PROPER BEEF, ALE & MUSHROOM PIE
Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 15
Steps:
- If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
- Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
- Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
- Tip the braising steak and any juices back into the pan and give it all a good stir.
- Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
- Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
- While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
- Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
- Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
- Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
- Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
- When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
- Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
- Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
- Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
- Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
- Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.
Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium
STEAK AND MUSHROOM PIE
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
- Bake until heated through, about 15 minutes.
- Serve with your favorite mashed potatoes and vegetables.
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
STEAK & ALE MUSHROOM PIE RECIPE - (4.5/5)
Provided by christoph
Number Of Ingredients 18
Steps:
- In a large skillet with a well fitting lid or dutch oven, heat olive oil over medium high heat. When shimmering hot, add steak and lightly season with salt and pepper. Cook only long enough to brown all sides of the meat. Remove steak from pan and set aside. Add diced onions to the pan and cook until translucent stirring to prevent scorching (add more oil if necessary). Add garlic and stir. Cook for several minutes to bloom the garlic. Remove onions and garlic from pan and set aside. Reduce the heat to medium. Add butter. When melted add mushrooms and stir to coat with butter. Cook mushrooms until tender and the liquor is released. Sprinkle flour over the top of the mushrooms and stir to coat. Cook for about 5 minutes to eliminate the "flour" taste. Add back the steak, onions, and garlic. Pour entire beer into pan and add stock. Stir to mix. Add pepper and bundle of thyme, working it down into the liquid. Increase heat to medium high. Bring to a boil, stirring as mixture heats. Reduce heat to low and cover. Simmer covered for about 1½ hours. Stir occasionally. If mixture is becoming too dry add a little more stock. We want the mixture to be the consistency of a thick gravy. While mixture is simmering, boil water and blanch asparagus tips to bring out the color. Plunge in cool water to stop the cooking. If pearl onions are frozen, thaw while gravy is cooking. Uncover the pan and remove what is left of the thyme bundle with tongs. Add the pearl onions and the lemon juice. Position rack in the lower third of the oven and heat to 350° F. Allow mixture to simmer uncovered while oven is heating. Keep an eye on the gravy. It should be rather thick but by no means dry. Add more stock if needed. If too thin, kick up the heat slightly to reduce. Taste gravy and add salt if needed. Roll out a pie crust and transfer into a deep pie tin or cast iron skillet. Add asparagus to mushroom mixture, stir to combine. Pour mushroom gravy into the prepared pie shell. Cover pie with top crust and crimp edges. Brush the top with an egg beaten with 2 teaspoons of water. Using a sharp knife make slits in the top for steam to escape. Place pie on top of a parchment or foil lined baking sheet (just in case) and bake for 30 - 40 minutes or until top crust is golden brown. Allow to cool for at least 30 minutes before digging in, if you can hold the crowd back that long. For the perfect side dish, serve pie with a fresh spinach salad tossed in a light vinaigrette.
STEAK AND ALE SAUTEED MUSHROOMS
An easy to make side dish for a great steak or a tasty appetizer. Double or triple recipe and serve in crockpot for a party. From meals.com.
Provided by Gadget_Queen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash mushrooms in hot water.
- Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
- Simmer mushrooms in mixture until soft.
- Add wine.
More about "steak and ale pie with mushrooms recipes"
STEAK AND ALE PIE WITH MUSHROOMS - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (2)Total Time 4 hrs 35 minsCategory DinnerCalories 558 per serving
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat until the oil is shimmering. Add one-third of the stewing beef and turn down the heat to medium. Flip the cubes of meat with tongs, allowing them to get golden brown and crispy on all sides, then remove the meat with a slotted spoon and set aside on a plate. Brown the remaining beef in two batches.
STEAK AND ALE PIE WITH MUSHROOMS - DELICIOUS TENDER …
From recipesformen.com
4.8/5 (11)Total Time 3 hrs 40 minsCategory MainsCalories 433 per serving
- Remove any fat and sinew from the meat. You can use stewing beef or any lean cut of braising beef like chuck steak for this dish.
- Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set aside on a plate.
- Other chefs suggest doing this in your slow cook pan, but I do not like doing this as I find that it messes up the bottom of my Dutch oven and you have to clean it again before continuing.
STEAK & ALE MUSHROOM PIE | JAMES & EVERETT
From jamesandeverett.com
HOW TO MAKE STEAK AND ALE PIE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST STEAK AND MUSHROOM PIE RECIPE YOU’LL EVER …
From baconismagic.ca
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE RECIPE
From lovefood.com
STEAK AND MUSHROOM PIE - JO COOKS
From jocooks.com
STEAK & STOUT PIES RECIPE | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
STEAK, KIDNEY, ALE AND MUSHROOM PIE | DINNER RECIPES
From womanandhome.com
STEAK AND ALE MUSHROOM PIE - MUSHROOMS CANADA
From mushrooms.ca
STEAK, MUSHROOM AND ALE PIE | RECIPES MADE EASY
From recipesmadeeasy.co.uk
STEAK, MUSHROOM AND ALE PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6
- Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown.
- Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed.
- Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves.
- Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool.
- Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish.
- Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel.
- On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through.
- Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze.
STEAK, ALE & MUSHROOM PIE - BEST RECIPES UK
From bestrecipesuk.com
STEAK AND ALE PIE | HOMEMADE SCOTTISH PIE RECIPE | FOODNESS …
From foodnessgracious.com
BRITISH STEAK AND ALE PIE - LOVESTEAKCLUB.COM
From lovesteakclub.com
STEAK AND ALE PIE | TESCO REAL FOOD
From realfood.tesco.com
BEST-EVER STEAK AND MUSHROOM PIE - SUGAR SALT MAGIC
From sugarsaltmagic.com
STEAK, ALE, AND MUSHROOM POT PIES {PALEO} - AN EDIBLE MOSAIC™
From anediblemosaic.com
15 STEAK AND ALE PIE RECIPE - SELECTED RECIPES
From selectedrecipe.com
HEARTY STEAK, ALE AND MUSHROOM PIE - FEEDING THE FAMISHED
From feedingthefamished.com
STEAK ALE & MUSHROOM PIE - VICKERY TV
From vickery.tv
STEAK AND ALE PIE WITH MUSHROOMS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
MARY BERRY’S STEAK AND ALE PIE - THE FIELD
From thefield.co.uk
STEAK AND MUSHROOM ALE PIE - BRITISH STYLE PUB FOOD
From flawlessfood.co.uk
STEAK AND ALE PIE - RECIPES - HAIRY BIKERS
From hairybikers.com
STEAK AND ALE PIE WITH MUSHROOMS RECIPES
From tfrecipes.com
STEAK & ALE MUSHROOM PIE - A DELICIOUS PUB RECIPE - WEEKLY VOICE
From weeklyvoice.com
STEAK AND ALE MUSHROOM PIE – CURB APPEAL MAGAZINE
From curbappealmagazine.ca
STEAK, ALE & MUSHROOM PIE | RECIPE CART
From getrecipecart.com
GUEST POST: STEAK AND ALE MUSHROOM PIE BY THE BRUNETTE BAKER
From mushrooms.ca
HAIRY BIKERS' STEAK AND ALE PIE | BRITISH RECIPES | GOODTO
From goodto.com
STEAK AND ALE SOUP RECIPE WITH MUSHROOMS - FOOD ABOVE GOLD
From foodabovegold.com
STEAK AND ALE PIE WITH MUSHROOMS - RECIPELER
From recipeler.com
STEAK AND ALE MUSHROOM RECIPES
From tfrecipes.com
STEAK AND ALE SAUTEED MUSHROOMS - COPYKAT RECIPES
From copykat.com
15 ENGLISH MEAT PIE RECIPE - SELECTED RECIPES
From selectedrecipe.com
STEAK & MUSHROOM PIE RECIPE | HOW TO MAKE STEAK & MUSHROOM …
From bakingmad.com
STEAK AND ALE PIE WITH MUSHROOMS - COVEREDRECIPE
From coveredrecipe.com
STEAK AND ALE MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LOW-CARB STEAK AND MUSHROOM PIE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
THE MANY WAYS TO ENJOY BEEF AND ALE PIE – ABBEYBREWINGINC
From abbeybrewinginc.com
WWW.ALLRECIPES.COM
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