Steak and Ale Pie

What you’ll need

Tap an ingredient as you get it ready.

• 900 g (2 lb) good beef stewing steak, at room temperature
• Vegetable oil
• 1 medium onion, peeled and diced
• 1 tbsp (15 ml) plain flour
• Worcestershire sauce
• 1 handful fresh thyme, marjoram and chopped parsley
• 1 tsp (5 ml) English mustard
• 1 bay leaf
• Salt
• Cracked black pepper
• 150 ml (5.1 US oz) beef stock
• 125 ml (4.2 US oz) ale
• puff pastry

Let’s make it

1. Step 1

   Cut the beef into cubes about square.

2. Step 2

   Heat oil in a saucepan and fry the onion, without letting it colour.

3. Step 3

   Add beef, making sure the meat is at room temperature first, and cook until medium brown.

4. Step 4

   Stir in the flour and cook until dark brown (about 1 minute)

5. Step 5

   Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.

6. Step 6

   Slowly add beef stock and ale, then bring to the boil.

7. Step 7

   Simmer gently until beef is almost tender, approximately 1 ½ hours.

8. Step 8

   Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.

9. Step 9

   Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.

10. Step 10

    Bake for 20–25 minutes or until pastry is well-risen and golden brown.

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