Steak & Ale Pie

350 mins
Serves 1
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Directions

  1. 1Season your beef with salt and pepper.
  2. 2Season your beef with salt and pepper.
  3. 3Season your beef with salt and pepper.
  4. 4Brown off your beef from all sides in a pan.
  5. 5Brown off your beef from all sides in a pan.
  6. 6Brown off your beef from all sides in a pan.
  7. 7Remove the beef from the pan.
  8. 8Remove the beef from the pan.
  9. 9Remove the beef from the pan.
  10. 10Fry off pancetta in the same pan until crispy.
  11. 11Fry off pancetta in the same pan until crispy.
  12. 12Fry off pancetta in the same pan until crispy.
  13. 13Add mushrooms and cook until golden.
  14. 14Add mushrooms and cook until golden.
  15. 15Add mushrooms and cook until golden.
  16. 16Add onions, rosemary, garlic and tomato paste to the pan.
  17. 17Add onions, rosemary, garlic and tomato paste to the pan.
  18. 18Add onions, rosemary, garlic and tomato paste to the pan.
  19. 19Deglaze the pan with a pint of ale.
  20. 20Deglaze the pan with a pint of ale.
  21. 21Deglaze the pan with a pint of ale.
  22. 22Pour in half a litre of beef stock.
  23. 23Pour in half a litre of beef stock.
  24. 24Pour in half a litre of beef stock.
  25. 25Place the beef back into the pan.
  26. 26Place the beef back into the pan.
  27. 27Place the beef back into the pan.
  28. 28Place the pan in the oven at 130 degrees Celsius for about 5 hours.
  29. 29Place the pan in the oven at 130 degrees Celsius for about 5 hours.
  30. 30Place the pan in the oven at 130 degrees Celsius for about 5 hours.
  31. 31For the pastry, add butter to flour and rub it between your fingers until it resembles breadcrumbs.
  32. 32For the pastry, add butter to flour and rub it between your fingers until it resembles breadcrumbs.
  33. 33For the pastry, add butter to flour and rub it between your fingers until it resembles breadcrumbs.
  34. 34Add salt, an egg yolk and a little bit of water to the flour and butter mixture.
  35. 35Add salt, an egg yolk and a little bit of water to the flour and butter mixture.
  36. 36Add salt, an egg yolk and a little bit of water to the flour and butter mixture.
  37. 37Mix it all up into a dough.
  38. 38Mix it all up into a dough.
  39. 39Mix it all up into a dough.
  40. 40Place the dough in the fridge to rest for a couple of hours.
  41. 41Place the dough in the fridge to rest for a couple of hours.
  42. 42Place the dough in the fridge to rest for a couple of hours.
  43. 43Remove the beef from the source once it is ready.
  44. 44Remove the beef from the source once it is ready.
  45. 45Remove the beef from the source once it is ready.
  46. 46Create a slurry with cornflour and a little bit of the sauce.
  47. 47Create a slurry with cornflour and a little bit of the sauce.
  48. 48Create a slurry with cornflour and a little bit of the sauce.
  49. 49Add the slurry back into the sauce.
  50. 50Add the slurry back into the sauce.
  51. 51Add the slurry back into the sauce.
  52. 52Keep adding the slurry until you get a thick, gravy-like texture.
  53. 53Keep adding the slurry until you get a thick, gravy-like texture.
  54. 54Keep adding the slurry until you get a thick, gravy-like texture.
  55. 55Shred up the beef.
  56. 56Shred up the beef.
  57. 57Shred up the beef.
  58. 58Add the shredded beef back into the sauce.
  59. 59Add the shredded beef back into the sauce.
  60. 60Add the shredded beef back into the sauce.
  61. 61Let the mixture cool down in the fridge until it is at least room temperature.
  62. 62Let the mixture cool down in the fridge until it is at least room temperature.
  63. 63Let the mixture cool down in the fridge until it is at least room temperature.
  64. 64Roll out two-thirds of the pastry.
  65. 65Roll out two-thirds of the pastry.
  66. 66Roll out two-thirds of the pastry.
  67. 67Line a baking dish with the pastry.
  68. 68Line a baking dish with the pastry.
  69. 69Line a baking dish with the pastry.
  70. 70Add the cooled beef mixture to the pastry-lined dish.
  71. 71Add the cooled beef mixture to the pastry-lined dish.
  72. 72Add the cooled beef mixture to the pastry-lined dish.
  73. 73Place the remaining pastry over the top as a lid.
  74. 74Place the remaining pastry over the top as a lid.
  75. 75Place the remaining pastry over the top as a lid.
  76. 76Crimpet the edges of the pastry.
  77. 77Crimpet the edges of the pastry.
  78. 78Crimpet the edges of the pastry.
  79. 79Make a small hole in the centre for steam to escape.
  80. 80Make a small hole in the centre for steam to escape.
  81. 81Make a small hole in the centre for steam to escape.
  82. 82Brush with egg yolk.
  83. 83Brush with egg yolk.
  84. 84Brush with egg yolk.
  85. 85Get the pie in the oven at 180 degrees Celsius for 45 minutes.
  86. 86Get the pie in the oven at 180 degrees Celsius for 45 minutes.
  87. 87Get the pie in the oven at 180 degrees Celsius for 45 minutes.
  88. 88Remove the pie from the oven.
  89. 89Remove the pie from the oven.
  90. 90Remove the pie from the oven.
  91. 91Let it rest.
  92. 92Let it rest.
  93. 93Let it rest.

Ingredients

  • 1.2 kg beef brisket, cut into large chunks
  • 1.2 kg beef brisket, cut into large chunks
  • 1.2 kg beef brisket, cut into large chunks
  • 150 g pancetta, diced
  • 150 g pancetta, diced
  • 150 g pancetta, diced
  • 400 g mushrooms, sliced
  • 400 g mushrooms, sliced
  • 400 g mushrooms, sliced
  • 2 onions, finely diced
  • 2 onions, finely diced
  • 2 onions, finely diced
  • 3 cloves garlic, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 sprigs rosemary, leaves finely chopped
  • 2 sprigs rosemary, leaves finely chopped
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 500 ml ale
  • 500 ml ale
  • 500 ml ale
  • 500 ml beef stock
  • 500 ml beef stock
  • 500 ml beef stock
  • 1 tbsp whole grain mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp whole grain mustard
  • 2 tsp cornflour, mixed with a little cold water
  • 2 tsp cornflour, mixed with a little cold water
  • 2 tsp cornflour, mixed with a little cold water
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small bunch flat-leaf parsley, chopped
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 300 g plain flour
  • 300 g plain flour
  • 300 g plain flour
  • 150 g cold unsalted butter, cubed
  • 150 g cold unsalted butter, cubed
  • 150 g cold unsalted butter, cubed
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 3 tbsp cold water
  • 3 tbsp cold water
  • 3 tbsp cold water
  • 1 egg, beaten, for glazing
  • 1 egg, beaten, for glazing
  • 1 egg, beaten, for glazing
  • Chips
  • Chips
  • Chips
  • Peas
  • Peas
  • Peas

Equipment

panovencasserole dishpie dishtongswooden spoonbowlrolling pinbaking dishscissorssteam funnelpastry brush

Tips

  • The filling needs to be cooled completely before being added to the pastry to prevent the pastry from becoming soggy.