Steak and Ale Pie
Photo: Miia Ranta from Finland, CC BY-SA 2.0
Steak and ale pie is a slow-simmered beef filling under a lid of puff pastry. This version browns the onion without colour, then takes the flour to a dark brown so the gravy gets real depth. Worcestershire sauce, English mustard and a handful of thyme, marjoram and parsley season the stock and ale. Simmering for about an hour and a half leaves the beef nearly tender before the oven finishes it.
Instructions
Cut the beef into cubes about 2.5 cm (1 in) square. Make sure the meat has come to room temperature before it goes in the pan.
Heat some oil in a saucepan and fry the diced onion gently until soft, without letting it take on any colour.
Add the beef and cook until it is medium brown all over. Stir in the flour and cook for about 1 minute, until the flour turns dark brown.
Add the Worcestershire sauce, thyme, marjoram, mustard, bay leaf, salt and cracked black pepper. Stir well so the herbs and mustard coat the meat.
Pour in the beef stock and ale slowly, stirring as you go, then bring to the boil. Reduce the heat and simmer gently for about 1 ½ hours, until the beef is almost tender.
Preheat the oven to 200 °C (400 °F). Take the pan off the heat, skim any fat from the surface, adjust the seasoning and stir in the chopped parsley.
Spoon the filling into a pie dish or individual dishes. Cover with the puff pastry and trim the edges.
Bake for 20 to 25 minutes, until the pastry is well risen and golden brown.
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