Steak and Ale Pie
Cut the beef into cubes about 2.5 cm (1 in) square. Heat oil in a saucepan and fry the onion, without letting it colour. Add beef, making sure the meat is at room temperature…
- Prep
- 21 min
- Cook
- 49 min
- Total
- 1 hr 10 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut the beef into cubes about 2.5 cm (1 in) square.
Procedure
Heat oil in a saucepan and fry the onion, without letting it colour.
Procedure
Add beef, making sure the meat is at room temperature first, and cook until medium brown.
Procedure
Stir in the flour and cook until dark brown (about 1 minute)
Procedure
Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.
Procedure
Slowly add beef stock and ale, then bring to the boil.
Procedure
Simmer gently until beef is almost tender, approximately 1 ½ hours.
Procedure
Preheat oven to 200 °C (400 °F).
Procedure
Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.
Procedure
Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.
Procedure
Bake for 20–25 minutes or until pastry is well-risen and golden brown.
Photo: Miia Ranta from Finland · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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