Pie and mushy peas is a classic British matchday meal—a hearty, savory pie (often steak and ale) served with a generous scoop of vibrant green, creamy mushy peas. It works because the rich, gravy-laden pie is perfectly balanced by the mild, slightly sweet, and comforting peas, making it the ultimate warm-up for a cold day at the stadium or a cozy night in watching the game.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb 2 oz (500 g) beef chuck steak, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) brown ale (or extra beef stock)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 sheet (9 oz / 255 g) store-bought puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 cups (300 g) dried marrowfat peas
- 1 tsp (5 g) baking soda (for soaking)
- 1 tbsp (15 g) butter
- 1 tsp (5 g) sugar (optional)
Instructions
- Soak the peas (start a day ahead or at least 8 hours before): Rinse the marrowfat peas in cold water. Place them in a large bowl, cover with plenty of cold water, and stir in the baking soda. Cover and leave to soak at room temperature for 8–12 hours.
- Make the pie filling: Heat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, about 3–4 minutes per side. Remove and set aside.
- Reduce heat to medium, add the onion and garlic, and cook for 5 minutes until softened. Sprinkle in the flour and stir for 1 minute.
- Pour in the beef stock and ale, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot, bring to a simmer, then cover and cook on low heat for 1 hour 15 minutes, or until the beef is tender. Remove the bay leaf, taste, and adjust seasoning.
- Preheat the oven to 400°F (200°C). Transfer the beef mixture to a 9-inch pie dish. Let it cool slightly (about 10 minutes).
- Top with pastry: Roll out the puff pastry slightly on a floured surface. Cut it to fit the pie dish, leaving a 1-inch overhang. Brush the rim of the dish with beaten egg, place the pastry over the filling, and press the edges to seal. Trim any excess, then crimp the edges with a fork. Cut a few slits in the top to allow steam to escape. Brush the top with the remaining beaten egg.
- Bake the pie: Place the pie dish on a baking sheet to catch any drips. Bake for 25–30 minutes, until the pastry is golden and puffed.
- Cook the mushy peas: While the pie bakes, drain and rinse the soaked peas. Place them in a saucepan, cover with fresh cold water, and bring to a boil. Reduce heat to low and simmer for 45–60 minutes, stirring occasionally, until the peas are soft and have broken down. Add a little water if they become too dry.
- Once the peas are tender, stir in the butter and sugar (if using). Season with salt and pepper to taste. The mixture should be thick and creamy, not soupy.
- Rest and serve: Let the pie rest for 5 minutes before slicing. Serve a generous wedge of pie with a scoop of mushy peas on the side.
Tips
- Soaking is essential: Marrowfat peas must be soaked overnight—they won’t soften properly without it. If you’re short on time, use frozen mushy peas (just heat them through) or canned mushy peas as a shortcut.
- Don’t rush the beef: The beef needs a full hour+ to become tender. If you’re in a hurry, use already-cooked beef or swap for ground beef, but the texture will be different.
- Pastry handling: Keep the puff pastry cold until you’re ready to use it. If it gets too warm, it will shrink during baking. If the filling is still hot when you top it, the pastry will become soggy—let it cool for at least 10 minutes.
- Adjust the gravy: If the filling seems too thin, simmer it uncovered for the last 10 minutes to reduce. If it’s too thick, add a splash of stock.
Serving Suggestions
Serve the pie and mushy peas with a side of thick-cut chips (fries) or a simple green salad. A dollop of HP sauce or brown sauce on the side adds a tangy kick. For a full matchday spread, add a pint of ale or a cup of strong tea. This is also great with a spoonful of mint sauce mixed into the peas for extra freshness.
Variations
- Chicken and mushroom pie: Swap the beef for chicken thighs and use chicken stock instead of beef, adding a cup of sliced mushrooms with the onion.
- Vegetarian version: Use a mix of mushrooms, carrots, and potatoes with vegetable stock and a splash of dark soy sauce for umami.
- Individual pies: Divide the filling among four small ramekins and top each with a pastry circle—bake for 20–25 minutes.
- Minty mushy peas: Stir in a handful of chopped fresh mint just before serving for a brighter flavor.
Storage and Reheating
Store leftover pie and mushy peas separately in airtight containers in the refrigerator for up to 3 days. The pie can be reheated in a 350°F (175°C) oven for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a food thermometer. The mushy peas can be reheated in a saucepan over medium heat, adding a splash of water to loosen them. You can also freeze the pie (baked or unbaked) for up to 3 months—wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating. The mushy peas freeze well too, but they may need a good stir after reheating.
Frequently Asked Questions
Can I use regular green peas instead of marrowfat peas? Yes, but the texture will be different—regular peas are sweeter and firmer. You can mash them with a fork or blend them slightly, but they won’t have the same creamy, starchy consistency as authentic mushy peas.
What if I don’t have brown ale? Use extra beef stock or a dark stout. The ale adds depth, but you can also use a splash of balsamic vinegar or a teaspoon of Marmite to mimic that savory richness.
Can I make this in a slow cooker? Yes, brown the beef and onion first, then transfer everything (except the pastry) to a slow cooker and cook on low for 6–8 hours. Thicken the gravy with a cornstarch slurry before adding to the pie dish.
How do I prevent a soggy bottom? Make sure the filling is not too wet—simmer it down until it’s thick. You can also blind-bake the pastry base for 10 minutes before adding the filling, but this recipe uses a top crust only, so it’s less of an issue.
Can I use shortcrust pastry instead of puff? Absolutely. Shortcrust gives a more traditional, sturdy pie. Use a 9 oz (255 g) block and roll it out to fit. The baking time remains the same.
Are mushy peas healthy? Marrowfat peas are a good source of protein and fiber, and they’re low in fat. The butter adds some fat, but you can omit it or use a plant-based alternative if you prefer.
Related
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Milk Tart: A South African Fusion Dessert
- Malva Pudding Origin & Classic Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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