Steak and Ale Pie
By MorrisonsRich and hearty, this steak and ale pie is the ultimate in comfort food.Time and servings
Ingredients
12 total- 1 tbsp of worcestershire sauce
- 250 g of mushrooms, wiped
- 300 ml of beef stock, made from a cube
- 1 tbsp of tomato purée
- 1 tsp of caster sugar
- 1 tbsp of sunflower oil
- 500 g of braising steak, cubed
- 2 tbsp of instant beef-flavour gravy granules
- 350 g of puff pastry
- 1 egg, beaten, to glaze
- 300 g of shallots, peeled
- 200 ml of real ale
Method
5 stepsStep 1
Heat the oil in a large pan and fry the beef over a high heat to seal on all sides. Add the shallots and mushrooms and cook for 5 minutes.
Step 2
Pour the ale and stock into the pan and stir in the tomato purée, sugar and Worcestershire sauce. Season. Bring to the boil, reduce the heat, cover and simmer for 1½ hours. The beef should be very tender. Raise the heat and whisk in the gravy granules, stirring until the juices thicken. Spoon into an ovenproof pie dish.
Step 3
Heat the oven to 200°C/180°C fan/Gas 6. Roll out the pastry on a lightly floured surface and cut a long thin strip to go around the edge of the pie dish. Dampen the rim of the dish and press the strip onto it. Use the remaining pastry to form a lid, lift onto the pie, pressing down well. Trim the edges.
Step 4
Pinch with your finger and thumb all the way around the edge of the pie and make 2 small slits in the top. Decorate with any pastry trimmings by re-rolling and cutting out shapes.
Step 5
Brush evenly with beaten egg and bake for 40 minutes until the pastry is cooked through, well risen and a deep golden colour.