Description
A hearty and traditional Steak and Ale Pie featuring tender stewing beef simmered in ale and beef stock, encased in a flaky homemade shortcrust pastry. Perfect for a comforting main course with a rich, savory filling and crisp golden crust.
Ingredients
Units
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, pulsing until the mixture resembles crumbs. Add ice cold water one tablespoon at a time through the chute and pulse until the mixture feels a bit heavier but does not fully come together.
- Form the dough: Remove the mixture to a large bowl and bring it together gently with your hands just enough to form a shaggy ball. Pinch off one third of the dough and form two balls. Wrap each ball tightly in plastic wrap and press down to form a disk. 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 and brown the seasoned beef in two batches to avoid overcrowding. Remove the browned beef to a bowl and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of oil to the pan. Add the diced carrots and onions and cook over low heat for 10 minutes, stirring occasionally.
- Make the stew: Sprinkle the flour over the vegetables and stir to coat. Return the beef to the pan, then add the thyme, Worcestershire sauce, ale, and beef stock. The liquid should just cover the meat. Add the bay leaves, stir, and bring to a boil. Remove from heat and cover with a lid.
- Simmer the stew: Transfer the covered pan to a preheated oven at 150C (300F) and cook for 1 hour. Uncover and cook for an additional hour. Cool the meat mixture completely, preferably chilling overnight for best flavor.
- Prepare the pastry for baking: Remove the chilled dough from the refrigerator and let it come to room temperature for at least 20 minutes. Preheat the oven to 200C (400F). Roll out the larger dough ball and line the base of a pie dish with it, allowing some overhang on the sides. Roll out the smaller dough ball to form the pie lid.
- Assemble the pie: Fill the lined pie dish with the cold meat mixture. Cover with the rolled-out lid, pinch the edges firmly to seal, and cut slits in the top to allow steam to escape.
- Bake the pie: Brush the top of the pie with the beaten egg. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden and bubbling through the steam slits. Serve warm.
Notes
- Chilling the pastry overnight improves its texture and makes it easier to roll out.
- Choose a good quality ale for a richer flavor in the filling.
- If time is limited, the meat mixture can be cooled for at least 2 hours before assembling.
- For a crispier crust, brush the edges with egg wash as well as the top.
- This pie pairs well with mashed potatoes and a simple green salad.
- Use a heavy-based casserole or cast iron dish for even cooking of the stew.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
