Entree: United Kingdom – England - Midlands – Steak and Ale Pie (Savory British pie of slow-braised beef in ale gravy, baked under pastry)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) stewing beef (such as chuck), cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced
- 8 oz (225 g) mushrooms, halved
- 3 tbsp (24 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) brown ale (such as English ale or bitter)
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 2 tsp (4 g) fresh thyme leaves or 1 tsp dried thyme
- 1 bay leaf
- 1 1/2 tsp (9 g) salt, plus more to taste
- 3/4 tsp (2 g) ground black pepper
- 10 oz (285 g) shortcrust pastry for the base and sides (homemade or store-bought)
- 8 oz (225 g) puff pastry for the lid (store-bought or homemade)
- 1 large egg, beaten, approx. 50 g, for egg wash
- 2 tbsp (30 g) unsalted butter

Instructions

1. Pat the beef cubes dry and season with 1 tsp (6 g) of the salt and a pinch of pepper. Dust the meat lightly with 1 tbsp (8 g) of flour.
2. Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the beef in batches until well colored on all sides; transfer browned pieces to a plate.
3. In the same pot, reduce heat to medium and add the butter. Sauté the sliced onions until soft and beginning to caramelize, about 10 minutes. Add the mushrooms and cook until they release liquid and it evaporates.
4. Stir in the remaining 2 tbsp (16 g) flour and cook for 1–2 minutes to remove raw flour taste.
5. Pour in the brown ale, scraping up any browned bits from the bottom of the pan. Add the beef stock, Worcestershire sauce, tomato paste, thyme, bay leaf, the remaining salt and pepper, and return the browned beef to the pot.
6. Bring to a simmer, then cover and braise gently on low heat for 1.5–2 hours, or until the beef is very tender and the sauce is reduced and thickened. Alternatively, braise in a 325°F (160°C) oven covered for the same time.
7. When the filling is ready, remove and discard the bay leaf. If the sauce is too thin, simmer uncovered until it reaches a spoon-coating consistency; adjust seasoning.
8. Preheat the oven to 400°F (200°C). Roll out the shortcrust pastry and line a 9-inch (23 cm) pie dish, leaving excess overhang. Spoon the beef and ale filling into the pastry-lined dish and level.
9. Roll out the puff pastry for the lid, brush the pastry rim with beaten egg, and place the lid over the pie. Trim and crimp the edges to seal, cut a small steam vent in the center, and brush the top with the beaten egg.
10. Bake in the preheated oven for 30–40 minutes, or until the pastry is golden and crisp. Let rest 10 minutes before serving.