Steak and Ale Pie. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a.
Place the beef stew meat, onion, and ale in a large saucepan. The perfect steak and ale pie The perfect Scottish pie must have a thick, dark gravy. The meat has to be tender and flaky and the rich taste comes from hours and hours of slow cooking. You can cook Steak and Ale Pie using 17 ingredients and 16 steps. Here is how you cook it.
Ingredients of Steak and Ale Pie
- It's 750 grams of diced beef.
- Prepare 2 of onion, chopped.
- Prepare 2 can of sliced carrots.
- Prepare 1 clove of garlic.
- Prepare 500 ml of beef stock.
- Prepare 1 can of boddingtons.
- It's 1 tbsp of basil.
- You need 1 tbsp of thyme.
- Prepare 1 of salt.
- It's of black pepper.
- You need 500 grams of mushrooms.
- It's 40 grams of porcini mushrooms.
- Prepare 3 tbsp of flour.
- You need 2 tbsp of oil.
- Prepare 200 ml of water.
- You need 1 tbsp of cornflour.
- It's 500 grams of shortcrust pastry.
The top must be a layer of light puff pastry cooked long enough to not be soggy on the bottom, but short enough not to be burned on the surface. Cook until the meat is seared all over and there is no pink left. Steak and ale pie is a British dish made from a hearty beef and vegetable stew flavored with ale. The stew is put in a pie dish and baked with either shortcrust or puff pastry on top.
Steak and Ale Pie step by step
- Start off by adding the diced beef to some flour and mixing well. Once done add a little oil to a large pan and heating. Add the diced beef and brown. While this is going on add the porcini mushrooms to a small pan of water and leave to cook for about 10 mins..
- Once browned add the onion and beef stock to the mix and keep stirring..
- Once throughly mixed add the carrots and mushrooms..
- At this point add the porcini mushrooms to the mix again keep stirring..
- Again keep stirring as the mix will stick to bottom of pan other wise. At this point add the boddingtons..
- At this point it will probably look quite watery but dont worry it will thicken up. At this point you can add the salt, pepper and thyme..
- Finally after about 20 mins add the basil and either some cornflour or oxo cubes to help thicken the mixture up..
- Once you have finally got the mixture ready time to sort your pie out. Get your self about 500g of shortcrust pastry either buy or make yourself..
- Roll the pastry out on a flat surface your going to need to split the pastry for the bottom and topping also depending on the size of your dish..
- Line the dish with the first lot of pastry making sure there is an overlap on the outside of the dish..
- Next take your mixture amd sieve it so that alot of the juicy drops into a bowl underneath..
- Add the sieved mixture to your dish till just below the top and level..
- Take the second part of your pastry and cover the dish pushing the edges together and slightly into the dish to make a crust around the outside..
- Finally using a knife slice a few lines into the pastry so it cooks evenly..
- Place in the oven about 180 for about 30 mins or till pastry golden brown..
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Although people like a bottom crust as well, I left it out because it just increases the calories and gets soggy from the stew liquid. Perfect for a comforting Sunday dinner during colder months, this steak and ale pie is a great winter warmer. This is comfort food at its finest, and everyone will love this steak and ale pie! Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan. Transfer the steak and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.
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