HOW TO MAKE EASY STEAK AND ALE PIE (with Newcastle Brown Ale)

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.

Start by preparing all of your vegetables and placing a large saucepan over medium heat.

Add 1 tablespoon of olive oil to the saucepan and gently cook the diced onion along with the celery, parsnip and carrot until soft. Add a small pinch of sea salt to draw out moisture.

Coat the diced beef with plain flour and brown it in a hot frying pan with 2 tablespoons of olive oil over high heat. Once browned, add it into the saucepan with the diced vegetables along with crushed garlic and a pinch of salt & pepper.

Add two tablespoons of tomato puree to the pan and stir.

Pour the Newcastle Brown Ale into the pan until it just covers the meat.

Pour in 300ml of beef stock and bring to a simmer. Add rosemary and bay leaf, cooking until the beef is tender.

Roll out the pastry until it is around 2mm thick, cutting around your pie tin to make the lid and a larger section for the bottom.

Press the bottom section into the pie tin and trim any excess pastry.

Whisk the egg and set aside. Fill the pie tin with the cooled beef filling, brush the edges with beaten egg, cover with the pastry lid, and secure the edges.

Trim off excess pastry and brush the top with egg. Make a couple of holes in the lid for steam to escape.

Bake in a preheated oven at 180°C for 35 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens