How to make Steak and Ale Pie

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.

Dice the onion and garlic.

In a pan over medium to low heat, add the oil, onions, and garlic, and sweat for about 2 minutes.

Add the diced beef to the pan and brown for about 1 minute.

Add the carrots and peas and sweat for a couple of minutes.

Add the flour and mix until absorbed into the mixture.

Add the ale, beef stock, and Worcestershire sauce, stirring to coat all the beef and vegetables.

Turn the heat down to low and simmer for 45 minutes to an hour until the liquid has started to evaporate and the sauce is thick.

Flour the inside of a 22 centimeter pie tin to prevent sticking.

Line the pie tin with the puff pastry.

Fill the pastry with the beef and vegetable mixture.

Pre-beat the egg and egg wash the sides of the pastry case.

Place the pie lid on top and press down along the sides with a fork to seal.

Cut off any excess pastry.

Cut a small cross in the top of the pie to allow steam to escape.

Egg wash the top of the pie.

Bake in a preheated oven at gas mark 6 (200 degrees Celsius or 180 degrees Celsius fan-assisted) for 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens