Steak & Ale Pie
Cuisines
Cooking Instructions
Cooking: 155 minutes
Notes:
Crisp up smoky streaky bacon lardons in a casserole dish first, then remove them before browning the beef in small batches to develop a deep caramelised flavour.
Sauté diced onions, carrots, and celery with a pinch of salt until soft, then stir in plain flour and tomato puree to thicken the sauce.
Pour in brown ale and beef stock, add fresh thyme leaves and bay leaves, and braise the mixture covered in the oven at 160°C fan for two hours until tender.
Make a rich shortcrust pastry by rubbing unsalted butter and lard into plain flour and salt, binding with ice-cold water, and resting in the fridge.
Line a greased pie dish with two-thirds of the rolled pastry, fill with the cooled beef and rich gravy, and cover with the remaining pastry lid.
Brush the pastry with egg yolk, seal the edges securely, and bake in a preheated oven at 200°C fan for 40 to 45 minutes until golden and crisp.
Brown Bacon and Beef
Crisp smoky streaky bacon lardons in a hot casserole dish with vegetable oil, remove, then brown the diced beef brisket in small batches and set aside.
Cook Vegetables and Build Sauce
Sauté diced onions, carrots, and celery with salt until soft, return the beef and bacon to the pan, stir in plain flour, tomato puree, and thyme, then cook for 5 minutes.
Braise Filling
Pour in brown ale and beef stock, add bay leaves, bring to a simmer, cover, and braise in the oven at 160°C fan for 2 hours until the beef is tender.
Make Pastry
Rub cold unsalted butter and lard into plain flour and salt until resembling breadcrumbs, gradually mix in ice-cold water to form a dough, wrap, and chill in the fridge.
Assemble and Bake Pie
Line a greased pie dish with two-thirds of the rolled pastry, fill with the cooled beef and gravy, top with the remaining pastry lid, crimp edges, brush with egg yolk, and bake at 200°C fan for 40 to 45 minutes until golden and crisp.
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Ingredients
| Smoky Streaky Bacon | 200 g |
| Beef Brisket | 1000 g |
| Vegetable Oil | 1 tbsp |
| Brown Onions | 2 |
| Carrots | 2 |
| Celery | 1 stalk |
| Salt | To taste |
| Plain Flour | 45 g |
| Tomato Puree | 1 tbsp |
| Fresh Thyme | 4 sprigs |
| Brown Ale | 400 ml |
| Beef Stock | 600 ml |
| Bay Leaves | 2 |
| Plain Flour | 700 g |
| Salt | 1 tsp |
| Unsalted Butter | 150 g |
| Lard | 15 g |
| Ice-cold Water | As needed |
| Egg Yolk | 1 |
