Description
This classic Steak and Ale Pie features tender stewing steak slow-cooked with ale, vegetables, and aromatic herbs, encased in a buttery homemade shortcrust pastry. Perfect for a hearty dinner, this comforting British favorite is rich, flavorful, and satisfying.
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 to process until the mixture resembles crumbs. 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 yet.
- Form the dough. Empty the mixture into a large bowl. Bring the dough together with your hands just enough to form a shaggy ball. Pinch off one third of the pastry and form two balls. Wrap each ball in plastic wrap and press down with the palm of your hand to form disks. Chill in the refrigerator for at least one hour or overnight.
- Brown the beef. Heat 2 tablespoons of oil in a large pan or casserole dish over medium-high heat. Season the beef with salt and pepper, then brown it in two batches to avoid overcrowding. Remove the browned beef to a bowl and set aside.
- Cook the vegetables. Add 1 tablespoon of oil to the pan. Add diced carrots and onions and cook over low heat for 10 minutes, stirring occasionally until softened.
- Make the filling base. Sprinkle the flour over the vegetables and stir to coat evenly. Return the beef to the pan. Add the dried thyme, Worcestershire sauce, ale, and beef stock, ensuring the liquid just covers the meat. Add bay leaves on top, stir gently, and bring to a boil.
- Slow cook the filling. Remove from heat and cover with a lid. Transfer the pan to a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) and cook for 1 hour. Remove the lid and continue cooking for another hour. Cool the meat mixture completely, ideally chilling overnight for best flavor.
- Prepare pastry for the pie. Remove pastry from the refrigerator and let come to room temperature for at least 20 minutes. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Roll out the larger pastry ball and line the bottom of the pie dish, allowing sides to overhang slightly.
- Assemble the pie. Roll out the smaller pastry ball to make the top crust. Fill the pie base with the cold meat mixture. Cover with the top pastry, pinch sides to seal, and cut slits in the top to allow steam to escape. Brush the surface with beaten egg.
- Bake the pie. Place the assembled pie in the oven and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Remove from oven and let rest briefly before serving.
Notes
- If you're new to making pastry, chill it well to prevent it from becoming tough and handle it gently to keep it flaky.
- You can substitute ale with stout or a dark beer for a richer flavor.
- The pie filling improves if left to rest overnight in the refrigerator, allowing the flavors to meld.
- Use a heavy-based ovenproof dish or cast iron casserole for even cooking when simmering the filling.
- For a crispier bottom crust, blind bake the base pastry for 10 minutes before adding the filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
