Steak and Ale Pie

Steak and Ale Pie

Good meat, good beer and good pastry – this steak and ale pie is definitely a winner.
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

For the pastry

  • 225g plain flour, plus extra for rolling out
  • 1 tsp salt
  • 1 stick butter 
  • 150 ml water
  • 1 egg yolk, beaten, to glaze

For the filling

  • 600 gr braising steak, cut into thick pieces
  • 1 tbsp plain flour
  • 300 ml brown ale
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 300ml beef stock
  • 400g white mushrooms, halved or cut into quarters 
  • knob of butter
  • salt to taste 
Method
  •  For the pastry, mix the flour, salt, butter and water into a large mixing bowl until it becomes a rough dough.
  • Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s 1cm thick and three times as long as it is wide.
  • Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using your rolling pin.
  • Roll out and fold the pastry once again, repeating this for about four times to make a smooth dough. If the pastry feels greasy at any point, or starts to spring back as you roll, then cover and chill it for 10 minutes again before continuing. 
  • Meanwhile lightly flour the steak chunks, add salt to taste and start braising the chunks in your Whatever Pan. Cook for about 10 minutes. Add 150 ml of brown ale and cook until golden-brown all over. Set aside.
  • Now fry the onion, carrots, and celery. Pour in the stock and brown ale. Add the mushrooms. 
  • Bring to the boil, cover and simmer the stew for 1–1½ hours until the beef is tender and the sauce has thickened. Set aside to cool.
  • To make the pie, preheat the oven to 200°C. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover your Whatever Pan. Make sure you have 1 part to layer the Whatever Pan and 1 part to cover the mixture.
  • Butter the Whatever Pan and add your pastry into it. Add the beef mixture and cover with the layer of pastry.
  • Brush the top with a little egg yolk and place in the oven for 10 minutes.
 

Ingredients

For the pastry

  • 225g plain flour, plus extra for rolling out
  • 1 tsp salt
  • 1 stick butter 
  • 150 ml water
  • 1 egg yolk, beaten, to glaze

For the filling

  • 600 gr braising steak, cut into thick pieces
  • 1 tbsp plain flour
  • 300 ml brown ale
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 300ml beef stock
  • 400g white mushrooms, halved or cut into quarters 
  • knob of butter
  • salt to taste 
Method
  •  For the pastry, mix the flour, salt, butter and water into a large mixing bowl until it becomes a rough dough.
  • Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s 1cm thick and three times as long as it is wide.
  • Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using your rolling pin.
  • Roll out and fold the pastry once again, repeating this for about four times to make a smooth dough. If the pastry feels greasy at any point, or starts to spring back as you roll, then cover and chill it for 10 minutes again before continuing. 
  • Meanwhile lightly flour the steak chunks, add salt to taste and start braising the chunks in your Whatever Pan. Cook for about 10 minutes. Add 150 ml of brown ale and cook until golden-brown all over. Set aside.
  • Now fry the onion, carrots, and celery. Pour in the stock and brown ale. Add the mushrooms. 
  • Bring to the boil, cover and simmer the stew for 1–1½ hours until the beef is tender and the sauce has thickened. Set aside to cool.
  • To make the pie, preheat the oven to 200°C. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover your Whatever Pan. Make sure you have 1 part to layer the Whatever Pan and 1 part to cover the mixture.
  • Butter the Whatever Pan and add your pastry into it. Add the beef mixture and cover with the layer of pastry.
  • Brush the top with a little egg yolk and place in the oven for 10 minutes.
 

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