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.
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.