How To Make Steak And Ale Pie Recipes

STEAK AND ALE PIE

Steak and Ale Pie image

This steak and ale pie recipe is rich, delicious and comforting. Succulent pieces of beef cooked in ale and beef stock with aromatics until meltingly tender then topped with a puff pastry crust and baked until golden, this is comfort food brought to life.

Provided by Alida Ryder

Categories Dinner

Time 3h50m

Number Of Ingredients 12

Ingredients

1.5 kg (3lb) chuck steak
1 onion (finely chopped)
2 medium carrots (peeled and chopped)
2 celery stalks (finely chopped)
4 garlic cloves (crushed)
1 sprig rosemary
4 sprigs fresh thyme
330 ml (12oz) Ale / beer
2 cups beef stock / beef broth
salt and black pepper (to taste)
400 g (14oz) puff pastry (thawed)
1 egg (beaten)

Steps:

Trim any excess fat and sinew off the meat then cube into bite-size chunks then pat dry with paper towels and season generously with salt.
Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender.
Check the stew half way through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
(I don't feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.)
Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
Remove from the oven, allow to rest for 5 minutes then serve.

Nutrition Facts : Calories 571 kcal, Carbohydrate 20 g, Protein 57 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 200 mg, Sodium 292 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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