You'll NEVER Need Another STEAK & ALE PIE Recipe After You Try This!

stout beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo is lighter, and homemade can save costs.

Cut 200 g of smokey streaky bacon into strips.

Dice beef brisket into cubes.

Peel and dice 2 brown onions, 2 carrots, and 1 stick of celery.

Place a large casserole dish or heavy-based saucepan over high heat and add 1 tbsp of vegetable oil.

Add the bacon to the pan and cook until crispy, then remove from the pan.

Brown the beef in batches in the same pan until caramelized, then remove from the pan.

Add the diced onion, carrot, and celery to the pan with a pinch of salt and cook for about 5 minutes until softened.

Return the beef and bacon to the pan along with any resting juices.

Stir in 3 tbsp of plain flour and 1 tbsp of tomato puree, then add leaves from 4-5 sprigs of thyme and cook for 5 minutes.

Add 400 mL of brown ale and 600 mL of beef stock to the pan, then drop in 2 bay leaves and bring to a simmer.

Cover and place the casserole dish in a preheated oven at 160°C fan for 2 hours until the beef is tender.

For the pastry, mix 700 g of plain flour with a generous pinch of salt in a bowl.

Add 150 g of unsalted butter and 15 g of lard, rubbing together until it resembles breadcrumbs.

Gradually add ice cold water until the mixture holds together, then wrap in greaseproof paper and refrigerate.

Remove the pie filling from the oven and let it cool slightly, then separate the meat from the gravy using a slotted spoon.

Roll out 2/3 of the pastry on a floured surface to about 4-5 mm thickness and line a greased pie dish with it, leaving overhang.

Fill the pastry with the meat and pour over the gravy until just covered, reserving any leftover gravy.

Roll out the remaining 1/3 of the pastry to cover the pie, brush the edges with egg yolk, and press down to seal.

Brush the top of the pie with egg yolk and decorate as desired with leftover pastry.

Place the pie in a preheated oven at 200°C fan for 40-45 minutes until golden and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens