Steak & Ale Pie

Succulent melt in the mouth tender beef in a rich gravy, flavoured with thyme, bay and a full bodied robust porter. Finished with a light flakey puff pastry lid. The best thing is this recipe calls for half a bottle of ale and that means you can drink the rest whilst making it. Enjoy.   

Serves 4

Ingredients

400g Stewing Steak

2 Carrots

2 Celery Sticks

1/2 Medium Onion

250ml Dark Porter Ale

1tbsp Oil

Knob of Butter

Bay Leave

Sprigs of Thyme

Salt & Pepper

Ready Rolled Puff Pastry

400ml of Beef Stock or Gravy

Method

Remove any stringy or tough fat from the diced beef. Place in a bowl then pour over the porter and crack in plenty of black pepper. Allow to marinate for at least 2-3 hours if not longer.

Chop the carrots, celery and onion finely. Add to a preheated pan along with the oil, butter, thyme and bay. Sweat the veg until they start to soften. Drain the beef reserving the liquid, add the beef and cook until browned. Pour in the reserved marinade and beef stock, then bring to the boil and simmer gently, with the lid on for 20-30 minutes. Remove the lid and simmer until thickened and glossy.

Cut the pastry to the size of the dish you will be using. Preheat the oven to 180c.

Pour the filling into the pie dish, egg wash the sides of the dish. Place the pastry over the top and press down around the edges, make a hole in the top with a knife. Finish with egg wash over the top.

Place in the oven for 15-20 minutes until golden brown.