How To Cut Perfect Slices Of Steak And Ale Pie
So, if you are serving up to your family, who cares simply serve straight away!
However, to prevent your pie turning to a soggy mess when cut, allow it to cool down a little before serving.
Simply allowing time for the pie filling to cool about 30-40 minutes. Will certainly prevent the top crust collapsing and the filling spilling all over the plate.
Can I Use Shortcrust Pastry Instead Of Puff Pastry
Yes, you can use a shortcrust pastry instead of puff pastry, some people prefer the crumbly texture yet sturdier pie structure that shortcrust gives.
Or, if you want to get really technical about it. Why not mix it up and use shortcrust for a nice strong base on the bottom and puff pastry on the top, for the rich flaky layered lid.
Using Leftover Roast Beef
I have been asked a few times about using beef leftover from Sunday roast or roast beef dinner. This will also tenderize any overcooked beef. Start the recipe at step 6 and then go on to step 7. On step 8, cook the vegetables in the beef stock for about 10- 15 minutes or so until the carrots are tender. Remove from the heat, then stir in the beef right before you add the filling to the pie and continue per the rest of the recipe.
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Putting The Pie Together
English Pub Style Steak And Ale Pie
I love pie but they take so long to cook so I came up with my own recipe that would be practically waiting for me to serve out when I got home from work with the minimal amount of preparation.This recipe cooks enough for a family of four with enough left over to freeze for another meal.You will needChopped Onions â enough to cover the bottom of the slow cooker in a 1cm layer. Fresh or frozen will be fine.Stewing steak â enough to cover one layer in your slow cooker One bottle of ale -Tomato puree â a squiiiiiiiige Bisto powder â or any gravy thickenerReady made pastry â you can make your own if you like but this recipe is designed for busy people
Into the slow cooker put the â¦.Onions and beef â there is no need to brown these.Crumbled up stock cubes and tomato puree go in now tooIf you are going to be in a rush the day you want to eat this then put it in the fridge at this stage. In the morning take it out and continue from here.Pour over the ale and give it a stir.Put on the lid and set if off to cook on high for 5 hours â¦. or â¦â¦.. low for 8 hours. You cant really overcook it so donât worry if you go over the time.
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Why Make This Recipe
The joy of this steak and ale pie is in the long slow cook of the filling. Once in the oven you can spend your time doing other things. Then, be welcomed back into the kitchen by a pot of pure food perfection. The steak and ale filling is so good that it can be served up as a stew – with optional mashed potatoes and green veggies on the side. However, it’s also worth the extra effort to finish this recipe and make it into a proper pie.
Once the filling is cooked it can be cooled and stored and the pastry and pie can be put together later on or even on a different day. The finished pie is then baked in the oven for a final 45 minutes.
How To Prevent A Soggy Based Steak And Ale Pie
Here are a few tips to help you prevent a soggy based pie.
Firstly, make sure the filling is thick with not to much liquid.
Allow pie filling to cool down a little before adding to the base.
We are not too fussy on this matter, as the above two tips are enough, but if you want to put the extra effort in.
Then, try using shortcrust pastry for the base & blind bake the bottom pastry first. We don’t do this, but others think it makes a sturdier crispy base)
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Individual Steak & Ale Pies
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A Flaky Pie Dough That Can Work With A Warm Filling
Steak pie in Britain isnt made with what Americans would call steak , and it often lacks a bottom crust. Some might argue that its not a pie. But if you get hung up on what steak pie isnt, youll miss out on what it is: a powerful, delicious antidote to springs last chilly days.
Heres how most versions come together: Brown the meat, usually with onion and maybe bacon or mushrooms. Braise it in stock and perhaps beer for several hours, and then thicken the liquid to a gravy consistency. Transfer the filling to a pie plate and let it cool before topping it with pastry and baking it until the crust is crisp.
Youll notice I didnt mention vegetables. An authentic steak pie doesnt have them, and as a vegetable enthusiast, I think thats really smart. Why settle for a skimpy serving of long-cooked carrots and peas when you could enjoy a bright, perfectly cooked vegetable or a crisp salad alongside instead?
About that optional bottom crust: Theres no denying the heft of a meat-only pie, so I endorse skipping it. That also means a bit of time saved, though even without it most of the steak pie recipes I saw seemed too involved. Surely I could do something about that.
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British Steak And Ale Pie
British Steak and Ale Pie is a classic dish found in most pubs around England, just like mum used to make. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. This true British, stick to your ribs food. Best served with real British chips and peas.
Being British means loving a good savory meat pie, and nothing is better than this British Steak and Ale Pie.
English meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill meat pies with anything you like, root vegetables, mushrooms or peas, whatever is in season.
What gives British steak and ale pie its rich, characteristic richness is the use of ale. Good, dark brown English ale is a must to get a deeply infused flavor. Braising the beef in the ale and other ingredients makes it beautifully moist and tender that comes together to make a delicious, saucy filling.
The pastry is just as important as the pie filling so they come together as the perfect marriage. This easy shortcrust pastry recipe is my go-to for all my pies, like this minced beef and onion pie, as well as homemade sausage rolls.
An easy alternative to hand mixing the dough is making it in the food processor. This serves two purposes. Its quick and easy , and by not using my hands, it prevents the cold butter from warming up.
How to make the best flaky crustWhat is blind baking the crust?
How To Make The Pastry
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Assemble The Steak And Ale Pie
Pour the steak and ale filling in, and moisten the pastry rim with cold water. Place the pastry top on and press the edges together with your fingers and thumbs. Crimp the top and bottom together with the tines of a fork. If you like, cut out some leaves and beeries from leftover pastry and stick them on, otherwise leave it plain. Place the pie in the fridge for 15-30 minutes to rest.
Cheat Ingredients We Used In This Recipe
A few cheat products used to help speed up this already speedy recipe, all available from UK supermarkets!
Gia Garlic Puree – Garlic ready crushed to put into your recipe, 1tsp is equal to 2 garlic cloves. No more stinky fingers, we use it in most recipes that call for crushed garlic!
Gia Sundried Tomato Puree- Sundried Tomato’s in Oil with herbs and spices pureed down to a thick paste, fantastic to add extra richness to any dishes that call for Tomato Puree.
However, you will only need half the amount in comparison to plain Tomato Puree.
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Can You Make This Steak And Ale Pie Ahead Of Time
If you want to prep this pie in advance you’ll be glad to know that its simple to do so as the filling can easily be frozen, defrosted and reheated when needed. Making the filling ahead of time will not only save you time on the day, but it will also make the filling extra flavoursome as it will be cooked twice.
Steak And Ale Pie With Mushrooms
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At our house, we love a hearty British savory pie for dinner, especially when it’s this steak and ale pie. Your mouth will be watering for a taste of this rich, ale-flavored stew and buttery puff pastry.
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How To Roll Puff Pastry For Pie
You can use ready-rolled puff pastry or a block of puff pastry or if you are feeling really confident make your own puff pastry! You will need a couple of packets.
In this case we use 2 pre rolled packs of puff pastry.
However, the lid doesn’t use a whole sheet and the base needs extra as we had to re-roll the leftovers of the top sheet to make the base bigger.
For the top simply cut around the outside of the pie dish as seen below left.
As illustrated by above picture on the right, roll out the next sheet larger than the pie case.
Make sure to grease the pie tin before placing the pastry inside.
How To Make The Filling
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Hand Raised Beef And Ale Pie
Savoury pies are a stalwart of British food and these pies represent just a small part of a rich tapestry of traditional pie dishes.
Then you have the majesty that is the Cornish pasty, quite simple the most wonderful and simple hand pie!
The filling for this pub-style individual steak and ale pie is a beef and mushroom stew cooked slowly in a bold gravy.
The pastry case is a hot crust pastry, one that is typically associated with a classic British pork pie.
For me, it is the best pastry for this type of pie! it has a wonderful texture and is really robust and holds in all of that wonderful gravy.
Whilst the cooking time is fairly long, both the stew and the pastry can be prepared in advance.
Steak And Mushroom Ale Pie
Can’t beat a homemade, Steak and Mushroom Ale Pie. Follow along with our recipe where we show you how to make a proper pie with puff pastry on the top and bottom, otherwise known as a double crust pie.
The best British pub-style Steak, mushroom and ale pie you will ever cook, with melt in the mouth beef and vegetables. The perfect dinner to impress, UK and US measurements are given.
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Make The Steak And Ale Pie Filling
While the beef is heating up, peel and chop the onion into pieces about a centimetre square. SautÃ© them in the frying pan for 5-10 minutes â itâs OK if they go brown on the edges.
The liquid in the pot or pressure cooker should be boiling by now. If any scum has risen to the surface, skim it off. Add the onion, and herbs and bring to the boil. If you are using a pressure cooker, put the lid on, bring it up to pressure, and cook for about 30-40 minutes. If using a normal pan, bring to the boil, turn down to a gentle simmer, put a tight-fitting lid on and let it bubble away for at least four hours . Stir it occasionally to make sure nothing is sticking, add extra water if the mixture seems to be going dry. At the end of the cooking time, taste a piece of beef â it should be tender, falling to bits. If it isnât, keep calm and carry on cooking.
When the filling is cooked, check for seasoning and add salt if needed. If the gravy is watery, make up a slurry of equal parts flour and water and stir that into the gravy â it should thicken it after a few minutes. Allow the filling to cool.