©2019 by Katie Davies. Proudly created with Wix.com

Steak & Ale Pie

Makes 1 large pie

There is nothing more comforting than a piping hot homemade pie, and steak and ale has got to be one of my favourites.

 

I've amped up the flavour of this pie by adding a small sprinkling of my favourite blue cheese, this is an optional step but I definitely recommend trying it out. 

 

 

 

600g flank steak, cut into chunks (Beef shin, also works well)

garlic cloves, crushed

A small bunch fresh thyme

1 tbsp black peppercorns

400ml Welsh ale (you can use whichever ale you prefer)

2 tbsp plain flour

Olive oil

2 tbsp butter

100g mushroom, sliced

1 onion, thinly sliced

500ml beef stock

1 beef stock pot

25g blue cheese (I use Perl Wen)

salt & ground black pepper

egg, beaten

1 quantity of puff pastry (or you can use shop-bought)

 

  1. Place the beef, garlic, thyme, peppercorns and ale into a large bowl, cover with cling film and marinate in the fridge overnight. 

  2. Remove the beef from the marinade (reserve the marinade) and add to a clean bowl add the flour, season well. Strain the marinade through a sieve into a clean jug and set aside for later. 

  3. Heat some oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef until browned all over. Once the meat is browned, remove from the casserole dish and set aside. 

  4. Return the casserole dish to the heat and fry the mushrooms and onion until softened. Add the beef and the reserved marinating liquid to the casserole with the beef stock, cover and simmer for 90 mins, check the beef should be lovely and tender. 

  5. Crumble the cheese into the beef mix a little at a time, tasting, then stir until melted. Season, to taste. Put the filling in the pie dishes. Leave to cool (ideally the filling should be put in the fridge for at least an hour).

  6. Preheat the oven to 180C/350F/Gas 4. G.

  7. Egg wash the lip of the pie dish. Put a strip of pastry. around the top of the pie dish, then egg wash. Roll the rest of the pastry over the pie. Seal the edge and crimp with your thumb.

  8. 15. Cut a hole in the top of the pastry. Egg wash.

  9. 18. Bake for 25 – 30 minutes.

 

Top Tip:

The pastry on this pie rises much better when the filling is cold so it can be prepared the day before, it can even be assembled and left in the fridge, making it a breeze if making them for people coming over.

 

Store-bought puff pastry would make this recipe super easy... I promise not to tell!!