As the request for us to eat more steak is still in place it’s now time to share something more hearty. Last week’s steak sandwich recipe was ideal for summer days and spending the afternoon in the garden but this week’s recipe is all about soul food.
Steak and ale pie is a pub favourite and a wholesome meal. With the pubs shut, some people are missing their pub grub. This is your opportunity to sate that hunger with a relatively straightforward steak and ale pie recipe with puff pastry.
Yes I know it isn’t a ‘real’ pie as it only has pastry topping but you could easily replace puff pastry with shortcrust. It’s the filling that counts!
- 900g stewing steak, diced
- 20g flour
- 100g butter
- 2 onions roughly chopped
- 2 cloves of garlic, roughly chopped
- 2 medium carrots, roughly chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- 440ml real ale
- 450ml beef stock
- Salt and pepper
- 1 egg for glazing
- 300g ready-made puff pastry
- Preheat the oven to 220°C or Gas Mark 7.
- Place the flour in a bowl, season with salt and pepper and add the meat. Coat the meat fully in the flour.
- Heat half the butter over a low heat, turn up when melted and add the meat. Sear until golden brown.
- Add the onions, garlic, carrots, thyme, bay leaves, ale and beef stock to the meat and simmer for an hour. Test and season as required.
- Pour the mixture into an ovenproof dish and add the remaining butter to the mix.
- Beat the egg and brush the edge of the dish. Roll out the puff pastry and cover the dish. Pinch and trim the edge and brush with the remaining egg.
- Cook in the oven for 30 minutes until the pastry is golden.
The thing with this steak and ale pie recipe is that it is another of those mixes that can form the base of many dishes and be played with to meet your own taste. You would typically add mushrooms to this recipe but I don’t like them. Bay is optional and there is nothing stopping you adding other herbs should you wish.
You can mix up your ale too. If you like your ale dark and rich, that works fine. If you like your ale lighter and easier on the palate, that also works.
Once you get the filling right you could switch from puff to a full short crust pie and still deliver an exceptional meal. I like to mix it up as I love both types of pastry. It will often depend on whether I have puff in the freezer or the ingredients to make short crust.
Either way, this is an amazing pie that goes down well any time of year!