Steak and ale pie

Steak and ale pie

Based on 6 ratings

Difficulty

Easy 👌
30
min.
Preparation
150
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
800 g beef (chuck roast)
500 ml dark beer (Guinness or Köstritzer)
2 tbsp flour
100 g bacon
onions
1 clove garlic
carrots
250 g mushrooms
10 g thyme
4 tbsp vegetable oil
1 tbsp cane sugar
1 tbsp tomato paste
400 ml beef stock
bay leaf
1 tbsp Worcestershire sauce
275 g puff pastry
150 g cheddar (grated)
egg
salt
pepper
Metric
Imperial

Utensils

  • pastry brush
  • baking dish
  • oven
  • pot
  • parchment paper
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
900
Protein
38g
Fat
70g
Carb
24g

Step 1/4

Cut pot roast into bite-sized pieces and dust lightly with flour. Dice bacon strips. Peel onions, garlic clove, and carrots. Finely chop garlic, onions, and carrots. Wash and cut mushrooms into small pieces. Pluck fresh thyme leaves from the stems.
  • 800 beef (chuck roast)
  • 2 tbsp flour
  • 100 bacon
  • 2 onions
  • 1 clove garlic
  • 2 carrots
  • 250 mushrooms
  • 10 thyme
  • cutting board
  • knife

Cut pot roast into bite-sized pieces and dust lightly with flour. Dice bacon strips. Peel onions, garlic clove, and carrots. Finely chop garlic, onions, and carrots. Wash and cut mushrooms into small pieces. Pluck fresh thyme leaves from the stems.

Step 2/4

On high heat, heat up vegetable oil in a pot and fry pot-roast cubes portion by portion for approx. 4 - 5 min. in total. Set aside. Fry the bacon over medium heat until the fat has melted. Add onions, carrots, thyme, and garlic to the pot, and lightly sauté for approx. 10 min., or until the onions become translucent. Sprinkle with cane sugar, and let it caramelize for approx. 2 min. Now add tomato paste and mushrooms and mix well. Add seared beef back to the pot. Sauté for approx. 3 more min. Deglaze with beer and let it reduce.
  • 4 tbsp vegetable oil
  • 1 tbsp cane sugar
  • 1 tbsp tomato paste
  • 500 ml dark beer (Guinness or Köstritzer)
  • pot
  • cooking spoon

On high heat, heat up vegetable oil in a pot and fry pot-roast cubes portion by portion for approx. 4 - 5 min. in total. Set aside. Fry the bacon over medium heat until the fat has melted. Add onions, carrots, thyme, and garlic to the pot, and lightly sauté for approx. 10 min., or until the onions become translucent. Sprinkle with cane sugar, and let it caramelize for approx. 2 min. Now add tomato paste and mushrooms and mix well. Add seared beef back to the pot. Sauté for approx. 3 more min. Deglaze with beer and let it reduce.

Step 3/4

Pour in meat stock and add bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce to low heat and with the lid on, cook for approx. 2.5 hr until the meat is tender. Stir from time to time.
  • 400 ml beef stock
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • salt
  • pepper

Pour in meat stock and add bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce to low heat and with the lid on, cook for approx. 2.5 hr until the meat is tender. Stir from time to time.

Step 4/4

Allow the finished beef mixture to cool down. Pre-heat oven to 220°C/425°F. Fit a layer of puff pastry into a parchment paper-lined baking dish. Allow the puff pastry to drape around the rim of the dish. Add the meat filling and top with cheddar. Cut second layer of puff pastry to the right lid size and lay over onto the cheese. Fold the overlapping part of the dough around the rim and pinch between your thumb and forefinger. Using a knife, cut a diamond pattern into the top layer of the puff pastry. Beat an egg and brush all the exposed puff pastry with the egg wash. Bake in the oven for approx. 30 min., or until the pie becomes golden brown. Enjoy!
  • 275 puff pastry
  • 150 cheddar
  • 1 egg
  • pastry brush
  • baking dish
  • oven
  • parchment paper
  • knife

Allow the finished beef mixture to cool down. Pre-heat oven to 220°C/425°F. Fit a layer of puff pastry into a parchment paper-lined baking dish. Allow the puff pastry to drape around the rim of the dish. Add the meat filling and top with cheddar. Cut second layer of puff pastry to the right lid size and lay over onto the cheese. Fold the overlapping part of the dough around the rim and pinch between your thumb and forefinger. Using a knife, cut a diamond pattern into the top layer of the puff pastry. Beat an egg and brush all the exposed puff pastry with the egg wash. Bake in the oven for approx. 30 min., or until the pie becomes golden brown. Enjoy!