How to Make the Perfect Gravy for Your Pies?

Whether you want a thick, rich gravy that stays inside the pie (like a classic football pie) or a looser, flowing gravy that runs onto the plate when cut, the secret is in the consistency and thickening method. Here's how to achieve both styles:

Football Pie Gravy - No Leaks, No Mess

For pies meant to be eaten on the go, like at a football match, the gravy needs to be thick and gel-like to prevent leaks when bitten into. If this is the type of pie you want, then use less water with the gravy mix. Or use the same amount of water but gently simmer it for longer to reduce down to a thicker gravy, then cool before pouring into your pie filling.

Ensure your diced steak is fully cooked and cooled before mixing with the chilled gravy. This helps maintain food safety standards and consistent filling temperatures. Fill pie cases with cold steak and gravy mixture, then top and seal. For a cold fill, aim for a slightly thicker consistency, as the gravy will loosen a bit when heated during baking. Tip: The pie filling should be scoopable, not runny before baking.

Plate Pie Gravy - Rich and Runny

For pies meant to be cut open on a plate, you want a silky, flowing gravy that coats the filling and spills out beautifully. To achieve this use more water in your gravy mix or gently simmer it for a shorter period. The higher the % gravy mix compared to water that you have - the more intensive the flavour will be. Tip: This gravy should be pourable but still cling to the meat.