Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Steak & Ale Pie
I’m a sucker for a savoury pastry whether it be a pie or a pasty. This pub grub fav is easy to make at home. Ideally leave the pie filling in the oven for a couple of hours or you could make & refrigerate ahead. I once saw Jamie Oliver topping his beef pie filling with grated cheese. I’ve nabbed that idea! Yes it’s extra calories but let’s face it, if you’re reaching for a steak pie topped with puff pastry, a little bit of cheddar shouldn’t worry you! It makes the filling creamy in texture & acts as extra seasoning.
If you have a mushroom hater like I do in the family, you can leave them out or as I do with lasagne, I pick the shrooms out of a “Finn Corner” before putting the pastry on top.
Prep: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes
INGREDIENTS for 4-6:-
1kg stewing steak cut into chunks
3 tbsp flour mixed with 1 tsp salt and 1/4 tsp black pepper
1 large or 2 small onions chopped
4 garlic cloves crushed
2 carrots chopped
2 bay leaves
1 tbsp balsamic vinegar
A few fresh thyme sprigs or 1 tsp dried
2 tbsp tomato puree
40g dried mushrooms soaked in 100ml water (or add some sliced fresh mushrooms)
500ml dark ale
200ml beef stock
320g puff pastry sheet
4 tbsp grated cheddar
1 beaten egg
Combine the steak, flour, salt & pepper in a bowl.
Add 2 tbsp oil to a casserole dish & colour the beef. I did this in three batches. Set aside.
Add 1tbsp more oil to the pan. Add the onions, carrots, bay & garlic. Soften for 5 mins.
Add the balsamic & tomato puree then return the beef to the pan. Pour in the ale, scraping the sticky bits off the bottom of the pan. Add the soaked mushrooms & their stock, the beef stock & thyme. Bring to a simmer.
Cover & put in the oven at 150 fan for 2 hours. Transfer the pie filling to a pie dish & leave to cool for at least 30 minutes.
Sprinkle over the cheddar.
Unroll your pastry sheet. Cut four 1cm strips & press against each side of your dish. Lay the remaining sheet over the top & seal the sides. Score the pastry & make 2 steam holes.
Brush with the beaten egg & put in the oven at 180 fan for 30 minutes.