Description
A hearty and comforting Steak and Ale Pie featuring tender stewing steak cooked slowly in ale and beef stock with vegetables, encased in a buttery homemade shortcrust pastry. Perfect for a filling dinner, this classic British pie delivers rich flavors and a crisp golden crust.
Ingredients
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak (chuck or round cuts)
- 1 tsp salt
- 1 tsp pepper
- 2 onions, diced
- 2 carrots, diced
- 1/2 tsp dried thyme
- 3 tbsp flour
- 500 ml ale
- 500 ml beef stock
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
For the shortcrust pastry
- 500 g plain flour
- 250 g cold unsalted butter, cubed
- 2 tsp salt
- 6 tbsp ice cold water
- 1 egg for brushing
Instructions
- Make the pastry: In a food processor, combine the flour, salt, and cold cubed butter. Pulse until the mixture resembles crumbs. Add the ice cold water one tablespoon at a time through the chute, pulsing until the mixture feels slightly heavier but not fully combined.
- Form the dough: Empty the mixture into a large bowl and gently bring the dough together with your hands to form a shaggy ball. Pinch off 1/3 of the dough to form two balls. Wrap each dough ball in plastic wrap, flatten them into disks, and chill in the refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tablespoons of olive oil in a large pan or cast iron casserole dish. Season the beef with salt and pepper. Brown the beef in two batches to avoid overcrowding. Remove browned beef and set aside.
- Sauté vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add diced onions and carrots and cook over low heat for 10 minutes, stirring occasionally.
- Add flour and liquids: Sprinkle the flour over the cooked vegetables and stir to coat. Return the browned beef to the pan. Add dried thyme, Worcestershire sauce, ale, and beef stock; the liquid should just cover the meat. Add bay leaves, stir, and bring the mixture to a boil. Cover with a lid and remove from heat.
- Slow cook the filling: Transfer the pan to a preheated oven at 150C (300F). Cook covered for 1 hour, then uncover and cook for an additional hour. Cool the filling completely. For best flavor, chill overnight.
- Prepare pastry for assembly: Remove the pastry from the refrigerator and allow it to come to room temperature for at least 20 minutes. Preheat oven to 200C (400F).
- Roll out pastry: Roll out the larger dough ball and line the pie dish with it, leaving sides slightly overhanging. Roll out the smaller dough balls to cover the top of the pie later.
- Assemble the pie: Fill the pastry-lined dish with the chilled meat mixture. Cover with the rolled out smaller pastry balls, pinch sides to seal, and cut slits in the top for steam to escape.
- Finish and bake: Brush the top crust with a beaten egg. Bake in the preheated oven for 45 to 50 minutes until golden brown and bubbling through the slits.
Notes
- If you are new to making pastry, handle the dough as little as possible to keep it flaky.
- The filling tastes best when cooled completely and refrigerated overnight before assembling the pie to allow flavors to meld.
- Use a hearty ale for deeper flavor in the filling.
- Ensure the pie is sealed well to avoid leaks during baking.
- You can prepare the filling a day ahead to save time on the day of baking.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
