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Steak and Ale Pie

Recipe  

Steak and Brown Ale pie with a puff pastry top.

Serves:  4 people | Prep time:  15 minutes | Cooking time:  65 minutes

British | Main

Ingredients

  • 1 x 400g pack Diced Beef
  • 1 Large Onion
  • 300ml Brown Ale, such as North Bridge Brown Ale
  • 150ml water
  • 1 Beef Stock Cube
  • 1 dessert spoon Tomato Purée
  • 1 x 375g pack Ready Rolled Puff Pastry
  • Salt and White Pepper
  • A little Sunflower Oil
  • A little Milk

Method

  1. Peel, halve and chop the onion into small chunks.
  2. In a large saucepan, heat a little oil.
  3. Add the meat and onions and sauté until browned.
  4. Add the ale, water, tomato purée and crumbled stock cube.
  5. Season with a little salt and some pepper.
  6. Bring to the boil, cover and cook on a low heat for 45 minutes until the beef is tender.
  7. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  8. Transfer the meat and gravy to an oblong pie dish.
  9. Unroll the pastry and place over the top, cutting to fit, then crimp the edges and make a couple of cuts in the top to allow the steam to escape.
  10. Brush over some milk.
  11. Bake in the oven for 20-25 minutes until the pastry is risen and golden and serve immediately.