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Cheesy Bacon, Beef & Spinach Pie

Prep 25 min Cook 40 min Difficulty 3/5

Hearty cheesy bacon, beef & spinach pie with homemade pastry—easy steps, make-ahead option, and practical tips for a reliable family meal.

Why this recipe works

A hearty Cheesy Bacon, Beef & Spinach Pie with a homemade shortcrust pastry. Suits cooks who want a filling family meal that can be made ahead and baked when needed. The recipe yields a golden, cheesy pie with crisp bacon, seasoned beef and wilted spinach—straightforward steps and common ingredients.

Search intent: recipe / how-to
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  • spinach beef pie
  • homemade pie pastry recipe
  • easy meat pie
  • family pie recipe

Key takeaways

Make the pastry ahead to save time.
Squeeze spinach well to avoid soggy pastry.
Cool filling slightly before sealing the pie.

Recipe guide

A hearty Cheesy Bacon, Beef & Spinach Pie with a homemade shortcrust pastry. Suits cooks who want a filling family meal that can be made ahead and baked when needed. The recipe yields a golden, cheesy pie with crisp bacon, seasoned beef and wilted spinach—straightforward steps and common ingredients.

A reliable, make-ahead meat pie with cheesy topping and spinach to stretch the filling.

  • Make the pastry ahead to save time.
  • Squeeze spinach well to avoid soggy pastry.
  • Cool filling slightly before sealing the pie.

Ingredients & equipment

Ingredients: 300 g plain flour, pinch salt, 100 g cold butter (for pastry), cold water to bind; 500 g minced beef; 200 g streaky bacon, chopped; 1 bag fresh spinach (about 200–300 g), wilted and drained; 250 g cheese, grated; 1 egg or milk for glazing. Equipment: 1 pie dish, mixing bowls, frying pan, rolling pin.

Method (step-by-step)

1) Preheat oven to 200°C (180°C fan) and grease the pie dish. 2) Make pastry: sift flour, add salt and rub in cold butter until crumbly, add cold water a little at a time to bring dough together. Chill 15–20 minutes. 3) Filling: wilt spinach in a dry pan, squeeze out moisture and chop. Fry bacon until crisp; drain. Brown minced beef in the same pan, season with salt and pepper. Mix beef, bacon, spinach and most of the cheese; cool slightly. 4) Build pie: roll out two-thirds pastry to line dish, trim. Add filling, roll remaining pastry as lid, seal edges. Brush with beaten egg or milk and sprinkle reserved cheese. 5) Bake 30–40 minutes until pastry is golden and cheese bubbling. Rest 10 minutes before serving.

Tips & variations

Make pastry a day ahead and keep chilled. Remove excess liquid from spinach to stop soggy pastry. Brown beef well for better flavor; use the bacon fat to cook beef for extra richness. To lighten, reduce bacon or use lean mince; for extra veg, add diced onion or mushrooms.

Ingredients

  • 300 g plain flour
  • 200 g streaky bacon
  • 1 bag fresh spinach
  • 250 g cheese block
  • 500 g minced beef

Instructions

  1. Preheat oven to 200°C (180°C fan) and grease a pie dish.
  2. Chop bacon into small pieces and grate the cheese.
  3. Sift flour into a bowl, add a pinch of salt, and rub in 100g cold butter (or solid fat) until mixture resembles crumbs.
  4. Add cold water a little at a time and bring dough together, then chill in the fridge for 15–20 minutes.
  5. Wilt spinach in a dry pan over medium heat, squeeze out excess moisture and roughly chop.
  6. Fry bacon in a pan until crisp, remove and drain on paper towel.
  7. Brown minced beef in the same pan, seasoning with salt and pepper; combine with bacon and chopped spinach and remove from heat.
  8. Stir most of the grated cheese into the meat mixture, reserving some for topping, and let cool slightly.
  9. Roll out two-thirds of the chilled pastry to line the pie dish, trimming excess.
  10. Fill pastry-lined dish with the cooled meat mixture and spread evenly.
  11. Roll out remaining pastry to make a lid, place over filling and press edges to seal; crimp if desired.
  12. Brush pastry top with a little beaten egg or milk and sprinkle reserved cheese over the top.
  13. Bake for 30–40 minutes until pastry is golden and cooked through and cheese on top is melted and bubbly.
  14. Rest pie for 10 minutes before slicing and serving.

FAQs

How long will the cooked pie keep in the fridge? Cool completely, wrap tightly and refrigerate for up to 3 days.
Can I freeze the pie? Yes—freeze whole (wrapped) or individual slices for up to 3 months; thaw overnight in the fridge and reheat in a 180°C oven until hot.
What cheese works best? Use grated cheddar, Colby, or a mild melting cheese. For a lighter option, use part-skim mozzarella.