This is my recipe for STEAK AND ALE PIE. It usually works well, but it's fair to say that I actually made it up myself!
You need some BEEF - tough, cheap beef from (eg) the shins of the cow is best.
You will also need some GOOD ALE. When I made this yesterday I used GUINNESS, but any good dark stout or British ale will do. This really affects the quality of the finished product, so choose wisely!
The quantities shown below are really random, because really they don't matter very much. As a general guideline: make sure you have approximately the same amount of meat as vegetables, and have enough ale+stock to cover both.
Time taken: 2-4 hours
Special equipment:
* One or two pie dishes, large enough to take all the ingredients
* Oven (!)
Ingredients:
* About 1-3 lb (500g-1500g) of stewing beef steak, chopped into cubes.
* Garlic, carrots, celery, mushrooms and other vegetables, chopped into pieces.
* A can of ale or stout, such as guinness or a good dark British ale
* Beef stock
* Worcestershire sauce
* Flour
* Butter
For the pastry:
* 250g of white flour
* 125g of butter
Make the pastry by mixing the flour and butter. With your fingers, rub the butter into the flour until it looks like breadcrumbs (this takes 10-15 minutes). When done, add 2-3 tablespoons of water and squeeze together to make a dough. Wrap in clingfilm or a plastic bag and put in the refrigerator.
The filling is basically a stew. To make this stew:
Take the beef cubes and brown them off in some butter or olive oil. When they are browned, set them aside. (You may need to do this in batches). Don't overcook them at this point: they need high temperatures, but just need to be browned/burned on the outside, _not_ all through.
In the same pan as you just cooked the beef, fry off garlic and then the vegetables for 2 or 3 minutes. (If any beef burned on the bottom of the pan, be sure to scrape it off into the mix - it adds to the taste).
Add back the beef, and 1-2 tablespoons of flour. Cook for 1 minute, stirring continuously.
Add the ale, and enough beef stock (or water) to just cover the meat. Allow to boil, then immediately turn the heat right down so it's just bubbling.
At this point, you can taste it and you may want to add half-to-one tablespoon of Worcestershire sauce, and salt if you feel it's necessary.
Cook at this low, just-bubbling heat for at least 90 minutes, longer if you can (I cooked my tough beef for 2 and a half hours).
Then allow the stew to cool.
---------
Final assembly:
Pre-heat the oven to 180-200 deg C.
Take the pastry. If it's gone hard in the fridge, take it out and work it in your hands for 5-10 minutes until it becomes soft and pliable. This pastry is very "short", which means that although it tastes lovely and buttery/crumbly in your mouth, it is quite hard to work with at this stage, so take care when rolling it out.
Roll it out to the size of the pie dish.
Take the pie dish(es) and fill with stew, then top with the rolled out pastry. Brush with egg yolk (optional). Immediately place them in the centre of the oven.
Leave them in the oven for around 20-40 minutes. You will need to check them every 10 minutes or so until they are firm and starting to go brown.
Take them out, leave them to cool a little, and enjoy a traditional steak and ale pie.
(Visit my website: http://
You need some BEEF - tough, cheap beef from (eg) the shins of the cow is best.
You will also need some GOOD ALE. When I made this yesterday I used GUINNESS, but any good dark stout or British ale will do. This really affects the quality of the finished product, so choose wisely!
The quantities shown below are really random, because really they don't matter very much. As a general guideline: make sure you have approximately the same amount of meat as vegetables, and have enough ale+stock to cover both.
Time taken: 2-4 hours
Special equipment:
* One or two pie dishes, large enough to take all the ingredients
* Oven (!)
Ingredients:
* About 1-3 lb (500g-1500g) of stewing beef steak, chopped into cubes.
* Garlic, carrots, celery, mushrooms and other vegetables, chopped into pieces.
* A can of ale or stout, such as guinness or a good dark British ale
* Beef stock
* Worcestershire sauce
* Flour
* Butter
For the pastry:
* 250g of white flour
* 125g of butter
Make the pastry by mixing the flour and butter. With your fingers, rub the butter into the flour until it looks like breadcrumbs (this takes 10-15 minutes). When done, add 2-3 tablespoons of water and squeeze together to make a dough. Wrap in clingfilm or a plastic bag and put in the refrigerator.
The filling is basically a stew. To make this stew:
Take the beef cubes and brown them off in some butter or olive oil. When they are browned, set them aside. (You may need to do this in batches). Don't overcook them at this point: they need high temperatures, but just need to be browned/burned on the outside, _not_ all through.
In the same pan as you just cooked the beef, fry off garlic and then the vegetables for 2 or 3 minutes. (If any beef burned on the bottom of the pan, be sure to scrape it off into the mix - it adds to the taste).
Add back the beef, and 1-2 tablespoons of flour. Cook for 1 minute, stirring continuously.
Add the ale, and enough beef stock (or water) to just cover the meat. Allow to boil, then immediately turn the heat right down so it's just bubbling.
At this point, you can taste it and you may want to add half-to-one tablespoon of Worcestershire sauce, and salt if you feel it's necessary.
Cook at this low, just-bubbling heat for at least 90 minutes, longer if you can (I cooked my tough beef for 2 and a half hours).
Then allow the stew to cool.
---------
Final assembly:
Pre-heat the oven to 180-200 deg C.
Take the pastry. If it's gone hard in the fridge, take it out and work it in your hands for 5-10 minutes until it becomes soft and pliable. This pastry is very "short", which means that although it tastes lovely and buttery/crumbly in your mouth, it is quite hard to work with at this stage, so take care when rolling it out.
Roll it out to the size of the pie dish.
Take the pie dish(es) and fill with stew, then top with the rolled out pastry. Brush with egg yolk (optional). Immediately place them in the centre of the oven.
Leave them in the oven for around 20-40 minutes. You will need to check them every 10 minutes or so until they are firm and starting to go brown.
Take them out, leave them to cool a little, and enjoy a traditional steak and ale pie.
(Visit my website: http://
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