Steak and Ale Pie
Steak and Ale pie This classic dish features a rich, hearty stew topped with a golden puff pastry lid. While traditional recipes often include a pastry base, this version keeps it lighter without compromising on flavour. The filling is generously portioned, ensuring a satisfying meal. For convenience, this recipe uses braising steak and ready-made, all-butter puff pastry. Everything is browned and simmered in a Dutch oven for an hour and a half, allowing the flavours to develop beautifully. If you don’t have a Dutch oven, a heavy-based pan with a lid will work just as well.
Click the Method tab below to see a step-by-step guide on how to make Steak and Ale pie along with some pictures.
ingredients
Here's what you need :¬P
serves 3 - 4
- 600g Whole braising steak diced
- 1 Tbsp meat tenderiser
- 6 Tbsp cold water
- 3 Tbsp vegetable oil
- 400g round shallots - quatered
- 1 small onion finely chopped
- 1 carrot finely chopped
- 2 sticks celery finely chopped
- 200g button chestnut mushrooms
- 3 cloves garlic crushed
- 1 Tbsp plain flour
- 1 tsp each of salt & pepper
- 1 tsp dried thyme
- dash Worcester sauce
- 2 tsp Dyjon mustard
- OXO™ beef stock crumbled
- OXO™ vegetable stock cube crumbled
- 500ml Bishops Finger (Strong Ale)
- 320g ready made puff pastry
- 1 egg
method
Alright, first up — let’s make that tenderiser! 🥩💥
Mix the powder with water.
Dunk your steaks in and let ‘em soak in the fridge for 45 minutes — flip ‘em now and then!
While that’s working its magic… 🧅🔪 Peel those shallots (no crying now!) and chop the rest of your ingredients — get everything prep'd and ready to roll!
Here's my ingredients prep'd to make Steak and Ale Pie :-) x
tech guy says: ^-^ the mustard's missing Nutty!
make the pie filling
- Heat a heavy based pan with a lid to very hot & add oil
- once the oil shimmers add your shallots and cook for 10 minutes
- stir occasionally until they begin to brown
-
add your:
- onions
- carrots
- celery
-
add:
- mushrooms
- garlic
- season with 1 tsp each of salt & pepper
- set everything into a separate dish
- remove the meat from the marinade & dry it off
- dice into cubes, similar size the your shallots
- place your flour onto a plate & season with salt & pepper
- place the dry meat into the flour & combine to coat
- now add the diced meat into your hot pan & seal / brown it off
-
Now add:
- 1 tsp dried thyme
- beef & veg stock cubes — crumbled
- dash Worcester sauce
- & 2 tsp Dyjon mustard
- stir to combine & fry for 5 minutes
- add in your ale & deglaze the pan — scrape the brown bits off the bottom of the pan
- return your vegetables to the pan
- allow to reduce for 10 minutes
- turn the ring down to very low & set a timer for 1 & 1/2 hours
- cover with a well fitting lid
- once cooked allow to cool completely*
*I do this on an ice block, once cool, place in the fridge overnight to let those deep rich flavours develop.
make the pie!
Now you just need to make the pie lid and pop it in your pre-heated oven :-)
- pre-heat the oven, set your oven to 180c
- remove your stewed meat & pastry from the fridge
- cut a pastry top to fit the dish, wash the edge of the dish with egg
- wash the edge of the pastry with egg
- now place the pastry lid onto the dish & egg wash the top
- cut some diamond shapes with your left over pastry & create leaves
- using the back of a knife, press in the center then press at an angle on both sides
- glue your leaves across the top of the pastry lid with egg wash & bake for 45 minutes on a baking tray
Oh! My! This turned out pretty goood! There's so much filling :-) And the taste of real ale? WOW! :¬P