Steak & Ale Pie
Directions
- 1Season your beef with salt and pepper.
- 2Brown off your beef from all sides in a pan.
- 3Remove the beef from the pan.
- 4Fry off pancetta in the same pan until crispy.
- 5Add mushrooms and cook until golden.
- 6Add onions, rosemary, garlic and tomato paste to the pan.
- 7Deglaze the pan with a pint of ale.
- 8Pour in half a litre of beef stock.
- 9Place the beef back into the pan.
- 10Place the pan in the oven at 130 degrees Celsius for about 5 hours.
- 11For the pastry, add butter to flour and rub it between your fingers until it resembles breadcrumbs.
- 12Add salt, an egg yolk and a little bit of water to the flour and butter mixture.
- 13Mix it all up into a dough.
- 14Place the dough in the fridge to rest for a couple of hours.
- 15Remove the beef from the source once it is ready.
- 16Create a slurry with cornflour and a little bit of the sauce.
- 17Add the slurry back into the sauce.
- 18Keep adding the slurry until you get a thick, gravy-like texture.
- 19Shred up the beef.
- 20Add the shredded beef back into the sauce.
- 21Let the mixture cool down in the fridge until it is at least room temperature.
- 22Roll out two-thirds of the pastry.
- 23Line a baking dish with the pastry.
- 24Add the cooled beef mixture to the pastry-lined dish.
- 25Place the remaining pastry over the top as a lid.
- 26Crimpet the edges of the pastry.
- 27Make a small hole in the centre for steam to escape.
- 28Brush with egg yolk.
- 29Get the pie in the oven at 180 degrees Celsius for 45 minutes.
- 30Remove the pie from the oven.
- 31Let it rest.
Ingredients
- 1.2 kg beef brisket, cut into large chunks
- 150 g pancetta, diced
- 400 g mushrooms, sliced
- 2 onions, finely diced
- 3 cloves garlic, finely chopped
- 2 sprigs rosemary, leaves finely chopped
- 2 tbsp tomato paste
- 500 ml ale
- 500 ml beef stock
- 1 tbsp whole grain mustard
- 2 tsp cornflour, mixed with a little cold water
- 1 small bunch flat-leaf parsley, chopped
- Salt
- black pepper
- 300 g plain flour
- 150 g cold unsalted butter, cubed
- 1 egg yolk
- 3 tbsp cold water
- 1 egg, beaten, for glazing
- Chips
- 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.
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