce heat and simmer uncovered to make a strong beef gravy.
- 3Cut the 12 small onions lengthways into fine slices.
- 4Zest the 2 limes, removing only the outer colored part of the peel. Reserve the limes for juicing later.
- 5Heat the ghee in a large, heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring frequently, until they are softened and beginning to turn golden.
- 6Dredge the beef steak pieces and pigeon pieces in the flour. Add them to the pan with the onions and fry, turning occasionally, until the meat is browned on all sides.
- 7Add the black pepper, salt, sweet herbs, lime zest, and about half of the strained beef stock (approximately 2 cups) to the pan. Stir to combine.
- 8Reduce heat to low, cover the pan, and simmer gently until the meat is tender, stirring occasionally. The beef should be fork-tender and the pigeon cooked through.
- 9Remove the pan from heat and allow the meat mixture to cool to room temperature.
- 10Once cooled, add the 12 shucked oysters, the remaining beef stock (about 2 cups), and the juice squeezed from the 2 limes. Stir gently to combine.
- 11Preheat oven to 375°F (190°C). Roll out about two-thirds of the pastry dough and use it to line a 9-inch deep pie dish, leaving some overhang.
- 12Pour the cooled meat and oyster mixture into the pastry-lined pie dish, distributing the meat, oysters, and gravy evenly.
- 13Roll out the remaining pastry dough and place it over the filled pie. Trim excess pastry, crimp the edges to seal, and cut several small slits in the top to allow steam to escape. Brush with beaten egg if desired.
- 14Place the pie in the preheated oven and bake until the pastry is golden brown and the filling is bubbling hot.
- 15Remove the pie from the oven and let it rest for 10-15 minutes before serving to allow the filling to set slightly.
