Steak and Ale Pie is a traditional British recipe for classic dish of beef, carrots, turnips, potatoes and onions cooked in a dark ale stock thickened with cornflour that's turned in a baking dish, covered with puff pastry and oven baked until done. The full recipe is presented here and I hope you enjoy this classic British version of: Steak and Ale Pie.
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This truly is one of the classic British dishes and combines the three main things that Britain is known for — beef, beer and pastry! However, this truly is a very tasty dish. Call it the modern update on the greasy Victorian original.
Ingredients:
500g packet of frozen puff pastry, thawed
1 tbsp lard
225g beef, cubed
2 tbsp flour
115g carrots, diced
115g turnips, diced
225g potatoes, peeled and cubed
115g onions, diced
240ml water
250ml dark ale (choose a good dark ale as this provides lots of flavour for the dish)
1/2 tbsp cornflour
60ml cold water
salt and black pepper, to taste
milk to glaze
Method:
Heat the lard in a large pan and as it's warming up toss the beef with well-seasoned flour in a bowl. Shake the excess flour to the beef then fry in the lard until well browned. Transfer to a 1l baking dish then add the vegetables to the oil in the pan and fry for about 8 minutes, or until the onion begins to colour. Transfer the vegetables to the baking dish and mix with the meat.
Add the ale to the pan and deglaze. Make a slurry of the cornflour and water and add this to the pan along with the water. Whisk to combine and continue cooking until the mixture thicken then pour over the meat and vegetable mix. Season to taste then cover the pie with the pastry and trim to fit.
Glaze the top of the pastry with a little milk then transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 45 minutes, or until the pastry is a deep golden brown. Serve immediately with mashed potatoes and green vegetables.
