Classic British Steak and Ale Pie
I don’t even remember when I made this, ages and ages ago, but luckily I have the recipe written and photos as proof that it did happen. And I also remember that it was delicious, so you should make this too and come to appreciate an integral portion of British Cuisine.
Steak and Ale is proper traditional British food, it’s on pretty much every single pub menu in the land.
- Recipe -
1.5 Kg Braising Steak; sliced, chopped and cubed to different thickness’s // 1 large Onion, chopped // 2 Carrots, cubed // 150g Button Mushrooms // 6 heaped tablespoons Plain Flour // a couple of sprigs of Rosemary // 2 Beef Stock cubes // a pint of Ale or Bitter (I used Tanglefoot) // 500g packet of Puff Pastry // 1 Egg, beaten lightly
- Rub the chopped Steak in with the Flour, Salt and Pepper, heat a non-stick pan with a little oil till very hot.
- Fry the Steak in batches, pressing down on it with a spatula till it is very brown all over.
- While doing this, begin to simmer the Onion, Rosemary and Carrot in a deep pot. When the Onion is translucent, add a small amount of Ale to the pot, and the batches of Steak that have already been fried, add the Button Mushrooms and the Beef Stock.
- Deglaze the first pan when all the Steak has been fried (pour a little Ale in, and rub a spatula on the pans surface) to lift all the dried juices, then pour into the pot. Pour the rest of the Ale in the pot and then press down on the mix and add Water to a point where the liquid is roughly 1 inch lower than the mix, cover and simmer for one hour.
- Take the lid off for half an hour to thicken and then heat the oven to gas mark 6 before lining the pie dish with rolled Puff Pastry. Spoon the mixture in when the liquid is at the required consistency. Cover over with another layer of pastry, crimp the edges tightly so no liquid can escape, and then brush the Egg over the surface.
- Bake 20-30 minutes till golden brown.