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Cheesy Bacon, Beef & Spinach Pie
Easy Cheesy Bacon, Beef & Spinach Pie with homemade pastry — 25 min prep, 40 min cook. Practical tips and substitutions.
Why this recipe works
A hearty Cheesy Bacon, Beef & Spinach Pie with a simple homemade pastry, rich beef filling, melted cheese and wilted spinach. Suited for cooks comfortable with basic pastry and stovetop filling (difficulty 3). Prep 25 mins, cook 40 mins.
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Key takeaways
Use cold butter and chill pastry for a crisp base.
Drain excess fat from filling to prevent sogginess.
Bake until golden and rest 10 minutes before serving.
Recipe guide
A hearty Cheesy Bacon, Beef & Spinach Pie with a simple homemade pastry, rich beef filling, melted cheese and wilted spinach. Suited for cooks comfortable with basic pastry and stovetop filling (difficulty 3). Prep 25 mins, cook 40 mins.
A robust family pie that combines bacon, beef and spinach with melty cheese in a simple pastry.
- Use cold butter and chill pastry for a crisp base.
- Drain excess fat from filling to prevent sogginess.
- Bake until golden and rest 10 minutes before serving.
Ingredients
Ingredients: 300 g plain flour, 200 g streaky bacon (chopped), 1 bag fresh spinach (roughly 150–200 g), 250 g cheese block (grated), 500 g minced beef, 100 g cold butter (for pastry), 1 egg (for wash), 1 tsp salt, 1/2 tsp pepper, 2 tbsp oil, 1 onion (finely chopped), 1 garlic clove (minced).
Method
Pastry: rub 100 g cold butter into 300 g flour with 1 tsp salt until crumbly, add 60–80 ml cold water to form a dough, chill 20 minutes. Filling: brown 500 g minced beef in 2 tbsp oil, drain excess fat. Sauté chopped bacon, add onion and garlic until soft. Stir in spinach until wilted, season with salt and pepper. Combine beef, bacon-spinach mix and half the grated cheese; cool slightly. Roll pastry, line a 23–25 cm pie dish, fill with mixture, top with remaining pastry or a lattice, brush with beaten egg and sprinkle remaining cheese.
Tips & Variations
Bake at 200°C (390°F) for 35–40 minutes until golden and cooked through. Let rest 10 minutes before slicing. Tips: drain excess fat to avoid soggy base; cool filling slightly to prevent pastry softening; add 1 tbsp tomato paste or Worcestershire sauce to the beef for extra depth.
Ingredients
- 300 g plain flour
- 200 g streaky bacon
- 1 bag fresh spinach
- 250 g cheese block
- 500 g minced beef
Instructions
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FAQs
How long does the pie keep?
Store in the fridge for up to 3 days in an airtight container. Reheat in a 180°C (350°F) oven until piping hot.
Can I make it ahead?
Yes—assemble the filling and blind-bake the pastry shell, cool and refrigerate up to 24 hours. Add cheese and bake before serving.
What are good substitutions for spinach or cheese?
For a swap: use kale or Swiss chard for spinach, and cheddar, mozzarella or a mixed hard cheese for the block cheese.