Steak And Ale Pie
A comforting British Steak and Ale Pie with tender beef, mushrooms, and rich ale filling, wrapped in flaky pastry. Perfect with chips, peas, or mustard!
Ingredients
For the pastry:
- 300 g plain flour plus extra for dusting
- 100 g shredded suet
- 100 g unsalted butter cold
- 125 ml ice-cold water
For the filling:
- 2 tbsp vegetable oil
- 1 kg beef skirt chuck roast, or shoulder, cut into 1 ½-inch/1 ¾ cm cubes
- 300 g button or chestnut mushrooms cleaned and sliced
- 1 medium onion chopped (approximately 2 cups)
- 2 medium carrots peeled and roughly chopped into bite-size chunks (approximately 1 cup / 133g)
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 3 tbsp plain flour heaped
- 300 ml dark English ale e.g. Dragon’s Milk by New Holland Brewing Co
- 500 ml beef stock low sodium if possible
- ½ tsp fresh thyme finely chopped
- ½ tsp fresh rosemary finely chopped
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 large egg beaten
Instructions
Prepare the pastry:
- In a bowl, combine the flour and a good pinch of salt. Add the shredded suet and cold cubed butter. Use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs. Gradually stir in 125ml of ice-cold water, using your hands to gently bring the dough together into a ball. Wrap the dough in cling film and chill in the fridge while preparing the filling.
Cook the filling:
- In a large casserole pan, heat the vegetable oil over medium heat. Add the chopped onions and cook for about 20 minutes, stirring occasionally, until softened and golden. Add the chopped rosemary and thyme, and cook for another 2 minutes.
- Add the beef to the pan, followed by the mushrooms, tomato puree, Worcestershire sauce, and a pinch of salt and black pepper. Stir everything together.
- Sprinkle the flour over the mixture and stir to coat. Pour in the ale, followed by the beef stock. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour and 20 minutes, or until the meat is tender and the sauce has thickened.
Assemble the pie:
- Preheat the oven to 180°C/350°F/gas mark 4.
- Ladle the stew mixture into pie dishes—either several smaller individual pies or 2 larger ones (approximately 23-25cm in diameter).
- Roll out the pastry on a floured surface until it’s slightly larger than the pie dishes. Lay the pastry over the filling and trim any excess. Brush the top with the beaten egg and make a couple of slits in the center to allow steam to escape.
- Bake for 45-50 minutes, or until the pastry is golden brown and crisp.
Notes
For a richer flavor, double the Worcestershire sauce and the herbs (thyme and rosemary) for a stronger taste.
For the ale, a rich and flavorful choice like Dragon’s Milk by New Holland Brewing Co will complement the beef beautifully, adding depth to the filling.
Using beef skirt gives a ridiculously tender filling, perfect for this hearty pie.
Adding a cheeky grating of Cheddar that melts under the short, crumbly pastry as the pie cooks makes this a really phenomenal eating experience.
Serving Suggestion:
Serve with steamed seasonal greens for a complete, comforting meal.
For the ale, a rich and flavorful choice like Dragon’s Milk by New Holland Brewing Co will complement the beef beautifully, adding depth to the filling.
Using beef skirt gives a ridiculously tender filling, perfect for this hearty pie.
Adding a cheeky grating of Cheddar that melts under the short, crumbly pastry as the pie cooks makes this a really phenomenal eating experience.
Serving Suggestion:
Serve with steamed seasonal greens for a complete, comforting meal.