Description
This classic Steak and Ale Pie recipe features tender stewing beef cooked slowly in ale and beef stock with aromatic vegetables and herbs, all encased in a crisp homemade shortcrust pastry. Perfect for a comforting meal that combines rich flavors and flaky texture.
Ingredients
Units
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak, chuck or round cuts, cubed
- 1 tsp salt
- 1 tsp pepper
- 2 onions, diced
- 2 carrots, diced
- 1/2 tsp dried thyme
- 3 tbsp flour
- 500 ml ale
- 500 ml beef stock
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
For the shortcrust pastry
- 500 g plain flour
- 250 g cold unsalted butter, cubed
- 2 tsp salt
- 6 tbsp ice cold water
- 1 egg, beaten, for brushing
Instructions
- Make the pastry: In a food processor, combine the flour, salt, and cubed cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add ice cold water, one tablespoon at a time, pulsing until the dough feels slightly heavier but does not fully come together.
- Form the dough: Transfer the mixture to a large bowl and gently bring it together with your hands into a shaggy ball. Pinch off one third of the dough to form a smaller ball. Wrap each ball in plastic wrap and flatten into disks. Chill in the refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tablespoons of olive oil in a large pan or casserole dish over medium heat. Season the beef with salt and pepper, then brown it in two batches to avoid overcrowding. Remove browned beef and set aside.
- Sauté the vegetables: Add remaining 1 tablespoon of oil to the pan. Cook diced carrots and onions over low heat for 10 minutes, stirring occasionally, until softened.
- Create the filling base: Sprinkle flour over the cooked vegetables and stir to coat. Return the browned beef to the pan. Add thyme, Worcestershire sauce, ale, and beef stock, ensuring the liquid just covers the meat. Add bay leaves, stir, and bring to a boil.
- Simmer the filling: Cover the pan with a lid and transfer to a preheated oven at 150C (300F). Cook for 1 hour, then uncover and continue cooking for another hour until the meat is tender. Allow the filling to cool completely, preferably chilling overnight.
- Prepare to assemble the pie: Remove the pastry disks from the refrigerator and let come to room temperature for at least 20 minutes. Preheat oven to 200C (400F).
- Assemble the pie: Roll out the larger pastry disk and line the bottom of a pie plate, allowing the edges to overhang slightly. Roll out the smaller disk to form the pie lid. Fill the pie base with the cooled meat mixture, then cover with the lid. Pinch edges to seal and cut slits in the top for steam to escape. Brush the top with beaten egg.
- Bake: Place the pie in the oven and bake for 45-50 minutes until the pastry is golden and bubbling through the slits. Let rest briefly before serving.
Notes
- For best results, chill the meat filling overnight after cooking to enhance flavors and make assembly easier.
- If you prefer a quicker preparation, allow at least one hour chilling time for pastry before assembling.
- You can substitute ale with a dark beer or stout for a different flavor profile.
- Use cold butter and water to achieve a flaky crust.
- Brush the pastry with egg wash to get a shiny, golden finish.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
