Description
This classic Steak and Ale Pie features tender stewing beef cooked slowly in rich ale and beef stock with flavorful vegetables, all encased in a golden homemade shortcrust pastry. Perfect for a comforting dinner, the pie is hearty, savory, and filled with deep, robust flavors from the slow-cooked filling and buttery crust.
Ingredients
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak, chuck or round cuts of beef
- 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 for brushing
Instructions
- Make the pastry: In a food processor, combine the flour, salt, and cold cubed butter. Pulse until the mixture resembles crumbs. Gradually add ice cold water, one tablespoon at a time, pulsing until mixture feels heavier but does not fully come together.
- Form the dough: Transfer mixture to a large bowl and gently bring dough together with your hands to form a shaggy ball. Pinch off one third of the dough to form two balls. Wrap each in plastic wrap, press to form disks, and chill in the refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tbsp oil in a large pan or casserole dish. Season beef with salt and pepper. Brown the beef in two batches to avoid overcrowding, then remove and set aside.
- Cook the vegetables: Add remaining 1 tbsp oil to the pan and cook diced carrots and onions over low heat for 10 minutes, stirring occasionally.
- Make the filling: Sprinkle flour over the vegetables and stir to coat. Return the beef to the pan, add thyme and Worcestershire sauce. Pour in ale and beef stock until meat is just covered. Add bay leaves, stir, and bring to a boil.
- Braise the beef: Cover pan with lid and transfer to a preheated oven at 150C/300F. Cook for 1 hour, then uncover and cook for another hour. Cool completely and refrigerate overnight for best results.
- Prepare pastry for baking: Remove pastry from fridge and let come to room temperature for at least 20 minutes. Preheat oven to 200C/400F. Roll out the larger pastry ball and line a pie dish, letting the edges overhang slightly. Roll out the smaller ball to form a pie lid.
- Assemble the pie: Fill the pastry-lined dish with the cold meat filling. Cover with the top pastry, pinch edges to seal, and cut slits for steam to escape. Brush the top with beaten egg.
- Bake the pie: Bake in the preheated oven for 45-50 minutes until golden brown and bubbling through the slits.
Notes
- Use chuck or round cuts for the best stewing beef texture.
- Chilling the pastry is crucial for a flaky crust; avoid overworking the dough.
- The pie filling benefits from overnight chilling to fully develop flavors and make assembly easier.
- Be sure to brown the beef well to add rich flavor to the filling.
- If ale is unavailable, a dark beer or stout can be substituted for depth and complexity.
- Leftovers keep well refrigerated for 2-3 days and reheat beautifully.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
