Steak & Ale Pie
This recipe serves six, so there will be plenty of leftovers (which is fortunate, because once you've tried you’ll want more and more). Once made, you can freeze the pie in individual portions ready for lunches or a quick weeknight dinner. You can also freeze any leftover pastry for up to one month, just wrap it in cling film and pop it in the freezer for another time.
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Ingredients
- 2 tbsp olive oil
- 450g casserole steak
- 230g pack of smoked bacon, roughly chopped
- 4 carrots, roughly chopped
- 1 large onions, roughly chopped
- 2 tbsp plain flour
- 2 tsp sugar
- 300ml dark ale (a cheap own brand is fine)
- 2 tbsp Worcestershire Sauce
- 400ml beef stock
- 1 bouquet garni
- 300g mushrooms, halved
- 650g plain flour, plus extra for dusting
- 250g cold baking butter, diced
- 1 egg, beaten
Details
servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 180mins
Cost Average budget
Preparation
Step 1
Heat oven to 160C. In a large casserole dish, fry the steak and bacon in a little olive oil until browned all over, set aside. Add the chopped carrots and onions and more oil if necessary, cook on a low heat for 5 minutes. Add the mushrooms, and cook for a further 2-3 minutes, then add the sugar and flour, stir well.
Step 2
Add the steak and bacon back to the pan and stir well. Pour over the ale, Worcestershire sauce and stock, season well and add the bouquet garni, simmer for a few minutes before putting a lid on and transferring to the oven. Cook for 2-3 hours.
Step 3
Meanwhile, measure out your flour and dice the butter, crumble them together with your (clean) fingers using a rubbing motion between your thumb, forefinger and middle finger. Add a pinch of salt. Once the butter and flour are combined, slowly add ice water and knead to form the pastry (I found that about 180mls did the trick). Wrap the pastry in cling film and pop it in the fridge while your pie cooks.
Step 4
Once the steak is cooked, remove from the oven and turn the oven temperature up to 200C. Transfer the steak mixture to a pie dish and leave to cool while you roll out your pastry. Roll out the pastry to a size that will cover the pie (you’ll want to leave another inch around the side). Pop your pastry on to the pie and cut around the edge, tucking the pastry under to form a seal. Brush the top with the egg wash and cut out your decoration. Add this to the top and brush again with egg. Bake in the oven for 45 minutes.
Step 5
Serve with steamed vegetables and mashed, jacket or roast potatoes.
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