Steak, Ale & Mushroom Pie
This is a wonderfully delicious pie full of rich
flavours - the perfect pie for chilly weather!
Serves 6
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients
For the pie filling
3-4tbsp olive oil
200g smoked bacon
lardons
1 large onion, peeled,
halved & sliced
2 garlic cloves, peeled
& finely chopped
2tbsp plain flour
700g good quality
stewing steak, cut into 2.5cm cubes
500ml bottle of real ale
(I used Newcastle Brown Ale, but I am a Geordie)
400ml good beef stock
2tbsp tomato puree
1tbsp creamed
horseradish sauce (optional)
3-4 sprigs of fresh
thyme, leaves stripped from stalks & finely chopped
2 bay leaves
250g small chestnut
mushrooms, wiped & halved or quartered
2 tbsp cornflour
For the pie
325g short crust pastry
325g ready-made puff
pastry
1 egg, beaten to glaze
To Serve
Mashed potato
Method
1. Heat 1
tablespoon of oil in a large non-stick frying pan. Fry the bacon and
onion until pale golden in colour and then add the garlic and fry for a further
2 minutes, stirring regularly. Set aside using a slotted spoon.
2. Season
the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil
to the frying pan and add the steak, you may have to do this in
batches. Fry the meat until it is well browned all
over. Add more oil if necessary. Set aside.
3. Deglaze
the frying pan with half of the ale. Bring the ale to the boil and
stir hard to remove all the sediment from the base of the
pan. Transfer the steak and bacon to the frying pan then add the
remaining ale, stock, tomato puree, horseradish and herbs to the
dish. Bring to the boil and then cover, simmer for 1 ½ hour or until
the meat is very tender. Mix the corn flour with 2tbsp of cold water
and add to the pan. Continue to simmer uncovered for a further 5
minutes or until the juices are thick. Season to taste and allow to
cool.
4. In the
meantime preheat the oven to 200°C/Gas 6. Heat the remaining oil in
a frying pan and fry the mushrooms over a high heat for about 5 minutes until
golden and add to the meat. Remove the bay leaves and then strain
the liquid from the meat but add some of the gravy to suit your taste.
Set aside the rest of the gravy to serve as gravy with the pie.
5. Roll
out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave
the excess pastry hanging over the edge. Spoon the cooled beef
mixture into the dish and brush the edge of the pastry with the beaten egg.
6. Roll
out the puff pastry to 4mm thick and large enough to cover the
pie. Place the pastry over the pie and press the edges firmly
together to seal and trim neatly. Brush the top of the pastry with
the beaten egg. Decorate with trimmings and brush with more egg to
glaze. Bake in the oven for 40-45 minutes until the pastry has
puffed and is golden brown. Divide the pie and serve with mash and plenty of gravy, enjoy
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