Steak and ale pie

Steak and ale pie

Based on 24 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌

Preparation

30 min

Baking

150 min

Resting

0 min

Ingredients

2Servings
266⅔ g
beef (chuck roast)
166⅔ ml
dark beer (Guinness or Köstritzer)
tbsp
flour
33⅓ g
bacon
onions
clove
garlic
carrots
83⅓ g
mushrooms
3⅓ g
thyme
1⅓ tbsp
vegetable oil
tbsp
cane sugar
tbsp
tomato paste
133⅓ ml
beef stock
bay leaf
tbsp
Worcestershire sauce
91⅔ g
puff pastry
50 g
cheddar (grated)
egg
salt
pepper
MetricImperial

Utensils

cutting board, knife, pot, cooking spoon, pastry brush, baking dish, oven, parchment paper

How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-cut-an-onion

How to cut an onion

how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

Nutrition per serving

Cal900
Fat70 g
Protein38 g
Carb24 g
  • Step 1/4

    Cut pot roast into bite-sized pieces and dust lightly with flour. Dice bacon strips. Peel onions, garlic clove, and carrots. Finely chop garlic, onions, and carrots. Wash and cut mushrooms into small pieces. Pluck fresh thyme leaves from the stems.
    • 266⅔ g beef (chuck roast)
    • tbsp flour
    • 33⅓ g bacon
    • onions
    • clove garlic
    • carrots
    • 83⅓ g mushrooms
    • 3⅓ g thyme
    • cutting board
    • knife

    Cut pot roast into bite-sized pieces and dust lightly with flour. Dice bacon strips. Peel onions, garlic clove, and carrots. Finely chop garlic, onions, and carrots. Wash and cut mushrooms into small pieces. Pluck fresh thyme leaves from the stems.

  • Step 2/4

    On high heat, heat up vegetable oil in a pot and fry pot-roast cubes portion by portion for approx. 4 - 5 min. in total. Set aside. Fry the bacon over medium heat until the fat has melted. Add onions, carrots, thyme, and garlic to the pot, and lightly sauté for approx. 10 min., or until the onions become translucent. Sprinkle with cane sugar, and let it caramelize for approx. 2 min. Now add tomato paste and mushrooms and mix well. Add seared beef back to the pot. Sauté for approx. 3 more min. Deglaze with beer and let it reduce.
    • 1⅓ tbsp vegetable oil
    • tbsp cane sugar
    • tbsp tomato paste
    • 166⅔ ml dark beer (Guinness or Köstritzer)
    • pot
    • cooking spoon

    On high heat, heat up vegetable oil in a pot and fry pot-roast cubes portion by portion for approx. 4 - 5 min. in total. Set aside. Fry the bacon over medium heat until the fat has melted. Add onions, carrots, thyme, and garlic to the pot, and lightly sauté for approx. 10 min., or until the onions become translucent. Sprinkle with cane sugar, and let it caramelize for approx. 2 min. Now add tomato paste and mushrooms and mix well. Add seared beef back to the pot. Sauté for approx. 3 more min. Deglaze with beer and let it reduce.

  • Step 3/4

    Pour in meat stock and add bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce to low heat and with the lid on, cook for approx. 2.5 hr until the meat is tender. Stir from time to time.
    • 133⅓ ml beef stock
    • bay leaf
    • tbsp Worcestershire sauce
    • salt
    • pepper

    Pour in meat stock and add bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce to low heat and with the lid on, cook for approx. 2.5 hr until the meat is tender. Stir from time to time.

  • Step 4/4

    Allow the finished beef mixture to cool down. Pre-heat oven to 220°C/425°F. Fit a layer of puff pastry into a parchment paper-lined baking dish. Allow the puff pastry to drape around the rim of the dish. Add the meat filling and top with cheddar. Cut second layer of puff pastry to the right lid size and lay over onto the cheese. Fold the overlapping part of the dough around the rim and pinch between your thumb and forefinger. Using a knife, cut a diamond pattern into the top layer of the puff pastry. Beat an egg and brush all the exposed puff pastry with the egg wash. Bake in the oven for approx. 30 min., or until the pie becomes golden brown. Enjoy!
    • 91⅔ g puff pastry
    • 50 g cheddar
    • egg
    • pastry brush
    • baking dish
    • oven
    • parchment paper
    • knife

    Allow the finished beef mixture to cool down. Pre-heat oven to 220°C/425°F. Fit a layer of puff pastry into a parchment paper-lined baking dish. Allow the puff pastry to drape around the rim of the dish. Add the meat filling and top with cheddar. Cut second layer of puff pastry to the right lid size and lay over onto the cheese. Fold the overlapping part of the dough around the rim and pinch between your thumb and forefinger. Using a knife, cut a diamond pattern into the top layer of the puff pastry. Beat an egg and brush all the exposed puff pastry with the egg wash. Bake in the oven for approx. 30 min., or until the pie becomes golden brown. Enjoy!

  • Enjoy your meal!

    Steak and ale pie

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