Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Steak Puddings with Homemade Chips, Mushy Peas and Gravy is a warm, filling meal that brings classic British comfort to your table.

introduction: Steak Puddings with Homemade Chips, Mushy Peas and Gravy

This recipe for Steak Puddings with Homemade Chips, Mushy Peas and Gravy is simple and satisfying for family meals.
It uses slow-simmered beef, a suet pastry, crisp chips, soft mushy peas, and rich gravy for a complete plate.
If you like hearty beef dishes, try a similar rich meat recipe like beef meatballs with onion mushroom gravy and mashed potatoes for another easy dinner idea.

why make this recipe: Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Make Steak Puddings with Homemade Chips, Mushy Peas and Gravy because it is:

• Comforting and filling for cold days.
• Easy to prepare mostly in one pot with simple ingredients.
• Great for leftovers and can be frozen for quick meals.

how to make Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Follow these clear steps to make Steak Puddings with Homemade Chips, Mushy Peas and Gravy.
Start by browning the beef and slow-cooking it until tender, then wrap in pudding pastry and steam.
For quick seared beef ideas to use elsewhere, see delicious steak bites with garlic butter and creamy parmesan.

Ingredients : Steak Puddings with Homemade Chips, Mushy Peas and Gravy

• 500g diced beef steak
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• Salt and pepper to taste
• For the pudding pastry: 200g self-raising flour, 100g shredded suet or butter, Salt to taste, Water as needed
• 2 large potatoes, for chips
• Peas, for mushy peas
• Gravy, to serve

Directions : Steak Puddings with Homemade Chips, Mushy Peas and Gravy

• In a pot, brown the diced beef, then add onion, garlic, and carrots and cook until softened.
• Pour in beef stock, Worcestershire sauce, and thyme, and simmer for about 1.5 hours until the meat is tender. Season with salt and pepper.
• For the pudding pastry, mix together the flour, suet, and salt, then add enough water to form a dough.
• Roll out the dough and line individual pudding bowls, filling them with the steak mixture before sealing with more dough on top.
• Steam the puddings for about 1 hour.
• For the chips, peel and cut potatoes into chip shapes, then deep-fry until golden and crispy.
• Cook the peas until soft and mash them for mushy peas.
• Serve the steak pudding with homemade chips, mushy peas, and gravy.

how to serve Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Serve Steak Puddings with Homemade Chips, Mushy Peas and Gravy hot on a plate.
Place one pudding to the side, pile chips next to it, spoon mushy peas on the plate, and pour gravy over the pudding.
A wedge of lemon or a dash of malt vinegar on the chips adds a nice sharp touch.

how to store Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Cool leftovers completely before storing.

• Fridge: keep in an airtight container for up to 3 days.
• Freezer: wrap puddings tightly and freeze for up to 2 months; reheat by steaming from frozen for best texture.

tips to make Steak Puddings with Homemade Chips, Mushy Peas and Gravy

• Brown the beef well for better flavor before simmering.
• Keep the pastry cool and don’t overstretch it to prevent leaks when steaming.
• For tender meat faster, cut pieces small and ensure a gentle simmer.
• For ideas on keeping steak tender and flavorful, check filet steaks with creamy mushroom and herb topping for useful methods.

variation (if any) for Steak Puddings with Homemade Chips, Mushy Peas and Gravy

• Use lamb instead of beef for a different flavor.
• Add mushrooms or turnips to the filling for extra veg.
• Make one large pudding in a deep dish instead of individual bowls for sharing.

FAQs: Steak Puddings with Homemade Chips, Mushy Peas and Gravy

Q: Can I use store-bought pastry instead of suet pastry?
A: Yes, you can use ready-made shortcrust or puff pastry, but steam times may change and texture will differ.

Q: How do I reheat a steamed pudding from frozen?
A: Reheat by steaming for 30–45 minutes from frozen until heated through, or bake covered in a moderate oven until hot.

Q: Where can I buy shredded suet or suitable substitutes?
A: You can find suet in some grocery stores or use cold grated butter. Buy it here if you prefer online shopping.

Q: Can I bake the chips instead of deep-frying?
A: Yes, toss cut potatoes with oil and bake at 220°C/425°F until golden and crisp.

Q: Is this recipe good for meal prep?
A: Yes, the filling freezes well and chips can be reheated in the oven for quick meals.

Steak Puddings with Homemade Chips, Mushy Peas and Gravy

A warm, filling meal that brings classic British comfort to your table with hearty beef, suet pastry, crispy chips, and rich gravy.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner, Main Course

Cuisine British

Servings 4 servings

Calories 650 kcal

Ingredients

  

For the Filling

• 500 g diced beef steak Browned prior to cooking
• 1 piece onion, chopped
• 2 cloves garlic, minced
• 2 pieces carrots, diced
• 2 cups beef stock For simmering
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• to taste Salt and pepper

For the Pudding Pastry

• 200 g self-raising flour
• 100 g shredded suet or butter
• to taste Salt
• as needed Water To form a dough

For Serving

• 2 large potatoes, for chips Cut into chip shapes
• to taste Peas, for mushy peas
• as needed Gravy, to serve

Instructions

 

Preparation

• In a pot, brown the diced beef, then add onion, garlic, and carrots and cook until softened.
• Pour in beef stock, Worcestershire sauce, and thyme, and simmer for about 1.5 hours until the meat is tender. Season with salt and pepper.

Making the Pudding

• For the pudding pastry, mix together the flour, suet, and salt, then add enough water to form a dough.
• Roll out the dough and line individual pudding bowls, filling them with the steak mixture before sealing with more dough on top.
• Steam the puddings for about 1 hour.

Making the Chips and Peas

• Peel and cut potatoes into chip shapes, then deep-fry until golden and crispy.
• Cook the peas until soft and mash them for mushy peas.

Serving

• Serve the steak pudding with homemade chips, mushy peas, and gravy.
• For added flavor, serve chips with a wedge of lemon or a dash of malt vinegar.

Notes

Cool leftovers completely before storing. In the fridge, keep in an airtight container for up to 3 days. In the freezer, wrap puddings tightly and freeze for up to 2 months; reheat by steaming from frozen for best texture.

Keyword British Cuisine, Comfort Food, Hearty Meal, Homemade Chips, Steak Puddings