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Friday, 23 October 2015

Easy steak and ale pie

I have found a way to make steak and ale pie without the faff.  I know conventional wisdom dictates that to make steak and ale pie you must first brown your meat but I came across a recipe that offered aa alternative.  No searing, no fat splattered cooker, hands, clothes and anything else within a 3 foot radius.
I was sceptical at first but I have now made this recipe twice and it has been amazing!

You need (for a pie for 4 people)

1 packet of ready made puff pastry (I don't know why you would make your own unless you were a contestant on the great British bake off)
750g stewing steak (cubed)
2 tablespoons flour plus seasoning (I use salt, black pepper, mustard powder and a pinch of paprika to season mine)
Assorted veg (onion, carrots, leek, swede or any mix you like really)
Bottle of ale (I picked up some pale ale that was on offer and it did fine)
Couple of splodges of tomato purée
1 pint stock or water.

Method - couldn't be easier

Pre heat oven to 140C
Toss the cubes of meat in the seasoned flour
Put them in a large solid casserole
Toss the chopped veg in the remaining flour
Put that in the casserole too.
Pour over the ale
Bring it all up to a simmer on the hob
Squeeze in the tomato purée and add enough of the stock/water to cover the meat
Cover with foil and put a lid on (I always do that just to make sure it doesn't dry out)
Put it in the oven for 4-5 hours
Turn the oven up to 180C
Transfer to a pie dish, top with the pastry, brush with beaten egg and put back in the oven for 35 - 40 minutes or until lovely and golden brown.

Trust me ..it works and it is delicious.

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