Beef and Ale Pie
Cowbridge Kitchen
Beef and Ale Pie sometimes called a Steak and Ale Pie is a traditional British pub meal.
This Steak and ale pie recipe is made with tender chunks of beef slow cooked in a rich Beef and Stout gravy.
Because the Beef is slow cooked it is melt in the mouth and the gravy compliments the Steak perfectly. You can use any type of Ale for this recipe.
15 mins Prep.
2hr 30m Cooking.
Time
250g
Calories: 620
Protein: 14g
Fat: 28g
Carbohydrates: 45g
Fiber: 3g
Sugar: 7g
Nutrition
Servings
Difficulty
This pie falls into the category of 'Pub Grub' and it is delicious
Throwing some extra vegetables into it will add to the cost, but not by much
Cost to make:
£7.68/ $9.72(Est.)
Equipment:
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How to make a Beef Pie
Beef and Ale Pie or sometimes called Steak and Ale Pie. Whatever you call it this pie is a British institution. A classic pub pie made with succulent beef in a rich ale gravy.
In this Beef and Ale Pie recipe we have used a 300 ml can of Stout Beer, but you can experiment with different types of beer. I have made this into a Beef and Guinness Pie by substituting the beer for Guinness, and it gave the pie a whole different flavour.
To make the most out of this recipe I recommend you make your own shortcrust pastry.
Cuisine:British
ingredients
2 Sliced Onions
330 ml can of stout
300 ml Strong Beef Stock
40 g Butter
40 g Plain Flour
60 ml of Tomato Puree
1/4 teaspoon Pepper
2 Bay Leaves
Diced Carrots & Sliced Mushrooms can also be added.
Pastry Ingredients
200 g Plain Flour
85 g Butter
50 ml Water
1/4 teaspoon of Salt
Cooking Instructions
- I am using a Cast iron cooking pot to fry off the onions in butter until they are soft.
- When the Onions are soft, add the beef and cook for 5 minutes until brown.
- Season with Black Pepper.
- Coat the beef with the Flour and mix it up with a wooden spoon. We are using plain flour.
- Make up 300 ml of stock using the 3 beef stock cubes, then add the Ale or Stout and mix it up
- Add the beef stock.
- Add the Tomato Puree and 2 Bay Leaves then cover and cook in the oven at 150c for 1 hour.
- While the beef is cooking prep any vegetables you want to add to this pot such as Carrots , Peas, Mushrooms.
- After 1 hour remove the pot from the oven and add the extra veg and mushrooms.
- Return to the oven for a further 1 hour.
- Combine the Flour and salt in a mixing bowl and mix it together with your hands.
- Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
- Add the water and mix with a fork until it starts to come together.
- Turn out onto a lightly floured surface and form into a ball of pastry.
- Wrap the pastry in cling film and refrigerate for 20 minutes to let it rest before rolling.
- Cut the pastry in half, then roll out both halves for the top and bottom of the pie.
- Line the bottom of a pie dish with the pastry , then add the filling almost to the top of the dish.
- Top with a pastry lid and seal the edges by pressing your thumb around the edge of the pie. Then egg was the pie.
- Bake the pie in a preheated oven at 200c for 30 minutes until golden brown.
If the sauce is to thin you can thicken it up a little with a Corn flour slurry mix, 1 tablespoon of Corn Flour mixed with 2 tablespoons of water.
This pie filling can also be used as a stew.
You could add some extra fluid to this then make some delicious dumplings to go inside.
Carrots