Steak and Ale Pie

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into bite-sized cubes 1.5 kg (3.3 lbs) beef chuck, cut into bite-sized cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 250 ml (1 cup) ale 250 ml (1 cup) ale
• 500 ml (2 cups) beef stock 500 ml (2 cups) beef stock
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/4 cup) lard 50g (1/4 cup) lard
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 200 ml (3/4 cup) cold water 200 ml (3/4 cup) cold water

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large, oven-safe pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, melt the butter and lard. Add the onions, garlic, carrots, and celery. Cook until the vegetables are softened.
4. 4.
   Return the beef to the pot and add the ale, beef stock, tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the beef is tender.
6. 6.
   While the beef is cooking, prepare the pastry crust. In a large bowl, combine the flour and salt. Add the cold water gradually, mixing with a fork until the dough comes together.
7. 7.
   Turn the dough out onto a lightly floured surface and knead it gently until smooth. Divide the dough into two equal portions.
8. 8.
   Roll out one portion of the dough to fit the size of your pie dish. Line the dish with the pastry, trimming any excess.
9. 9.
   Once the beef is cooked, remove the bay leaves and spoon the filling into the pastry-lined dish.
10. 10.
    Roll out the remaining portion of the dough and place it over the filling. Seal the edges and make a few small slits on the top to allow steam to escape.
11. 11.
    Brush the pastry with beaten egg for a golden finish.
12. 12.
    Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
13. 13.
    Allow the pie to cool slightly before serving. Serve hot and enjoy!

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting into cubes.
• Ale — Opt for a flavorful ale, such as a stout or brown ale, to enhance the richness of the gravy.
• Pastry crust — For a flaky and buttery crust, make sure the butter and lard are cold when incorporating them into the flour. Handle the dough gently to avoid overworking it, which can result in a tough crust.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the ale and herbs overnight before cooking.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and add it to the filling before baking.
• Serve the pie with a side of mashed potatoes and steamed vegetables for a complete meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispness.
• Feel free to customize the filling by adding mushrooms, peas, or other vegetables of your choice.

Serving advice

Serve the Steak and Ale Pie hot, straight from the oven. Accompany it with a dollop of creamy mashed potatoes and a side of buttered peas or roasted root vegetables for a satisfying and comforting meal.

Presentation advice

To present the Steak and Ale Pie beautifully, cut a generous slice and place it on a warm plate. Garnish with a sprig of fresh thyme or rosemary for a touch of elegance. Serve with a side of vibrant green vegetables to add color to the plate.