steak and ale pie

Ingredients

For the filling:

1 lb (450g) beef stewing steak, cut into cubes

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, minced

2 carrots, peeled and sliced

1 celery stalk, sliced

1 cup (240ml) beef broth

1 cup (240ml) ale or stout (optional, can use additional beef broth)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp flour (for thickening)

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

For the pie:

1 sheet of puff pastry or shortcrust pastry (store-bought or homemade)

1 egg, beaten (for egg wash)

1 tbsp butter (for greasing)

Instructions

1. Prepare the Filling:

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides. Remove beef and set aside.

In the same pan, add the onions, garlic, carrots, and celery. Cook until vegetables are softened.

Return the beef to the pan and sprinkle with flour. Stir to coat the beef and cook for a couple of minutes.

Add the tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.

Pour in the beef broth and ale (or additional broth). Bring to a simmer.

Reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Remove bay leaf, and adjust seasoning with salt and pepper.

2. Prepare the Pie:

Preheat your oven to 400°F (200°C).

Pour the beef mixture into a baking dish, lightly greased with butter.

Roll out the pastry and place it over the beef mixture. Trim excess pastry and crimp the edges to seal. Cut a few slits in the pastry to allow steam to escape.

Brush the pastry with the beaten egg.

3. Bake:

Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and crisp.

4. Serve:

Let the pie cool slightly before serving. Enjoy it with mashed potatoes or a green vegetable.

This recipe should serve about 4 people. Enjoy your hearty steak and ale pie!