Take the good old steak and cheese pie two levels up by making it with smoked beef cheek instead of regular old beef! Deliciously rich, full of flavor, melt in your mouth tender… what more could you want?!? I promise, once you try this smoked beef cheek pie recipe, you’ll never go back to the standard version. It’s the kind of meal that makes every bite feel like a special treat.
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Smoked Beef Cheek Pie
Once I started making your regular steak and cheese pie with smoked beef cheeks, there was no going back! This not-so-humble pie is an absolute favorite of all of my family members. There are never any leftovers. It makes for a great family treat.
- Total Time: 5 hrs 50 mins
- Yield: Serves 6
Ingredients
2 lbs beef cheeks
1/2 tsp salt
1/4 tsp pepper
1 cube chicken stock
1 cube beef stock
2 1/4 cups boiling water
60g butter
1 onion, thinly sliced
4 tbsp plain flour
1/4 tsp salt
1/4 tsp ground black pepper
8 – 10 thick slices of cheese (I use cheddar but any hard cheese will work)
2 sheets puff pastry
Instructions
Place the seasoned beef cheeks in a smoked at 275F, and cook for approximately 5 hours until the internal temperature reads 205F. Set aside.
Crumble stock cubes into water, mixing to dissolve.
Melt butter in a medium-large saucepan over medium heat. Add the onions and cook until translucent.
Add the flour, salt, and pepper, mixing well with a wooden spoon or whisk.
While stirring, pour in half of the stock liquid, mixing until well combined. Add remaining stock liquid and continue to stir until smooth.
Add smoked beef cheeks to the gravy, stirring with a wooden spoon to break up and shred the beef. Set aside.
Preheat oven or smoker to 375F.
Line a regular pie dish with pastry, cutting a circle to form the top.
Fill the pie dish with smoked beef cheek filling. Top with sliced cheese, and close the pie by folding and pinching the round pastry piece around the top edges.
Cook the prepared pie in the oven for approximately 30 minutes until the pastry is golden. Remove, slice, and serve.
Notes
You can make this smoked beef cheek pie with leftover, cold smoked beef cheeks. In fact, I often smoke the cheeks when I’m doing my weekly barbecue and leave them covered in the fridge to add into this pie for a fairly simple mid-week meal.
Mushrooms are a great addition to this smoked beef cheek pie as well. Simply slice and add to the gravy mixture along with the onion to add a bit of plant-based nutrition to this meal.
Serve up alongside a simple side salad, grilled asparagus, or any other vegetable you like!
- Prep Time: 20 mins
- Cook Time: 5.5 hrs
- Category: Mains
- Method: Smoker & oven
- Cuisine: BBQ
Nutrition
- Serving Size: 1/6th large pie
- Calories: 672
- Sugar: 1.1g
- Sodium: 3635mg
- Fat: 57.8g
- Saturated Fat: 26.5g
- Unsaturated Fat: 31.3g
- Carbohydrates: 14.9g
- Fiber: 1.9g
- Protein: 44.6g
- Cholesterol: 190mg
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
