British Steak and Ale Pie
By Morrisons
Published on 14 May 2021
Tuck into the tastiness of a real (ale) classic. This easy recipe uses our favourite British steak beef for pie-making perfection, and goes wonderfully with our in-season veggies.Time and servings
3 hrs 50 minsTotal time
4Servings
20 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 2 sprigs of thyme (fresh cut)
- 1 dessert spoons of tomato puree
- 1 pinch of sea salt
- 200 g of smoked bacon lardons
- 2 tbsp of vegetable oil
- 1 onion, finely chopped
- 1 bay leaf
- 300 ml of beef stock
- 500 ml of ale
- 1 pack of ready rolled shortcrust pastry
- 1 egg
- 1 pinch of pepper
- 500 g of steak beef, diced
- 1 stella artois premium lager beer cans
- 2 tbsp of plain flour
Method
Step 1
Preheat oven to 180℃/150F/gas 4.Step 2
Heat 1tsp of oil in a casserole pan, on a medium heat, and add the beef. Brown on all sides, then tip the beef onto a plate.Step 3
Fry off the bacon lardons for 2 minutes, then tip them onto the beef plate.Step 4
Add 1tbsp of oil to the casserole pan, add the onions and fry them on a medium heat for 5 minutes.Step 5
Add the beef back into the pan, stir in the flour and cook for around 2 minutes.Step 6
Let the flour will absorb the delicious juices and thicken the sauce, then stir in the tomato puree.Step 7
Gradually stir in your ale, followed by the beef stock. Then season with a pinch of sea salt and black pepper - then add bay leaves and thyme.Step 8
Bring to the boil and place in the oven for 2 1/4 hours, or until the meat falls apart easily.Step 9
Taste and adjust the seasoning if required and tip into a pie dish. Leave to cool for at least 30 minutes.Step 10
Dampen the edge of the dish with water and lay the pastry over the dish and press down firmly around the edgeStep 11
Leave for 10 minutes to allow the pastry to rest and then trim off excess pastry, brush with beaten egg and make 3 small holes in the pastry to allow the steam to escape.Step 12
Bake in the oven for 30-40 minutes, check the meat is piping hot and serve.Step 13
This dish goes well paired with Stella Artois Premium Lager.