Steak & Ale Pie

This classic steak and ale pie takes a little extra effort, but trust me, it is worth it! Most of the preparation time is hands off as the oven works its magic. Slow cooking the beef in a full-bodied ale transforms cheaper cuts of meats like braising steak. Here we’ve added balsamic vinegar and Worcestershire sauce for a flavour boost. Topped with crisp, ready made shortcrust pastry, this is the ultimate comfort food.

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Ingredients

onion 2 (sliced)
celery 2 (sliced)
carrot 2 (sliced)
parsnip 1 (sliced)
beef stewing steak 400 g (cubed)
plain flour 2 tbsp
vegetable oil 3 tbsp
balsamic vinegar 2 tbsp
tomato purée 2 tbsp
ale 500 ml
fresh thyme 1 handful
beef stock cube 1 (crumbled)
shortcrust pastry 320 g
egg 1 (beaten)
Worcester sauce 2 tsp
demerara sugar 2 tbsp

Method

Preheat the oven to 160°C/140°C fan/gas mark 2 - 3. Thickly slice the onion. Slice the celery and carrots. Peel and slice the parsnip.
Cut the beef into 2 - 3cm cubes, then toss it in the flour and season well with salt and pepper. Do this in a bowl or to make it really easy pop everything into a large freezer bag and shake well.
Heat half the vegetable oil in a casserole or heavy based pan (with a lid) on a medium heat, then working in batches, cook the beef until it browns all over, around 10 mins. Transfer from the pan.
Heat the remaining oil in the pan and cook the onions, carrot, parsnip and celery on a medium heat for a few minutes, until starting to soften.
Add a splash of water to the pan and stir well to get all the bits on the bottom of the pan (that’s where all the flavour is). Pop the beef back in the pan. Pour in the ale with the demerara sugar, balsamic vinegar, Worcestershire sauce, tomato purée, 2 sprigs of thyme and the crumbled beef stock cube.
Stir to mix everything together then bring to the boil and simmer gently for 5 minutes. Pop the lid on top (or use a baking tray if you don’t have a lid) and cook in the oven for 1 hour 30 minutes - 1 hour 45 minutes, until the beef is tender. Set aside to cool.
When the filling has cooled, preheat the oven to 200°C/180°C fan/gas mark 6. Take the pastry sheet out of the fridge a few minutes before using it. Transfer the filling to a pie dish.
Cut the pastry to fit the top of the dish, leaving 1 - 2 cm overhang. Brush the edge of the pie dish with the beaten egg.
Lay the pastry on top of the filling and press down gently to seal and crimp the edges.
Cut a hole/slit in the middle of the pie, to allow steam to release while cooking. Brush the top of the pastry with the egg. Chill in the fridge for 20 minutes.
Place the pie on a baking tray and bake in the oven for 30 minutes, until the pastry is golden brown. Leave to stand for a few minutes before serving. Plate up and enjoy!

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Steak & Ale Pie

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Ingredients

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