Description
A classic British Steak and Ale Pie featuring tender stewing steak cooked slowly in ale and beef stock with aromatic herbs and vegetables, encased in a buttery homemade shortcrust pastry for a hearty and comforting meal perfect for dinner.
Ingredients
Units
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak, chuck or round cuts
- 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 for brushing
Instructions
- Make the pastry: In a food processor, combine flour, salt, and cold cubed butter. Pulse until the mixture looks like crumbs. Add ice cold water one tablespoon at a time through the chute, pulsing until the mixture feels slightly heavier but not fully combined.
- Form the dough: Transfer the mixture into a large bowl and gently bring it together with your hands just enough to form a shaggy ball. Pinch off one-third of the dough, form two balls, wrap each in plastic wrap, flatten into disks, and chill in the refrigerator for at least 1 hour or overnight.
- Brown the beef: Heat 2 tbsp oil in a large pan or casserole dish. Season beef with salt and pepper. Brown the beef in two batches to avoid overcrowding. Remove browned beef to a bowl and set aside.
- Sauté vegetables: Add remaining 1 tbsp oil to the same pan. Cook diced carrots and onions on low heat for 10 minutes, stirring occasionally.
- Add flour and combine: Sprinkle flour over the vegetables, stir to coat evenly, then add beef back into the pan. Stir in dried thyme and Worcestershire sauce.
- Add liquids and simmer: Pour in ale and beef stock until the meat is just covered. Add bay leaves, stir, bring to a boil, then cover with a lid and remove from heat.
- Slow cook: Transfer the pan to the preheated oven at 150°C (300°F). Cook covered for 1 hour, then uncover and cook for an additional hour until meat is tender. Allow the filling to cool completely; chilling overnight is best.
- Prepare pastry for baking: Remove the larger pastry disk from the fridge and bring to room temperature for at least 20 minutes. Preheat the oven to 200°C (400°F). Roll out the larger disk and line the pie dish with it, letting the edges overhang.
- Assemble the pie: Roll out the smaller pastry disk for the lid. Fill the pie with the cooled meat mixture. Cover with the rolled-out smaller pastry, pinch edges to seal, and cut slits on top for steam to escape.
- Brush and bake: Brush the top pastry with beaten egg. Bake in the preheated oven for 45-50 minutes until the crust is golden and bubbling through the slits.
Notes
- For best results, chill the filling overnight to enhance flavors and make assembling easier.
- Use a sharp knife to make steam slits in the pastry to prevent sogginess.
- If short on time, the filling can be cooked on the stovetop but slow cooking in the oven yields better tenderness.
- Butter can be substituted with a dairy-free alternative for a lactose-free version.
- Use a sturdy ale like a bitter or brown ale for authentic flavor.
- Ensure the beef is cut into uniform chunks for even cooking.
- Handle the pastry gently to avoid warming the butter too much, which affects flakiness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
