PUB STYLE STEAK AND ALE PIE
hearty beef cubes with ale and great crust
Provided by psamour
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 18
Steps:
- For the filling- combine water and baking soda in large bowl. Add the beef, salt and pepper and toss to combine (or put in large baggie). Shake well. Preheat oven to 350 and adjust oven rack to lower- middle. Cook bacon in large dutch oven over med hi heat, stirring occac til partially rendered but not browned, about 3 min. Add mushrooms, and 1/4 cup broth and stir to coat. Cover and cook, stirring occas til mushrooms are reduced about half about 5 min. Add onion, garlic, thyme and cook, uncovered, stirring occas til onion is soft and fond begins to form on bottom of pot 3-5 min. Sprinkle flour over mushroom mix and stir til all flour is moistened. Cook ,stirring occas til fond is deep brown, 2-4 min. Stir in beer and remaining broth, scraping up any browned bits. Stir in beef and begin to simmer, pressing as much beef as possible below surface of the liquid. Cover pot tightly with foil, then lid; transfer to oven Cook 1 hr. Remove lid and discard foil. Stir filling, cover and return to oven, and cook til beef is tender and liquid is thick enough to coat beef, 30 minutes longer. Transfer filling to deep dish pie plate or an 8" x 8" baking pan. (Once cool, filling can be covered with plastic wrap and refrig for up to 2 days). Increase oven tem to 400 when ready to cook pie. For the crust: While filling is cooking, measure out 2 tbsp. beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor about 3 sec. Add butter and pulse til only pea sized pieces remain, about 10 pulses. Add half of sour cream mix and pulse til combined about 5 pulses. Add remaining sour cream mix and pulse til dough begins to form, about 10 pulses. Transfer mix to lightly floured board and knead briefly til dough comes together. Form into 4" disc, wrap in plastic wrap and refrig for at least 1 hr or up to 2 days. Roll dough into 11" round on lightly floured board. Using knife or 1" round cup cutter, cut round from center of dough. Drape dough over filling. Trim overhang to 1/2" beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake til filling is bubbling and crust is deep golden brown and crisp, 25-30 minutes. (If filling has been refrigerated, increase baking time by 15-30 minutes and cover with foil for last 15-30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 311 calories, Fat 16.4374969370171 g, Carbohydrate 40.3982045446752 g, Cholesterol 75.9208333333333 mg, Fiber 0.806435733393306 g, Protein 3.61045302921795 g, SaturatedFat 10.010114611303 g, ServingSize 1 1 Serving (376g), Sodium 124.897886202991 mg, Sugar 39.5917688112819 g, TransFat 1.33447600145043 g
PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)
Provided by LRay
Number Of Ingredients 20
Steps:
- Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.
NEXT LEVEL STEAK & ALE PIE
Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Yield Serves 6-8
Number Of Ingredients 18
Steps:
- Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
- Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
- To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
- Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
- Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
Nutrition Facts : Calories 939 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.1 milligram of sodium
BRITISH OPEN TOP STEAK, ALE AND STILTON PUB STYLE PIES
Delicious individual pies which are perfect for supper, lunch or a picnic. These contain steak & onions cooked in good quality ale with a Stilton cheese & mashed potato topping, instead of the usual pastry. My own invention which is requested regularly now; this recipe was born out of left over mashed potato, stewed steak in ale and the dried up end pieces of some Stilton cheese! Here I have given instructions for my basic steak in ale casserole, but have assumed that you will know how to make mashed potatoes - I have also suggested frozen shortcrust pastry for ease! Serve these pies with chips, more mashed potatoes and seasonal vegetables....and don't forget the pint of ale to accompany them! "British Open Top" is a play on words, based on the British Open Top Mini car I used to have when I was a student....NO pastry tops here you see!!
Provided by French Tart
Categories Low Protein
Time 2h50m
Yield 4 Large Individual Pies, 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop the onions. Cut up the braising steak into small cubes.
- Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
- Add the meat and cook to seal.
- Add the flour and stir in to meat juices.
- Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
- Add beef stock cubes, salt and pepper to taste and stir until dissolved.
- Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
- Add the English mustard and mix well.
- Once boiling reduce the heat, cover and simmer very gently for at least two hours.
- Allow to cool slightly.
- Pre-heat oven to 210C/425°F.
- Roll out the ready made shortcrust pastry and line 4 individual pie moulds with it - I used a Yorkshire pudding tin - the diameter of the moulds in the tin was 5" - or use individual aluminium pie containers.
- Line each pastry round with greaseproof paper and bake blind for about 5 - 10 minutes; using baking beans or heavy beans to keep the pastry flat.
- Remove the greaseproof paper and beans; divide the steak in ale mixture between the 4 pies.
- Mix the Stilton cheese into the ready-made and well seasoned mashed potato and pile on top of the steak and pastry bases.
- Place a knob of butter on top of each mashed potato topping and bake in the oven for about 10 - 15 minutes, or until the pastry is crisp and the potato and Stilton cheese topping is golden brown & bubbling.
- Serve with extra ale gravy if desired and seasonal vegetables - OR allow to cool, wrap and take on a picnic!
- You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.
- Suggested Ales: Theakson's Old Peculiar; Old Speckled Hen; Hobgoblin Strong Dark Ale; Hooky Dark.
STEAK AND ALE PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
SERIOUS STEAK & ALE PIE
Traditional English pie inspired by the fells of the lake district and a long walk up Pavey Arc and Stickle Tarn in the snow.
Provided by imabadpixie
Time 1h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in the pan with the onion and garlic for 1 mintue.
- Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
- Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
- Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
- Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
- Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
- 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
- Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!
More about "pub style steak ale pie recipe 355"
PUB-STYLE STEAK AND ALE PIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
4.8/5 (5)Servings 6Cuisine Great BritainCategory Main Courses, Savory Pies & Tarts
PUB-STYLE STEAK AND ALE PIE | AMERICA'S TEST KITCHEN
From mastercook.com
PIN ON RECIPES TO TRY - PINTEREST
From pinterest.com
HOW TO COOK THE PERFECT STEAK AND ALE PIE | PIE | THE GUARDIAN
From theguardian.com
PUB STYLE STEAK AND ALE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
STEAK AND ALE PIE | HOMEMADE SCOTTISH PIE RECIPE
From foodnessgracious.com
STEAK AND ALE PIE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ENGLISH PUB STYLE STEAK AND ALE PIE (FOR THE BUSY AND VERY HUNGRY)
From pinterest.com
SCOTTISH STEAK PIE (WITH PUFF PASTRY TOPPING) - CHRISTINA'S CUCINA
From christinascucina.com
STEAK AND ALE PIE | TRADITIONAL SAVORY PIE FROM ENGLAND
From tasteatlas.com
PUB STYLE STEAK AND ALE PIE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
STEAK AND ALE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST STEAK & ALE PIE - BEST RECIPES UK
From bestrecipesuk.com
BRITISH STEAK AND ALE PIE - CULINARY GINGER
From culinaryginger.com
STEAK AND ALE PIE RECIPE – FRANLAUREN.COM
From franlauren.com
PUB-STYLE STEAK AND ALE PIE | COOK'S ILLUSTRATED | RECIPE | STEAK AND ...
From pinterest.ca
PUB STYLE STEAK AND ALE PIE - ADMINA.ME
STEAK & ALE PIES - PLAIN CHICKEN
From plainchicken.com
STEAK AND ALE PIE WITH HOMEMADE PASTRY AND STEAK GRAVY
From properfoodie.com
ENGLISH PUB STYLE STEAK AND ALE PIE (FOR THE BUSY AND VERY …
From instructables.com
HEARTY AND TENDER STEAK AND ALE PIE - FOODIE AND WINE
From foodieandwine.com
PUB-STYLE STEAK AND ALE PIE - COOK'S ILLUSTRATED
From cooksillustrated.com
STEAK AND ALE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STEAK AND ALE PIE WITH MUSHROOMS - SAVOR THE FLAVOUR
From savortheflavour.com
STEAK & ALE PIE - NATALIE PARAMORE
From natalieparamore.com
STEAK AND ALE PIE L HOW TO SAVOR SCOTLAND'S CLASSIC DISH
From epicureandculture.com
STEAK AND ALE PIE | RECIPES WEDGE
From adnadhi.blogspot.com
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE RECIPE - LOVEFOOD.COM
From lovefood.com
STEAK AND ALE PIE | RECIP ZOID
From brandonreilly.blogspot.com
HOW TO MAKE PUB-STYLE STEAK AND ALE PIE - YOUTUBE
From youtube.com
STEAK AND ALE PIE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
10 BEST STEAK ALE RECIPES - YUMMLY
From yummly.com
STEAK AND ALE PIE - THIS BEAUTIFUL DAY
From thisbeautifuldayblog.com
QUICK STEAK AND ALE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK AND ALE PIE | RECIPE | KITCHEN STORIES
From kitchenstories.com
ENGLISH STEAK AND ALE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE PUB CLASSIC STEAK & ALE PIE (BEEF & ALE PIE) - YOUTUBE
From youtube.com
ATK STEAK AND ALE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PUB-STYLE STEAK & ALE PIE RECIPE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love