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Steak and Ale Pie     HT   MC  English  170mins
 

Serves 4-6   Hot  Beef  Vegetables  Alcohol  Herbs   Main Course   England  British  Europe

Ingredients

1 tbsp Oil
900g/2lb Braising Steak, cut into  2.5cm/1-inch cubes
2 Onions, peeled and sliced lengthways
1 heaped tbsp Plain Flour
360ml/12fl.oz. Dark Ale (beer)

360ml/12fl.oz Beef Stock
1 Bay Leaf
2 teasp Fresh Thyme Leaves
Salt and Black Pepper
100g/4oz Mushrooms, sliced
225g/8oz Puff Pastry
1 small Egg, beaten

Instructions

1. Heat the oil in a large saucepan until very hot, add the meat and fry until well browned and sealed on all sides. Remove from the pan with a slotted spoon and set aside.

2. Reheat the oil in the pan, add the onions and sauté for a 3-4 minutes until browned.

3. Sprinkle in the flour and cook, stirring for 2 minutes then gradually add the ale, stirring constantly.

4. Return the meat to the pan together with the stock,  bay leaf and thyme. Season well with salt and pepper then cover and simmer gently for 1˝ - 2 hours.

5. Preheat the oven to 220C, 425F, Gas Mark 7.

6. Add the mushrooms to the meat mix well then transfer to an ovenproof pie dish.

7. Roll out the pastry large enough to cover the pie, dampen the edges of the dish and place over the filling pressing down the edges.

8. Flute the edges with a fork or your fingers, brush with the beaten egg and bake in the oven for 20 minutes until the pastry is golden brown. Serve hot.
 

 

 

 

More English Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 

 

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Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

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Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

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