Steak and Ale Pie is the delightful dinner that awaits you this St. Patrick's Day. Perfect with a pint of Guinness.
We don’t get too much cold weather down here in Austin.. lucky us, I’m sure most of you are thinking! We did have several cold blasts lately though, so I thought it was the perfect time to whip out some beef stew.
Naturally, I wanted to mix it up a little bit and came across a steak and ale pie recipe from the BBC. Those friends across the pond know a thing or two about the best food to eat when it’s cold!
After a recent trip to a local Austin brewery - Adelbert’s, I couldn’t wait to get back home and cook with some of their beer. Yes, that’s right, I said cook.
Well, and drink some of it too, but some beers just scream "cook with me!".
All the craft beers that are popping up everywhere really lend themselves perfectly to be used in the kitchen. The funky flavors, hops and carbonation add a lot of depth to recipes like this one.
The subtle flavor the beer gives when you stew it with the meat really gives it that extra edge you can’t get any other way.
As your resident pie gal, I knew I wanted to mix in some savory recipes with the sweet pies that I usually make, like my Valentine’s Day spicy chocolate peanut butter pie. With a little prodding from my boyfriend, who loves British food, I decided to go ahead with this traditional pub recipe.
And y’all - get this, I even sifted the flour! Yup, that’s right. It is a step that can easily be over looked, especially when you are in a hurry.
But trust me, it’s worth every second for that perfect pie crust. So important. Sift, sift, sift! Just do it.
The flaky pie crust is all about keep the flour and butter cold and the flour sifted! On to the recipe!
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