STEAK AND ALE PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)
Provided by LRay
Number Of Ingredients 20
Steps:
- Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.
NEXT LEVEL STEAK & ALE PIE
Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Yield Serves 6-8
Number Of Ingredients 18
Steps:
- Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
- Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
- To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
- Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
- Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
Nutrition Facts : Calories 939 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.1 milligram of sodium
PROPER BEEF, ALE & MUSHROOM PIE
Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 15
Steps:
- If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
- Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
- Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
- Tip the braising steak and any juices back into the pan and give it all a good stir.
- Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
- Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
- While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
- Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
- Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
- Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
- Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
- When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
- Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
- Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
- Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
- Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
- Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.
Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium
BRITISH STEAK AND ALE PIE
great stick to your ribs meal for those cold winter nights. serve with mashed potatoes, carrots, mushy peas and lashings of gravy. my own recipe enjoy.
Provided by ncardie
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- fry beef until browned.
- transfer to a large pan, add onions and mushrooms, beef stock, beer and salt and pepper. simmer for 1 hour until tender and the sauce thickened.
- add beef mixture to a large oven proofed dish.
- roll out puff pastry and place on the top of the beef mixture ensuring no gaps. brush milk with a pastry brush.
- bake in a preheated medium oven for 30 to 40 minutes until risen and brown.
- serve.
Nutrition Facts : Calories 275.5, Fat 20, SaturatedFat 8.3, Cholesterol 27.3, Sodium 462.9, Carbohydrate 9.8, Fiber 1.2, Sugar 2.7, Protein 6.4
More about "british beef and ale pie recipes"
BRITISH BEEF AND ALE PIE WITH WORCESTERSHIRE SAUCE AND …
From victoriahaneveer.com
Cuisine BritishCategory EntreeServings 6Total Time 3 hrs 5 mins
BRITISH STEAK AND ALE PIE - CULINARY GINGER
From culinaryginger.com
4.6/5 (136)Total Time 1 hr 30 minsCategory Dinner IdeasCalories 201 per serving
- To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
BRAISED BEEF & ALE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Main
BEEF AND ALE STEW - A TRADITIONAL BRITISH RECIPE - APRIL J …
From apriljharris.com
10 MOST POPULAR BRITISH PIES - TASTEATLAS
From tasteatlas.com
HOW TO MAKE STEAK AND ALE PIE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST STEAK & ALE PIE - BEST RECIPES UK
From bestrecipesuk.com
BEEF PIE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO MAKE THE ULTIMATE…STEAK & ALE PIE - GREAT …
From greatbritishfoodawards.com
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE RECIPE
From lovefood.com
BRITISH STEAK AND ALE PIE RECIPE - FOOD FANATIC
From foodfanatic.com
BEEF AND ALE PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
- Add the vegetables and herbs, then pour in the ale and stock. Bring to a simmer, then cover with a lid and gently simmer on the stove for 1½ hours.
- Once cooked, season the stew, add the remaining butter and tip into an ovenproof serving dish. Brush the edge of the dish with the beaten egg.
- Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 20-30 minutes until the pastry is golden brown on top.
7 SAVOURY BRITISH PIES YOU HAVE TO TRY - BIG 7 TRAVEL
From bigseventravel.com
BEEF SHORT RIB AND ALE PIE RECIPE - CHOWHOUND | ALE PIE, BEEF AND …
From pinterest.ca
PAUL'S CLASSIC BAKES: BEEF AND ALE PIE | DAILY MAIL ONLINE
From dailymail.co.uk
BRITISH STEAK AND ALE PIE | COOK'S ILLUSTRATED
From cooksillustrated.com
STEAK AND ONION PIE (BRITISH PUB STYLE) - REAL FOOD WITH SARAH
From realfoodwithsarah.com
BRITISH BEEF AND ALE PIE RECIPE - FOOD.COM
From pinterest.com
BRITISH BEEF AND ALE PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ENGLISH PUB STYLE STEAK AND ALE PIE (FOR THE BUSY AND VERY …
From instructables.com
BEEF AND YORKSHIRE ALE PIE RECIPE | GREAT BRITISH LIFE
From greatbritishlife.co.uk
BEEF AND ALE PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE GREAT BRITISH BAKE OFF ~ RECIPE FOR BEEF & ALE PIE
From cassiefairy.com
BEEF & ALE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PROPER STEAK AND ALE PIE RECIPE - KEEF COOKS
From keefcooks.com
VEGAN BRITISH “BEEF” STYLE & ALE PIE – MY PLANT KITCHEN
From myplantkitchen.wordpress.com
STEAK AND MUSHROOM ALE PIE - BRITISH STYLE PUB FOOD
From flawlessfood.co.uk
190 BEEF AND ALE PIE IDEAS IN 2022 | COOKING RECIPES, RECIPES, FOOD
From pinterest.ca
STEAK AND ALE PIE: A TRUE BRITISH CLASSIC - CULINARY TRAVELS
From culinarytravels.co.uk
CELEBRATE BRITISH PIE WEEK | MARCUS WAREING RESTAURANTS
From marcuswareing.com
STEAK AND ALE PIE WITH MUSHROOMS - SAVOR THE FLAVOUR
From savortheflavour.com
HOW TO COOK THE PERFECT STEAK AND ALE PIE | PIE | THE GUARDIAN
From theguardian.com
STEAK AND ALE PIE | TESCO REAL FOOD
From realfood.tesco.com
BEEF AND ALE POT PIES | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
BRITISH BEEF AND ALE PIE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
HAIRY BIKERS' STEAK AND ALE PIE | DINNER RECIPES | GOODTOKNOW
From goodto.com
THE BEST STEAK AND ALE PIE FOR YOUR MIDWEEK DINNER
From goodhousekeeping.com
ENGLISH BEEF AND ALE PIE - BARANDKITCHENMAGAZINE.COM
From barandkitchenmagazine.com
MARY BERRY'S STEAK AND ALE PIE - THE FIELD
From thefield.co.uk
BRITISH BEEF AND ALE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
#course #main-ingredient #savory-pies #main-dish #beef #meat #pot-pie
You'll also love