British Pie Week (4th-10th March) has begun and the nation’s love affair with pies dates back centuries. From steak and ale to chicken and leek, pies stand as one of Britain’s most quintessential dishes, loved for their crispy crusts and comforting fillings.
To celebrate, experts from online butchers, Campbells Meats, renowned for their expertise in quality cuts, have shared guidance to ensure the best selection of meats tailored to different pie recipes.
Factory Manager and butchery expert at Campbells Meat, Darrin Leslie comments, stating:
“When making pies, opting for the wrong cut of meat is a common mistake that can significantly impact the taste and texture. People often assume that pricer cuts will guarantee superior results, but that isn’t always the case.”
He adds, “In reality, the key lies in choosing cuts better suited to slow cooking. Meats like beef shin, braising steak, and chicken thighs ensure tender, flavourful results without drying out, unlike leaner cuts such as sirloin or chicken breast.”
Darrin had provided his top picks, explaining how to get the most out of your meat for a range of pie recipes:
Beef and Ale Pie
“Selecting the right cut of beef is key for a beef and ale pie that’s rich and flavourful,” advises Darrin. “Opt for beef shin – its tenderness when slow-cooked ensures a melt-in-your-mouth experience.”
To get the most out of beef shin, sear the pieces on all sides to develop a deep, caramelised flavour before simmering in a flavourful ale-based gravy. Cook it low and slow until the meat is falling apart and melts in your mouth.
Avoid lean cuts like sirloin or fillet, as leaner cuts of meat lack the connective tissue needed for slow cooking, resulting in dry and tough meat when cooked for too long.
Beef and Kidney Pie
Darrin suggests, “For a classic beef and kidney pie, go for braising beef, chuck or brisket cuts work best, providing rich flavour and succulent texture after slow cooking.”
To maximise flavour, sear the beef until nicely browned, then braise it slowly with kidney and aromatic vegetables in a savoury gravy until the meat is fork-tender. This slow cooking process allows the flavours to meld together, creating a deliciously hearty pie filling.
Avoid lean cuts like rump or round steak, as they lack the marbling and collagen content required for tenderisation during braising, resulting in a less flavourful filling.
Chicken and Leek Pie
Darrin recommends, “For a mouthwatering chicken pie, opt for chicken thighs. They hold up beautifully in a creamy sauce, creating a rich texture that is complimented further by the sweetness of the leeks.”
To maximise their flavour, season the chicken thighs well with salt, pepper, and herbs before searing them until golden brown. Cook the chicken with leeks and other vegetables until tender and juicy. The result is a comforting pie with a rich and flavoursome filling.
Avoid using chicken breast, which tends to dry out easily during cooking, resulting in a less juicy and tender filling.
Lamb and Mint Pie
“Lamb shoulder is my top choice for lamb pies,” says Stevie. “Its versatility and natural richness make it ideal for absorbing flavours, especially when slow-cooked. resulting in a succulent filling that perfectly complements the buttery crust.”
To make the most of lamb shoulder, trim excess fat and bone before cutting it into chunks. Brown the lamb pieces in a hot pan to develop caramelisation and depth of flavour. Slow-cook the lamb with mint until it’s tender and succulent.
Avoid leaner cuts like leg of lamb or loin chops, as they may become tough and dry when slow-cooked.
Pork and Apple Pie
Darrin states, “Try pork shoulder, it’s a flavoursome and juicy cut that pairs beautifully with the sweetness from the apples”
To get the most out of pork shoulder, trim excess fat and cut it into cubes. Brown the pork pieces to develop a caramelised crust, then braise them slowly with apples, onions, and cider until the meat is tender and the flavours are well-developed. The result is a deliciously sweet and savoury pie filling.
Avoid lean cuts like pork loin or tenderloin, as they may become dry and tough when slow-cooked.