Pie and mushy peas is a beloved British pub classic: a hearty, golden-crusted pie filled with rich, savory meat gravy, served alongside vibrant green, creamy mushy peas. The combination of flaky pastry, tender filling, and the mild, slightly sweet peas creates a satisfying contrast of textures and flavors. This recipe delivers a genuinely delicious version of the dish, perfect for a cozy weeknight dinner or a weekend treat.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 sheet (9-inch/23 cm) refrigerated pie crust (or homemade shortcrust pastry)
- 1 large egg, beaten (for egg wash)
- For the mushy peas:
- 2 cups (300 g) dried marrowfat peas, soaked overnight
- 1 tsp (5 g) baking soda
- 1 tbsp (15 g) butter
- Salt and pepper, to taste
Instructions
- Prepare the peas: The night before, place the marrowfat peas in a large bowl, cover with plenty of cold water, and stir in the baking soda. Leave to soak for at least 8 hours or overnight. Drain and rinse thoroughly.
- Cook the filling: Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches, searing all sides. Remove and set aside. Add the onion and garlic to the pan and cook until softened, about 5 minutes. Sprinkle in the flour and stir for 1 minute. Gradually pour in the beef broth, scraping up any browned bits. Add the Worcestershire sauce, thyme, bay leaf, and return the beef to the pan. Bring to a simmer, then cover and transfer to an oven preheated to 325°F (165°C). Braise for 1 hour 15 minutes, or until the beef is tender. Remove from the oven, discard the bay leaf, and season with salt and pepper. Let the filling cool slightly.
- Cook the mushy peas: While the beef braises, place the soaked peas in a saucepan and cover with fresh water. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes, or until the peas are very soft and falling apart. Stir occasionally, adding a splash of water if needed. Once cooked, stir in the butter and season with salt and pepper. Keep warm.
- Assemble the pie: Increase the oven temperature to 400°F (200°C). Pour the beef filling into a 9-inch (23 cm) pie dish. Roll out the pie crust and place it over the filling, trimming and crimping the edges. Cut a few slits in the top to allow steam to escape. Brush the crust with the beaten egg.
- Bake the pie: Place the pie on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let it rest for 10 minutes before serving.
- Serve: Spoon a generous portion of the pie onto a plate, and serve with a side of hot mushy peas.
Tips
- Substitutions: If you can’t find marrowfat peas, you can use dried green split peas, though the color and texture will differ slightly. For a shortcut, you can use frozen peas that have been thawed and mashed, but they won’t have the same creamy texture.
- Make ahead: The beef filling can be made up to 2 days ahead and refrigerated. Assemble the pie just before baking. The mushy peas can also be made ahead and reheated gently.
- Common mistake: Don’t skip soaking the peas—it’s essential for softening them properly. Also, ensure the filling is not too watery before topping with the crust; if it is, simmer it a bit longer to reduce.
- Baking soda: The baking soda in the soaking water helps break down the peas’ skins, but be sure to rinse them thoroughly to avoid a bitter taste.
Serving Suggestions
Serve the pie and mushy peas with a side of thick-cut chips (fries) for a traditional pub-style meal. A splash of malt vinegar over the peas and chips adds a tangy kick. For a lighter option, a simple green salad with a vinaigrette works well.
Variations
- Chicken and mushroom pie: Replace the beef with diced chicken breast and add 8 oz (225 g) sliced mushrooms. Cook the chicken until no longer pink, then follow the same steps. Ensure the chicken reaches an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum.
- Vegetarian version: Substitute the beef with a mix of root vegetables (carrots, potatoes, parsnips) and use vegetable broth. Add a can of drained lentils for protein.
- Individual pies: Use ramekins for single-serving pies; adjust baking time to 20-25 minutes.
Storage and Reheating
Refrigerate any leftover pie and mushy peas separately in airtight containers within 2 hours of cooking. They will keep for 3-4 days. To reheat, place the pie in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. The peas can be reheated in a saucepan over medium heat, stirring occasionally, or in the microwave. For best results, reheat only what you plan to eat.
Frequently Asked Questions
Can I use frozen peas for mushy peas? Yes, but the texture will be different. Frozen peas are sweeter and less starchy, so they won’t break down as much. You can mash them with a fork or potato masher for a rough version.
What is the best cut of beef for this pie? Stewing meat (chuck or round) works best because it becomes tender through slow braising. Avoid lean cuts like sirloin, which can dry out.
Can I make this pie without a pie crust? Yes, you can make a shepherd’s pie-style version by topping the filling with mashed potatoes instead of pastry. This is often called “cottage pie� when made with beef.
Why are my mushy peas not mushy? They may not have been soaked long enough, or they might need more cooking time. Continue simmering and add a little water if they become too thick.
Can I freeze the pie? Yes, you can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot.
What is the safe internal temperature for the beef? Since the beef is braised until tender, it will easily exceed the safe minimum of 145°F (63°C) for whole cuts. Use a food thermometer to ensure it reaches that temperature before serving.
Related
- Malva Pudding Without Jam: Classic South African
- Malva Pudding Without Oven: Stovetop & Slow Cooker
- Malva Pudding Ready Made: Easy Baked Dessert
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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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