Recipe For Steak And Ale Pie With Shortcrust Pastry
Introduction
Steak and ale pie is an all-time classic British dish that is perfect for any occasion. It's a hearty, savory dish that's packed full of flavor and is sure to satisfy your cravings. The dish consists of succulent chunks of beef, cooked in a rich and flavorful ale gravy, and topped with delicious shortcrust pastry. In this article, we'll show you how to make this classic dish from scratch, so you can enjoy it whenever you want.
Ingredients
For the filling:
- 2 lbs. beef chuck, cut into small cubes
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 cups of dark ale
- 2 cups of beef stock
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 tbsp. olive oil
- 2 tbsp. all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
For the pastry:
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and cubed
- 1/2 cup of lard, chilled and cubed
- 1 tsp. salt
- 1/2 cup of cold water
Instructions
For the filling:
- Preheat the oven to 350°F.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-8 minutes. Remove the beef from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
- Sprinkle the flour over the onion and garlic, and stir to combine.
- Pour in the ale, beef stock, tomato paste, Worcestershire sauce, salt, black pepper, thyme, and rosemary.
- Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens.
- Return the beef to the skillet and stir to combine with the sauce. Cover the skillet and transfer to the preheated oven.
- Cook for 1 1/2 to 2 hours, until the beef is tender and the sauce is thick and bubbly.
For the pastry:
- In a large mixing bowl, combine the flour and salt.
- Add the cubed butter and lard, and use your fingers to rub the butter and lard into the flour until the mixture resembles coarse breadcrumbs.
- Add the cold water and stir until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the pie:
- Preheat the oven to 375°F.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into a circle that is slightly larger than the skillet or Dutch oven used for cooking the filling.
- Place the dough over the top of the filling in the skillet or Dutch oven, and tuck the edges of the dough under the rim of the dish to seal.
- Use a sharp knife to cut a few vents in the top of the pastry to allow steam to escape.
- Brush the top of the pastry with an egg wash (1 egg beaten with 1 tbsp. of water).
- Bake the pie for 35-40 minutes, or until the pastry is golden brown and cooked through.
- Serve hot and enjoy!
Conclusion
Steak and ale pie is a classic dish that is perfect for any occasion. With this recipe, you can make this delicious dish from scratch, and enjoy it whenever you want. The combination of succulent beef, rich ale gravy, and crispy shortcrust pastry is sure to satisfy your cravings and leave you feeling satisfied. So why not give this recipe a try today?