Rustic Steak and Ale Pie
A scrumptious and hearty steak and ale pie recipe that you won't be able to resist.
A scrumptious and hearty steak and ale pie recipe that you won't be able to resist.
- 3/4 tablespoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 50 grams butter
- 500 grams casserole, chuck, blade or braising steak cube the steak into even chunks about an inch or less thick
- 200 grams puff pasty
- 200 grams chestnut mushrooms quartered
- 200 grams new potatoes skinned and cut into equal sized chunks
- 1 onion chopped roughly into squares
- 3-4 carrots skinned and sliced (thin or thick its your choice i usually choose thick)
- 1 egg whisked in a bowl using a fork
- 3-4 tablespoons plain flour
- 1-2 tablespoons sunflower oil
- 3/4 tablespoon honey (or sugar but i prefer honey))
- 3-4 dried bay leaves
- 300 ml newcastle dark brown ale
- 200 ml beef stock
- 2 tablespoons schwartz perfect shake steak (not steakhouse) mix it has a purple lid and can be bought at most stores
- 1 beef oxo cube to be added later
- Carbohydrate 69.5495585573589 g
- Cholesterol 319 mg
- Fat 47.0965028914562 g
- Fiber 10.9584001321812 g
- Protein 30.6012699443812 g
- Saturated Fat 27.7761777910597 g
- Serving Size 1 1 Serving (1243g)
- Sodium 1989.5623596639 mg
- Sugar 58.5911584251777 g
- Trans Fat 3.83282755819985 g
- Calories 792 calories
Step-by-step
- First prepare your onions by chopping them into even chunks about a pinky width each.
- Then chop your choice of stewing or braising steak into even sized cubes.
- Then add the flour to a sealable plastic bag i.e a zip lock or sandwich bag.
- Then add the steak into the bag along with the flour, shake until the steak is throroughly covered revealing no red on the steak.
- Set aside the steak and begin heating up your oil and butter together in a large saucepan or stock pot.
- Set to a medium high heat, do not cook at too high a temperatue as it will burn and brown the onions which we do not want.
- Went the butter has melted and and has covered the base of the pot we can now add our onions and cook gently for 2-3 minutes.
- When the onions are cook we are going to add our steak which should be covered in flour.
- Gently fry the steak on all sides until brown be careful not to overcook the onions.
- If there are any pinkish patches on the steak fry for a little longer.
- When the steak is ready we can add our ale.
- We are going to let this simmer for about 3 minutes again.
- Now the meat should be tender, we can now add our stock.
- Pour in the stock, stir a few times and let it simmer again for 3 minutes to allow the flavours to mix.
- We are now going to add our seasons.
- First pour in salt, pepper, bay leafs and garlic powder.
- Then add in the honey, steak mix and finally the beef oxo cube (I prefer to add one extra cube crumbled in later, it gives the mix a really beefy taste but you can simply add the oxo to your beef stock if you wish).
- Let the mixture simmer again for about 5 minutes then add your prepped vegetables.
- Remember you have to have the vegetables prepped in advance.
- Add the potatoes, carrots and mushrooms to the pot and mix through.
- Now we let this simmer for 45 minutes making sure to stir every 15 minutes.
- Remember there is no rush trust me this'll taste gorgeus if you've done it right.
- When you come back turn down the temperature to a medium low heat and simmer for a further 45 minutes again making sure to mix.
- When you come back have a taster and taste the steak it should be very tender.
- Check the potatoes and make sure they are nice and soft.
- If all is well its time to add this bad boy to the casserole dish.
- Pour the mix in a decent sized rectangular casserole or baking dish.
- Now roll out your pastry using flour on your work surface and rolling pin.
- You might be better off saving yourself the trouble and simply using pre-rolled pastry but that's your call.
- I prefer the stuff you roll out youself.
- When the pastry is wide enough to cover the stew place on top.
- Make some shapes out of the left over pasty, some people choose leafs or flowers and well me?
- I prefer a killer whale leaping over the moon.
- Keeps you amused.
- Back on topic when the pastry is neatly layed on top of the mix baste the surface with the egg you whisked earlier.
- Pre-heat your oven to 200 degrees (400 degrees US) or Gas mark 6.
- Roast the pie for about 20-30 minutes until the pastry is golden brown and that's you.
- Serve with Mashed potatoes or chips, maybe throw in a few yorkshire puddings and a serving of boiled carrots, peas and sweetcorn.
Ingredient weights and volumes do not convey how the starches in the flour coating interact with the melting fats during a long braise, turning a thin liquid into a velvety sauce that clings to every cube of chuck steak. This traditional British pub dish relies on a dual-stage simmer totaling ninety minutes to break down tough collagen in the beef while keeping root vegetables structurally intact before the baking vessel ever enters the oven.
Preparing this dish in advance requires careful consideration of the pastry crust, which will turn soggy if applied to a boiling hot filling before storage. Assemble the savory beef stew completely and let it chill in the refrigerator for up to twenty-four hours to allow the flavors to meld, or freeze the cooled meat base in an airtight container for up to two months. When ready to serve, thaw the filling fully, top with the rolled puff pastry sheet, brush with a beaten egg, and bake at 200 degrees Celsius for twenty to thirty minutes until the top turns deeply golden and flakes apart easily under a fork.
Substitutions alter the final sauce viscosity significantly; using a pale ale instead of a dark brown ale yields a sharper hop bitterness that requires an extra pinch of honey to balance. Traditional accompaniments like mashed potatoes or crisp chips provide a contrasting texture designed to absorb the abundant gravy without overpowering the savory profile of the beef and mushrooms.
