Intro: Chunky Steak and Ale Pie
Here's my favourite way to make a delicious steak and ale pie.
The ingredients in the list below combine to give it an amazingly thick, rich and tasty gravy.
Step 1: Ingredients
- 500g steak
- 1 tbsp olive oil
- 2 medium onions
- 3 cloves of garlic
- 2 beef stock cubes
- dash of pepper
- 400g mushrooms
- 1 tbsp cornflour
- 250ml ale
- 500g puff pastry
Step 2: Onions
Slice up the onions. I like nice big wedges best with each onion cut into 6 or 8 wedges.
Add these to the pan with a splash of olive oil and fry on a medium heat until soft (not brown).
Step 3: Open the Ale
This step is important.
Open the ale. Start drinking it but be sure to leave half for the pie!
Step 4: Dice and Fry the Beef
Cut the beef into cubes or strips the size of your thumb.
Turn up the hob to a medium-high heat and add the beef to the pan. Fry until the beef is brown. Resist the urge to stir it too much.
Step 5: Stock, Garlic and Flour
Add the stock cubes, finely chopped garlic and a tablespoon of cornflour to the pan and stir. These should mix in nicely with the steak juices. Allow to continue cooking while you prepare the mushrooms.
Add a good grind of pepper. You shouldn't need extra salt as the stock cubes have plenty in them.
Step 6: Mushrooms
Wash the mushrooms then chop the large ones into four and the smaller ones in half.
Add to the pan and allow to cook for 5 minutes.
Step 7: In With the Ale
Add the 250ml/half pint of ale. Bring to a brisk simmer.
Next add about 300ml boiling water or enough to come half way to the top of the layer of pie goo. Leave on the hob on a medium heat to allow it to thicken while you prepare the pastry.
Step 8: Prepare the Pastry
For this pie I always use puff pastry. I also use the shop bought stuff as for the hour it takes to make good puff pastry it's not worth the difference in taste.
Roll out your pastry on a floured surface then roll onto a rolling pin and then unroll onto the top of the pie filling. You could get away with using slightly less than the 500g I use as that gives a nice thick crust but it's a convenient amount as that's how much comes in a packet.
If the pan you used to cook your pie mixture isn't oven proof, transfer your mixture to an oven proof dish and then unroll your pastry from your rolling pin over the mixture.
Brush the top with milk or egg to make the pastry turn golden.
Put into an oven preheated to 200 degrees Celcius for 40 minutes or until the pastry is flaky and golden.
Step 9: Dish Up
When the pastry's golden and flaky remove from the oven.
Serve with veg.