Steak and Ale Pie Recipe
Indulge in the comforting flavours of a classic British favourite dish with my homemade steak and ale pie recipe. Bursting with tender chunks of beef bathed in a rich ale-infused gravy, encased in buttery puff pastry, this dish is the epitome of comfort food bliss.
Ingredients
- 4 tbsp sunflower oil
- 4 rashers bacon
- 2 onions
- 2 garlic cloves
- 500 braising steak
- 500 ml ale
- 500 ml beef stock
- 1 tbsp tomato puree
- 3 fresh thyme
- 2 bay leaves
- 2 tbsp cornflour
- 400 g mushrooms (chestnut or white mushrooms work well)
- 1 tbsp butter
- salt and pepper
For the pastry
- plain flour (for dusting)
- 2 sheets puff pastry
- egg
Instructions
How to make the steak pie filling
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4.
- Peel the onion and chop it along with the celery. Thinly slice the bacon.
- Heat 1 tablespoon of oil in a large non-stick frying pan on a medium heat and soften the bacon with the onion and celery.
- Peel and chop the garlic and carrots. Add them to the garlic to soften for a minute or two more. Remove the mix from the frying pan and add them to the large casserole dish.
- If needed slice the beef into bitesize pieces, then season with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat until well browned. (add a little extra oil if needed).
- Transfer the beef to the casserole and mixed into the vegetables.
- Pour half of the ale into the frying pan and bring it to a simmer. Keep stirring to lift any oils or stubborn food off. Pour the hot ale onto the beef and vegetables.
- Add the remaining ale or beer, beef stock, tomato purée, thyme and bay leaves. Plus any celery leaves you have.
- Once you have brought it to the boil, remove from the heat and add the lid. Reduce the heat down to 160ºC. Cook in the oven for 1-2 hours or until the meat is very tender.
- Mix the cornflour with 2 tablespoons of cold water until you make a smooth and runny paste. Stir it into the casserole and return to the oven for 5 minutes until thickened.
Cooking the mushrooms
- Slice or chop the mushrooms. Add a small knob of butter to a frying pan and fry the mushrooms over a medium to high heat for about 5 minutes.
- Once golden brown remove from the heat and stir into the meat mixture and spoon into the pie filling.
- Leave the filling to cool. You can then use the pie filling, refrigerate it or freeze it for later.
Making the pie
- Preheat the oven to 210ºC / 200ºC Fan / Gas 6.
- Unroll or roll out the puff pastry. Use half of the pastry to line the bottom of the pie dish / or dishes if you are making individual pies. Cut off any excess from the edges.
- Spoon the cold filling into the pastry-lined pie dish. You can add a pie funnel at this point if you have one.
- Beat the egg and using a pastry brush brush the edge of the pastry.
- Use the remaining pastry to cover the pie dish. Crimp the edges together to seal with your finger or a fork. Cut off any excess pastry. (Make a cross in the centre of the pastry for the pie funnel to poke through. If you don't have a pie funnel make sure you cut a cross to allow steam to escape).
- Brush the top of the pie with the beaten egg and it's ready for the oven.
- Bake for 30–35 minutes until the pastry is puffed up and golden brown.
Nutrition
Calories: 463kcalCarbohydrates: 37gProtein: 9gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 11mgSodium: 369mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 79IUVitamin C: 4mgCalcium: 26mgIron: 2mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.