British Steak and Ale Pie


  • For the pastry:
  • 3 cups all-purpose flour, plus extra for rolling out pastry
  • 1 1/2 cups unsalted butter, 3 sticks cubed and kept cold
  • Small pinch of salt
  • 1/2 cup cold water
  • 1 large egg , beaten
  • For the filling:
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 2 pounds beef chuck, cut into bite size cubes
  • 1 medium onion, chopped
  • 2 large carrots, peeled and cut into bite-size chunks
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 3/4 cup dark English ale, or dark beer
  • 1/2 cup beef stock
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg, beaten
  • 1 bag dried beans


For the pastry:

  • To a kitchen appliance add the flour and salt and butter. Pulse till you get the feel of fine breadcrumbs. With the processor running, slowly drizzle in cold water till it forms a ball.
  • take away and form into a ball on a floured board. Wrap in wrapping and refrigerate.

For the filling:

  • Add the oil and butter to an outsized, heavy, ovenproof cooking pan or cooking pan over medium high heat. Add the meat and cook, turning the items till brown on all sides. take away and put aside.
  • To identical pan, add the onion and carrots and cook till the onions soften, regarding five minutes. Add garlic, fixings and Worcester sauce. Stir to combine well and cook for one minute.
  • Sprinkle within the flour and stir well till all the flour is well mixed. Cook for two minutes, then add the beer and stir till it starts to thicken. Stir within the beef, beef stock, thyme, rosemary, salt and pepper.
  • cowl with a lid and simmer for forty five minutes. take away the lid and simmer for fifteen a lot of minutes to thicken the liquid. you are doing not wish it too fluid, it ought to be thick.
  • heat up kitchen appliance to 425°F with rack within the center of the kitchen appliance. gently butter a nine or 10-inch pie dish.
  • take away the dough from the white goods and cut in 0.5. Wrap one 0.5 back within the wrapping and refrigerate.
  • Roll out the opposite 0.5 onto a floured surface to a thickness of 1/8 of an in.. Cut a circle from the dough 1/2 in. larger than your pan and place into the pie dish permitting the sting to hold over.
  • Cut an outsized circle of parchment paper or foil larger than the pan or and place on high of the pastry within the pie dish. Pour the dried beans to the middle to inundate the dough and bake for twelve minutes till you begin to ascertain the sides get a bit golden brown.
  • take away from the kitchen appliance, grab the corners of the paper or foil and take away the beans.
  • build holes within the bottom of the pastry with a fork to stop it puffing. If it puffs, it ought to go down.
  • come the crust to the kitchen appliance for five a lot of minutes to cook all-time low of the pastry.
  • Once the crust is out of the kitchen appliance take the remainder of the dough and roll out onto a floured surface and cut a 10-inch circle.
  • Fill the well-done crust with the meat filling.
  • Brush the sides of the well-done pastry with the egg. Roll the pastry circle over your kitchen utensil, elevate and place on high of the pie with the egg washed edges down so that they persist with the opposite dough, pinch the sides or press with a fork.
  • Brush with the whole high with egg wash and cut a handful of slits within the center of the crust. Bake for quarter-hour till golden brown.


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