FoodRecipes

Steak And Ale Pie – Hairy Biker Style

Today I have a recipe for a really great steak and ale pie for you. It was a bit of a last minute thing. The missus ordered Diced Steak from our organic delivery company which was delivered Thursday so I had a frantic scramble about for a recipe and then last minute shopping for the ingredients I didn’t have. Even then I forgot stuff so had to compromise. So this recipe is based on a Hairy Bikers one I found online. I haven’t got a link because I was using my phone and scribbled everything down. Honestly, I was so ill prepared it’s a wonder this turned out as well as it did!!

Sadly no pictures with this one, but trust me, it looks every bit as a good as some of the best pub grub I’ve had.

Ingredients (serves 2):

450g diced steak
15g plain flour
50g butter or vegan margarine – I used the latter, although it’s steak which kinda negates the veganism!
1 onion, chopped – I’m not a fan of onion so I used a small one
2 carrots
80g mushrooms – chop these depending on how big you want them in your pie, I went for thin slices
2 sprigs of thyme – I didn’t have any so I made do with basil + oregano
200ml ale – you can get fancy with this!
250ml beef stock – it’s handy if you make up 400ml
salt and pepper
1 egg, beaten
300g puff pastry – I use ready made easy roll!

Method:

1. Put the flour in a bowl and season with the salt and pepper.
2. Coat the diced steak in the seasoned flour.
3. Heat half the butter in a large pan and add the coated diced steak. Sear until golden brown.
4. Add the veg, herbs, ale and stock. Simmer. Cover and simmer for 45 mins, check after 20 and add hot water/stock if it’s looking a bit dry.
5. At about halfway through the simmer, preheat the oven to gas mark 7.
6. When simmering is done, season again and add the rest of the butter. Pour out into a big pie dish.
7. Brush the edge of dish with egg sothe pastry will stick.
8. Roll the pastry over the top and pinch the edges to seal.
9. Brush with egg and put on a baking tray.
10. Bake for 25-30 mins or until the pastry is golden.

One option I’ll try next time is to bake the pastry top separately. It took a little longer to cook than expected sitting on top of the meat so next time I might split into two bowls, split the pastry into two circles and then serve up together.

Hope you enjoy!

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