Steak and Ale(Stout) Pie in Shortcrust Pastry

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Steak and Ale Pie, a British tradition, where ever your from you cant help but love this recipe, soft moist Beef in a rich gravy, encased in a crumbly shortcrust pastry. Its the stuff that dreams are made of…

Steak and Ale (Stout) Pie

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine British

Servings 4

Ingredients

  

Pastry

• 450 g Plain Flour bay leaf50 g flour1 Rosemary100 ml beef stock150 ml Goose Island Ale50 ml Worcestershire sauce1 salt & pepper Plus extra for your surface
• 50 ml Plain Milk
• 50 ml Warm Water
• 150 g Chopped Lard
• 1 Egg

Filling

• 600 g Beef Skirt Steak Cut into small chunks
• 150 g Button Mushrooms Cut into 3 or 4
• 1 Onion Grated
• 1 Carrot Grated
• 1 Stick of Celery Grated
• 1 Bay Leaf
• 50g Plain Flour
• 1 Sprig Rosemary Finely Chopped
• 100 ml Beef Stock
• 2 tbsp Worcestershire Sauce
• 200 ml Ale/Stout Personal choice

Instructions

 

• To make the pastry, sift the flour into a bowl and season well
• Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then add the egg and mix again. Turn onto a floured surface and knead for 3-4 mins
• Roll the dough out to about 2/3mm

  Save enough pastry for a lid. Blind bake for 15 min with baking beans then remove and bake for a further 5 without.
• Add the sliced mushrooms to a dry pan and toast until the edges are brown and some of the moisture has evaporated.

  Remove and set aside in a bowl
• Add a little oil to the pan and fry the beef to brown, then remove from the pan and add to the mushrooms. Then deglaze the pan with the onion, celery and carrot for 5 minutes and add the rest of the ingredients cook for 1.5-2 hours.
• Spoon the mixture into the pastry cases, add the lids and pierce to allow steam to escape. Brush with egg and cook for 25 minutes at 200°c until crisp and golden
  

Keyword Beef Taco, Pie, Steak, Steak and Ale