A rich meat pie filled with chunks of tender beef and mushrooms. Slow cooked in beef broth and dark ale, this is the best steak and ale pie ever.
Prep Time 45minutes
Cook Time 3hours
Total Time 3hours45minutes
Author Gerry Speirs
2lbschuck roast steak
1/4cupall purpose flour
1 1/2cupsgood dark ale beer or stoutdivided
1tablespoonfresh chopped rosemary
1tablespoonfresh chopped sage
1/4teaspooncracked black pepper
7ouncesmushroomscut in half if large
1sheet frozen puff pastrythawed
Preheat the oven to 300 degrees F. You'll need a 10 inch x 2 inch pie dish.
Cut the chuck roast into cubes about 1 1/2-2 inches
Place the chopped beef and flour into a bowl.
Toss the beef until covered evenly in the flour.
Heat half of the oil in a large pan- at least 10 inch wide- over a high heat. Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side). Transfer to a plate and sear the remaining meat, and then add the freshly seared meat to the rest of it on the plate.
Once the beef is done add the onion, garlic, and Pancetta. Cook until the onion starts to get soft over a medium heat.
Add a half cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
Add the Worcestershire Sauce, tomato paste, sugar, and herbs and stir.
Add the remaining 1 cup beer and the beef broth. Season with the salt and pepper.
Mix in the mushrooms and the seared beef and stir to combine.
Transfer the filling to the pie dish.
Bake in the oven for 2 hours, covered with foil.
After 2 hours, cook for a further 30 minutes uncovered.
Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
Raise the oven temperature to 400 degrees F.
Unroll the pastry from its package into a square.
Lift the pastry onto the pie and brush it with the beaten egg.
Place the pie back into the oven and bake for another 30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
Let rest for 5 minutes and serve in bowls.
I used a balti pan which is slightly deeper than a standard pie dish. I listed a pie dish on the instructions because it's usually a more common kitchen dish to have on hand.