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Easy Steak and Ale Pie Recipe
On a trip to London several years ago during the fall, I enjoyed the atmosphere and food of several British pubs. My favorite meal was a Steak and Ale Pie along with a pint of Guinness at the Duke of York, a pub near Victoria Station and the Victoria Palace Theatre. Meat pies are a traditional, classic British food (and no, not the Sweeney Todd kind), and the Steak and Ale Pie is a popular version found in the pubs, perfect as a comfort food on a chilly evening. When a lot of people think about British cuisine, they think of bland, tasteless food, but that it just not the case. This pie is really quite flavorful and filling. I enjoyed the pie so much that I vowed to come home and start making them.
- 1 1/4 pounds beef stew meat, cubed
- 1 diced medium onion
- 12 fluid ounces lager beer
- 2 cloves minced garlic
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoon fresh parsley, chopped
- 2 tablespoons Worcestershire sauce, (can substitute with soy sauce)
- 2 cups potatoes, peeled and cubed
- 1 1/2 cups mushrooms, cut into quarters
- 2 tablespoons flour
- 1 pastry for double-crust pie
- Cut up the stew meat into bite-sized pieces. Add the meat, diced onion, and ale to a large saucepan. Cover and simmer over low heat until the meat is tender, about 30 to 35 minutes. While this is cooking, cube the potatoes and quarter the mushrooms.
- Preheat the oven to 400 degrees.
- Season the beef mixture with the garlic, thyme, parsley, and Worcestershire sauce. Stir together.
- Add the cubed potatoes and mushrooms and stir. Cover and simmer over medium heat until the potatoes are starting to become tender, about 10 to 15 minutes.
- Take the pie crusts out of the freezer and invert one onto wax paper, letting it thaw and become flat.
- Put a small amount of the liquid into a small bowl and whisk together with the flour. Stir back into the beef mixture and simmer until slightly thickened. You might find that you need to add more flour.
- Place one of the pie crusts in the bottom and up the side of a 9 inch pie plate, preferably a deep pie plate. If you buy the deep-dish double-crust that comes in an aluminum pie dish, you can use that as these days they are made oven-friendly. Put the beef mixture on top of the crust and cover with the other pie crust. Crimp the edges and cut slits on the top to allow it to vent.
- Put the filled pie plate on top of a baking sheet to catch anything that might spill over. Bake in the preheated oven for 35 to 40 minutes, until the crust is golden brown and the gravy is bubbling.
- Cut up, serve, and enjoy!