steak & ale pie
Beef and ale pie, tender minced beef in a rich stout sauce. This pub favorite is topped with golden brown short-crust pastry. It’s packed with flavor and includes a few vegetables. Serve with creamy mash and peas.
Basic ingredients for steak & ale pie
- 400g Diced Beef and 2 Sliced Onions
- 300ml Strong Beef Stock
- 40g Butter
- 40g Plain Flour
- 40g Butter
- 60ml Tomato Puree
- 1/4 teaspoon pepper 2 Bay Leafs
How to make steak & ale pie
- Heat butter in an ovenproof pot. Once the onions are soft, heat the butter until it is melted. Cook the beef for 5 minutes, or until it is brown.
- Season the beef with Black Pepper. Mix the flour with the beef and use a wooden spoon to mix it. Three beef stock cubes are enough to make 300 ml stock.
- Mix the Ale or Stout with the stock. Add the beef stock. Tomato Puree, 2 Bay Leafs, and the Tomato Puree should be added.
- Cover the pot and bake at 150°C for one hour. While the beef cooks, prepare any vegetables you wish to add to the pot.
- After some hour, take the pot out of the oven and add any extra vegetables and mushrooms. For an additional hour, return the pot to the oven.