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Cheesy Bacon, Beef & Spinach Pie
Hearty cheesy bacon, beef & spinach pie with homemade pastry — clear steps, simple tips, and quick make-ahead ideas.
Why this recipe works
A hearty savory pie filled with minced beef, crisp bacon, wilted spinach and melting cheese in a homemade shortcrust. Suits weeknight dinners, potlucks or easy weekend baking for 4–6 people.
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Key takeaways
Drain spinach well to prevent a soggy pastry.
Precook fillings and cool slightly before assembling.
Can be made ahead; freezes well.
Recipe guide
A hearty savory pie filled with minced beef, crisp bacon, wilted spinach and melting cheese in a homemade shortcrust. Suits weeknight dinners, potlucks or easy weekend baking for 4–6 people.
Make a filling-packed meat and spinach pie with a crisp homemade crust in under 90 minutes.
- Drain spinach well to prevent a soggy pastry.
- Precook fillings and cool slightly before assembling.
- Can be made ahead; freezes well.
Ingredients
Ingredients (serves 4–6): 300 g plain flour, pinch of salt, cold water to bind; 500 g minced beef; 200 g streaky bacon, chopped into lardons; 1 bag fresh spinach (about 200–250 g), wilted and squeezed dry; 250 g cheese, grated; salt and pepper; optional milk or beaten egg for glazing.
Method
Method (compact): 1) Make pastry: mix flour, salt and enough cold water to form a smooth dough, wrap and chill 15–30 minutes. 2) Preheat oven to 200°C (400°F). Cook bacon until crisp and drain. Brown minced beef in the same pan; season. Quickly wilt spinach and squeeze out liquid. Mix beef, bacon, spinach and most of the cheese. 3) Roll out two-thirds of dough to line a pie dish, fill and top with remaining dough (or lattice). Brush with a little milk or water, sprinkle remaining cheese. Bake 25–35 minutes until golden and filling bubbles. Rest 10 minutes before serving.
Tips & Variations
Tips & variations: Drain spinach thoroughly to avoid a soggy base; precook filling slightly cooler than hot before filling to prevent steaming the pastry. Add chopped onion or garlic when browning beef, swap some beef for cooked mushrooms for a lighter version, or use a mix of cheeses for sharper flavour.
Ingredients
- 300 g plain flour
- 200 g streaky bacon
- 1 bag fresh spinach
- 250 g cheese block
- 500 g minced beef
Instructions
- Make a basic pastry by mixing the flour with a little cold water and a pinch of salt until it forms a smooth dough, then wrap and chill while you cook fillings
- Preheat oven to 200°C (400°F)
- Chop the bacon into lardons and fry in a dry pan until crisp, then drain on paper towel
- Brown the minced beef in the same pan, breaking it up and cooking until no pink remains; season to taste
- Quickly wilt the spinach in a hot pan until just collapsed, drain any excess liquid and squeeze dry
- Grate the cheese block
- Combine the cooked beef, wilted spinach, most of the grated cheese and the chopped bacon in a bowl, mix well
- Roll out two-thirds of the dough and line a pie dish, reserving the rest for a lid or decoration
- Fill the pastry-lined dish with the beef, spinach, bacon and cheese mixture, pressing down lightly
- Roll out the remaining dough to cover the pie or use strips for a lattice; seal edges and trim excess
- Brush the top with a little water or milk for shine if available and sprinkle with the remaining cheese
- Bake in the preheated oven for 25–35 minutes or until the pastry is golden and the filling is bubbling
- Rest the pie for 10 minutes before slicing and serving
FAQs
How long can I store leftovers?
Cool completely, wrap tightly and refrigerate for up to 3 days or freeze whole (or in portions) for up to 2 months; reheat covered in a 170°C/325°F oven until hot.
Can I substitute ingredients?
Use ready-made shortcrust or puff pastry for speed; turkey bacon or pancetta work instead of streaky bacon, and grated cheddar, mozzarella or a mix for the cheese.
Can I make this recipe ahead of time?
You can prepare the filling a day ahead and chill it; blind-bake the base slightly if you expect a very wet filling, and rest the pie 10 minutes after baking for easier slicing.