Cookbook:Steak and Ale Pie

| Meat recipes | Cuisine of the United Kingdom

Ingredients

 * 900 g (2 lb) good beef stewing steak, at room temperature
 * Vegetable oil
 * 1 medium onion, peeled and diced
 * 1 tbsp (15 ml) plain flour
 * 1 tbsp Worcestershire sauce
 * 1 handful fresh thyme, marjoram and chopped parsley
 * 1 tsp (5 ml) English mustard
 * 1 bay leaf
 * Salt
 * Cracked black pepper
 * 150 ml (5.1 US oz) beef stock
 * 125 ml (4.2 US oz) ale
 * 450 g puff pastry

Procedure

 * 1) Cut the beef into cubes about 2.5 cm square.
 * 2) Heat oil in a saucepan and fry the onion, without letting it colour.
 * 3) Add beef, making sure the meat is at room temperature first, and cook until medium brown.
 * 4) Stir in the flour and cook until dark brown (about 1 minute)
 * 5) Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.
 * 6) Slowly add beef stock and ale, then bring to the boil.
 * 7) Simmer gently until beef is almost tender, approximately 1 ½ hours.
 * 8) Preheat oven to 200 °C.
 * 9) Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.
 * 10) Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.
 * 11) Bake for 20–25 minutes or until pastry is well-risen and golden brown.