Steak and Ale Pie
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Braising steak or beef chuck (Cut into 3 cm chunks)
- 2 tbsp Plain flour (all purpose flour)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 2 Onions (Sliced into 1cm slices)
- 5 Carrots (Peeled and chopped into 2cm chunks)
- 3 Garlic cloves (Crushed)
- 2 tbsp Tomato purée (tomato paste in USA/CAN)
- 1 tbsp Worcestershire sauce
- 500 ml Dark ale
- 400 ml Hot beef stock
- 1 tsp Dried thyme leaves
- 1 tsp Dark brown sugar
- 320 g Ready rolled puff pastry
- 1 Egg (Beaten)
Method
- Preheat the oven: 160°C fan/180°C/350°F/Gas Mark 4.
- Prep the beef: Toss the beef with the flour, salt and pepper until every piece is well coated.
- Brown then remove: Heat half the oil in a large casserole dish over a high heat. Brown the beef until dark brown and starting to crisp all over then transfer to a plate. (Don’t overcrowd the pan or the beef will steam instead of brown, you may need to do this in batches.)
- Vegetables in: Add the remaining oil to the pan and cook the onions and carrots for 8-10 minutes over a medium high heat until starting to soften and caramelise slightly.
- Stir in the garlic and cook for 1 minute.
- Add the tomato purée and Worcestershire sauce and cook for another minute.
- Ale in: Pour in the ale and bubble for 2-3 minutes, scraping up all the sticky bits from the bottom of the pan.
- Beef goes back in: Return the beef to the dish and add the beef stock, dried thyme and brown sugar.
- Cook the filling: Cover and cook in the oven for 2-2.5 hours, stirring halfway through, until the beef is tender and the gravy has thickened. Taking the lid off for the last 30 minutes to help the gravy thicken. (The filling should be thick enough that a spoon dragged through leaves a clear trail.)
- Increase the oven temperature to 200°C fan/220°C/425°F/Gas Mark 7.
- Make up the pie: Spoon the filling into a large pie dish and lay the puff pastry over the top, trimming or tucking in the edges. Cut a small hole in the centre for the steam to escape.
- Brush all over with beaten egg.
- Bake for 30-35 minutes until the pastry has puffed and turned a deep golden brown then leave to stand for 5-10 minutes before serving.