Steak and Ale Pie
User Reviews
4.8
36 reviews
Excellent
Steak and Ale Pie
Report
This steak and ale pie recipe is rich, delicious and comforting. Succulent pieces of beef cooked in ale and beef stock with aromatics until meltingly tender then topped with a puff pastry crust and baked until golden, this is comfort food brought to life.
Share:
Ingredients
- 1.5 kg (3lb) chuck steak
- 1 onion finely chopped
- 2 medium carrots peeled and chopped
- 2 celery stalks finely chopped
- 4 garlic cloves crushed
- 1 sprig rosemary
- 4 sprigs fresh thyme
- 330 ml (12oz) Ale / beer
- 2 cups beef stock / beef broth
- salt and black pepper to taste
- 400 g (14oz) puff pastry thawed
- 1 egg beaten
Add to Shopping List
Instructions
- Trim any excess fat and sinew off the meat then cube into bite-size chunks then pat dry with paper towels and season generously with salt.
- Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
- Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
- Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
- Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender.
- Check the stew half way through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
- (I don't feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.)
- Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
- Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
- Place in the oven preheated to 300°F/180°C and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
- Remove from the oven, allow to rest for 5 minutes then serve.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
20g
(7%)
Protein
57g
(114%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
200mg
(67%)
Sodium
292mg
(12%)
Potassium
1108mg
(32%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3493IU
(70%)
Vitamin C
4mg
(4%)
Calcium
63mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 57g | 114% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 292mg | 12% |
| Potassium | 1108mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3493IU | 70% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
Curried Shepherd’s Pie
European, North American, American, Australian, British, Canadian, Sri Lankan
5.0
(9 reviews)
