British Steak and Ale Pie Recipe

    8 Servings

Ingredients

For the Pastry:
  • 3 cups all-purpose flour, plus extra for rolling out pastry
  • 1 1/2 cups unsalted butter, 3 stickes, cubed and kept cold until ready to use
  • small pinch of salt
  • 1/2 cup cold water
  • 1 egg, beaten-to brush on pastry
For the Filling:
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 2 pounds beef chuck, or brisket, cut into bite size cubes
  • 1 medium onion, chopped
  • 2 large carrots, cut into bite-size chunks
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 3/4 cup dark english ale
  • 1/2 cup beef stock
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg, beaten
  • dried beans

Directions

For the Pastry:

  1. To a food processor add the flour and salt and butter.
  2. Pulse until you get the texture of fine breadcrumbs.
  3. With the processor running, slowly drizzle in cold water until it forms a ball.
  4. Remove and shape into a ball on a floured board.
  5. Wrap in plastic wrap and refrigerate.

For the Filling:

  1. Preheat oven to 320°F.
  2. Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat.
  3. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
  4. To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes.
  5. Add garlic and tomato paste, stir to mix well and cook for 1 minute.
  6. Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken.
  7. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
  8. Cover with a lid and cook in the oven for 1 hour until the meat is tender.
  9. When the meat is done remove from the oven.
  10. Turn the oven temperature up to 425°F with rack in the center of the oven.
  11. Lightly butter a 9 or 10-inch pie dish.
  12. Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
  13. Roll out the other half onto a floured surface to a thickness of 1/8 of an inch.
  14. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
  15. Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish.
  16. Pour the beans to the center to weigh down the dough and bake for 12 minutes until you start to see the edges get a little golden brown.
  17. Remove from the oven, grab the corners of the paper or foil and remove the beans.
  18. Lightly prick the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down.
  19. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
  20. Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
  21. Fill the cooked crust with the beef filling.
  22. Brush the edges of the cooked pastry with the egg.
  23. Roll the pastry circle over your rolling pin, lift and place on top of the pie, pinch the edges or press with a fork.
  24. Brush with the egg wash and cut a couple of slits in the center of the crust.
  25. Bake for 15 minutes until golden brown.

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Published:
Author:
Cooking Method:
Baking
Cuisine:
British
Category:
Dinners
Tags:
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Related Recipes:
British Recipes, Dinner Recipes, Easy Dinner Recipes, Family Meals and Snack Recipes, Comfort Food Recipes, Pie Recipes, Baking Recipes, Baked Recipes, Beef Recipes, Vegetable Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Janette Fuschi
Recipe Yields: 8 servings
Prep Time: 20 minutes
Cook Time: 76 minutes
Total Time: 96 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 495
Calories 855

% Daily Value*
95%
Total Fat 62g
159%
  Saturated Fat 32g
21%
Sodium 504mg
14%
Total Carbohydrate 42g
2%
  Dietary Fiber 2g
  Sugars 2g
51%
Protein 26g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.