Serious Steak & Ale Pie
- Preparation and cooking time
- Total time
- Plus as long as possible for cooking
- More effort
- Serves 3
Skip to ingredients
Ingredients
- 1/2 tbls Oil- I used olive oil.
- 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
- 2 Garlic cloves, crushed
- 1 Large Onion chopped roughly
- 2 Large Carrots chopped into discs
- 500ml Strong Ale- I used Badgers
- 4 Beef Oxo cubes
- 1 Vegetable cube
- 1/2 tsp Chilli powder
- 2-3 tsp Thyme, or a small handful of fresh thyme if preferred
- 300g Ready to roll puff pastry
- 1 Egg, beaten lightly, to glaze
- pepper and salt to taste
- You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!
Method
- STEP 1Heat the oil in the pan with the onion and garlic for 1 mintue.
- STEP 2Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
- STEP 3Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
- STEP 4Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
- STEP 5Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
- STEP 6Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
- STEP 720 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
- STEP 8Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!
