Description
This classic Steak and Ale Pie features succulent stewing beef slow-cooked in rich ale and beef stock with aromatic herbs and vegetables, all encased in a buttery homemade shortcrust pastry. Perfectly tender and full of deep flavors, this hearty pie is an ideal comforting meal for gatherings or family dinners.
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 the ice cold water one tablespoon at a time through the chute and pulse until the mixture feels heavier but does not come together.
- Form the dough balls. Transfer the mixture to a large bowl and gently bring the dough together with your hands to form a shaggy ball. Pinch off one-third of the dough to make two balls, flatten these into disks, wrap in plastic wrap, and 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 over medium-high heat. Season the beef with salt and pepper and brown it in two batches to avoid overcrowding. Remove browned beef to a bowl and set aside.
- Cook the vegetables. Add the remaining 1 tablespoon of oil to the pan, then add the diced carrots and onions. Cook over low heat for 10 minutes, stirring occasionally, until softened.
- Prepare the filling. Sprinkle the flour over the vegetables and stir to coat. Return the browned beef to the pan, add dried thyme, Worcestershire sauce, ale, and beef stock so the liquid just covers the meat. Add bay leaves, stir, and bring to a boil. Remove from heat, cover with a lid.
- Oven cook the filling. Place the covered pan in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) and cook for 1 hour. Then uncover and cook for another hour. Let the meat mixture cool completely, ideally chilling overnight for best flavor.
- Prepare the pie crust. Remove the pastry disks from the refrigerator and allow to come to room temperature for at least 20 minutes. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Roll out the larger dough disk and place it in the pie dish with the edges overhanging.
- Assemble the pie. Roll out the smaller dough disk to make the top crust. Fill the pie with the chilled meat mixture, then cover with the top crust, pinching the edges to seal. Cut slits on the top crust to allow steam to escape.
- Bake the pie. Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Notes
- If you are new to making pastry, work quickly with cold butter to prevent it from melting and keep the dough flaky.
- For extra flavor, marinate the beef in ale with herbs overnight before cooking.
- The pie is best made a day ahead to let flavors meld and to make assembly easier with chilled filling.
- Use a sturdy cut of beef with good marbling for tender results after slow cooking.
- If ale is unavailable, a dark beer or stout can be substituted with good results.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
