Here’s a classic homemade steak and ale pie recipe for you:
Ingredients:
For the filling:
- 500g (about 1 lb) stewing beef, diced into small pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery sticks, diced
- 200ml (about 1 cup) ale or stout (use your favorite brand)
- 300ml (about 1 1/4 cups) beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh thyme leaves (optional)
For the pastry:
- 320g (about 2 1/2 cups) all-purpose flour
- 150g (about 2/3 cup) unsalted butter, cold and diced
- A pinch of salt
- Cold water, as needed
Instructions:
- Preheat your oven to 180Β°C (about 350Β°F).
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add a bit more oil if needed, then add the chopped onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
- Return the cooked beef to the skillet. Sprinkle the flour over the beef and vegetables and stir well to coat everything.
- Pour in the ale (or stout) and beef stock, stirring constantly. Add the tomato paste, Worcestershire sauce, salt, pepper, and thyme leaves (if using). Bring the mixture to a simmer, then reduce the heat and let it cook for about 1-1.5 hours, or until the beef is tender and the sauce has thickened. If the sauce gets too thick, you can add a bit more stock or water.
- While the filling is simmering, make the pastry. In a large mixing bowl, combine the flour and salt. Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, a little at a time, and mix until a dough forms.
- Roll out two-thirds of the pastry on a lightly floured surface to line a pie dish. Trim off any excess pastry hanging over the edges.
- Once the filling is ready, spoon it into the pastry-lined pie dish.
- Roll out the remaining pastry to make the pie lid. Place it over the filling, then trim and crimp the edges to seal the pie. You can use any leftover pastry to decorate the top if you like.
- Make a few slits in the top of the pie to allow steam to escape during baking.
- Brush the top of the pie with beaten egg for a golden finish (optional).
- Place the pie on a baking tray and bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crisp.
- Serve the steak and ale pie hot, with your favorite sides like mashed potatoes and peas. Enjoy your homemade comfort food!
