Description
A classic Steak and Ale Pie featuring tender stewing beef cooked slowly in rich ale and beef stock, encased in a flaky homemade shortcrust pastry. This comforting British dish combines hearty meat filling with golden, buttery crust, perfect for a satisfying dinner.
Ingredients
Units
Scale
Filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak (chuck or round cuts), cut into chunks
- 1 tsp salt
- 1 tsp pepper
- 2 onions, diced
- 2 carrots, diced
- 1/2 tsp dried thyme
- 3 tbsp plain flour
- 500 ml ale
- 500 ml beef stock
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
Shortcrust Pastry
- 500 g plain flour
- 250 g cold unsalted butter, cubed
- 2 tsp salt
- 6 tbsp ice cold water
- 1 egg, beaten (for brushing)
Instructions
- Make the pastry: In a food processor, combine flour, salt, and cold cubed butter. Pulse until mixture resembles crumbs. Gradually add ice cold water one tablespoon at a time, pulsing until mixture feels heavier but not fully coming together.
- Form the dough: Transfer mixture to a large bowl. Bring dough together gently with hands just enough to form a shaggy ball. Pinch off one third into two balls, wrap each in plastic wrap, flatten into disks, and chill in refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tbsp olive oil in a large pan or casserole. Season beef with salt and pepper. Brown beef in batches to avoid overcrowding. Remove browned beef to a bowl and set aside.
- Cook the vegetables: In the same pan, add remaining 1 tbsp olive oil. Add diced onions and carrots, cooking over low heat for 10 minutes, stirring occasionally.
- Make the stew base: Sprinkle flour over vegetables and stir to coat. Return beef to pan, add thyme, Worcestershire sauce, ale, and beef stock. The liquid should just cover the meat. Add bay leaves and stir.
- Simmer the filling: Bring mixture to a boil, then cover with a lid and transfer to a preheated oven at 150°C (300°F). Cook for 1 hour covered, then uncover and cook for an additional hour. Cool completely before filling the pie; best if chilled overnight.
- Prepare for baking: Remove pastry from refrigerator and allow to come to room temperature for at least 20 minutes. Preheat oven to 200°C (400°F).
- Assemble the pie: Roll out larger pastry ball and line the bottom and sides of a pie dish with slight overhang. Roll out smaller pastry ball to cover the top.
- Fill and seal: Add cold meat mixture to pastry-lined dish. Cover with top pastry, pinch edges to seal, and cut slits to vent steam. Brush entire surface with beaten egg.
- Bake: Bake in preheated oven for 45-50 minutes or until pastry is golden and filling bubbles through slits.
Notes
- Chilling the pastry overnight improves texture and ease of handling.
- For best flavor, prepare the filling a day ahead to allow the stew to mature.
- If you prefer a gluten-free version, substitute the plain flour with a gluten-free flour blend, adjusting water as needed.
- The Worcestershire sauce adds depth but can be omitted or replaced with soy sauce for dietary preferences.
- Use a heavy-based casserole dish for even heat distribution during oven cooking.
- Ensure beef is cooked slowly to become tender and flavorful.
- Brush egg wash carefully, avoiding pooling to get a glossy finish.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
