Description
A classic British Steak and Ale Pie featuring tender stewing steak slow-cooked in ale and beef stock, enveloped in a flaky homemade shortcrust pastry. Perfect for a hearty dinner, this pie combines rich flavors and a satisfying texture, topped with a golden, buttery crust.
Ingredients
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak, chuck or round cuts
- 1 tsp salt
- 1 tsp pepper
- 2 onions, diced
- 2 carrots, diced
- 1/2 tsp dried thyme
- 3 tbsp flour
- 500 ml ale
- 500 ml beef stock
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
For the shortcrust pastry
- 500 g plain flour
- 250 g cold unsalted butter, cubed
- 2 tsp salt
- 6 tbsp ice cold water
- 1 egg, beaten for brushing
Instructions
- Make the pastry: In a food processor, combine flour, salt, and cold cubed butter. Pulse until the mixture resembles crumbs. Add ice cold water, one tablespoon at a time, pulsing until the mixture feels heavier but hasn’t yet formed a dough.
- Form pastry dough: Transfer mixture to a large bowl, gently bring together with hands to form a shaggy ball. Separate into two balls, wrap in plastic wrap, flatten into disks, and chill in the refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tbsp olive oil in a large pan or casserole dish. Season beef with salt and pepper and brown in batches to avoid overcrowding. Remove beef to a bowl and set aside.
- Sauté vegetables: Add 1 tbsp olive oil to the same pan. Cook diced onions and carrots over low heat for 10 minutes, stirring occasionally.
- Thicken and combine: Sprinkle flour over vegetables and stir to coat. Return beef to the pan. Add dried thyme, Worcestershire sauce, ale, and beef stock ensuring the liquid just covers the meat. Add bay leaves, stir, and bring to a boil.
- Slow cook: Cover pan with a lid and transfer to a preheated oven at 150C (300F). Cook for 1 hour covered, then uncover and cook for an additional hour. Cool the meat mixture completely, preferably chilling overnight.
- Prepare pastry for baking: Remove pastry from refrigerator and let come to room temperature for at least 20 minutes. Preheat oven to 200C (400F). Roll out the larger pastry disk and line the bottom and sides of the pie dish.
- Assemble the pie: Fill the lined pie dish with cold meat mixture. Roll out smaller pastry disk and cover the pie. Pinch the edges to seal and cut slits in the top to allow steam to escape. Brush the pastry with beaten egg.
- Bake the pie: Bake in preheated oven for 50 minutes or until the pastry is golden brown and bubbling through the slits.
Notes
- For best results, chill the meat filling overnight to allow flavors to meld and make handling easier when assembling the pie.
- Use cold butter and ice water to ensure a flaky shortcrust pastry.
- Do not overhandle the pastry dough to keep it tender.
- You can substitute ale with a good-quality stout or dark beer for a deeper flavor.
- Make slits on the top crust to prevent the pie from becoming soggy and to let steam escape.
