56 - The Ultimate Steak & Ale Pie recipes

Author: William Ellison  

It uses two types of pastry, but if you can use all shortcrust instead if wished (packs of 2 frozen sheets are available in supermarkets or make your own). These individual beef pies may take a while to prepare, but the succulent meat and perfect pastry are well worth the effort – and you can freeze them, too.

Best Steak Pie recipe

This traditional beef steak pie recipe is so easy to make. It uses two types of pastry, but if you can use all shortcrust instead if wished (packs of 2 frozen sheets are available in supermarkets or make your own).
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
  • 3 tbsp vegetable oil
  • 1 1kg diced braising beef steak (chuck)
  • 2 onions, peeled and chopped
  • 3 tbsp flour
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • Freshly ground black pepper
  • 600ml hot beef stock
  • 320g sheet ready-rolled shortcrust pastry
  • 320g sheet ready-rolled puff pastry
  • 1 egg, beaten
How to cook:
  1. Method
  2. Preheat oven to 160C/140C Fan/Gas 3. Heat 2 tbsp of the oil in a large casserole dish on the hob and brown the meat all over in batches. Lift the meat out and set aside.
  3. Add the remaining 1 tbsp oil and fry the onions gently for 5 minutes until softened. Tip in the flour and stir well until it browns. Then add the meat and any juices back to the pot, along with the thyme, Kikkoman Soy Sauce and plenty of black pepper. Stir well then pour in the stock, bring to a simmer, cover and cook in the oven for 1.5-2 hours until the meat is tender.
  4. When you are ready to assemble the pie turn the oven temperature up to 220C/200C Fan/Gas 7. Lightly grease a 25cm round pie dish and line with the shortcrust pastry, leaving a bit overhanging the sides. Brush all around the top edges with beaten egg. Spoon the slightly cooled filling into the middle of the dish and level it out with the back of the spoon. Top the pie with the sheet of puff pastry and seal it well round the edges by pressing (or crimping) the two pastry layers together. Trim off any excess pastry and brush with lots of beaten egg. Cut a slit in the centre for steam to escape and bake the pie for 40 minutes until golden brown and bubbling inside. Allow to rest for a few minutes before serving. Enjoy with mashed potatoes, peas and extra gravy if liked.
  5. Tip: add diced potatoes or mushrooms to the pie filling to ring the changes
Notes: Steak and Ale Pie, Make this easy steak and ale pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

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The Ultimate Steak & Ale Pie

The Ultimate Steak & Ale Pie
This is the Ultimate Steak & Ale Pie recipe, with a mustard flavoured shortcrust pastry crust and a rich beef, mushroom and ale filling. You'll also get a jug of gravy to serve with this classic British pie, too!
Provided by: Rachel Phipps
Total time: 210 minutes
Cook time: 195 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 23
Ingredients:
  • light oil
  • 400-500g (14-18 oz) diced beef
  • freshly ground sea salt & black pepper
  • 1 brown onion
  • 2 carrots
  • 50g (2 oz) smoked bacon lardons
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 1/2 tbsp plain (all purpose) flour
  • 1/2 tbsp tomato puree
  • 200ml (1 scant cup) ale (see note)
  • 1/2 tsp malt vinegar
  • 300ml (1 1/4 cup) beef stock made with 1 stock cube
  • 1/2 tsp miso paste
  • 120g (4 1/4 oz) chestnut button mushrooms
  • 470g (1 lb) plain (all purpose) flour, plus extra for dusting
  • 1 tsp dried mustard powder (optional)
  • 100g (3 1/2 oz) unsalted butter, fridge cold, plus a little extra for greasing
  • 100g (3 1/2 oz) lard, fridge cold
  • freshly ground sea salt
  • 5 tbsp ice water
  • 1 egg yolk
  • flaky sea salt
How to cook:
  1. Pre-heat the oven to 140 degrees (280 farenheit).
  2. Heat 1/2 tbsp of oil in a large, lidded casserole dish set over a high heat. Season the beef well and brown all over, working in two batches, making sure not to burn the brown patches that will be forming on the bottom of the pan. Set aside.
  3. Meanwhile, peel and roughly chop the onion and the carrots. Add them to the pan along with the lardons, bay leaf, thyme, and another few grinds of salt. Turn the heat down the medium and cook until the onions are just soft and starting to turn golden.
  4. Stir in the flour until no white patches remain, followed by the tomato puree. Cook until the paste has turned a dark, brick red.
  5. Add the ale and allow it to bubble away, thickening in the pan and using the wooden spoon to scrape all the browned bits off the bottom of the dish. Add the malt vinegar.
  6. Make up the beef stock and whisk in the miso paste. Stir into the pot along with the cooked beef and the beef resting juices and bring everything to the boil. Clap on the lid and transfer to the oven to cook for 2 hours until the meat is tender.
  7. Wipe the mushrooms clean and quarter them. Heat a splash of oil in another saucepan set over a high heat and sauté the mushrooms with a generous amount of salt and pepper until cooked through and slightly browned. Set aside.
  8. To make the pastry, combine the flour, mustard powder, and both the unsalted butter and the lard – cut into small cubes – and a generous few grinds of salt in the bowl of a large food processor. Blitz into even crumbs.
  9. Leaving the food processor running, gradually add the water, a tablespoon at a time until the pastry comes together into a ball. If your food processor is as bad as mine, it will just stop spinning and you’ll need to turn the mixture out and bring it together into a ball by hand, but most of the work will still have been done for you.
  10. Gently knead the pastry into a smooth ball (but try not to overwork it as this will make the pastry tough!) and press it down into an oval. Wrap in kitchen wrap and chill for at least an hour.
  11. Remove the bay leaf and the thyme sprigs from the pie filling and stir in the mushrooms. Using a ladle, a slotted spoon and a fair bit of patience (I promise you it will be worth it!) remove approximately half the cooking liquid from the beef and set aside so you have a nice thick, rich pie filling. Season to taste and allow to cool a little.
  12. Pre-heat the oven to 200 degrees (390 farenheit). To assemble the pie, generously grease the pie dish with butter. Flour a clean surface and unwrap the pastry, cutting it into two slightly uneven halves.
  13. Using a floured rolling pin, roll out the larger of these two halves so that it is just larger than the pie tin. To get an even circle, turn the pastry as you work, carefully pressing together any cracks that form.
  14. Carefully slide the rolling pin under the pastry sheet, and use it to lift it onto the tin. Gently push the pastry down into the grooves and, raiding the pastry up to head height with one end, use a sharp knife to slice the pastry away from the sides of the pie tin angling the blade away from the pie with the other. Fill the base with the cooled pie filling.
  15. Repeat the process with the other piece of pastry to make a lid. Beat the egg yolk together with a splash of cold water and brush the edge of the pastry case with it before lifting on the lid. Gently press down on the edges to seal them before cutting the edges off the pastry case using the same raising and slicing method.
  16. Create ‘V’ with your two four fingers and use it to drag a pastry scallop around the edge using your thumb as the guide in the middle, before brushing the top of the pie with more egg yolk wash. If you wish to use any pastry scraps to decorate the pie, now is the time to shape them, place them, and brush them again with egg wash. Cut a small incision in the middle of the pie to allow steam to escape.
  17. Bake the pie for 20 minutes before removing from the oven, brushing with the remaining egg wash and sprinkling with a little flaky sea salt. Return to the oven for a further 20 minutes until burnished and golden.
  18. Meanwhile, heat the remaining pie gravy in a small saucepan, adding water until it has reached the desired consistency.
  19. Leave the pie for 5 minutes to rest before slicing, serving the gravy in a small warmed jug alongside.
Notes: SURPRISINGLY EASY HOMEMADE STEAK PIE RECIPE, Ingredients ; Shortcrust Pastry, 1kg ; Onions, finely diced, 250g ; Ceres Gravy Mix, 250g ; Water, 2 Litre.

Individual beef pies

Individual beef pies
Not sure how many people are coming over? Then here’s an idea. These individual beef pies may take a while to prepare, but the succulent meat and perfect pastry are well worth the effort – and you can freeze them, too.
Provided by: delicious. magazine
Total time: 260 minutes
Cook time: 200 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: Australian recipesBritish recipes
Number of ingredients: 17
Ingredients:
  • 2 tbsp olive oil, plus extra for greasing
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 800g stewing/braising steak
  • 2 tbsp flour, seasoned with salt and pepper
  • 3 sprigs of fresh thyme
  • 1 fresh bay leaf
  • 350ml dark ale
  • 250ml beef stock
  • 2 tsp English mustard
  • 2 tbsp Worcestershire sauce
  • For the hot water crust pastry
  • 80g butter, cut into small pieces
  • 80g lard, cut into small pieces
  • 450g plain flour
  • 1 tsp salt
  • 2 large free-range eggs, beaten, plus 1 for glazing
Nutrition:
  • Calories: 565kcals
  • Fat: 39.2g (16.8g saturated)
  • Protein: 33.9g
  • Carbohydrate: 18.9g (3.8g sugar)
How to cook:
  1. For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the lard and butter have melted. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg. Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth. Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.
  2. Meanwhile, gently heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Remove with a slotted spoon and set aside. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary.
  3. Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Bring to the boil, cover, then simmer gently for about 1 hour 45 minutes until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool completely.
  4. Preheat the oven to 200°C/fan180°C/gas 6. Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge. Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles. Lightly grease 6 x 220ml metal pudding basins with oil. Line each one with a pastry circle, using your fingers to press it evenly around the sides – work the pastry up over the edge. Chill uncovered in the fridge for 40 minutes to harden.
  5. Divide the cooled filling among the cases. Take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid. Make a hole in the centre of each (for steam to escape). Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers. Crimp the edges and brush the tops all over with beaten egg.
  6. Bake for 40 minutes (covering with foil if the pastry browns too quickly) until the pastry is golden and crisp, and the filling is piping hot. Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Serve with mash.
Notes: Easy steak pie recipe, Ingredients · 3 tbsp sunflower oil · 1kg braising steak, diced · 2 onions, roughly chopped · 3 tbsp plain flour · 1 tbsp tomato ketchup · 2 beef stock cubes mixed
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