Nov 12

 'A Feast of Ice & Fire' Beef and Bacon Pie

“Part of him wanted nothing so much as to hear Bran laugh again, to sup on one of Gage’s beef-and-bacon pies, to listen to Old Nan tell her tales of the children of the forest and Florian the Fool.” Game of Thrones

Medieval Beef-and-Bacon Pie

Serves 6-8
Prep: 15 minutes Bake: 40 minutes
Pairs well with *Salad at Castle Black, *Roman Buttered Carrots, and *dark or hoppy beer

To make Pyes. Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it, suet or marrow a good quantitie, a lytell vynegre, pruynes, great reasons, and dates, take the fattest of the broath of powdred beefe.  A Propre new booke of Cokery, 1545

This recipe comes from A Propre New Booke of Cokery, 1545. We simply swapped some thick cut bacon in for the original marrow, and let the rest of the recipe be. The sweetness of the pie comes from added fruit, which melts as it cooks, providing a satisfying counterpoint to the tart vinegar and salty bacon. Everything was naturally organic in the Middle Ages – these days you can try Helen Browning’s organic bacon. The fruit flavor fades into the background and what remains is a sweet, rich meat pie with an easy medley of flavours.


  • Pastry dough enough for 9″ pie pan, top and bottom
  • 1½ lbs. stew beef cut into small pieces
  • ½ cup Helen Browning’s organic bacon, diced or cut small
  • ½ tsp. pepper (or to taste)
  • ½ tsp. salt (or to taste)
  • ¼ cup red wine vinegar
  • ⅓ cup prunes, sliced
  • ⅓ cup raisins
  • ⅓ cup dates, chopped
  • 1 cup beef broth
  • 2-3 Tbs. flour
  • Beaten egg for glazing

Cook the diced bacon over medium heat until the fat runs from it; drain off the fat. To the bacon pan, add the beef, spices, vinegar, and fruit. Add enough broth to thoroughly wet the mixture – the final consistency should be runny. Throw in the flour and cook on low heat until the juices form a gravy. Let cool. Line a 9-inch pie pan with pastry dough and fill with the meat mixture. Add a pastry lid, turn the edges under, pinch them closed, and brush with beaten egg. Bake at 375º F until filling is bubbling and the pastry cooked, about 40 minutes.

Helen Browning’s organic Beef-and-Bacon Pie – The Modern Twist

Serves 8
Prep: 15 minutes Lattice: 15 minutes cooking: 1-1 ½ hours
Pairs well with *Medieval Honey Biscuit, *Baked Apples, and *Mulled Wine

This modern recipe is rich and savoury, much closer to what we imagined when we read about the beef-and-bacon pies of Winterfell. For all that this is a relatively dense dish, the flavours are fairly light. The beef, bacon, onions, and herbs are all distinguishable, but don’t linger overlong on the palate. The result is a lovely meat pie that can be served hot or cold.


  • 12 strips of Helen Browning’s organic bacon
  • 2 Tbs. butter
  • 1 onion, diced
  • 1 carrot, cut into small chunks
  • ½ medium potato, cubed
  • 1½ lbs. chuck steak or stew meat, cut small
  • 2 Tbs. all-purpose flour
  • ½ cup beef broth
  • salt and pepper
  • large pinch dried rosemary, or other savoury herbs
  • 1 recipe prepared pastry, enough for 9″ pie pan, bottom only

Preheat the oven to 400°F.

Weave the bacon strips into a lattice, alternating each strip under and over the others. Make your lattice as wide as you can, reserving any extra strips of bacon. Place this woven bacon and any extra strips on baking sheet with high edges to catch the bacon grease. Bake for 15-20 minutes until the bacon is crispy. Set aside to cool.

Melt the butter in a pan over medium heat. Add the onion, carrots, and potato and cook gently until the onion is soft and golden. Toss the beef with flour until each piece is covered. Add the beef to the vegetables and stir over low heat for 5 minutes or until brown. Stir in the extra flour, and cook for 1 minute more.

Add the broth, salt, pepper and herbs; mix well and simmer for 10 minutes until a gravy has formed. Leave until cool.

Place your empty pie pan face down on top of your lattice-work bacon. Using a sharp knife, cut around the pie pan until you have a circle of lattice. Crumble the extra trimmings and any extra cooked bacon and add to the filling.

Roll out the pastry dough and line your pie pan, allowing any extra dough to drape over the edge of the pan. Pour the filling mixture into the shell. Cover with bacon lattice, pinching off any excess, then fold the extra dough over the top of the bacon. Bake at 400°F for 40 minutes.

latest awards

SA Gold Award

Hot Dog and Beef Sirloin Winners

Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.


Sustainable Restaurants award

Sustainable Restaurant Association gives 
Helen Browning at The Royal Oak top score for good practice!

Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.


Food For Life logo 

Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.

See the Soil Association’s website for more information.