Steak and Ale Pie

If you love comfort food this is the British version of the ultimate comfort food; a steak and ale pie. It's a little work to make but so so good! Served as a side dish this will be enough for about 8 people but as a main count four.

Course Side Dish

Cuisine English

Keyword beef

Prep Time 15

Cook Time 1 25

Resting 10

Total Time 1 50

Servings people

Calories 662

Author Simone

Equipment

9-inch (22 cm) deep pie dish

Ingredients

Potato pastry

1 onion finely diced
2 tbsp olive oil
375 g all-purpose flour
75 g unsalted butter cold and cut into small cubes
250 g mashed potatoes
A little cold water if needed
2 egg yolks beaten

For the filling

25 g butter
1 tbsp olive oil
2 celery stalks diced
2 red onions diced
750 g beef chuck cut into ¾-inch (2 cm) cubes
1 tbsp tomato paste
2 sprigs fresh thyme
125 ml concentrated beef stock
125 ml dark ale or bock beer
1 tbsp Worcestershire sauce
2 tbsp gochujang
300 g Yukon Gold or other starchy potatoes peeled and cut into ¾-inch cubes

Metric - Us customary

Instructions

Make the pastry

Heat 1 tablespoon of olive oil in a skillet and cook the diced onion over medium heat until soft and translucent. Let it cool completely.
Place the flour in a large bowl and rub the cold butter into the flour until the mixture resembles coarse crumbs.
Mix in the cooled onions and mashed potatoes. Add the remaining tablespoon of olive oil and mix until combined.
If needed, add a little cold water until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the filling

Melt the butter with the olive oil in a Dutch oven or large skillet over medium heat.
Add the celery and onions and cook for about 10 minutes until softened.
Add the beef cubes and cook for a few minutes, stirring occasionally.
Stir in the tomato paste and cook for another minute.
Pour in the beef stock, ale, Worcestershire sauce, gochujang, and add the thyme sprigs.
Cover and simmer gently for about 25 minutes.
Add the diced potatoes and continue cooking until the potatoes are tender.
Remove the thyme sprigs and allow the filling to cool completely.

Assemble the pie

Preheat the oven to 350°F (180°C)
Divide the dough into two equal pieces.
Roll out one portion to about ¼ inch (½ cm) thick and use it to line a deep pie dish. For easy removal, line the dish with parchment paper first.
Spoon the cooled filling into the pastry shell.
Brush the edges with beaten egg yolk.
Roll out the remaining dough and place it over the filling.
Seal the edges well and trim away any excess dough.
Brush the top with the remaining egg yolk.
Bake for about 40 minutes, or until the pastry is deep golden brown and crisp.
Let the pie rest for 10 minutes before slicing and serving.

Nutrition