How To Make Steak And Ale Pie Recipes

STEAK AND ALE PIE WITH MUSHROOMS

Steps:

• Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
• Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
• Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

STEAK AND ALE PIE

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.

EASY MINI ALE AND MEAT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
• Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
• Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
• Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.