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The Ultimate Steak & Ale Pie Recipe





The Ultimate Steak and Ale Pie Recipe

I feel the key to making a good steak and ale pie is time. A good pie is the ultimate comfort food, but in order for the meat to be tender and the gravy satisfying you need to invest time in a long slow cook for the filling.

650g  stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons plain flour
2 tablespoons olive oil
1onion, peeled and roughly chopped
3 medium sized, floury potatoes, peeled and chopped
Handful chopped, flat leaf parsley
420 ml dark ale
250g sliced field mushrooms
Shortcrust pastry
1 hens egg, beaten

Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat the olive oil, over medium heat, in a heavy bottomed pan and brown the meat. This will usually require you to cook the meat in two batches.
Add the onion and cook for two minutes; then add the potatoes, mushrooms and fresh parsley. Cook for another 4 minutes. Add the ale and bring to a boil. Stir well and turn down the heat to simmer. Gently simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavoured. Season if needed and add more ale if the mixture is drying out.
Preheat your oven to 200c
Put the meat filling into a large, oven proof bowl.
Roll out the pastry to 1/4 inch thick. Cut out a large circle to fit your dish. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Cut two slits in the top of the pastry lid and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.





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