Entree: United Kingdom – British Pub Classics – Steak and Ale Pie (Tender beef braised in ale and gravy, baked under a golden pastry crust)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 25 min

Additional 10 min

Total 3 hrs

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter
- 1 medium onion, chopped (about 150 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour, plus extra for dusting
- 12 fl oz (355 ml) brown ale (serveable-quality ale)
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 sheet (about 9 x 9 in) puff pastry, thawed, approx. 250 g
- 1 egg, beaten (for egg wash)
- 1 tbsp (15 g) cold butter, optional, to enrich filling

Instructions

1. Preheat oven to 400°F (200°C). Pat beef dry and lightly dust with flour.
2. Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown beef cubes in batches until well-seared on all sides, about 3–4 minutes per batch; remove and set aside.
3. Reduce heat to medium, add butter, then sauté chopped onion until soft and translucent, about 5–6 minutes. Add sliced mushrooms and cook until they release their juices and begin to brown, about 4–5 minutes.
4. Stir in 2 tbsp flour and cook 1–2 minutes to remove raw taste. Gradually pour in ale, scraping up any browned bits from the bottom of the pot. Add beef stock, Worcestershire sauce, thyme, bay leaf, browned beef with any accumulated juices, 1/2 tsp salt, and 1/4 tsp pepper.
5. Bring to a simmer, then cover and either simmer on low on the stove or place in the oven; cook until beef is tender, about 1.5–2 hours. If liquid reduces too much, add a little extra stock. Remove thyme sprigs and bay leaf. Stir in cold butter if using for a glossy finish, and adjust seasoning.
6. Reduce oven to 375°F (190°C). Transfer filling (cooled slightly) to a deep pie dish. Roll puff pastry to fit the dish if needed, place over filling, trimming excess and crimping edges to seal. Cut a few vents in the pastry top and brush with beaten egg.
7. Bake on a baking sheet until pastry is puffed and deep golden, about 30–35 minutes. If pastry browns too quickly, tent loosely with foil.
8. Rest 10 minutes before serving so filling settles. Serve hot with traditional mashed potatoes or seasonal vegetables.