British & Irish

Steak and Ale Pie

Name: Steak and Ale Pie
Total time: 150 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 800g braising steak (diced); 2 tbsp plain flour; 500ml dark ale or stout; 200ml beef stock; 1 large onion (chopped); 200g chestnut mushrooms (halved); 320g ready-rolled puff pastry; 1 egg (beaten)

Slow-braised beef and dark ale filling with a deep, malty richness, encased in a buttery golden pastry shell. The ultimate British pub pie.

150 minutes

Serves 4

Dinner

Contains common allergens

Egg Tree nut Wheat

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Instructions

6 steps

1
Coat the beef: Toss the diced braising steak in the flour, shaking off any excess. Season well with salt and pepper.

2
Brown the meat: Heat a little oil in a large heavy-based pan over medium-high heat. Brown the beef in batches until well-colored, then transfer to a plate.
3
Sauté veg and deglaze: In the same pan, fry the onion and mushrooms for 5 minutes until soft. Pour in a splash of the ale to deglaze the pan, scraping up all the tasty browned bits from the bottom.
4
Simmer the filling: Return the beef to the pan. Pour in the remaining ale and beef stock. Bring to a gentle simmer, cover, and cook on very low heat for 1.5 to 2 hours until the beef is incredibly tender and the sauce has thickened. Transfer to a pie dish and let cool slightly.
5
Top with pastry: Preheat oven to 200°C (400°F). Roll out the puff pastry to fit the top of your pie dish. Brush the rim of the dish with beaten egg, lay the pastry over the top, and press the edges to seal.
6
Bake: Cut a small cross in the center of the pastry to allow steam to escape. Brush the top entirely with beaten egg. Bake for 25-30 minutes until the pastry is puffed and golden brown.

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