Steak & ale pie
There’s nothing like a steak & ale pie, I absolutely love them. Use a cheap cut of beef like stewing steak and marinade it in the beer for a few hours to tenderise the meat before you cook it. The pastry making is easy peasy, and once cooked the pie is excellent hot or cold. I’m a bit old school liking chips and peas with it, but it works very nicely with a bit of Cauliflower cheese or some Potato Gratin. I’m such a pie fiend that I usually make double the pastry and freeze half of it. It’s always ready then when Chicken pie is on the menu.
Servings: people
Ingredients
- 450 grams Stewing steak (£3.75)
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 5 ml Worcester sauce teaspoon (£0.05)
- 200 ml Beer glass (£0.66)
- 5 ml English Mustard teaspoon (£0.05)
- 3 grams Rosemary half teaspoon (£0.07)
- 3 grams Thyme half teaspoon (£0.13)
- 1 stock cube Beef stock 150ml water (£0.13)
- 5 grams Corn flour teaspoon (£0.01)
- Pastry
- 200 grams Plain Flour (£0.20)
- 50 grams Butter (£0.17)
- 5 grams Salt (£0.01)
- 1 ml olive oil teaspoon (£0.01)
- 1 whole Egg (£0.12)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20
Cook Time: 90 minutes
- Put together the marinade by adding the beer, garlic, Worcester sauce, mustard, rosemary, thyme. Cube the beef into small pieces and add to the marinade. Leave for 2 hours.
- Make short crust pastry first. Sieve flour, add salt and mix butter and tbsp of olive oil. Make a well in flour mix, add water, to form dough. Knead until smooth, then refrigerate.
- Fry the onion in the oil for 2 minutes, then add the beef only, retain the marinade. Brown the steak, adding crumbled stock cube and burn off excess liquid. Should take about 15 minutes. Add corn flour to marinade and reintroduce to the beef. The sauce will quickly thicken. Simmer for 2 minutes then take off the heat.
- Get the pastry out of the fridge. Roll out 2/3rds of it on a flour dusted surface. Get your baking dish, brush with oil so pastry doesn't stick.
- Lay rolled pastry in dish, filling in any gaps and cutting of any excess. Pour in cooled pie filling. Roll out remaining pastry to make the lid, sealing with a brush of water. Brush with beaten egg and punch a hole in the middle to allow air to escape.
- Bake at 180 degrees for 35-40 minutes, or until pastry lid is golden.
Allow to cool before serving.
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