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.