Steak and Ale Pie

Name: Steak and Ale Pie
Cook time: 195 min
Total time: 195 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg Chuck Beef, braising steak, cut into 3 cm cubes; 3 tbsp Plain Flour; 2 tbsp Vegetable Oil; 30g Butter; 2 large Onions, sliced; 2 Carrots, diced; 250g Chestnut Mushrooms, quartered; 2 cloves of Garlic, crushed; 500ml Dark Ale, brown ale; 300ml Beef Stock; 1 tbsp Worcestershire Sauce; 2 sprigs of Thyme, fresh (or 1 tsp dried); 2 Bay Leaves; 500g All-Butter Puff Pastry; 1 Eggs, beaten, for glazing; Some Salt; Some Pepper (Black)

This classic Steak and Ale Pie is a rich, comforting dish of tender braised beef and earthy mushrooms in a glossy ale-infused gravy, all encased in crisp, buttery puff pastry. Slow-simmered until meltingly soft, the savory filling and golden top make it perfect for a cozy dinner or weekend feast.

This classic Steak and Ale Pie is a rich, comforting dish of tender braised beef and earthy mushrooms in a glossy ale-infused grav... Show more

Traditional British Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

3 hrs

Price

4,01 €

Calories

1012 kcal

high protein

low sodium

low sugar

kid friendly

Method

Prep the vegetables

Cut the Chuck Beef into 3 cm cubes, then pat it dry with paper towel. Slice the Onion, dice the Carrots, quarter the Chestnut Mushrooms, and crush the Garlic so everything is ready beside the stove.

Coat the beef

Tip the beef into a bowl and toss it with the Plain Flour, a good pinch of Salt, and Pepper (Black) until each piece is lightly coated. Shake off any excess flour so the crust browns rather than clumps.

Heat the pot

Heat the Vegetable Oil and Butter in a large heavy ovenproof pot over medium-high for 3 minutes, until the butter foams and the fat shimmers.

Brown the beef

Add the beef in batches, leaving plenty of space, and sear for 3-4 minutes per batch until well browned on all sides. Lift each batch out to a plate.

Cook the vegetables

Lower the heat to medium, add the onion, carrots, and mushrooms, and cook for 7-8 minutes until softened and starting to colour. Stir in the garlic for the last 1 minute so it just loses its raw bite.

Deglaze the pot

Pour in the Dark Ale and scrape the bottom of the pot with a wooden spoon to lift up all the browned bits. Let it bubble for 2-3 minutes until the sharp smell softens, then return the beef and any juices to the pot.

Simmer the filling

Stir in the Beef Stock, Worcestershire Sauce, the Thyme sprigs, and Bay leaves, then bring everything to a gentle simmer. Cover loosely and cook for 1 hour 15 minutes until the beef is tender, stirring once or twice along the way. Use 1 tsp dried thyme instead if that is what you have.

Reduce the gravy

Uncover and simmer for 10 minutes until the gravy is glossy and thick enough to coat the beef. While it reduces, heat the oven to 200° C and taste for seasoning, adding a little more salt and pepper if needed.

Assemble the pie

Let the filling cool for 5 minutes, then spoon it into a pie dish. Roll out the All-Butter Puff Pastry if needed, lay it over the top, trim the edges, and crimp them to seal. Brush the lid with beaten Egg and cut a few small slits in the centre so steam can escape.