Steak and ale pies are such a British institution. The best are usually served in local pubs with a pint of beer. Accompaniments of buttery mash potato and green beans are absolutely essential. I also like to make additional gravy to pour over the whole dish.
For the pastry top you can either make traditional shortcrust pastry or puff/flaky but I’d highly recommend buying puff pastry as it’s so much effort to make especially just for a pie. My recipe for standard shortcrust pastry is on my Apple Pie blog.
https://wordpress.com/post/modernmrsbeeton.blog/858
Ingredients
500g stew steak
1 tbsp plain flour
1/2 pint good strong ale
1 tsp Worcestershire sauce
Pinch of salt and pepper
500ml beef stock
Shortcrust Pastry
1 beaten egg to glaze
Recipe
- Coat the steak pieces in the flour and fry them on a high heat in a little oil just to brown the surface but not cook the pieces through. This caramelizes the outside and makes such a difference. I like to cook them so high they char a little but remain uncooked inside
- Add the beef stock; seasoning, ale and Worcestershire sauce to the pan
- Simmer for 10-15 minutes to cook the alcohol away and allow the sauce to thicken
- Pour the mix into a pie dish and top with the rolled pastry
- Make some holes to allow the steam to escape and glaze with the beaten egg
Serve with mash; beans and a pint of beer.
