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Steak and Ale Pie Recipe

  • 25g plain flour
  • 400ml sweet dark brown ale
  • 700g beef, bonless cut into mouthsize pieces
  • 200g whole small onions
  • 2 bay leaves
  • 1 tbsp brown sugar
  • 1 tsp red wine vinegar
  • 1 tsp dried thyme
  • 2 squares dark chocolate
  • lard or dripping
  • salt
  • black pepper
  • 400g plain flour
  • 1 tsp baking powder
  • 1 tsp suet
  • 1 egg
  • 1/2 tsp salt
  • iced water
  • 1 tsp mustard powder

Here is the recipe to make the traditional English steak and ale pie dish.

  1. Preheat the oven to 170°C or 150°C fan / gas mark 3
  2. Take a rather large bowl and put the flour in it (around 25g) and coat the beef chunks making sure they coated thoroughly. Put the floured pieces aside. Heat generous chunk of lard or dripping fat on a large frying pan over a high heat. Brown the beef chunks in small batches. Transfer them to an ovenproof casserole dish.
  3. Reduce the heat a little and add the chopped bacon or lardons (again Mangalitza is my choice) and baby onions to the pan. Cook until the bacon fat begins to render and until the onions are brown on all sides. The transfer them to casserole.
  4. Pour small amount of beef into the pan and bring it to simmer, scraping the bottom to retrieve all the flavours, meat scraps and flour. Pour it into casserole – this will both thickens up the casserole and all no flavours in the process will be lost.
  5. Pour the rest of the sweet brown ale, add some herbs, sugar, herbs, vinegar and dark chocolate. You can substitute dark chocolate (80% +) with unsweetened cocoa powder and bring to simmer
  6. Cover and place in the oven for about 2 hours, then uncover and cook stirring occasionally for another 1.5 hours until the meat is tender.

Making the pastry for steak and ale pie

  1. To make the pastry place the flour, baking powder and mustard powder (optional) in a bowl with 1/2 tsp of salt. Add in teh suet, and then add just enough iced water to bring it together into a dough. Wrap in cling film and refrigerate for an hour.
  2. Preheat the oven to 190°C (170°C fan) / Gas mark 5. roll out the pastry on a floured surface to about 1cm thick. Place over the filled pie dish, sealing the edges tightly. Cut vent slits or poke it gently with a fork for the steam to escape.
  3. Brush with beaten egg or milk.
  4. Bake for 45-50 minutes until steak and ale pie is golden brown.

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