Steak and ale pie
Slow-simmered beef in rich ale gravy is finished with a golden puff-pastry lid.
- Prep
- 25 min
- Cook
- 175 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 700 gbraising steak, cut into 3 cm pieces
- 2 tbspvegetable oil
- 200 gonions, chopped
- 200 gcarrots, peeled and thickly sliced
- 30 gplain flour
- 300 mlale
- 300 mlbeef stock
- 1 tbsptomato purée
- 1 tspdried thyme
- 320 gready-rolled puff pastry
- 1egg, beaten
- ½ tspblack pepper
Make
Method
- 1.
Heat the oil in a heavy saucepan and brown the beef in batches, transferring it to a plate as it colours.
12 minutes - 2.
Add the onions and carrots to the pan and cook for 6 minutes; stir in the flour and tomato purée and cook for 2 minutes.
8 minutes - 3.
Gradually stir in the ale and stock, scraping up any browned bits, then return the beef and its juices and add the thyme and pepper.
5 minutes - 4.
Bring to a gentle simmer, cover and cook for about 2 hours until the beef is tender, stirring occasionally; add a splash of water if dry, or uncover towards the end if the gravy is thin.
120 minutes - 5.
Transfer to a pie dish about 24 cm wide and cool for 20 minutes; heat the oven to 200°C (180°C fan).
20 minutes - 6.
Brush the dish rim with egg, cover with pastry and press the edges to seal; trim, cut a steam slit and brush the lid with egg.
5 minutes - 7.
Bake for 30 minutes until the pastry is golden and crisp and the filling is bubbling hot.
30 minutes