Polydish city guide

Best Steak pie in New York

“Stewing beef and gravy in a pastry shell, served with chips fried in beef dripping—the taste of British football Saturday.”

Steak pie

What the real thing tastes like

A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with "chunky chips" (thickly sliced potatoes fried, sometimes in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper. A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as "sauce" or "chippie sauce", is popular. The precise proportions of each ingredient are unique to each take-away. Some Fish and Chip shops, particularly in Scotland, heat precooked frozen pies by dropping them into the deep fat fryer. Throughout the UK, meat pies are a traditional hot food eaten at football games either before kick-off or during half time. So synonymous is the meat pie with football in the UK, at the British Pie

0 voices, one story

A steak pie is Britain's answer to comfort: stewing beef and rich gravy wrapped in pastry, often studded with vegetables, and served alongside chunky chips fried in beef dripping. From chip shop counters to football terraces to New Year's Day tables in Scotland, this is a pie that knows its place in the rhythm of British life. The best versions are simple—the filling seasoned to each shop's secret ratio, the pastry golden and yielding.

Order it here when it has

  • traditional British comfort food
  • versatile serving options (with chunky chips or normal chips)
  • regional seasoning variations
  • cultural significance at football matches and celebrations

Walk away when you see

    Restaurant-level rankings for New York land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

    Steak pie on Polydish →