steak and ale pie


Steak and ale Pie

  • 1 kg braising steak
  • 500 ml Abbot Ale
  • 500 ml water (approximately)
  • 3 beef stock cubes
  • 2 1/2 heaped tbsp plain flour
  • 2 large onions
  • Cooking oil or beef dripping
  • 2 heaped tsp Dijon mustard
  • Ready made puff pastry (ready rolled preferably, for less work)

How to make Steak and Ale Pie

  1. Peel and chop the onions. Cut up the braising steak into small cubes.
  2. Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
  3. Add the meat and cook to seal.
  4. Add the flour and stir in to meat juices.
  5. Continue to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
  6. Add beef stock cubes and stir until dissolved.
  7. Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
  8. Add Dijon mustard (English mustard can be used if preferred).
  9. Once boiling reduce the heat, cover and simmer very gently for at least two hours.
  10. Once cooked, put the mixture into an oven dish and cover with puff pastry. Bake for approximately 20 minutes then remove from oven and serve.
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