Steak and ale pie
Slow-cooked beef in a dark ale gravy under a crisp puff pastry lid. A proper pub classic.
- Time3 hr 15
- LevelMedium
- Costabout £3.13 a head
- Oven160°C (140°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef in the flour with a good pinch of salt and pepper. Heat half the oil in a large flameproof casserole and brown the beef in batches, then set aside.
- 2
Add the remaining oil, onions and carrots and cook for 8 minutes until softened. Add the mushrooms and tomato purée and cook for 3 minutes.
3 min - 3
Return the beef to the pan. Pour in the ale and stock, add the bay leaves and Worcestershire sauce, and bring to a simmer.
- 4
Heat the oven to 160°C (140°C fan). Cover and cook for 2 hours until the beef is tender and the sauce is thick.
120 min - 5
Remove the bay leaves and cool the filling for 20 minutes, then spoon into a pie dish. Raise the oven to 200°C (180°C fan).
20 min - 6
Lay the pastry over the dish, trim, press the edges down and brush with egg. Cut a small slit in the top.
- 7
Bake for 30 minutes until the pastry is deep golden and puffed.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.