Description
A hearty and comforting Steak and Ale Pie made with tender stewing steak slow-cooked in rich ale and beef stock, encased in a buttery homemade shortcrust pastry. Perfect for a satisfying main course meal.
Ingredients
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak, chuck or round cuts of beef
- 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 the flour, salt, and cold cubed butter. Pulse until the mixture resembles crumbs. Gradually add ice cold water one tablespoon at a time through the chute, pulsing until the mixture feels slightly heavier but does not fully come together.
- Form dough and chill: Empty the mixture into a large bowl and gently bring the dough together with your hands just enough to form a shaggy ball. Pinch off one third of the dough and form two balls. 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. Season the beef with salt and pepper. Brown the beef in two batches over medium-high heat to avoid overcrowding. Remove browned beef to a bowl and set aside.
- Cook the vegetables: Add remaining 1 tablespoon olive oil to the pan. Add diced carrots and onions and cook over low heat for 10 minutes, stirring occasionally until softened.
- Add flour and liquids: Sprinkle flour over vegetables and stir to coat. Return beef to the pan, then add dried thyme, Worcestershire sauce, ale, and beef stock. The liquid should just cover the meat. Add bay leaves, stir, and bring to a boil.
- Slow cook the filling: Remove pan from heat, cover with lid, then transfer to a preheated oven at 150C (300F). Cook for 1 hour covered, then uncover and cook for another hour. Cool completely and for best flavor refrigerate overnight.
- Prepare the pie: Remove pastry from refrigerator and let come to room temperature for at least 20 minutes. Preheat oven to 200C (400F). Roll out the larger pastry ball and line the bottom and sides of the pie dish, leaving some overhang. Roll out the smaller pastry ball to form the top crust.
- Assemble the pie: Fill the pastry-lined dish with the chilled meat mixture. Cover with the top pastry, pinch edges to seal, and cut slits in the top to allow steam to escape. Brush the entire top with beaten egg.
- Bake the pie: Bake in the preheated oven for 45 to 50 minutes or until the pastry is golden brown and the filling is bubbling through the slits.
Notes
- If you are new to pie making, handle the pastry as little as possible to maintain flakiness.
- Chilling the meat filling overnight enhances flavor and makes assembly easier.
- You can substitute ale with a dark beer or stout for a different flavor profile.
- Use cold butter and water to achieve a tender shortcrust pastry.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
