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Cheesy Bacon & Beef Spinach Pie
Quick guide to making a cheesy bacon, beef and spinach pie with homemade pastry — 25 min prep, 45 min cook, easy steps and storage tips.
Why this recipe works
This Cheesy Bacon & Beef Spinach Pie is a straightforward savoury pie that pairs crisp bacon, seasoned minced beef, fresh spinach and melted cheese under a flaky pastry. It suits cooks looking for a comforting weeknight meal that’s easy to make from basic pantry ingredients. Prep time is about 25 minutes with 45 minutes baking — a good recipe for novice bakers and busy families.
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Key takeaways
Make the pastry ahead to save time on busy nights.
Drain excess fat and reserve cheese for a golden topping.
Use store-bought pastry as a quick shortcut without losing flavor.
Recipe guide
This Cheesy Bacon & Beef Spinach Pie is a straightforward savoury pie that pairs crisp bacon, seasoned minced beef, fresh spinach and melted cheese under a flaky pastry. It suits cooks looking for a comforting weeknight meal that’s easy to make from basic pantry ingredients. Prep time is about 25 minutes with 45 minutes baking — a good recipe for novice bakers and busy families.
A hearty, simple pie that combines bacon, beef, spinach and melty cheese in an easy weeknight bake.
- Make the pastry ahead to save time on busy nights.
- Drain excess fat and reserve cheese for a golden topping.
- Use store-bought pastry as a quick shortcut without losing flavor.
Ingredients and quick notes
Ingredients - 250 g plain flour - 125 g cold butter (or 100 g butter + 25 g lard) cubed - 1 tsp salt - 60–80 ml cold water - 200 g streaky bacon, chopped - 400 g minced beef - 150 g fresh spinach, roughly chopped - 150 g cheese block, grated (cheddar works well) - 1 small onion, finely diced - 1 egg (for egg wash) - Salt and pepper to taste Prep: 25 minutes. Cook: 45 minutes. Difficulty: 2/5.
Step-by-step method
Method 1. Make pastry: rub cold butter into flour and salt until breadcrumb texture; add cold water a little at a time to form a dough. Chill 20 minutes. 2. Preheat oven to 200°C / 400°F. Fry bacon until just crisp, remove and drain. In the same pan, sauté onion until soft, add minced beef and cook until browned; season. 3. Wilt spinach in the pan with the beef for 1–2 minutes, return bacon, remove from heat and stir in most of the grated cheese (reserve some for topping). 4. Roll out two-thirds of the pastry and line a 23–25 cm pie dish. Fill with meat mixture. Top with remaining cheese. 5. Roll out remaining pastry for the lid, seal edges, brush with beaten egg and cut a few vents. Bake 35–40 minutes until golden and filling bubbles. Rest 10 minutes before serving.
Tips & variations
Tips, swaps and serving - Make ahead: assemble and refrigerate, then bake from chilled adding a few extra minutes. - Cheese swap: use mozzarella for stringy melt or a sharp cheddar for more flavour. - Pastry shortcut: use store-bought shortcrust if short on time. - To reduce grease, drain excess fat from the cooked beef before adding spinach. Serve with a simple green salad or steamed veg.
Ingredients
- 250 g plain flour
- 200 g streaky bacon
- 150 g fresh spinach
- 150 g cheese block
- 400 g minced/ground beef
Instructions
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FAQs
How long does the pie keep in the fridge and how do I reheat it?
Store in an airtight container in the fridge for up to 3 days; reheat in the oven at 180°C/350°F until hot.
Can I use store-bought pastry to speed up the recipe?
Yes — use pre-made shortcrust for both base and lid; bake straight from chilled with an extra 5–10 minutes.
What are good substitutions for bacon or beef?
Use turkey bacon or omit bacon and increase seasoning; for vegetarian, replace beef with cooked lentils or mushrooms and keep the cheese.