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steak and ale pie in bowl

Steak and Ale Pie


  • Author: Spicepaw
  • Prep Time: 6 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: serves 4-8 1x

Description

A hearty and authentic tasting Steak and Ale Pie recipe complete from start to finish. How to make classic British pub food made at home. #beef #steak #pie #familydinners #comfortfood


Scale

Ingredients

Stock:
  • 750g (26oz) beef bones
  • 1 onion
  • 1 tbsp black peppercorns
  • 23 cloves of garlic (smashed)
  • 3 tbsp Worcestershire Sauce
  • 23 L (8.5~12.5 cups) water
Pie Filling:
  • 300g-400g (10.5-14oz) topside beef
  • 12 tbsp flour
  • 1 onion (diced)
  • 2 leeks (cut into thick chunks)
  • 200g (about 2 dozen) mushrooms (cut into thick slices)
  • 2 carrots (cut into thick chunks)
  • 2 sprigs of fresh rosemary
  • 1 can Guinness or equally dark beer (320ml)
  • 1.5L (a little over 6 cups) stock
  • 1 tbsp tomato puree (or a spoonful of ketchup if you are desperate)
  • 1 tbsp cornstarch mixed with 3 tbsp water
  • 23 tbsp olive oil
Crust:
    • 3 cup flour
    • 2 tbsp honey
    • 1 tsp sea salt
    • 1 tsp baking powder
    • 3/4 cup pork fat/lard, shortening or butter
    • 23 oz ICE cold water

Instructions

Stock
  1. Roughly cut up an onion and toss it with the beef soup bones on a baking tray.
  2. Sprinkle with salt and pepper and roast in the oven at 200C/400F for an hour.
  3. When finished roasting, transfer roasted onions and bones to a medium/large pot.
  4. Add black peppercorns, garlic and Worcestershire sauce.
  5. Add 2-3 L of water to everything and cook at a low boil for at least an hour (if you are cooking with beef marrow, let simmer for at least 8 hours).  Add water as you go, if needed.  The longer you cook it, the better it will be.
  6. When finished cooking, let cool and run through a sieve.
  7. Separate the meat from the bones and add to the stock.
  8. Season with salt to taste.  It should make around 6 cups of stock.
Pie Filling
  1. Cut up topside into small chunks, season with salt and pepper and sprinkle with flour. Toss to evenly coat.
  2. In a large pot, add 2-3 tbsp of olive oil and heat over medium-high heat.
  3. Add chunks of steak and cook until browned.
  4. Add onion and cook until soft then add the rosemary sprigs and cook for a minute or so more.
  5. Increase heat, add Guinness and deglaze the pan. Bring to a boil.
  6. Cook for 1-2 minutes then add the stock.
  7. Stir and bring to a boil.
  8. Add chopped vegetables and tomato paste, stir to combine and cook partially covered on low-medium heat for an hour.
  9. After an hour, add cornstarch mixed with water and cook for an additional 5 minutes until thick.
  10. Remove rosemary sticks.
Crust
  1. Combine flour, honey, sea salt and baking powder together until thoroughly combined.
  2. Add pork fat/butter/shortening and incorporate it as best as you can into the flour mixture using your hands or a food processor.  The mixture should be crumbly.
  3. Add ice-cold water a little at a time until the dough has just come together but is still on the dry side.  You’ve added too much water if it’s wet and sticky.  Gather it together in one big mound, wrap it in cling film and refrigerate for at least an hour.
  4. When ready, take the dough out from the refrigerator, let it warm to room temperature then cut it in half.
  5. Roll it out flat to your desired thickness and fit it to your baking tray/pie tin.
  6. Place filling inside and cover with the other half of pastry crust.
  7. Fold it together as best as you can and bake in the oven at 200 C/400 F for 30-45 min or until the crust is brown and crispy.
  8. Serve pie on its own or with mash, peas and a pint for an authentic pub lunch.

  • Category: Beef, Pie
  • Method: baking
  • Cuisine: British

Keywords: Steak and Ale Pie, beef, steak, pie, mushrooms, Guinness

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