@the.little.chef74: Steak & Ale Pie🥩🍺🥧 Ingredients (Serves 4–6) Filling: • 1kg beef chuck, diced • 1 tbsp olive oil • 1 onion, diced • 2 carrots, diced • 2 celery stalks, diced • 2 garlic cloves, minced • 2 tbsp tomato purée • 2 sprigs fresh thyme • 500ml ale (brown ale works best) • 500ml beef stock • Salt & black pepper Pastry: • 500g hot water pastry (or shortcrust pastry if preferred) • 1 egg, beaten (for egg wash) • Freshly cracked black pepper Instructions 1. Brown the beef: Season the beef with salt and black pepper. Heat the olive oil in a large pot. Sear the beef until deeply browned on all sides. Remove and set aside. 2. Cook the vegetables: In the same pot, cook the onion, carrot and celery until softened. Stir in the garlic and tomato purée. Cook for 1 minute. 3. Build the filling: Return the beef to the pot. Add the thyme. Pour in the ale and scrape up all the flavour from the bottom of the pan. Add the beef stock. 4. Slow cook: Bring to a gentle simmer. Cover and cook for 2–3 hours until the beef is fall-apart tender and the gravy has thickened. Allow the filling to cool slightly before assembling the pie. 5. Assemble: Roll out the pastry and line your pie dish. Fill with the steak and ale mixture. Add the pastry lid and crimp the edges. Cut a small hole in the centre to let the steam escape. Brush with egg wash and finish with plenty of cracked black pepper. 6. Bake: Bake at 200°C / 400°F for around 40 minutes, or until the pastry is deep golden and crisp. 7. Serve: Leave to rest for 10 minutes before slicing. Best served with buttery mashed potatoes and seasonal vegetables. #steakalepie #pie #steakpie #beefrecipe #comfortfood

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Wednesday 08 July 2026 17:54:43 GMT