Steak & Ale Pie recipe | Morrisons

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 the braising steak into bite-sized pieces.

Heat oil in a flame-proof pan.

Add the beef to the pan and stir until browned on all sides.

Add shallots and mushrooms to the pan and cook for a further 5 minutes.

Sprinkle in the flour and cook for 2 minutes until the flour is cooked out.

Add Bombardier ale, beef stock, tomato puree, Worcestershire sauce, and brown sugar to the pan.

Stir well and cook for about 5 minutes.

Turn the heat down, cover the pan, and let it cook for 1 hour and 15 minutes, stirring occasionally.

Roll out puff pastry on a lightly floured work surface.

Use the dish you will serve the pie in to cut out six lids from the pastry.

Line the edges of the bowls with trimmings from the puff pastry.

Brush beaten egg around the top of the pie.

Place the pastry lid on top and crimp the edges shut.

Cut small leaves from any leftover puff pastry.

Egg wash the top of the pie and cut holes in the top for steam to escape.

Place the pies in a preheated oven and bake for 35 to 40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens