Steak and ale pie
This steak and ale pie is what I call comfort food and is perfect for those chilly winter nights.
What goes well with this pie?
This pie goes really well with mash and vegetables or some fat chips!
Steak and Ale pie
Ingredients
- 4-5 tbsp vegetable oil
- 200 g smoked bacon, cuts into chunks
- 2 medium onions, peeled and cut into chunks
- 1 tsp garlic paste
- 700 g stewing steak, cut into chunks
- 500 ml brown ale (I use Newcastle brown ale)
- 500 ml beef stock
- 1 tbsp tomato puree
- 1 tbsp dried thyme
- 2 bay leaves
- 2 tbsp cornflour, dissolved in water
- pinch of pepper
- Pack of ready to roll puff pastry
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 180°c/Gas 4.
- Heat some oil in a large frying pan and fry the bacon and onions until lightly golden.
- Add the garlic paste and stir for 1-2mins, empty into a casserole dish.
- Add the steak to the pan and fry until browned all over, transfer the beef to the casserole dish.
- Add half the ale to the pan to deglaze, add the remaining ale, stock, tomato puree, thyme and bay leaves. Bring to a boil and then pour into the casserole dish, cover and cook in the oven for 1½-2hrs. If after an hour it looks like the juices are drying up, add a little water.
- Stir in the cornflour and season, return to the oven for a further 5 mins for the juices to thicken up.
- Place a pie funnel (or a rankin dish) in the centre of a pie dish. Pour the beef mixture around the funnel.
- Roll out the puff pastry, lay over the top, brush with egg and return to the oven for a further 30 – 35mins until the puff pastry has puffed up and golden.
- Serve with mash and veg or chips and extra gravy.