How to make steak and ale pie - video recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer retains flavor without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive in bulk.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and can be made from scratch.

Coat 800 grams of stewing steak in flour, salt, and black pepper.

Heat olive oil in a large pot and brown the coated steak.

Chop 1 onion into big chunks, slice 3 large mushrooms, and chop 3 carrots into circles.

Add the chopped vegetables to the pot and sauté until moisture starts to come out of the mushrooms.

Add 3/4 cup of beef stock and 1/4 cup of beef stock to deglaze the pan, scraping the bottom.

Pour the mixture into a bowl and place it in the oven at 350°F (180°C) for 45 minutes to an hour.

Separate 2 eggs, keeping the whites and yolks in separate bowls.

In a bowl, combine 1 cup of flour, 1 cup of milk, and a teaspoon of salt, then mix until smooth and refrigerate for 45 minutes.

Prepare boiled new potatoes and sauté baby leeks in olive oil and butter on low heat for about 20 minutes.

After 45 minutes, check the pie mixture; it should be tender but still chewy.

Beat the egg whites until stiff peaks form, then gently fold them into the batter.

Increase the oven temperature to 425°F (220°C) and pour the batter over the pie mixture.

Bake for 15 minutes at 425°F, then lower the temperature to 400°F (200°C) for an additional 20 minutes.

Caramelize the sautéed leeks with a splash of Guinness and a sprinkle of sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens