Steak and Ale Pie
Over a year ago
7,226 views
Ingredients
- 1½lb / 680g stewing beef. diced
- sea salt and freshly ground black pepper
- 2tbsp. heaped flour
- olive oil
- 1 onion. peeled and roughly chopped
- 1 large carrot. peeled and roughly chopped
- 4 sticks celery. roughly chopped
- 2 parsnips. peeled and roughly chopped
- 1 handful fresh mixed herbs (rosemary. thyme and bay)
- 1 pint / 565ml any good ale or guiness
- 2 tins tomatos
- 1lb 2oz / 500g pack puff pastry
- 1 egg. beaten
Accompaniment
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Method
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1
Season beef with salt and pepper, sprinkle with the flour and toss around until coated. Heat 2 lugs of olive oil in a large casserole pan and fry the meat until golden brown. Add the onions and fry for 1 more minute, then add the rest of the vegetables and herbs. Fry for a further 5 minutes then pour in the ale. Add the tinned tomatoes and bring to the boil. Stir around then simmer for around 2 hours or until the meat is really tender. The sauce should be nice and thick with an intense flavour. Season.
To make the pies, preheat the oven to 190C/375F/gas 5. Put the meat filling into appropriately sized baking dishes. Roll out your pastry, dusting with flour as you go. Cut out pieces about 1 cm larger than the tops of your bowls. Brush the rims of your bowls with beaten egg, then place the pastry on top, squashing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with beaten egg.
Bake in the middle of a preheated oven for 45 mins until golden and bubbling.
Chef's Tips
A very slightly adapted version of Jamie Oliver's recipe. So I can't take the credit for this lovely dish.
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My husband just made this for our dinner. It is raining and miserable out
side, but we are fat and happy in here. This pie is to die for!! Absolutely the best. We added some mushrooms, but everything else is the same.